Chicken Shawarma Bowls

Spiced, golden chicken shawarma piled into bowls with rice, hummus, pickled onions, and garlic sauce.

Why This Chicken Shawarma Bowls Works

Getting the chicken right is all about high heat and proper seasoning. A good sear locks in moisture while the sauce adds layers of flavor that make this taste like a restaurant dish.

The shawarma spice blend (cumin, turmeric, paprika, cinnamon) gives chicken thighs a deep, warm, aromatic flavor that tastes like it came from a street cart. Building it into a bowl with all the fixings means you get variety and crunch in every bite. This Middle Eastern chicken bowl is a keeper.

Mix those spices and marinate your chicken. Let’s make it together.

Ingredients

Chicken Shawarma Bowls

• 1.5 pounds boneless skinless chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper
• Cooked rice or pita
• Hummus, pickled onions, cucumber, tomatoes for serving

Optional add-ins:

• Tahini sauce
• Feta cheese
• Pickled turnips
• Hot sauce

How to Make Chicken Shawarma Bowls

1. Marinate. Mix olive oil, cumin, paprika, turmeric, cinnamon, cayenne, garlic, lemon juice, salt, and pepper. Coat chicken thighs and marinate at least 30 minutes.
2. Cook. Heat a skillet over medium-high heat. Cook chicken thighs 5 to 6 minutes per side until charred and cooked to 165F. Rest 5 minutes, then slice.
3. Sauce. Mix 1/4 cup Greek yogurt with 1 minced garlic clove and 1 tablespoon lemon juice for garlic sauce.
4. Build. Layer rice, sliced chicken, hummus, cucumber, tomatoes, and pickled onions in bowls. Drizzle with garlic sauce.

Tips for the Best Chicken Shawarma Bowls

• Marinate overnight for the most flavorful chicken.
• Chicken thighs stay juicier than breasts.
• Slice the chicken against the grain.
• Make pickled red onions by soaking sliced onions in lime juice and salt for 20 minutes.
• This bowl works great for meal prep. Store components separately.

Fun Variations to Try

• Use lamb or beef instead of chicken.
• Serve in warm pita wraps instead of bowls.
• Add roasted cauliflower for extra vegetables.
• Drizzle with tahini instead of garlic sauce.
• Make it low-carb by replacing rice with cauliflower rice.

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Chicken Shawarma Bowls

A delicious homemade chicken shawarma bowls recipe.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Indian

Calories: 400

Ingredients Method Notes

Ingredients

  

• 1.5 pounds boneless skinless chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper
• Cooked rice or pita
• Hummus, pickled onions, cucumber, tomatoes for serving

Method

 

1. Marinate. Mix olive oil, cumin, paprika, turmeric, cinnamon, cayenne, garlic, lemon juice, salt, and pepper. Coat chicken thighs and marinate at least 30 minutes.
2. Cook. Heat a skillet over medium-high heat. Cook chicken thighs 5 to 6 minutes per side until charred and cooked to 165F. Rest 5 minutes, then slice.
3. Sauce. Mix 1/4 cup Greek yogurt with 1 minced garlic clove and 1 tablespoon lemon juice for garlic sauce.
4. Build. Layer rice, sliced chicken, hummus, cucumber, tomatoes, and pickled onions in bowls. Drizzle with garlic sauce.

Notes

Marinate overnight for the most flavorful chicken. Chicken thighs stay juicier than breasts. Slice the chicken against the grain.

FAQ

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