Delicious Chicken Shawarma Bowl Recipe

The Chicken Shawarma Bowl is a flavorful, nourishing twist on a Middle Eastern classic. I use perfectly spiced, marinated chicken served over a hearty base like rice or quinoa, then layer on crunchy vegetables and creamy sauce. It’s satisfying, customizable, and packed with rich, bold flavor that keeps me coming back for more.

Why You’ll Love This Recipe

I love how this recipe blends deep, warm spices with crisp, fresh vegetables. It’s ideal for everything from meal prep to dinner parties. I can adjust it based on what I have in the fridge, and it’s just as good hot or cold. It’s protein-packed, high in fiber, and gives me the feeling of indulging in comfort food without sacrificing nutrition.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

• Chicken thighs or breasts
• Olive oil
• Lemon juice
• Cumin
• Coriander
• Paprika
• Turmeric
• Cinnamon
• Garlic powder
• Cayenne pepper
• Salt and pepper to taste

For the Base:

• Cooked rice, quinoa, or cauliflower rice

Vegetables:

• Chopped cucumber
• Cherry tomatoes
• Red onion
• Bell peppers
• Mixed greens or lettuce

Toppings (Optional):

• Pickled red onions
• Kalamata olives
• Feta cheese
• Fresh parsley or mint

Sauce Options:

• Tahini sauce
• Garlic yogurt sauce
• Tzatziki

Directions

Marinate the Chicken
I start by mixing olive oil, lemon juice, and all the spices in a bowl. Then I slice the chicken into strips and toss them in the marinade. I cover it and refrigerate for at least 30 minutes—overnight makes it even better.

Cook the Chicken
Stovetop: I heat a skillet over medium-high heat with a bit of oil. I cook the chicken for 5 to 7 minutes per side until it’s golden brown and cooked through.
Oven: I preheat the oven to 425°F (220°C), arrange the chicken on a baking sheet, and bake it for 20 to 25 minutes, turning halfway through.

Assemble the Bowl
I layer my chosen base in a bowl, then add the cooked chicken. I top it with fresh vegetables, any toppings I like, and drizzle it with sauce just before serving.

Servings and timing

This recipe makes about 4 servings. It takes around 15 minutes to prep and 25 minutes to cook, so I have a delicious, wholesome meal on the table in under 45 minutes.

Variations

• Low-carb option: I swap out rice for cauliflower rice.
• Vegetarian version: I replace chicken with roasted chickpeas or tofu, marinated the same way.
• Different sauces: Sometimes I mix it up with a spicy harissa yogurt or a green herbed tahini.
• Wrap it up: I turn this bowl into a wrap using pita or flatbread.
• Add grains: Bulgur or farro also work great in place of rice or quinoa.

Storage/Reheating

I store leftovers in separate airtight containers: one for the chicken, one for the veggies, and one for the sauce. Everything keeps well in the fridge for up to 4 days. To reheat, I warm the chicken in the microwave or a skillet, then assemble the bowl fresh each time. The sauce stays best when kept chilled and added just before eating.

FAQs

How do I make this chicken shawarma bowl spicy?

I add extra cayenne or a drizzle of spicy harissa or chili sauce to turn up the heat.

Can I grill the chicken instead?

Absolutely. I sometimes grill the chicken on medium-high heat for about 5 minutes per side until it’s nicely charred and cooked through.

What’s the best base for the shawarma bowl?

I often use basmati rice or quinoa, but cauliflower rice is my go-to when I want a lighter option.

Can I meal prep this recipe?

Yes! I prep everything in advance—cooked chicken, chopped veggies, and sauce—and store them in individual containers for easy lunches all week.

Is it better to use chicken thighs or breasts?

I prefer thighs because they stay juicier and soak up more flavor, but breasts work just fine if I’m looking for a leaner cut.

Conclusion

This Chicken Shawarma Bowl is one of those meals that feels like a treat but is simple and nourishing. I love how easy it is to make, how well it stores, and how versatile it can be. Whether I’m feeding a crowd or planning lunches for the week, it’s always a hit.

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