Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work, but they cook faster and can dry out more easily than thighs. Reduce cooking time to about 4-5 minutes per side and watch carefully to avoid overcooking. You might also want to pound them to an even thickness for more consistent cooking.

Is there a way to make this recipe ahead for a busy weeknight?

This is a perfect meal prep recipe! Marinate the chicken and store it uncooked for up to 24 hours. Cook the rice, prepare the veggie mix (without dressing), and make the yogurt sauce the day before. When ready to eat, just cook the chicken, warm the rice, dress the vegetables, and assemble your bowls.

How can I make this recipe vegetarian?

Replace the chicken with extra-firm tofu, chickpeas, or a plant-based protein like seitan or tempeh. Marinate your choice of protein in the same spice mixture. For tofu, press it first to remove excess moisture, then marinate and pan-fry or bake until crispy.

What's the best way to warm pita bread?

For perfect pita, lightly sprinkle with water and wrap in foil. Warm in a 350°F oven for 5-7 minutes until soft and heated through. Alternatively, warm individual pitas directly over a gas flame for 10-15 seconds per side for a slightly charred flavor.

Chicken Shawarma Bowls Recipe

Name: Chicken Shawarma Bowls Recipe
Prep time: 25 min
Cook time: PT-485580H26M3S
Total time: PT-485580H26M3S
Cuisine: Mediterranean
Ingredients: 1 Tbsp. extra-virgin olive oil; 1 Tbsp. smoked paprika; 2 tsp. ground coriander; 1 1/2 tsp. kosher salt; 1 tsp. ground cumin; 1/2 tsp. ground turmeric; 1/4 tsp. cayenne pepper; 1/4 tsp. ground cinnamon; Freshly ground black pepper, to taste; 2 lb. boneless, skinless chicken thighs; 1 cup long-grain white rice, rinsed and drained; Kosher salt, to taste; 2 cups water; 1 Tbsp. plus 2 tsp. extra-virgin olive oil, divided; 2 small cucumbers, sliced into half-moons; 2 bell peppers, seeds and ribs removed, chopped; 1/4 red onion, thinly sliced; 1 cup cherry tomatoes, halved; 1/2 cup crumbled feta; Pinch of crushed red pepper flakes; Juice of 2 lemons, divided; 1 cup plain Greek yogurt; 1 Tbsp. chopped fresh dill; Juice of 1 lemon; Store-bought or homemade hummus; Pita, cut into triangles and warmed

Description

These Chicken Shawarma Bowls are a vibrant, flavorful main course featuring spiced, juicy chicken thighs, fragrant rice, fresh vegetables, creamy Greek yogurt dill sauce, and hummus, all served with warm pita for the ultimate Mediterranean-inspired meal. Perfect for meal prep or family dinners, this recipe delivers bold flavors and balanced nutrition in every bowl.

Ingredients

Units Scale

Chicken

1 Tbsp. extra-virgin olive oil
1 Tbsp. smoked paprika
2 tsp. ground coriander
1 1/2 tsp. kosher salt
1 tsp. ground cumin
1/2 tsp. ground turmeric
1/4 tsp. cayenne pepper
1/4 tsp. ground cinnamon
Freshly ground black pepper, to taste
2 lb. boneless, skinless chicken thighs

Bowls

1 cup long-grain white rice, rinsed and drained
Kosher salt, to taste
2 cups water
1 Tbsp. plus 2 tsp. extra-virgin olive oil, divided
2 small cucumbers, sliced into half-moons
2 bell peppers, seeds and ribs removed, chopped
1/4 red onion, thinly sliced
1 cup cherry tomatoes, halved
1/2 cup crumbled feta
Pinch of crushed red pepper flakes
Juice of 2 lemons, divided

Yogurt Dill Sauce

1 cup plain Greek yogurt
1 Tbsp. chopped fresh dill
Juice of 1 lemon

For Serving

Store-bought or homemade hummus
Pita, cut into triangles and warmed

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Instructions

Marinate the Chicken: In a large bowl, combine 1 Tbsp. olive oil, smoked paprika, coriander, salt, cumin, turmeric, cayenne, cinnamon, and a few grinds of black pepper. Add the chicken thighs and toss thoroughly to coat. Let the chicken marinate at room temperature for 30 minutes, or cover and refrigerate for up to 3 hours for deeper flavor.
Cook the Rice: In a medium pot over medium heat, combine the rinsed rice, 2 cups of water, and a large pinch of salt. Bring to a boil, then reduce the heat to low, cover, and cook for about 15 minutes, or until the rice is tender. Remove from heat and keep covered for another 10 minutes. Fluff with a fork before serving.
Cook the Chicken: In a large skillet over medium-high heat, add 1 tablespoon olive oil. Working in batches if necessary, cook the marinated chicken thighs, turning occasionally, until golden brown and an instant-read thermometer in the thickest part reads 165°F, about 5–7 minutes per side. Transfer the chicken to a cutting board and let it rest for 10 minutes before slicing into thin strips.
Prepare the Veggies: In a large bowl, toss together the cucumbers, bell peppers, red onion, cherry tomatoes, and feta. Add a pinch of crushed red pepper flakes, juice from 1 lemon, and the remaining 2 teaspoons olive oil. Season with salt to taste and toss to combine well.
Make the Yogurt Dill Sauce: In a small bowl, mix the Greek yogurt, chopped dill, and juice from the remaining 1 lemon until smooth and well combined.
Assemble the Bowls: Divide the cooked rice evenly among serving bowls. Top each with slices of chicken, a generous portion of the vegetable mix, and spoonfuls of the yogurt dill sauce and hummus. Serve with warm pita triangles on the side and enjoy.

Notes

Chicken can be marinated in advance and refrigerated overnight for even more pronounced flavor.
Customize the bowls with your favorite veggies or additional toppings like olives or pickled onions.
Leftovers store well in airtight containers for meal prep throughout the week.
For a lower-carb version, swap rice for cauliflower rice or salad greens.

Nutrition

Serving Size: 1 bowl (1/4 of recipe)
Calories: 680
Sugar: 7g
Sodium: 1480mg
Fat: 30g
Saturated Fat: 8g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 5g
Protein: 48g
Cholesterol: 170mg