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Chicken Shawarma Bowl Recipe
John

Easy Chicken Shawarma Bowl

This easy Chicken Shawarma Bowl layers juicy marinated chicken, fluffy rice, crisp vegetables, and a bright garlic yogurt sauce into a fresh, satisfying meal that works for busy weeknights or meal prep.
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Prep Time 25 minutes
Cook Time 20 minutes
Marinating Time 2 hours
Total Time 45 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Middle Eastern
Calories: 480
Ingredients Method Notes

Ingredients
  

Marinated Chicken
  • 680 g boneless skinless chicken thighs or breasts
  • 3 tbsp olive oil
  • 2 tbsp lemon juice freshly squeezed
  • 2 tbsp plain yogurt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 0.5 tsp ground turmeric
  • 0.25 tsp ground cinnamon
  • 1 tsp garlic powder
  • 0.25 tsp cayenne pepper optional, to taste
  • salt and black pepper to taste
Garlic Yogurt Sauce
  • 120 g plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 clove garlic finely minced
  • salt and black pepper to taste
Bowl Assembly
  • 2 cups cooked jasmine or basmati rice warm
  • 1 cucumber diced
  • 1 cup cherry tomatoes halved
  • 0.5 red onion thinly sliced
  • 1 cup shredded lettuce or mixed greens
  • 2 tbsp fresh parsley or mint chopped
  • optional toppings such as olives, pickled onions, or crumbled feta

Method
 

  1. Make the marinade: In a large bowl, whisk together the olive oil, lemon juice, yogurt, cumin, coriander, smoked paprika, turmeric, cinnamon, garlic powder, cayenne (if using), salt, and pepper until smooth.
  2. Marinate the chicken: Add the chicken pieces to the bowl and turn to coat well. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
  3. Cook the rice: While the chicken marinates, cook the rice according to package directions. Fluff with a fork and keep warm.
  4. Prepare the vegetables: Dice the cucumber, halve the cherry tomatoes, slice the red onion, and chop the herbs. Set aside with any optional toppings.
  5. Mix the garlic yogurt sauce: In a small bowl, stir together Greek yogurt, lemon juice, minced garlic, salt, and pepper. Taste and adjust seasoning, then chill until serving.
  6. Cook the chicken: Heat a large skillet over medium-high heat with a thin layer of oil. Cook the marinated chicken in a single layer until browned on both sides and cooked through in the center. Let rest for a few minutes, then slice or chop.
  7. Assemble the bowls: Divide the warm rice among bowls. Top with sliced chicken, cucumber, tomatoes, red onion, lettuce, and herbs. Add any extra toppings you like and finish with generous spoonfuls of garlic yogurt sauce.

Notes

For a smokier flavor, cook the marinated chicken on a grill or under a hot broiler instead of in a skillet. Adjust the heat level by increasing or decreasing the cayenne, and swap rice for quinoa or cauliflower rice if you prefer a lighter bowl.