Easy Chicken Shawarma Bowl

Name: Easy Chicken Shawarma Bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken thighs; 2 tablespoons olive oil; 1/4 cup plain yogurt; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon ground paprika; 1/2 teaspoon ground coriander; 1/2 teaspoon ground turmeric; Salt and pepper to taste; 4 cups cooked rice or quinoa; 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1/2 red onion, thinly sliced; 1 cup hummus; Fresh parsley or cilantro, for garnish; Lemon wedges, for serving

Highlighted under: Easy Meal Solutions

I love making this Easy Chicken Shawarma Bowl for a quick and flavorful meal that the whole family enjoys. The marinated chicken is so simple to prepare, and roasting it brings out a smoky flavor that’s absolutely irresistible. This bowl comes together effortlessly, allowing me to mix and match toppings based on what I have on hand, whether it’s fresh veggies, creamy hummus, or fragrant rice. It's a perfect balance of taste and texture, making it my go-to weeknight dinner.

Created by

Rowan Tate

Last updated on 2026-02-08T06:17:36.139Z

When I first attempted to make chicken shawarma at home, I was amazed at how much flavor I could achieve with minimal effort. The secret lies in a simple marinade of spices, yogurt, and olive oil which, when combined, infuse the chicken with a depth that rivals any restaurant's offering. I love serving this dish in a bowl format, as it allows for a fun assembly of ingredients that caters to everyone's tastes.

Another great part about this recipe is its adaptability. Depending on what you have in your pantry, you can customize the toppings, whether it’s crispy pickles, fresh herbs, or tangy sauces. The colorful presentation makes the meal feel special, turning a regular weeknight into a vibrant culinary experience.

Why You'll Love This Recipe
Spiced chicken with a smoky flavor that is out of this world
Versatile toppings that allow for personal customization
A nourishing meal packed with protein and veggies

Marinade Mastery

The marinade is the heart of this Easy Chicken Shawarma Bowl, imparting flavor and moisture to the chicken. Using Greek yogurt in the marinade not only tenderizes the meat but also adds a tangy note that balances out the spices beautifully. If you're in a pinch, you can substitute the yogurt with buttermilk for a similar effect, but avoid non-dairy yogurt as it won’t provide the same tenderizing effect.

Allowing the chicken to marinate for at least 30 minutes is essential for optimal flavor infusion. However, if you can let it sit overnight, you’ll unlock even deeper flavors. Just be sure to keep it refrigerated during this time, as the yogurt-based marinade can start to cook the chicken if left at room temperature.

Cooking Techniques

The roasting process helps achieve that desirable charred edge that adds depth to the chicken’s flavor. Preheating your oven to 425°F (220°C) is crucial; this high heat ensures the chicken cooks evenly while developing a crispy exterior. If your oven has a convection option, using it can further enhance browning and reduce cooking time by a few minutes.

After roasting, letting the chicken rest for 5 to 10 minutes before slicing is key. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is tender and juicy. If you slice too soon, the juices will run out, leaving you with dry chicken.

Perfect Bowl Assembly

When it comes to assembling your bowls, starting with a warm base of rice or quinoa enhances the overall experience by keeping everything from cooling too quickly. For a gluten-free option, quinoa is not only nutritious but also adds a lovely nuttiness that complements the shawarma flavors. You can sprinkle some lemon juice over the base to lift the flavors a notch.

Don’t hesitate to customize the toppings based on what’s available in your fridge. Other great additions could be roasted red peppers, shredded carrots, or even pickled vegetables for a tangy crunch. To elevate the dish further, a drizzle of tahini sauce can add a rich creaminess that pairs perfectly with the hummus.

Ingredients

Gather these fresh ingredients for a delicious meal.

For the Chicken Marinade

1 lb boneless, skinless chicken thighs
2 tablespoons olive oil
1/4 cup plain yogurt
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
Salt and pepper to taste

For the Bowl Assembly

4 cups cooked rice or quinoa
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, thinly sliced
1 cup hummus
Fresh parsley or cilantro, for garnish
Lemon wedges, for serving

Feel free to swap in your favorite grains or veggies!

Instructions

Follow these steps for a straightforward preparation.

Marinate the Chicken

In a bowl, combine olive oil, yogurt, garlic, cumin, paprika, coriander, turmeric, salt, and pepper. Add chicken thighs, ensuring they are thoroughly coated. Cover and let marinate in the fridge for at least 30 minutes, or up to overnight for deeper flavor.

Cook the Chicken

Preheat your oven to 425°F (220°C). Arrange the marinated chicken on a baking sheet lined with parchment paper. Roast for 25 minutes or until cooked through and slightly charred. Remove from the oven and let rest for a few minutes before slicing.

Assemble the Bowls

In serving bowls, layer cooked rice or quinoa as the base. Top each bowl with sliced chicken, cherry tomatoes, cucumber, red onion, and a generous scoop of hummus. Garnish with fresh herbs and serve with lemon wedges.

Enjoy your delicious and hearty bowl!

Pro Tips

For an extra burst of flavor, drizzle your bowl with tahini or a yogurt dressing before serving.

Make-Ahead Tips

This Easy Chicken Shawarma Bowl is fantastic for meal prep. You can marinate the chicken and store it in the fridge for up to 24 hours before cooking. Cooked chicken can also be stored in an airtight container in the refrigerator for 4 to 5 days, making it easy to assemble bowls on busy nights.

If you're planning to batch-make these bowls, consider cooking a larger quantity of rice or quinoa. Both grains hold up well when stored in the fridge, and you can reheat them quickly in the microwave. Keeping your toppings separate until serving will preserve their freshness.

Storage and Reheating

For leftovers, store each component separately to maintain texture. The chicken can be reheated in the oven at 350°F (175°C) for about 10 minutes or until warmed through, while rice or quinoa can be quickly microwaved in short intervals to prevent drying out.

If you have leftover veggies or hummus, those can last in the fridge for about 3 to 5 days if stored properly. However, if you freeze the chicken, use it within three months for the best flavor and texture. Thaw overnight in the refrigerator before reheating to keep the chicken tender.

Flavor Variations

To add a twist to your chicken shawarma, consider trying different spice blends. A Moroccan-inspired version could incorporate cinnamon and allspice for a warm, aromatic flavor. Alternatively, a homemade green harissa paste can also add a unique kick and vibrancy to the marinade.

You can also experiment with the base of your bowl. Instead of rice or quinoa, try bulgur or cauliflower rice for a low-carb option. Each base provides a different texture and flavor profile, allowing you to refine the dish to your tastes or dietary preferences.

Questions About Recipes

→ Can I use chicken breast instead of thighs?

Yes, chicken breast works fine; just keep an eye on the cooking time to avoid drying out.

→ Can I make this meal ahead of time?

Absolutely! You can marinate the chicken and prepare the toppings in advance, making it quick to assemble later.

→ What type of rice is best for this bowl?

Basmati rice is traditional, but you can use any rice or even quinoa for a healthier option.

→ How spicy is this dish?

The spices used are not inherently spicy, but you can add chili powder or cayenne if you prefer some heat.