Name: Chicken Shawarma Bowls Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 55 min
Cuisine: Mediterranean
Ingredients: 6 to 8 boneless skinless chicken thighs; 2 lemons, juiced; 1/2 cup olive oil; 6 cloves garlic, minced; 1 teaspoon kosher salt; 2 teaspoons freshly ground black pepper; 2 teaspoons ground cumin; 2 teaspoons paprika; 1/2 teaspoon ground turmeric; Pinch ground cinnamon; Crushed red pepper flakes, to taste; 1 red onion, roughly chopped; 1 1/2 cups dry jasmine rice; 1 cup plain Greek yogurt; 2 cloves garlic, minced; 1 small piece English cucumber, peeled and diced; 1/2 teaspoon dried dill weed; 3 teaspoons fresh lemon juice; Salt and pepper, to taste; 1 English cucumber, chopped; 1 cup cherry tomatoes, halved; 1/2 cup hummus or whole chickpeas; Fresh chopped parsley, for garnish; Feta cheese crumbles, for topping (optional)

Jump to Recipe

If you’re craving a meal that bursts with vibrant Middle Eastern flavors and is both hearty and fresh, you’re going to fall head over heels for these Chicken Shawarma Bowls. They combine perfectly spiced, tender chicken thighs with bright, cooling tzatziki and crisp veggies, all nestled atop fluffy jasmine rice. Each bite is a delightful balance of smoky, tangy, and creamy textures that make this dish feel like a celebration of simple ingredients done right. Whether you want a quick weeknight dinner or a dish to impress friends, Chicken Shawarma Bowls have you covered.

Chicken Shawarma Bowls Recipe - Recipe Image

Ingredients You’ll Need

Putting together Chicken Shawarma Bowls is surprisingly straightforward because every ingredient plays a crucial role in building layers of flavor and texture. From the succulent chicken to the fresh veggies and creamy sauces, you’ll see how each element makes this dish sing.

Chicken thighs (6 to 8 boneless skinless): These provide juicy, tender meat that soaks up the shawarma marinade beautifully.
Lemons (2, juiced): Their bright citrusy punch helps to tenderize the chicken and adds fresh acidity.
Olive oil (1/2 cup): For richness and moisture, ensuring the chicken stays succulent during roasting.
Garlic (6 cloves minced plus 2 for tzatziki): Adds a savory, aromatic depth to both the marinade and the yogurt sauce.
Kosher salt (1 teaspoon): Essential for seasoning and balancing all the flavors.
Freshly ground black pepper (2 teaspoons): Brings just the right amount of heat and complexity.
Ground cumin (2 teaspoons): The smoky backbone spice that defines shawarma’s signature flavor.
Paprika (2 teaspoons): Adds a gentle sweetness and vibrant color.
Ground turmeric (1/2 teaspoon): Infuses an earthy aroma and a gorgeous golden hue.
Pinch of ground cinnamon: Surprising and subtle warmth that rounds out the spices.
Crushed red pepper flakes (to taste): Gives that hint of spicy kick that wakes up the palate.
Red onion (1, roughly chopped): Roasted alongside the chicken for soft sweetness and texture.
Hummus (1/2 cup) or whole chickpeas: Adds creaminess and an extra protein boost.
English cucumber (1, chopped plus small piece for tzatziki): Refreshing crunch for balance.
Cherry tomatoes (1 cup, halved): Juicy bursts of sweetness brighten the bowl.
Dry jasmine rice (1 1/2 cups): The perfect fluffy base to soak up all those lovely juices and toppings.
Fresh chopped parsley (for garnish): A pop of herbaceous freshness that finishes the dish perfectly.
Feta cheese crumbles (optional): Creamy, tangy topping that adds beautiful contrast.
Plain Greek yogurt (1 cup): The base for the cooling tzatziki sauce.
Dried dill weed (1/2 teaspoon): Classic herb for tzatziki that ties everything together.
Fresh lemon juice (3 teaspoons): Brightens the yogurt sauce with citrus zing.
Salt and pepper (to taste): To season the tzatziki just right.

How to Make Chicken Shawarma Bowls

Step 1: Marinate the Chicken

Begin by mixing together the shawarma marinade ingredients: lemon juice, olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon, and crushed red pepper flakes. Toss your chicken thighs in this fragrant mixture, coating them thoroughly. Let the chicken soak up all those warm, spicy flavors by marinating for at least one hour, but if you have time, overnight in the fridge is even better. This step is where the magic starts, as the meat becomes tender and infused with bold shawarma character.

Step 2: Cook the Rice and Prepare Tzatziki

While the chicken marinates, cook the jasmine rice according to the package instructions until fluffy and fragrant. Next, whip up the tzatziki sauce by combining Greek yogurt, minced garlic, peeled and diced cucumber, dried dill, fresh lemon juice, and a pinch of salt and pepper. This creamy, tangy sauce adds a refreshing contrast to the spiced chicken and brings the whole bowl together in harmony.

Step 3: Roast the Chicken and Onion

Preheat your oven to 425 degrees Fahrenheit. Lightly grease a baking pan, then arrange the marinated chicken thighs along with the roughly chopped red onion. Roasting at a high temperature caramelizes the chicken’s exterior while keeping the inside juicy. Bake for 30 to 40 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Let the chicken rest for a few minutes after cooking before slicing it thinly—it helps lock in the juices.

Step 4: Assemble Your Chicken Shawarma Bowls

Time to build the bowls! Start with a hearty scoop of rice at the base. Layer on the sliced chicken and roasted onion, then pile on fresh cucumbers and cherry tomatoes for crunch and brightness. Add generous dollops of hummus and your homemade tzatziki, then sprinkle fresh parsley and optional feta cheese over the top. For those who love a little heat, a sprinkle of crushed red pepper flakes finishes the dish with excitement. Every bite offers a perfect balance of savory, creamy, and fresh flavors that will keep you coming back for more.

How to Serve Chicken Shawarma Bowls

Garnishes

Garnishes are more than just pretty toppings; they elevate the flavors and textures of your Chicken Shawarma Bowls. Fresh chopped parsley adds a lively herbal note, while feta cheese crumbles provide a tangy creaminess that beautifully offsets the spices. For an extra touch of heat, sprinkle crushed red pepper flakes. Don’t forget a final drizzle of extra virgin olive oil or a squeeze of fresh lemon for a bright finish.

Side Dishes

While these bowls can stand alone, pairing them with complementary sides can amplify your meal experience. Consider serving warm pita bread for scooping, a crisp tabbouleh salad to add more greens and zing, or roasted vegetables to keep the flavors harmonious. Simple sides like olives or pickled turnips add traditional Middle Eastern flair that rounds out the meal perfectly.

Creative Ways to Present

Chicken Shawarma Bowls are as visually appealing as they are delicious, so have fun with presentation! Serve them in rustic ceramic bowls layered artfully to showcase each colorful component. For gatherings, arrange everything buffet-style allowing guests to personalize their own bowls. You can also get creative by swapping jasmine rice for cauliflower rice for a lighter twist or adding grilled halloumi cheese for an indulgent touch.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Shawarma Bowls store beautifully in airtight containers in the fridge for up to three days. To keep the freshest texture, store yogurt sauce and hummus separately and add them just before serving. This approach preserves the crispness of the vegetables and the creaminess of the sauces.

Freezing

You can freeze cooked chicken thighs and rice, but it is best to skip freezing fresh veggies and sauces, as they don’t hold up well thawed. Freeze the chicken and rice in separate freezer-safe containers for up to two months. When ready to eat, thaw overnight in the refrigerator for easy reheating.

Reheating

Reheat the chicken and rice gently in the microwave or on the stove until warmed through. Avoid overheating to keep the chicken juicy and tender. Reassemble your bowl with fresh cucumber, tomatoes, tzatziki, and hummus to revive all those fresh flavors as if just made.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts can work, but they tend to be leaner and can dry out more easily. If using breasts, marinate well and keep a close eye while roasting to avoid overcooking.

Is this recipe spicy?

The recipe has a mild to moderate spice level thanks to the crushed red pepper flakes. You can easily adjust the amount to your preference or omit it for a milder flavor.

What if I don’t have turmeric or cinnamon?

While these spices add depth and a signature touch, you can still make delicious Chicken Shawarma Bowls without them. Try adding a bit more cumin and paprika to compensate.

Can I make this recipe vegan?

To make a vegan version, use marinated tofu or chickpeas instead of chicken, replace Greek yogurt with a dairy-free alternative, and skip the feta or use a vegan cheese substitute. The hummus and vegetables keep the flavors vibrant.

How long does marinating the chicken improve the flavor?

Marinating for at least one hour is good for flavor development, but overnight marination enhances the taste and tenderness significantly, making the seasoning really seep into every bite.

Final Thoughts

Chicken Shawarma Bowls are one of those dishes that feel like a special treat yet are incredibly simple to prepare. They strike the perfect harmony between bold spices, fresh ingredients, and creamy sauces, making them a guaranteed hit whenever you serve them. So go ahead, give this recipe a try—you’ll find yourself making it again and again, sharing it with friends, and savoring every delicious bite.

Chicken Shawarma Bowls Recipe

★★★★★

5 from 20 reviews

Author: lilan
Total Time: 1 hour 55 minutes
Yield: 4 to 6 servings 1x
Diet: Gluten Free

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Description

Delicious and flavorful Chicken Shawarma Bowls featuring marinated roasted chicken thighs served over jasmine rice with fresh vegetables, creamy tzatziki sauce, hummus, and optional feta cheese. A perfect Mediterranean-inspired meal that is easy to prepare and full of vibrant flavors.

Instructions

Marinate the Chicken: Mix the shawarma marinade ingredients including lemon juice, olive oil, minced garlic, kosher salt, black pepper, cumin, paprika, turmeric, ground cinnamon, and crushed red pepper flakes in a bowl. Add the chicken thighs, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight to deepen the flavors.
Cook the Rice and Prepare Tzatziki: Cook jasmine rice according to package instructions until tender. Meanwhile, make the tzatziki sauce by combining Greek yogurt, minced garlic, diced cucumber, dried dill weed, fresh lemon juice, salt, and pepper in a bowl. Mix well and refrigerate until serving.
Roast the Chicken and Onions: Preheat the oven to 425°F (220°C). Grease a baking pan lightly. Remove the marinated chicken thighs from the marinade and place them along with the roughly chopped red onion on the baking pan.
Cook Chicken Thoroughly: Roast the chicken and onions in the oven for 30-40 minutes or until the internal temperature of the chicken reaches 165°F (74°C). Remove from oven and let the chicken rest for a few minutes before slicing into pieces.
Assemble the Bowls: Start by placing a scoop of cooked jasmine rice at the bottom of each bowl. Top with sliced roasted chicken and red onions. Add chopped cucumber, halved cherry tomatoes, a scoop of tzatziki sauce, and hummus. Garnish with fresh chopped parsley, optional feta cheese crumbles, and a sprinkle of crushed red pepper flakes if desired. Serve immediately.