There’s something deeply satisfying about building a meal in a bowl. It feels personal, a colourful collection of textures and tastes all working together. For me, nothing does this better than a vibrant, aromatic Chicken Shawarma Bowl. It’s my go-to when I want a meal that feels both wholesome and a little bit indulgent. My husband, who’s usually picky about salads, asked for seconds the first time I made this version, which is all the proof I needed that I’d cracked it.

This Chicken Shawarma Bowl recipe is all about getting those authentic Middle Eastern flavours right in your own kitchen, without any special equipment. We’re talking tender, juicy chicken thighs marinated in a blend of warm spices, seared until they have beautifully caramelised edges. We then pile that glorious chicken over a bed of fluffy rice or crisp lettuce and load it up with fresh vegetables and a drizzle of creamy, tangy garlic sauce.

It’s a fantastic meal for a busy weeknight when you’re craving something exciting, but it also works wonderfully as a healthy lunch to pack for work. It’s one of those recipes that looks impressive but is surprisingly straightforward to bring together. Let’s get cooking!

Recipe Overview

This recipe transforms simple chicken thighs into a flavour-packed centrepiece for a customisable and healthy bowl. The secret is the spice blend in the marinade – it creates a beautiful crust on the chicken as it cooks. I tested this recipe using both chicken breast and thighs, and the thighs consistently delivered a juicier, more flavourful result due to their higher fat content.

• Prep Time: 20 minutes (plus 30 minutes marinating)
• Cook Time: 15 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Chicken Shawarma Bowl Recipe

• Genuine Flavour: The marinade is rich with smoked paprika, cumin, and a hint of cinnamon, creating a warm, savoury taste that’s beautifully balanced by the zesty garlic sauce and fresh vegetables.
• Ready in About an Hour: With most of the time being hands-off marinating, the active cooking part comes together in under 20 minutes, ideal for a fulfilling weeknight dinner.
• Flexible Recipe: You can customise this bowl endlessly. Swap the rice for quinoa or mixed greens. Add feta cheese, olives, or chickpeas. It’s a great way to use up whatever salad bits you have in the fridge.
• Great for Meal Prep: The components store beautifully. You can cook the chicken and prepare the sauce and veggies ahead of time for a super-fast assembly when you’re ready to eat. It makes for a fantastic chicken lunch.
• Family Tested: This recipe always gets compliments in my house. The combination of succulent chicken and creamy sauce over rice is something everyone seems to love.

Chicken Shawarma Bowl Recipe

⏱️ 45 min prep  •  🍳 15 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this shawarma recipe, we’re using common pantry spices to create that signature taste. I always recommend using smoked paprika over sweet paprika if you have it; that smoky depth from a good quality brand like La Chinata makes a huge difference to the final flavour profile.

• For the Chicken Marinade:
• 600g boneless, skinless chicken thighs, cut into 2-3 cm chunks
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon, juiced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• For the Creamy Garlic Sauce:
• 150g plain Greek yoghurt
• 1 tbsp tahini
• 1 clove garlic, minced or grated
• 1 lemon, juiced
• 2 tbsp water (or more, to thin)
• A pinch of salt
• For the Bowl Assembly:
• 200g basmati rice, cooked
• 1 large head of romaine lettuce, shredded
• 2 large tomatoes, diced
• 1/2 cucumber, diced
• 1 small red onion, thinly sliced
• Fresh parsley or coriander, chopped (for garnish)
• Pitta bread, warmed (optional, for serving)

Ashley’s Tip: If you have time, let the chicken marinate for at least 2 hours, or even overnight in the fridge. The flavours will penetrate the meat more deeply, resulting in an even more tender and aromatic result.

How to Make This Chicken Shawarma Bowl Recipe

The process for this Middle Eastern-inspired dish is simple. We marinate the chicken, cook it in a hot pan to get a lovely char, and then assemble our bowls with all the fresh, delicious toppings.

1. Marinate the Chicken: In a medium mixing bowl, combine the chicken thigh chunks with the olive oil, minced garlic, lemon juice, cumin, smoked paprika, coriander, turmeric, cinnamon, salt, and pepper. Stir everything together until the chicken is thoroughly coated. Cover and let it marinate in the refrigerator for at least 30 minutes.
2. Prepare the Garlic Sauce: While the chicken is marinating, make the sauce. In a small bowl, whisk together the Greek yoghurt, tahini, minced garlic, lemon juice, and salt. Add the water, one tablespoon at a time, until the sauce reaches your desired drizzling consistency. Set aside. This step is a lot like making my Authentic Tzatziki Sauce Recipe Dip, but with the lovely nutty addition of tahini.
3. Prep the Vegetables: Wash and chop your lettuce, tomatoes, cucumber, and red onion. Having everything ready makes assembly a breeze later on. This is what we in the kitchen call ‘mise en place’.
4. Cook the Chicken: Heat a large frying pan or skillet over a medium-high heat. You want the pan to be nice and hot before the chicken goes in. Add the marinated chicken to the pan in a single layer. Don’t overcrowd it – cook in two batches if necessary.
5. Get a Good Sear: Cook the chicken for 4-6 minutes on each side, without moving it too much. You’re looking for the pieces to become deeply golden brown with slightly charred edges. I find that this is the key to getting that classic shawarma flavour at home. The chicken is cooked when it’s firm to the touch and the juices run clear.
6. Let it Rest: Once cooked, transfer the chicken to a clean plate or cutting board and let it rest for 5 minutes. This allows the juices to redistribute, ensuring the meat is perfectly succulent.
7. Assemble Your Bowls: To build your chicken shawarma bowl, start with a base of cooked rice and/or shredded lettuce. Top with the rested chicken, diced tomatoes, cucumber, and sliced red onion. Drizzle generously with the creamy garlic sauce and finish with a sprinkle of fresh parsley.

Tips From My Kitchen

• Temperature Control: Ensure your pan is properly hot before adding the chicken. A medium-high heat is essential for getting that beautiful caramelisation on the outside of the chicken without overcooking the inside. If the pan isn’t hot enough, the chicken will steam instead of sear.
• The Secret Step: Don’t skip the marinating time. It’s not just about flavour; the acid from the lemon juice helps to tenderise the chicken thighs, making them incredibly juicy. I learned that even 30 minutes makes a significant difference compared to cooking it straight away.
• Make-Ahead: The marinade, garlic sauce, and chopped vegetables can all be prepared up to 24 hours in advance and stored in airtight containers in the fridge. This makes dinner assembly incredibly fast.
• Storage: Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a pan or microwave. It’s best to assemble the bowls just before serving to keep the vegetables crisp.

Equipment You’ll Need

• Large frying pan or cast-iron skillet
• Sharp knife and cutting board
• A few mixing bowls (for marinating, sauce, and salads)
• Tongs or a spatula

Common Mistakes to Avoid

• Overcrowding the pan: Tipping all the chicken into the pan at once lowers the temperature, causing it to steam and turn grey rather than browning. Cook in batches to ensure each piece has direct contact with the hot surface, creating that essential crust.
• Wrong temperature: If the heat is too low, you won’t get a sear. If it’s too high, the spices can burn before the chicken cooks through. A steady medium-high heat is the sweet spot.
• Skipping the rest time: I used to struggle with this dish until I discovered this technique. Slicing into the chicken immediately after cooking will cause all the delicious juices to run out onto the board. A short 5-minute rest allows the meat to relax and reabsorb its juices, guaranteeing a tender bite.

Delicious Variations to Try

One of the best things about this healthy bowl is how easily you can adapt it. Here are a few of my favourite ways to change things up:

• Spicy Version: Add 1/2 teaspoon of cayenne pepper or a chopped fresh red chilli to the chicken marinade for a welcome kick of heat.
• Vegetarian Option: This marinade works beautifully with a can of drained and rinsed chickpeas or cubes of firm halloumi. Pan-fry the halloumi until golden on all sides, or roast the chickpeas until crisp. It’s as satisfying as my favourite Stuffed Peppers With Rice Recipe Dinner.
• Different Protein: Try this exact marinade with thinly sliced lamb leg steaks or beef sirloin for an equally delicious alternative. Adjust cooking times accordingly.

What to Serve With Your Chicken Shawarma Bowl

While this is a complete meal in a bowl, a few extras can really elevate the experience:

• Warm Pitta Bread: Serve alongside for scooping up the chicken and sauce. Lightly toasting them makes all the difference.
• Hummus: A generous dollop of creamy hummus in the bowl adds another layer of texture and flavour.
• Mint Lemonade: A refreshingly sharp and sweet drink that cuts through the richness of the spiced chicken and creamy sauce.

Frequently Asked Questions

Chicken Shawarma Bowl Recipe

A vibrant and flavorful bowl with tender, spiced chicken, fresh vegetables, and a creamy tahini-garlic sauce. Perfect for a healthy and satisfying weeknight meal.

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Prep Time 45 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Main Course

Cuisine: Middle Eastern

Calories: 595

Ingredients Method Notes

Ingredients

  

For the Chicken Marinade

• 600 g boneless skinless chicken thighs, cut into 2-3 cm chunks
• 2 tbsp olive oil
• 2 cloves garlic minced
• 1 lemon juiced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Creamy Garlic Sauce

• 150 g plain Greek yoghurt
• 1 tbsp tahini
• 1 clove garlic minced or grated
• 2 tbsp water or more, to thin
• A pinch of salt

For the Bowl Assembly

• 200 g basmati rice cooked
• 1 large head of romaine lettuce shredded
• 2 large tomatoes diced
• 1/2 cucumber diced
• 1 small red onion thinly sliced
• Fresh parsley or coriander chopped (for garnish)

Method

 

1. Marinate the Chicken: In a medium mixing bowl, combine the chicken thigh chunks with the olive oil, minced garlic, lemon juice, cumin, smoked paprika, coriander, turmeric, cinnamon, salt, and pepper. Stir everything together until the chicken is thoroughly coated. Cover and let it marinate in the refrigerator for at least 30 minutes.
2. Prepare the Garlic Sauce: While the chicken is marinating, make the sauce. In a small bowl, whisk together the Greek yoghurt, tahini, minced garlic, lemon juice, and salt. Add the water, one tablespoon at a time, until the sauce reaches your desired drizzling consistency. Set aside. This step is a lot like making my Authentic Tzatziki Sauce Recipe Dip, but with the lovely nutty addition of tahini.
3. Prep the Vegetables: Wash and chop your lettuce, tomatoes, cucumber, and red onion. Having everything ready makes assembly a breeze later on. This is what we in the kitchen call 'mise en place'.
4. Cook the Chicken: Heat a large frying pan or skillet over a medium-high heat. You want the pan to be nice and hot before the chicken goes in. Add the marinated chicken to the pan in a single layer. Don't overcrowd it – cook in two batches if necessary.
5. Get a Good Sear: Cook the chicken for 4-6 minutes on each side, without moving it too much. You're looking for the pieces to become deeply golden brown with slightly charred edges. I find that this is the key to getting that classic shawarma flavour at home. The chicken is cooked when it's firm to the touch and the juices run clear.
6. Let it Rest: Once cooked, transfer the chicken to a clean plate or cutting board and let it rest for 5 minutes. This allows the juices to redistribute, ensuring the meat is perfectly succulent.
7. Assemble Your Bowls: To build your chicken shawarma bowl, start with a base of cooked rice and/or shredded lettuce. Top with the rested chicken, diced tomatoes, cucumber, and sliced red onion. Drizzle generously with the creamy garlic sauce and finish with a sprinkle of fresh parsley.

Notes

For best results, store components separately in airtight containers in the refrigerator for up to 3 days.

I really hope you enjoy making this Chicken Shawarma Bowl recipe. It’s become a true staple in our home for its incredible flavour and versatility. It proves that a healthy meal can be packed with excitement and taste. Let me know how you get on in the comments below – I love hearing about your creations!

– Ashley