Why You’ll Love Chicken Shawarma Bowls Recipe

This recipe delivers the bold, aromatic spices of shawarma in an easy oven‑roasted form (no spit required), while combining wholesome grains, fresh vegetables and sauces for a satisfying, balanced meal. The mix of warm roasted chicken with crisp cucumber, juicy tomatoes, tangy feta and cooling tzatziki creates contrasting textures and flavours that make this more than just “rice and chicken”. It’s also ideal for meal‑prepping as everything can be prepared ahead and assembled quickly.

Ingredients

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

Boneless skinless chicken thighs
Lemons, juiced
Olive oil
Garlic, minced
Kosher salt
Freshly ground black pepper
Ground cumin
Paprika
Ground turmeric
Ground cinnamon (a pinch)
Crushed red pepper flakes (to taste)
Red onion, roughly chopped
Hummus (or whole chickpeas)
English cucumber, chopped
Cherry tomatoes, halved
Dry jasmine rice
Fresh chopped parsley (for garnish)
Feta cheese crumbles (optional)
Plain Greek yogurt
Garlic (for the tzatziki)
English cucumber, peeled & diced (for the tzatziki)
Dried dill weed
Fresh lemon juice (for the tzatziki)
Salt and pepper (to taste)

Directions

Mix together the marinade ingredients (lemon juice, olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon, red pepper flakes). Add the chicken thighs to the marinade and refrigerate for at least one hour (or overnight) to allow the flavours to develop.
Cook the jasmine rice according to the package instructions.
Make the tzatziki sauce: combine the Greek yogurt, minced garlic, diced cucumber, dried dillweed, fresh lemon juice, salt and pepper in a bowl. Set aside.
Preheat the oven to 425 °F (≈ 220 °C). Grease a baking pan, remove the chicken from the marinade, and place the thighs along with the chopped red onion on the pan. Roast for about 30‑40 minutes or until the internal temperature of the chicken reaches 165 °F (≈ 74 °C). Let the chicken rest a few minutes, then slice thinly.
To assemble each bowl: place a scoop of cooked jasmine rice as the base. Top with sliced chicken and roasted red onion, then add chopped cucumber and halved cherry tomatoes. Add a dollop of hummus and a spoonful of tzatziki. Garnish with fresh parsley, feta crumbles (if using), and a little crushed red pepper for heat, if desired.

Servings and timing

Yields 6 servings. Total time: approximately 1 hour 50 minutes (includes about 1 hour marinating time). Prep time: ~20 minutes; Cook time: ~30 minutes.

Variations

Swap out the jasmine rice base for quinoa, farro, or cauliflower rice if you prefer a different grain or a lower‑carb option.
Use grilled chicken breast or thigh instead of oven‑roasted for a lighter or char‑grilled flavour.
To make it vegetarian or vegan: replace the chicken with roasted chickpeas or spiced tofu, and use a dairy‑free yogurt for the tzatziki.
Change up the toppings: add roasted red peppers, pickled onions, olives or even a drizzle of harissa or tahini for a different regional twist.
For more heat: increase the crushed red pepper flakes in the marinade or add a spicy yogurt sauce on top.

Storage/Reheating

Store leftover components (chicken, rice, tzatziki, chopped vegetables) separately in airtight containers in the refrigerator for up to 3‑4 days. When ready to eat, reheat the chicken and rice together in the microwave or oven until heated through, then add the fresh veggies, hummus and tzatziki. If assembled into bowls in advance, keep the sauce and fresh toppings separate until just before serving to preserve textures.

FAQs

What cut of chicken works best for this recipe?

Boneless skinless chicken thighs are recommended because they stay juicy and absorb the marinade well. Chicken breasts could be used, but they can dry out more easily.

Can I skip the marinating time?

You could cook without marinating, but the flavour won’t be as rich and the spices won’t penetrate as well. A minimum of one hour helps develop the taste.

Is the cinnamon necessary in the spice blend?

Yes — the tiny pinch of cinnamon adds a subtle warmth and complexity that helps replicate shawarma’s characteristic spice profile.

Can I make the tzatziki sauce ahead of time?

Absolutely — the tzatziki keeps well in the fridge for 1‑2 days. Just give it a stir before serving.

Can I assemble and freeze the bowls?

It’s better to freeze just the chicken and rice separately (without fresh toppings or sauces) for best texture. Thaw in the fridge and reheat, then add fresh veggies and sauce.

How can I make this gluten‑free?

Ensure that the hummus you use is gluten‑free (most are, but check labels). The other ingredients are naturally gluten‑free.

Can I cook the chicken on the grill instead of the oven?

Yes — grilling the marinated chicken will also work and add smoky char flavour. Aim for fully cooked internal temperature (165 °F / 74 °C).

What else could I serve with these bowls?

A crisp green salad, roasted vegetables, or warm pita bread would complement nicely.

Is this recipe suitable for meal prep?

Yes — the components can be prepared ahead: marinate the chicken, chop the veggies, cook rice, and make the sauce. Then assemble bowls during the week for quick meals.

Can I increase or reduce the number of servings?

Yes — simply adjust the quantity of ingredients proportionally. The marinade, rice, veggies and sauces scale easily.

Conclusion

This Chicken Shawarma Bowl recipe delivers big flavour with a smart, balanced meal format. With juicy spice‑marinated chicken, fresh vibrant veggies, warm rice and creamy sauce, it’s both comforting and light. It’s perfect for a weeknight dinner, batch‑prepping lunches, or anytime you’re craving something wholesome yet exciting. Enjoy preparing and eating!