Easy Homemade Chicken Shawarma Bowls
Last Updated on October 4, 2024 by Jacqueline Rafidi
These are the BEST easy homemade chicken shawarma bowls of all time and they’re SO easy to make!
Ok, I always look forward to dinner. But THIS meal. This is one of my favorites.
If you’re a fan of “Chipotle style” restaurants, where you can create your own bowls or sandwiches, then these chicken shawarma bowls are for you and yes they are the BEST shawarma bowls ever. If you’ve tried my chicken shawarma recipe, you know this marinade is heavenly. All the rest of the components really work as a powerhouse of flavor in each bite and I just know you’re going to love it as much as we do!
This recipe is inspired by the vibrant street food loved throughout of the Middle East – chicken shawarma (which usually comes as a wrap/sandwich). This meal brings together juicy, marinated chicken, fresh vegetables, and any base like rice, cauliflower rice, or even a bed of lettuce. It’s the kind of meal that makes you feel like you’ve spent hours in the kitchen, but in reality, it’s simple enough to make for a weeknight dinner or to meal prep for the week.
What is chicken shawarma?
Shawarma is an Arab dish traditionally made by stacking thin slices of marinated meat on a vertical rotisserie. The meat cooks slowly and is shaved off for serving in pita bread or over rice. For this chicken shawarma bowl recipe, we’re skipping the rotisserie but keeping all the delicious flavor by grilling or pan-searing marinated chicken until it’s perfectly juicy and packed with flavorful spices.
Ingredients for chicken shawarma bowls
What makes these the best chicken shawerma bowls of all time? These key ingredients are what really make this recipe pop:
The chicken: This marinade is what I use for my chicken shawarma sandwiches. Honestly, nothing beats this combination of spices and flavors. It mimics the chicken shawarma at one of my favorite Arab restaurants in Jacksonville and it just can’t be beat!
For this recipe, you can use boneless skinless chicken thighs or chicken breasts. Chicken thighs tend to be juicier and more cost effective too, so I always grab those.
The rice: I like using basmati here. Lately I’ve just been preferring to use basmati because I like the texture. But I also thought it was fitting here because that’s the rice I usually find when I get a shawarma bowl from any restaurant. This rice is similar to the one I make for my sayadieh (which if you haven’t tried, it’s AMAZING) with a few less spices. We really want the shawarma to shine here. You can also use brown rice or jasmine rice and use the same spices, just cook to package directions.
The salad: Every good bowl needs a salad. Not only does it bring a delicious, fresh flavor, but it also adds texture from the fresh veggies and lots of color which is eye catching and appetizing. This salad is similar to my simple Middle Eastern salad, just a touch different, although you could make it any way you want!
The cucumber mint yogurt: This is one of my favorite aspects of the chicken shawarma bowl. I load this sauce on like it’s nobody’s business. It’s very similar to tzatziki, with a few key differences. We use mint instead of dill (I like to use dried mint but fresh works as well), instead of grating the cucumber, we very finely dice it up. I also don’t add lemon juice. When you make this, you may get hooked – you’ve been warned.
All the toppings: Yes, you can pick and choose what you want to add. But I suggest adding as much as you can based on what you have/like. The pickles are a MUST for me. So are the sumac red onions. If you like a spicy kick, definitely go for the shatta (A Palestinian hot sauce that goes perfect with the flavors of this shawarma bowl. You can find this at most Arab grocery stores. If you can’t find it, sriracha or sambal also work).
Each component for this bowl is so easy to make and once it’s all prepared, you just create the bowl as you like.
Shawarma Marinade Ingredients
The magic of shawarma is all in the shawarma marinade ingredients:
- Greek yogurt – Which tenderizes the chicken and keeps it juicy
- Tomato paste – Which lends a pretty color and a slight tang
- Garlic – And lots of it! Grated in so it melts into the marinade
- Fresh lemon juice – For tanginess
- Extra virgin olive oil – Especially if you’re using chicken breasts
- All the spices – Cardamom, turmeric, paprika, cumin, sumac, garlic powder, onion powder, allspice, coriander, cinnamon, ground ginger (It’s a lot, but its worth it!)
Marinate the chicken for at least 30 minutes, but for the best results, let it sit for a few hours or even overnight in the fridge. This allows the chicken to soak up all those amazing flavors and ensures tender, juicy chicken.
How to make easy homemade chicken shawarma bowls:
The base:
First, prepare your base so it can cook while your chicken cooks. Choose your base and cook with the spices mentioned according to package instructions. If you’re meal prepping, you can make a big batch to last throughout the week.
The chicken
In a large bowl, combine all the marinade ingredients and mix well. Add the chicken thighs and toss to coat. Cover with plastic wrap and let it marinate in the fridge for at least 30 minutes, or up to 24 hours.
When you’re ready to cook, heat a large skillet over medium-high heat. Add a drizzle of avocado oil or other neutral oil and sear the chicken thighs for about 4-5 minutes on each side, until they’re browned and cooked through. The internal temperature should reach 165°F. Let the chicken rest for a few minutes before slicing into thin slices.
The sides
While the chicken cooks, work on chopping up all the veggies for the salad, make the khiyar bil laban sauce and slice the red onion and parsley. Set this all aside until you’re ready to assemble.
Assemble
Start with a generous scoop of rice (or your chosen base). Top with the shawarma chicken, fresh vegetables and sauces. Sprinkle some feta cheese over the top for a salty bite and finish it off with some fresh chopped parsley or dill.
Drizzle on some homemade tahini sauce, yogurt sauce or garlic sauce for added flavor. This is the perfect way to tie everything together and add that creamy, tangy element.
Switch things up!
- Mix Up the Base: Swap out the brown rice for cauliflower rice or even a bed of lettuce for a lighter option. You can also serve the chicken with pita bread or as a shawarma sandwich for variety.
- Make It Vegan: For a vegan version, swap out the chicken for roasted sweet potatoes and cauliflower. The shawarma marinade ingredients will still pack a punch of flavor!
How to store leftover chicken shawarma bowls
Store any leftover chicken shawarma in an airtight container in the fridge. The chicken will keep for about 3-4 days and can be reheated on the stove or in the microwave. Just make sure to store the components (rice, veggies, and sauces) separately to keep everything fresh.
These easy homemade chicken shawarma bowls are one of those great recipes you’ll find yourself making again and again! Especially if you love Middle Eastern foods. It’s packed with flavor, easy to customize (which I find to be the best part) and filled with nourishing ingredients that make you feel good about what you’re eating – and it looks so beautiful all put together. Plus, the leftovers taste even better the next day! You’re going to love this.
When you make these easy homemade chicken shawarma bowls, comment down below and rate this recipe to let me know your thoughts! Also share a picture or tag me on Instagram @thebitewithjackie, I love seeing your remakes!
Homemade chicken shawarma bowls
Ingredients
For the chicken shawarma:
- 2 lb boneless skinless chicken breast or thighs
- ¼ cup Greek yogurt
- 2 Tablespoons tomato paste
- 5 cloves garlic grated
- 3 Tablespoons lemon juice
- 2 Tablespoons olive oil
- 1 teaspoon each: cardamom, turmeric, paprika, cumin, sumac, garlic powder, onion powder, allspice, coriander
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- Salt and pepper to taste
- Neutral oil for cooking
For the yellow rice:
- 2 cups basmati rice rinsed and drained
- 1 teaspoon neutral oil or ghee
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 1 teaspoon garlic powder
- ½ teaspoon cardamom
- Salt and pepper to taste
For the simple salad:
- 2 Persian cucumbers finely diced
- 2 tomatoes finely diced
- ½ red onion finely diced
- 2 bell peppers any color, finely diced
- 5 radishes finely diced
- ½ bunch parsley finely chopped
- ¼ cup extra virgin olive oil
- Juice and zest from 1 lemon
- Handful of dried mint crushed finely
- Salt and pepper to taste
For the cucumber mint yogurt:
- 2 cups Greek yogurt
- 1 Persian cucumber finely diced
- 1 Tablespoon extra-virgin olive oil
- 1 clove garlic grated
- Small handful fresh or dried mint crushed or finely chopped
Additional optional toppings:
- Shatta Arab hot sauce
- Hummus
- Toum garlic sauce
- Feta cheese
- Lettuce chopped
- Pita chips
- Thinly sliced red onions sprinkled with sumac
- Pickles
Instructions
- Start by adding the chicken to a bowl, along with the rest of the chicken ingredients. Mix well, let this marinade for at least an hour or up to overnight.
- Prepare the salad by combining all ingredients together. If making this salad a day in advance, don’t add the lemon juice, olive oil, salt and pepper until you’re ready to serve.
- Combine the ingredients for the cucumber mint yogurt. Set aside – this can be made a day in advance.
- Make the rice. Add the oil or ghee to a pot over medium high heat. Add the rinsed rice to the pot and mix to coat the grains with the warm oil. Add in the spices, mix again and toast for another 30 seconds before adding in just enough water to cover the rice by ½ inch. Bring this to a boil, then down to a simmer, cover and let it cook for 20 minutes or until soft and fluffy.
- Add the neutral oil to a skillet over medium high heat. Cook the chicken in batches 3-4 minutes per side, flipping halfway through – you want it to be golden with a slightly crisp exterior and still juicy on the inside. Remove to a plate and continue cooking the remainder of the chicken. Slice the chicken into strips before serving.
- Assemble your bowls! The best part of the meal. I start with a bed of rice and some chopped lettuce. Add some of the sliced chicken shawarma, a couple spoonful’s of the simple salad and a generous dollop of the cucumber mint yogurt sauce. Add as many of the toppings listed as I want/have on hand and enjoy!
Would you share the recipe for Arabic pickles, pls? They are much better than dill pickles, imo, for shawarma.
I LOVE Arabic pickles, I’m working on creating a recipe for it. The main issue is that small, wild cucumbers are typically used for Arabic pickles and they’re almost nonexistent to find in the states.