Chicken Shawarma Bowls Recipe
If you have a craving for something vibrant, delicious, and packed with flavor, these Chicken Shawarma Bowls are exactly what you need. This dish transforms the classic Middle Eastern street food into a wholesome bowl full of perfectly spiced chicken, fresh veggies, and creamy tzatziki that come together in a harmony that’s utterly irresistible. It’s a colorful, satisfying meal that’s both exciting to eat and surprisingly easy to make, perfect for sharing with friends or a tasty weeknight dinner.

Ingredients You’ll Need
Gathering the right ingredients is the secret behind these Chicken Shawarma Bowls tasting just right. Each component, from the fragrant spices to the creamy tzatziki and fresh vegetables, plays a vital role in crafting a bowl bursting with flavor, texture, and color.
- 3 cloves garlic, minced: Adds pungent, aromatic depth to the marinade and sauce.
- 1 tablespoon cumin: Brings a warm, earthy note that defines shawarma’s signature flavor.
- 2 teaspoons coriander: Adds a subtle hint of citrus and brightness to balance spices.
- 2 teaspoons paprika: Offers mild sweetness and vibrant color.
- 1 teaspoon smoked paprika: Contributes smoky complexity for a deeper flavor profile.
- 1 teaspoon cardamom: Adds a fragrant, slightly sweet spice to elevate the chicken.
- 1/2 teaspoon salt: Essential for seasoning and enhancing each element’s taste.
- 1/4 teaspoon cinnamon: Provides a subtle warmth that brightens the spice mixture.
- 1/4 teaspoon pepper: Adds a tiny kick to wake up the flavors.
- Juice of 2 lemons: Gives a refreshing, zesty brightness that tenderizes the chicken.
- 2 tablespoons extra virgin olive oil: Helps meld the spices into the marinade and adds richness.
- 1 1/2 pounds boneless, skinless chicken thighs: The perfect cut for juicy, tender shawarma chicken.
- 3/4 cup plain Greek yogurt: The creamy base for the cooling homemade tzatziki sauce.
- Juice of 1 lemon: Adds a bright, tangy kick to the tzatziki.
- 1 clove garlic, minced: Intensifies the tzatziki’s fresh and savory notes.
- 1 tablespoon red wine vinegar: Lends a mild acidity to balance creaminess in the sauce.
- 3/4 cup finely diced seedless cucumber: Brings crunch and freshness to the tzatziki.
- 1 tablespoon chopped fresh dill: Adds bright herbal flavor to the sauce.
- 1/4 teaspoon salt: Seasoning for the tzatziki to enhance flavor.
- 1/4 teaspoon pepper: A touch of warmth in the sauce.
- Cooked farro, quinoa, rice, cauliflower rice, or whatever base you prefer: Provides a hearty foundation for your bowl.
- Shredded romaine: Adds crispness and fresh greenery.
- Halved cherry tomatoes: Juicy bursts of sweet acidity.
- Sliced cucumber: Crunchy and refreshing contrast.
- Very thinly sliced red onion: Offers sharpness and a slight bite.
- Cubed or crumbled feta: Salty, creamy cheese to finish your bowl.
- Chopped fresh mint: A fragrant herb that brightens every bite.
- Lemon wedges: For an extra spritz of fresh citrus at the table.
- A drizzle of extra virgin olive oil: Adds richness and shine to your assembled bowl.
- Salt and pepper to taste: Final touches that tie all flavors together.
How to Make Chicken Shawarma Bowls
Step 1: Marinate the Chicken
Start by mixing garlic, cumin, coriander, paprika, smoked paprika, cardamom, salt, cinnamon, pepper, lemon juice, and olive oil in a big bowl. This spice blend creates the bold flavor that defines Chicken Shawarma Bowls. Add the chicken thighs and toss well to coat every piece. Cover and refrigerate for at least 6-12 hours—patience here makes a huge difference as the flavors seep deep into the meat, making it juicy and packed with aroma.
Step 2: Cook the Chicken
Once marinated, bring the chicken up to room temperature for about 10-15 minutes to cook evenly. Preheat a skillet over medium-high heat with a little extra olive oil, then sear the chicken for about 4-5 minutes per side until golden brown and cooked all the way through. Let the chicken rest for 5-10 minutes, which helps retain the juices, then chop it into bite-sized pieces, ready for piling into your bowl.
Step 3: Prepare the Tzatziki Sauce
While the chicken cooks, whip up the refreshing tzatziki by combining Greek yogurt, lemon juice, garlic, red wine vinegar, cucumber, dill, salt, and pepper. Stir everything until well mixed and season to your liking. This sauce cools down the spices beautifully and adds a creamy, tangy bite that’s essential for the Chicken Shawarma Bowls experience.
Step 4: Assemble the Bowls
Start with a base of your choice—whether that’s fluffy rice, nutty farro, or even cauliflower rice for a lighter option. Layer on the sliced chicken, shredded romaine, cherry tomatoes, cucumber, red onion, and a generous dollop of tzatziki. Top with feta cheese, fresh mint, and a squeeze of lemon. Finish it all off with a drizzle of olive oil and a sprinkle of salt and pepper. Every bite is a vibrant, balanced mix of textures and flavors.
How to Serve Chicken Shawarma Bowls

Garnishes
Adding garnishes like fresh mint, crumbled feta, and a squeeze of lemon really brings the Chicken Shawarma Bowls to life. These small touches add brightness and complexity, elevating the overall eating experience. Don’t be shy with the olive oil drizzle or a pinch of flaky sea salt—they make all the difference.
Side Dishes
To round out your meal, consider simple sides that complement the bowl without overpowering it. Warm pita bread, a crisp tabbouleh salad, or even roasted chickpeas make excellent companions. These sides add further Middle Eastern flair and create a more festive, shared table environment.
Creative Ways to Present
For a family-style gathering, prepare the chicken, tzatziki, and veggies separately and let everyone build their Chicken Shawarma Bowls assembly-line style. Or, for a casual lunch, pack the components into a portable container and drizzle the tzatziki just before eating. These bowls also look stunning when served in vibrant ceramic bowls or on colorful platters that highlight their fresh ingredients.
Make Ahead and Storage
Storing Leftovers
Leftover chicken shawarma and sauce can be stored in airtight containers in the refrigerator for up to 3 days. Keep the fresh vegetables and feta separate until ready to serve, so they stay crisp and bright.
Freezing
You can freeze the cooked marinated chicken separately in a freezer-safe container or bag for up to 2 months. However, fresh veggies and tzatziki don’t freeze well, so prepare those fresh when ready to enjoy again.
Reheating
Reheat the chicken gently in a skillet over medium heat or in the microwave until warmed through. For best texture, avoid overheating. Add fresh veggies and tzatziki after reheating for that signature fresh contrast in your Chicken Shawarma Bowls.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but chicken thighs tend to stay juicier and more flavorful because they have a bit more fat. If you choose breasts, just be careful not to overcook them, as they can dry out faster.
Is there a vegetarian version of Chicken Shawarma Bowls?
Absolutely! Swap the chicken for spiced roasted chickpeas or grilled portobello mushrooms to get that hearty, satisfying element. The same spices and tzatziki sauce work wonderfully with these alternatives.
How long should I marinate the chicken?
The longer you marinate, the better! Ideally, let it sit for at least 6 hours and up to 12 hours. This ensures the chicken absorbs all those warm, aromatic spices for maximum flavor.
Can I make the tzatziki sauce in advance?
Yes, tzatziki can be made a day ahead and refrigerated—it actually gets better as the flavors meld. Just give it a good stir before serving and adjust seasoning if needed.
What’s the best base for these bowls?
It really depends on your preference! Farro and quinoa offer a nice nutty bite, while rice is classic and easy. Cauliflower rice is perfect if you want a low-carb option. Each base pairs beautifully with the bold chicken and fresh toppings.
Final Thoughts
You really can’t go wrong with these vibrant, flavorful Chicken Shawarma Bowls. They strike the perfect balance between comforting and fresh, easy to prepare yet impressive on the plate. Whether you’re feeding a crowd or enjoying a solo meal, give this recipe a try and watch how quickly it becomes a beloved favorite in your dinner rotation.
PrintChicken Shawarma Bowls Recipe
This Chicken Shawarma Bowl recipe features tender marinated chicken thighs cooked to perfection and served over your choice of grain or vegetable base. Topped with a refreshing homemade tzatziki sauce, fresh vegetables, feta cheese, and herbs, this dish combines Middle Eastern-inspired flavors with a healthy, vibrant twist perfect for a flavorful and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 6 hours 30 minutes (including marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Marinating and Pan Searing
- Cuisine: Middle Eastern
- Diet: Halal
Ingredients
Marinade and Chicken
- 3 cloves garlic, minced
- 1 tablespoon cumin
- 2 teaspoons coriander
- 2 teaspoons paprika
- 1 teaspoon smoked paprika
- 1 teaspoon cardamom
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon pepper
- Juice of 2 lemons
- 2 tablespoons extra virgin olive oil
- 1 1/2 pounds boneless, skinless chicken thighs
Tzatziki Sauce
- 3/4 cup plain Greek yogurt
- Juice of 1 lemon
- 1 clove garlic, minced
- 1 tablespoon red wine vinegar
- 3/4 cup finely diced seedless cucumber
- 1 tablespoon chopped fresh dill
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Bowl Assembly
- Cooked farro, quinoa, rice, cauliflower rice, or preferred base
- Shredded romaine
- Halved cherry tomatoes
- Sliced cucumber
- Very thinly sliced red onion
- Cubed or crumbled feta cheese
- Chopped fresh mint
- Lemon wedges
- A drizzle of extra virgin olive oil
- Salt and pepper to taste
Instructions
- Marinate the Chicken: In a large bowl, whisk together the garlic, cumin, coriander, paprika, smoked paprika, cardamom, salt, cinnamon, pepper, lemon juice, and olive oil to create the marinade. Add the chicken thighs and toss until they are fully coated. Cover and refrigerate for at least 6 to 12 hours, or longer if possible, to deepen the flavors.
- Cook the Chicken: Remove the chicken from the fridge and let it sit at room temperature for 10-15 minutes to ensure even cooking. Heat a large cast iron or nonstick skillet over medium-high heat and add a drizzle of olive oil. Once hot, place the chicken thighs in the skillet and cook for 4-5 minutes on each side until fully cooked through. Remove the chicken from the pan and allow it to rest for 5-10 minutes before chopping into bite-sized pieces.
- Prepare the Tzatziki Sauce: While the chicken cooks, make the tzatziki by combining Greek yogurt, lemon juice, garlic, red wine vinegar, cucumber, dill, salt, and pepper in a medium bowl. Stir well to blend all ingredients. Taste and adjust salt and pepper if needed.
- Assemble the Bowls: Start with your chosen base such as farro, quinoa, rice, or cauliflower rice in each bowl. Add a generous portion of the chopped chicken on top. Layer with shredded romaine, cherry tomatoes, sliced cucumber, thinly sliced red onion, feta cheese, and chopped fresh mint. Drizzle with olive oil and squeeze fresh lemon juice over the top. Finish by seasoning with flaky sea salt and freshly cracked black pepper to taste. Serve immediately and enjoy!
Notes
- Marinating the chicken overnight yields the best flavor and tenderness.
- Chicken thighs are preferred for juiciness, but chicken breasts can be substituted if desired.
- You can substitute any grain or vegetable base like brown rice, couscous, or even a salad mix.
- The tzatziki sauce can be made a day ahead and stored refrigerated to enhance flavors.
- Adjust the spices according to your taste preference for heat and smokiness.
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 110 mg
Keywords: Chicken Shawarma, Shawarma Bowl, Middle Eastern Chicken, Tzatziki Sauce, Mediterranean Bowl, Healthy Chicken Recipe