Easy Chicken Shawarma Bowl

Name: Easy Chicken Shawarma Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken thighs; 3 cloves garlic, minced; 2 tsp cumin; 1 tsp paprika; 1 tsp turmeric; 1/2 tsp cinnamon; 2 tbsp olive oil; Salt and pepper to taste; Juice of 1 lemon; Cooked rice or quinoa; Chopped cucumber; Sliced tomatoes; Red onion slices; Fresh parsley, chopped; Yogurt sauce (mix yogurt with garlic and lemon juice)

Highlighted under: World Flavors

I absolutely love making this Easy Chicken Shawarma Bowl at home! The marinade is packed with spices and flavor, transforming simple chicken into a delicious dish that everyone enjoys. It's a perfect meal for busy weeknights or casual gatherings, and it takes just a short amount of time to prepare. I always serve it with a refreshing yogurt sauce and fresh vegetables, making it not just tasty but also vibrant and healthy. You won’t believe how easy it is to create such a delightful meal in your kitchen!

Created by

Vivienne Cole

Last updated on 2026-02-08T05:57:36.626Z

When I first tried making Chicken Shawarma at home, I was blown away by how easily I could replicate the bold flavors that I loved from my favorite restaurants. The trick is in letting the chicken marinate long enough to really absorb all the spices. I found that even just 30 minutes makes a significant difference in flavor! This method creates juicy, tender chicken that’s perfect for serving in bowls alongside rice and fresh veggies.

A major tip I picked up is to use a combination of warm spices like cumin, paprika, and turmeric in the marinade. This creates that signature Shawarma taste without needing a rotisserie. I also love using a yogurt sauce on top to add a fresh, creamy element that balances the spice beautifully. Trust me, your taste buds will thank you!

Why You'll Love This Recipe
Bold and aromatic spices bring irresistible flavor to every bite
Quick and easy to prepare, perfect for any night of the week
Healthy ingredients combined create a satisfying meal

Mastering the Marinade

The marinade is the heart of this chicken shawarma bowl, elevating the flavor profile with a harmony of spices. Garlic, cumin, and paprika combine to create a warm, aromatic base, while turmeric adds a golden hue and a touch of earthiness. Letting the chicken marinate for a minimum of 30 minutes is essential, but if you have the time, refrigerating it overnight allows the flavors to penetrate deeply, resulting in a more tender and flavorful chicken that grills beautifully.

If you're looking to experiment with flavors, consider adding a pinch of cayenne for a spicy kick or a tablespoon of honey for sweet undertones. Also, swapping out the olive oil for a neutral oil like canola can give a different richness to the marinade while still achieving that tender juicy texture when cooked.

Perfectly Cooking Your Chicken

Cooking the marinated chicken properly is key to achieving that delicious, charred exterior and juicy interior. Preheating your grill or skillet to medium-high heat (around 375°F-400°F) allows for quick cooking without drying out the meat. Keep an eye on the chicken and look for those beautiful golden-brown grill marks, which indicate it's caramelizing nicely. Aim for an internal temperature of 165°F to ensure it’s cooked through and safe to eat.

Resting the chicken for a few minutes after cooking is a crucial step often overlooked. This allows the juices to redistribute throughout the meat, resulting in a tender bite with each slice. If you’re grilling, placing the chicken on a cutting board covered loosely with foil helps retain warmth while you prepare the accompaniments.

Serving and Storing Tips

When preparing the bowls, layering the ingredients provides a delightful mix of textures. Start with a base of fluffy rice or nutty quinoa, then pile on the warm chicken, crunchy cucumbers, and juicy tomatoes. A sprinkle of fresh parsley not only adds color but a refreshing bite that contrasts well with the spices of the chicken. If you’re hosting a gathering, consider serving the components separately to allow guests to build their own bowls, adding a personal touch to the experience.

For meal prep enthusiasts, these chicken shawarma bowls can be assembled ahead of time and stored in the refrigerator for up to 4 days. Just keep the yogurt sauce separate until you're ready to serve to prevent sogginess. The bowl is also freezer-friendly; just allow the chicken to cool and then store in airtight containers. To reheat, simply thaw overnight in the fridge and warm in the microwave or skillet until heated through.

Ingredients

For the Chicken Marinade

1 lb boneless, skinless chicken thighs
3 cloves garlic, minced
2 tsp cumin
1 tsp paprika
1 tsp turmeric
1/2 tsp cinnamon
2 tbsp olive oil
Salt and pepper to taste
Juice of 1 lemon

For Serving

Cooked rice or quinoa
Chopped cucumber
Sliced tomatoes
Red onion slices
Fresh parsley, chopped
Yogurt sauce (mix yogurt with garlic and lemon juice)

Instructions

Marinate the Chicken

In a bowl, combine minced garlic, cumin, paprika, turmeric, cinnamon, olive oil, salt, pepper, and lemon juice. Add chicken thighs and ensure they are well-coated. Let marinate for at least 30 minutes or up to overnight.

Cook the Chicken

Preheat your grill or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side or until nicely browned and cooked through. Remove from heat and let rest for a few minutes.

Prepare the Bowls

Slice the cooked chicken into strips. In serving bowls, layer cooked rice or quinoa, followed by sliced chicken, chopped cucumbers, sliced tomatoes, red onions, and sprinkle with fresh parsley.

Add the Sauce

Drizzle the yogurt sauce over the top of each bowl and enjoy your homemade Chicken Shawarma Bowl!

Enjoy!

Pro Tips

For even more flavor, try grilling the chicken for a smoky taste. You can also customize your bowls with your favorite toppings like olives, feta cheese, or fresh lettuce for added crunch.

Ingredient Insights

The choice of chicken thighs is intentional; they are more forgiving than chicken breasts due to their higher fat content, which means they remain juicy even if slightly overcooked. If you prefer white meat, you can use chicken breasts, but be cautious not to overcook them, as they can dry out quickly. Brining the breasts beforehand can help keep them moist while grilling.

Fresh herbs play a vital role in enhancing the freshness of the dish. You can switch out parsley for mint or cilantro to give the bowl a different flavor profile. Try adding roasted red peppers or pickled veggies for an extra zing, making the dish even more vibrant and full of character.

Variations and Customizations

This recipe is highly adaptable. For a vegetarian option, consider substituting the chicken with marinated and grilled tofu or chickpeas, which can soak up the marinade's flavors wonderfully. Similarly, for a gluten-free alternative, serve the chicken over a bed of roasted veggies instead of rice or quinoa for a delicious and nutritious option.

Feel free to explore different sauces beyond the yogurt sauce. A tahini dressing adds a nutty creaminess that complements the spices beautifully, or you could try a spicy sriracha mayo for those who enjoy a heat factor in their meal. The possibilities are endless, allowing you to make this chicken shawarma bowl truly your own!

Questions About Recipes

→ Can I use chicken breast instead of thighs?

Yes, chicken breast can be used, but thighs are preferred as they remain juicier during cooking.

→ How can I make this dish vegetarian?

You can substitute the chicken with chickpeas or grilled vegetables for a delicious vegetarian option.

→ How long will the marinade keep?

The marinade can be kept in the refrigerator for up to 3 days; however, it’s best used on the same day for maximum flavor.

→ Can I prepare this ahead of time?

Absolutely! You can marinate the chicken a day in advance and assemble the bowls right before serving.