Chicken Shawarma Bowls

A bowl with grilled chicken, quinoa, grape tomatoes, cucumber, red onion, parsley, a lemon wedge, and a serving of white sauce.

5 from 1 vote

This Chicken Shawarma Bowl is an easy way to get big, bold flavors on the table fast. The spiced chicken is juicy and flavorful, the fresh veggies add crunch, and the creamy yogurt dressing brings it all together. Serve it over rice or quinoa for a balanced meal that’s perfect for lunch or dinner.

Course Main Dish Recipes

Cuisine Middle Eastern

Keyword chicken shawarma, chicken shawarma bowls, shawarma bowls

Prep Time 5

Cook Time 10

Marinating time 30

Total Time 45

Servings servings

Calories 211kcal

Author Robin @ All Ways Delicious

Ingredients

For the chicken

2 pounds boneless skinless chicken thighs or breasts
2 tablespoons olive oil
1 tablespoon ground cumin
1 tablespoon ground paprika
1 teaspoon ground turmeric
1 teaspoon garlic powder
Salt and pepper to taste

For the bowls

4 cups cooked rice or quinoa
1 cup chopped cucumber
1 cup cherry tomatoes halved
1/4 cup red onion thinly sliced
1/4 cup chopped parsley

For the dressing

1/2 cup plain Greek yogurt
1 tablespoon lemon juice
1 tablespoon Dijon mustard optional
Salt and pepper to taste

Instructions

In a bowl, mix olive oil, cumin, paprika, turmeric, garlic powder, salt, and pepper. Coat the chicken thoroughly and let it marinate for at least 30 minutes, or overnight in the refrigerator.
Heat a cast iron skillet or grill pan over medium-high heat until very hot. Cook the chicken without moving it until deeply golden on the first side, then flip and cook through. Let it rest for 5 minutes before slicing.
Divide the rice or quinoa into bowls. Arrange the sliced chicken, cucumber, tomatoes, red onion, and parsley on top.
Whisk together the yogurt, lemon juice, and mustard. Season with salt and pepper to taste.
Drizzle the dressing over the bowls and serve immediately.

Notes

Storage: Refrigerate leftovers for up to 3 days. Keep the dressing separate to prevent the vegetables from getting soggy. Reheat the chicken and rice in a skillet over medium heat or in the microwave.

Nutrition