Easy Chicken Shawarma Bowls

Chicken shawarma bowls are the perfect combination of juicy, spiced chicken, fluffy rice, fresh vegetables, and creamy sauces. They’re colorful, healthy, and packed with flavor, making them ideal for lunch, dinner, or meal prep.

This recipe takes inspiration from Middle Eastern street food, where marinated chicken is cooked to perfection and paired with fragrant rice, crisp vegetables, and a garlic yogurt sauce.

Imagine opening your bowl to find:

• Tender, golden chicken strips, marinated in aromatic spices
• Fluffy, seasoned rice
• Fresh cucumbers, tomatoes, and red onion
• A drizzle of garlicky yogurt sauce and tangy tahini

Every bite balances savory, tangy, and fresh flavors, making it an instant favorite for anyone craving a restaurant-style shawarma bowl at home.

Ingredients

For the Chicken

• 1 lb boneless, skinless chicken thighs or breasts
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp ground turmeric
• ½ tsp ground coriander
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp cinnamon (optional)
• Salt and pepper to taste

For the Rice

• 2 cups basmati or long-grain rice
• 2 tbsp olive oil
• 4 cups chicken broth
• ½ tsp turmeric
• ½ tsp salt

For the Garlic Yogurt Sauce

• ½ cup plain Greek yogurt
• 1 clove garlic, minced
• 1 tsp lemon juice
• ¼ tsp salt
• 1 tbsp olive oil

For Assembly & Toppings

• 1 cup diced cucumbers
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, thinly sliced
• ¼ cup chopped fresh parsley
• ¼ cup crumbled feta cheese (optional)
• Pickled vegetables (optional)
• Lemon wedges for serving

Instructions

1. Marinate the Chicken

1. In a bowl, combine olive oil, cumin, paprika, turmeric, coriander, garlic powder, onion powder, cinnamon, salt, and pepper.
2. Toss chicken in marinade, ensuring each piece is coated.
3. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).

2. Cook the Rice

1. Rinse rice under cold water until water runs clear.
2. Heat olive oil in a saucepan, add rice, and toast for 1–2 minutes.
3. Add chicken broth, turmeric, and salt.
4. Bring to a boil, reduce heat to low, cover, and simmer 15–20 minutes until rice is fluffy.

3. Cook the Chicken

1. Heat a skillet over medium-high heat.
2. Cook chicken thighs or breasts 5–7 minutes per side until golden and cooked through.
3. Remove from heat and let rest 5 minutes, then slice into strips.

4. Make the Garlic Yogurt Sauce

1. In a small bowl, whisk together Greek yogurt, minced garlic, lemon juice, olive oil, and salt.
2. Chill until ready to serve.

5. Assemble the Bowls

1. Start with a base of turmeric rice in each bowl.
2. Layer sliced chicken on top of the rice.
3. Add diced cucumbers, cherry tomatoes, red onions, parsley, and optional feta or pickled vegetables.
4. Drizzle with garlic yogurt sauce.
5. Serve with lemon wedges for extra brightness.

Serving & Enjoying

• Serve immediately for a warm, fresh, and satisfying meal.
• These bowls are perfect for meal prep, as the flavors deepen when refrigerated for 1–2 days.
• Pair with pita bread or roasted vegetables for a complete meal.

The combination of warm spices, creamy sauce, and fresh toppings makes these bowls comforting, balanced, and incredibly flavorful.

Tips for Perfect Shawarma Bowls

• Chicken choice: Thighs are juicier; breasts are leaner.
• Marinating: Even 30 minutes enhances flavor, but longer is better.
• Rice: Rinse thoroughly for fluffy, non-sticky grains.
• Sauce: Adjust garlic and lemon to taste.
• Toppings: Add pickled vegetables or hot sauce for extra flavor and authenticity.

Easy Chicken Shawarma Bowls

Tender spiced chicken served over fluffy turmeric rice with fresh vegetables and creamy garlic yogurt sauce—a vibrant Middle Eastern-inspired bowl.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 bowls

Course: Dinner, Lunch

Cuisine: Mediterranean, Middle Eastern

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

Chicken

• 1 lb boneless, skinless chicken thighs or breasts
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 0.5 tsp ground turmeric
• 0.5 tsp ground coriander
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.25 tsp cinnamon optional
• to taste salt and pepper

Rice

• 2 cups basmati or long-grain rice
• 2 tbsp olive oil
• 4 cups chicken broth
• 0.5 tsp turmeric
• 0.5 tsp salt

Garlic Yogurt Sauce

• 0.5 cup plain Greek yogurt
• 1 clove garlic minced
• 1 tsp lemon juice
• 0.25 tsp salt
• 1 tbsp olive oil

Toppings & Assembly

• 1 cup diced cucumbers
• 1 cup cherry tomatoes, halved
• 0.25 cup red onion, thinly sliced
• 0.25 cup chopped fresh parsley
• 0.25 cup crumbled feta cheese optional
• to taste pickled vegetables optional
• as needed lemon wedges for serving

Equipment

• Skillet or frying pan
• Saucepan
• Mixing bowls
• Knife and cutting board

Method

 

1. Combine olive oil, cumin, paprika, turmeric, coriander, garlic powder, onion powder, cinnamon, salt, and pepper. Toss chicken to coat and marinate at least 30 minutes.
2. Rinse rice until water runs clear. Heat olive oil, toast rice 1-2 minutes, then add chicken broth, turmeric, and salt. Cover and simmer 15-20 minutes until fluffy.
3. Cook chicken in skillet over medium-high heat 5-7 minutes per side until golden and cooked through. Rest 5 minutes, then slice.
4. Whisk Greek yogurt, minced garlic, lemon juice, olive oil, and salt in small bowl for sauce. Chill until serving.
5. Assemble bowls: base of rice, sliced chicken, diced cucumbers, cherry tomatoes, red onion, parsley, optional feta or pickled vegetables, drizzle with garlic yogurt sauce, serve with lemon wedges.

Notes

Perfect for meal prep or quick dinners. Add extra veggies or hot sauce to taste. Can store refrigerated up to 2 days.