Easy Chicken Shawarma Bowl

Name: Easy Chicken Shawarma Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb chicken thighs, boneless and skinless; 2 tbsp olive oil; 3 tbsp shawarma spice mix; 3 cloves garlic, minced; 1 lemon, juiced; Salt and pepper to taste; 2 cups cooked rice or quinoa; 1 cucumber, diced; 1 tomato, diced; 1 red onion, thinly sliced; 1 cup lettuce, shredded; Fresh parsley, chopped; Tahini sauce or garlic yogurt for drizzling

Highlighted under: Favorite World Food Collection

I love making this Easy Chicken Shawarma Bowl because it's a delicious and convenient way to bring the flavors of the Middle East to my dinner table. This dish is packed with tender, spiced chicken, fresh vegetables, and creamy sauces, all sitting atop a fluffy bed of rice or quinoa. The best part is that it’s so easy to put together, making it perfect for busy weeknights. I find myself craving this bowl often, and it never disappoints with its vibrant flavors and satisfying textures.

Created by

Elspeth Murray

Last updated on 2026-02-07T20:51:36.198Z

When I first tried making chicken shawarma at home, I was surprised at how simple it could be! I marinated the chicken overnight to let the flavors really develop, which made all the difference in tenderness. To save time, I used a store-bought shawarma spice blend, which was a game-changer for ease.

Serving the chicken in a bowl with colorful vegetables not only makes it pretty but also allows everyone to customize their meal! I love adding a drizzle of garlic tahini sauce over the top for added creaminess. It’s a staple in my kitchen now!

Why You'll Love This Recipe
Flavor-packed marinated chicken that’s easy to prepare
Customizable with your favorite toppings and sauces
Healthy option that’s perfect for meal prep

Marinating the Chicken

Marinating the chicken is crucial for infusing it with the rich, aromatic flavors characteristic of shawarma. The combination of olive oil, shawarma spice mix, garlic, and fresh lemon juice not only tenderizes the meat but also creates a delicious crust when cooked. I recommend letting the chicken marinate for at least 30 minutes, but for deeper flavor, aim for several hours or even overnight in the refrigerator. Just remember to cover it tightly to prevent any contamination.

If you're in a rush and can't marinate the chicken longer than the minimum, you can still achieve great results. Simply make diagonal slashes on each chicken thigh to help the marinade penetrate better. This will ensure that every bite is packed with flavor. Don't forget to season thoroughly with salt and pepper—this simple step enhances the overall taste immensely.

Cooking Techniques

For the best results, use a heavy skillet or cast-iron pan to cook the chicken. This helps in achieving a nice sear that locks in moisture and creates a delicious, slightly crispy exterior. Preheat the skillet over medium-high heat; you’ll know it’s ready when a drop of water sizzles on contact. Cook the chicken for about 6-7 minutes on each side, or until it reaches an internal temperature of 165°F. Avoid overcrowding the pan, as this will steam the chicken instead of searing it.

Once cooked, allow the chicken to rest for a few minutes before slicing. Resting helps the juices redistribute throughout the meat, making it even more tender and juicy. To slice effectively, follow the grain of the meat. Cutting against the grain will yield shorter, more tender pieces that are enjoyable in each bite.

Customizing Your Bowl

One of the best parts of the Easy Chicken Shawarma Bowl is its adaptability. Feel free to mix and match your favorite fresh vegetables. For a pop of color and flavor, consider adding shredded carrots, radishes, or bell peppers. You can also substitute the lettuce with baby spinach or arugula for a peppery crunch. This makes it particularly fun for meal prep, as you can vary the ingredients throughout the week.

Don't forget about the sauces! Tahini and garlic yogurt are fantastic options, but you could also drizzle a spiced yogurt or even a homemade vinaigrette over the top. For those looking for extra heat, consider adding a dollop of harissa or sriracha. Remember that these toppings not only enhance the flavor but also contribute to the bowl's overall texture, creating a meal that's both satisfying and balanced.

Ingredients

For the Chicken Marinade

1 lb chicken thighs, boneless and skinless
2 tbsp olive oil
3 tbsp shawarma spice mix
3 cloves garlic, minced
1 lemon, juiced
Salt and pepper to taste

For Assembling the Bowl

2 cups cooked rice or quinoa
1 cucumber, diced
1 tomato, diced
1 red onion, thinly sliced
1 cup lettuce, shredded
Fresh parsley, chopped
Tahini sauce or garlic yogurt for drizzling

Instructions

Marinate the Chicken

In a bowl, combine olive oil, shawarma spice mix, minced garlic, lemon juice, salt, and pepper. Add the chicken thighs and toss to coat. Allow to marinate for at least 30 minutes, or up to overnight in the refrigerator.

Cook the Chicken

Heat a skillet over medium-high heat. Add the marinated chicken and cook for about 6-7 minutes per side, or until fully cooked and no longer pink inside. Remove from heat and let rest for a few minutes before slicing.

Assemble the Bowls

In bowls, layer cooked rice or quinoa, followed by sliced chicken, cucumber, tomato, onion, and lettuce. Top with fresh parsley and a drizzle of tahini sauce or garlic yogurt.

Pro Tips

For a vegetarian option, swap the chicken with marinated chickpeas or grilled vegetables. Additionally, feel free to adjust the spice level by adding chili powder or cayenne if you like it hot.

Storage and Reheating

If you plan to meal prep, this chicken shawarma bowl stores well in the refrigerator for up to four days. Keep the cooked chicken, grains, and veggies in separate airtight containers to maintain freshness. When ready to enjoy, simply combine the components and microwave for about 2-3 minutes, or until heated through. Ensure the chicken reaches a steaming hot temperature before serving.

For longer storage, you can freeze the marinated chicken and cooked grains. Freeze each item in individual portions, and when you're ready to use them, thaw in the refrigerator overnight and reheat in a skillet or microwave. This method ensures that the flavors remain intact, making it a convenient option for busy nights.

Variations and Dietary Adjustments

To make this dish lighter or gluten-free, swap out the rice or quinoa for a base of cauliflower rice or a fresh salad. This not only gives a different texture but also reduces calories while still offering satisfying flavors. Similarly, vegetarians can replace chicken with grilled marinated tofu or chickpeas, which also absorb the shawarma spices wonderfully.

For those who are dairy-free, opt for coconut yogurt or a dairy-free tahini sauce as a replacement for the garlic yogurt. Experimenting with different bases and proteins allows you to enjoy the vibrant tastes of the shawarma in various healthy forms, catering to different dietary needs.

Questions About Recipes

→ Can I make this dish ahead of time?

Yes, you can marinate the chicken and cook it the day before. Just reheat it before serving.

→ What can I substitute for shawarma spice mix?

You can make a homemade mix using spices like cumin, paprika, turmeric, coriander, and cinnamon.

→ Is this dish gluten-free?

Yes, if you use quinoa or gluten-free grains as the base, it will be gluten-free.

→ How do I store leftovers?

Keep any leftovers in an airtight container in the fridge for up to 3 days.