Name: Chicken Shawarma Bowls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 1 ½ pounds boneless skinless chicken thighs; 3 tablespoons olive oil; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 tablespoon ground paprika; 1 tablespoon ground turmeric; 1 teaspoon ground allspice; ½ teaspoon cayenne pepper; 1 teaspoon salt; ½ teaspoon black pepper; 4 cloves garlic, minced; Juice of 1 lemon; 1 cup plain Greek yogurt; 1 tablespoon lemon juice; 2 cloves garlic, minced; Salt and pepper, to taste; 1 ½ cups basmati rice; 2 ¼ cups water; 1 tablespoon butter; 1 teaspoon ground turmeric; 1 teaspoon salt; Chopped romaine lettuce; Diced cucumber; Cherry tomatoes, halved; Thinly sliced red onion; Fresh parsley, chopped

Why You’ll Love Chicken Shawarma Bowls Recipe

The marinade gives the chicken bold shawarma‑style spices (cumin, paprika, turmeric, cinnamon) that roast beautifully in the oven for juicy flavor.

You get grains, protein, veggies and sauce all in one bowl — easy to assemble and ideal for meal‑prep lunches.

Fresh toppings like cucumber, cherry tomatoes and parsley add crunch and brightness, while hummus and tzatziki bring creamy richness.

It’s flexible: you can swap proteins, change up the vegetables or switch out the grain, so it never gets boring.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Marinade & chicken:
• Boneless skinless chicken thighs
• Lemons (juice)
• Olive oil
• Garlic (minced)
• Kosher salt
• Freshly ground black pepper
• Ground cumin
• Paprika
• Ground turmeric
• Ground cinnamon (just a pinch)
• Crushed red pepper flakes (to taste)
• Red onion (roughly chopped)

For the bowls:
• Hummus (or whole chickpeas)
• English cucumber (chopped)
• Cherry tomatoes (halved)
• Jasmine rice (dry)
• Fresh chopped parsley (for garnish)
• Feta cheese crumbles (optional topping)

Tzatziki sauce:
• Plain Greek yogurt
• Garlic (minced)
• Small piece English cucumber (peeled & diced)
• Dried dill weed
• Fresh lemon juice
• Salt and pepper (to taste)

Directions

Mix the marinade ingredients (lemon juice, olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon, red pepper flakes) and add the chicken thighs. Marinate in the fridge for at least 1 hour (or overnight for more flavor).
Cook the jasmine rice according to package instructions. While rice is cooking, prepare the tzatziki sauce by combining the yogurt, minced garlic, diced cucumber, dill, lemon juice, salt and pepper in a bowl.
Preheat the oven to 425 °F (about 220 °C). Grease a baking pan. Remove the chicken from the marinade and place the thighs and chopped red onion on the pan. Roast for about 30–40 minutes or until cooked through (internal temp ~165 °F / ~75 °C). Let the chicken rest for a few minutes, then slice thinly.
Assemble the bowls: Start with a scoop of cooked rice in each bowl. Top with sliced chicken and roasted red onion, chopped cucumber and cherry tomatoes. Add a scoop of hummus and a dollop of tzatziki sauce. Garnish with chopped parsley, crumbled feta and a little crushed red pepper if desired.
Serve immediately, or divide into meal‑prep containers for later.

Servings and timing

Serves: 6 bowls
Prep time: ~20 minutes
Cook time: ~30 minutes
Marinate time: at least 1 hour (or overnight for best flavor)
Total time: ~1 hour 50 minutes including marinating

Variations

Use boneless chicken breasts instead of thighs (just adjust cooking time accordingly).
Swap jasmine rice for quinoa, bulgur or cauliflower rice for a lower‑carb option.
Replace hummus with mashed chickpeas or a bean spread if you prefer.
Add roasted bell peppers or sautéed mushrooms to the bowl for extra veggies.
Try a different protein: grilled lamb strips, turkey breast or even tofu for a vegetarian twist (marinate tofu accordingly).
Use fresh mint, chopped olives or pickled onions as additional garnishes.
Swap out feta for goat cheese or omit it for dairy‑free.

Storage/Reheating

Store: Keep bowl components in separate airtight containers in the fridge for up to 3–4 days. The chicken and rice hold up well; the fresh vegetables and sauces should be added when ready to eat for best texture.
Reheating: Warm the rice and chicken together in the microwave or oven until heated through. Add fresh veggies, hummus and tzatziki after reheating so they remain fresh and crisp.
Freezing: You can freeze the cooked chicken and rice (without raw cucumber/tomatoes or tzatziki) for up to 2 months. Thaw overnight in the fridge and assemble fresh when ready.

FAQs

How do I know when the chicken is fully cooked?

Use a meat thermometer and check that the internal temperature of the chicken thighs reaches 165 °F (about 75 °C). The juices should run clear and the meat should not be pink.

Can I use chicken breasts instead of thighs?

Yes — chicken breasts can work, though thighs tend to stay juicier and more forgiving. If using breasts, reduce the cooking time slightly and monitor closely to avoid drying out.

Can I skip the marinating step?

Technically yes, but the marinade is where much of the shawarma flavor comes from. Even a short 30‑minute marinate will improve the taste, so it’s worth planning ahead.

Is there a vegetarian version of this bowl?

Absolutely. Substitute tofu, tempeh, chickpeas or roasted cauliflower for the chicken. Marinate the substitute similarly and adjust cooking time.

What can I use if I don’t have jasmine rice?

You can use basmati rice, long‑grain white rice, brown rice (adjust cook time), quinoa, bulgur or even cauliflower rice for a lighter option.

How do I keep the vegetables from getting soggy in meal‑prep?

Store the cooked rice and chicken separately from the cucumbers, tomatoes and sauces. Combine them just before eating so the veggies maintain their crunch.

Can I make the tzatziki sauce ahead of time?

Yes — you can mix it 1–2 days ahead and store it in the fridge in an airtight container. Stir before serving and drain any excess liquid if it separated.

What if I don’t like feta cheese?

No problem—just skip it, or use goat cheese crumbles, shredded cheddar or a sprinkle of nutritional yeast (for a dairy‑free option).

Can I grill the chicken instead of roasting it?

Yes — you can cook the marinated chicken on a grill or grill pan for a slightly smoky flavor. Ensure it’s fully cooked, then slice and assemble the bowls as directed.

How spicy is this recipe?

The recipe includes crushed red pepper flakes “to taste,” so you control the heat level. If you prefer milder, omit or reduce the red pepper flakes; for more heat, add a pinch of cayenne.

Conclusion

This Chicken Shawarma Bowl is a delightful fusion of Middle Eastern flavors and convenient, modern bowl‑style cooking. It delivers bold spice, fresh veggies, creamy sauces and satisfying grains — perfect for weeknight dinners or preparing ahead for lunches. Whether you’re feeding your family or meal‑prepping for the week, it offers both flavor and versatility. Enjoy!

Best Chicken Shawarma Bowls