Chicken Shawarma Bowl

The Chicken Shawarma Bowl is a modern twist on a beloved Middle Eastern classic, bringing together bold flavors, tender marinated chicken, and vibrant fresh ingredients in a wholesome, bowl-style format. Perfect for lunch or dinner, this dish combines the rich, aromatic essence of traditional shawarma with the convenience and balance of a nourishing grain bowl. Whether you’re craving something hearty yet healthy or simply want to enjoy restaurant-quality food at home, this Chicken Shawarma Bowl delivers on every level.

The History

Shawarma traces its roots back to the Ottoman Empire, where vertical rotisserie cooking was first developed to slow-roast seasoned meat. The word “shawarma” comes from the Turkish word “çevirme,” meaning “turning,” which refers to the rotating spit on which the meat is cooked. Over time, this culinary tradition spread across the Middle East, adapting to local tastes and ingredients. In Lebanon, Syria, Jordan, and Palestine, shawarma became a staple street food—typically made with lamb, beef, or chicken, thinly sliced and served in flatbread with garlic sauce, pickles, and vegetables.

The evolution into a “bowl” format is a relatively recent phenomenon, popularized by global food trends emphasizing balanced meals, meal prep culture, and customizable dining experiences. The Chicken Shawarma Bowl maintains the soul of the original dish while transforming it into a more versatile, nutrient-dense option that fits well within modern dietary preferences—including gluten-free, low-carb, and high-protein lifestyles.

Ingredients Breakdown

To create an authentic and flavorful Chicken Shawarma Bowl, each ingredient plays a vital role:

Chicken Breast or Thighs: Boneless, skinless chicken breasts offer lean protein, while thighs provide richer flavor and juiciness due to higher fat content.
Olive Oil: Used in the marinade to carry flavors and help crisp the exterior during cooking.
Lemon Juice: Adds brightness and helps tenderize the meat.
Greek Yogurt (optional): When included, it enhances moisture and tenderness through lactic acid.
Garlic: Freshly minced garlic delivers pungency and depth.
Spices: A blend of paprika, cumin, coriander, turmeric, cinnamon, cardamom, allspice, and black pepper creates the signature warm, earthy, slightly sweet profile of shawarma seasoning.
Salt: Essential for seasoning and enhancing other flavors.
Base Grains: Typically white rice, brown rice, quinoa, or cauliflower rice for a low-carb alternative.
Vegetables: Sliced cucumbers, tomatoes, red onions, lettuce, and pickled turnips add freshness and crunch.
Tahini Sauce: A creamy emulsion of tahini, lemon juice, garlic, water, and salt that acts as the primary dressing.
Optional Additions: Hummus, olives, feta cheese, parsley, sumac, or hot sauce for extra layers of flavor.

Step-by-Step Recipe

Marinate the Chicken: In a large bowl, combine 1½ pounds (680g) of boneless chicken (cut into thin strips), ¼ cup olive oil, 3 tablespoons lemon juice, 2 tablespoons Greek yogurt (if using), 4 minced garlic cloves, 1 tablespoon paprika, 1 teaspoon ground cumin, 1 teaspoon coriander, ½ teaspoon turmeric, ½ teaspoon cinnamon, ¼ teaspoon cardamom, ¼ teaspoon allspice, 1 teaspoon black pepper, and 1½ teaspoons salt. Mix thoroughly, cover, and refrigerate for at least 2 hours—or ideally overnight—for maximum flavor infusion.
Prepare the Base: While the chicken marinates, cook your choice of grain according to package instructions. For example, simmer 1 cup of basmati rice in 2 cups of water with a pinch of salt and a drizzle of olive oil until fluffy and tender (about 15–18 minutes). Let it rest, then fluff with a fork. Alternatively, prepare quinoa or steam cauliflower rice.
Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Add a splash of olive oil. Remove chicken from the marinade (shaking off excess) and cook in batches without overcrowding. Sear for 5–7 minutes per side, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
Chop Fresh Vegetables: Dice cucumbers, tomatoes, and red onions. Slice lettuce or use pre-washed greens. If making pickled turnips, submerge peeled and sliced turnips in a mixture of vinegar, water, salt, and beet juice for at least 1 hour.
Make Tahini Sauce: Whisk together ⅓ cup tahini, 3 tablespoons lemon juice, 1 minced garlic clove, ½ teaspoon salt, and 3–5 tablespoons water until smooth and creamy. Adjust thickness and seasoning to taste.
Assemble the Bowls: Divide the cooked grains among serving bowls. Top with sliced chicken, fresh vegetables, hummus (if using), crumbled feta, olives, and a generous drizzle of tahini sauce. Garnish with chopped parsley and a sprinkle of sumac for tanginess.

Tips

Marinate Overnight: Extended marination deeply infuses the chicken with flavor and improves texture.
Don’t Skip the Rest: Letting cooked chicken rest ensures juices redistribute, keeping it moist.
High Heat Cooking: Use a hot pan to achieve caramelization and mimic the charred edges of traditional rotisserie shawarma.
Bloom Spices (Optional): Lightly toast whole spices before grinding to intensify their aroma.
Batch Cooking: This recipe is ideal for meal prep—store components separately in airtight containers for up to 4 days.
Customize Heat: Add cayenne pepper, chili flakes, or harissa paste to the marinade for spicier results.
Use Fresh Garlic: Avoid powdered garlic for the marinade; fresh offers superior flavor.

Variations and Customizations

The beauty of the Chicken Shawarma Bowl lies in its adaptability:

Protein Swaps: Try turkey, lamb, or even tofu/tempeh for plant-based versions.
Grain-Free Option: Serve over a bed of mixed greens, shredded cabbage, or spiralized zucchini noodles.
Dairy-Free: Omit feta and use dairy-free yogurt in the marinade if needed.
Vegan Version: Replace chicken with marinated chickpeas or grilled portobello mushrooms, and use vegan tahini sauce.
Low-Carb/Keto: Use cauliflower rice and increase healthy fats with avocado slices and extra olive oil.
Mediterranean Twist: Add kalamata olives, roasted red peppers, artichoke hearts, and tzatziki instead of tahini.
Breakfast Bowl: Include a fried or poached egg on top for a protein-packed morning meal.
Kids-Friendly: Reduce spices, serve with mild garlic sauce, and include diced apples or carrots for sweetness.

Health Considerations and Nutritional Value

A typical Chicken Shawarma Bowl can be both satisfying and nutritionally balanced when prepared mindfully:

Protein: Chicken provides high-quality protein essential for muscle repair and satiety—approximately 35–40g per serving.
Healthy Fats: Olive oil, tahini, and optional avocado contribute monounsaturated fats beneficial for heart health.
Fiber: Whole grains like brown rice or quinoa, along with vegetables, supply fiber important for digestion and blood sugar control.
Vitamins & Minerals: Tomatoes offer vitamin C and lycopene; cucumbers provide hydration; leafy greens deliver vitamin K and folate; garlic has antioxidant and anti-inflammatory properties.
Sodium Watch: Store-bought spice blends or pre-made sauces may contain added sodium. Opt for homemade versions to control salt intake.
Portion Control: While nutrient-dense, portions of rice and oils should be monitored for calorie-conscious diets.
Allergens: Contains sesame (tahini), dairy (yogurt, feta), and potential gluten if served with certain breads or sauces. Always check labels when accommodating allergies.

Nutrition estimate per bowl (with chicken breast, brown rice, vegetables, tahini sauce): ~550–650 calories, 38g protein, 50g carbohydrates, 25g fat, 8g fiber.

Ingredients

For the Chicken:

1½ lbs (680g) boneless, skinless chicken breasts or thighs, sliced into thin strips
¼ cup olive oil
3 tbsp fresh lemon juice
2 tbsp plain Greek yogurt (optional)
4 garlic cloves, minced
1 tbsp paprika
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½ tsp ground cinnamon
¼ tsp ground cardamom
¼ tsp allspice
1 tsp black pepper
1½ tsp salt

For the Bowl Assembly:

2 cups cooked basmati rice, brown rice, quinoa, or cauliflower rice
1 cup diced cucumber
1 cup diced tomatoes
½ cup thinly sliced red onion
1 cup shredded lettuce or baby spinach
¼ cup pickled turnips (optional)
½ cup hummus (optional)
⅓ cup crumbled feta cheese (optional)
¼ cup pitted olives (kalamata or green)
Fresh parsley, chopped, for garnish
Sumac or lemon wedges, for serving

For the Tahini Sauce:

⅓ cup tahini (sesame seed paste)
3 tbsp fresh lemon juice
1 garlic clove, minced
½ tsp salt
3–5 tbsp cold water (to thin)

Directions

In a large mixing bowl, whisk together olive oil, lemon juice, Greek yogurt (if using), minced garlic, paprika, cumin, coriander, turmeric, cinnamon, cardamom, allspice, black pepper, and salt.
Add chicken strips to the marinade and toss until fully coated. Cover and refrigerate for at least 2 hours, or preferably 8–12 hours (overnight).
Cook your chosen grain according to package directions. Set aside and keep warm.
Heat a large skillet or grill pan over medium-high heat. Add a small amount of olive oil to prevent sticking.
Remove chicken from marinade and shake off excess. Cook in batches for 5–7 minutes per side, until golden brown and cooked through (internal temp 165°F). Transfer to a plate, cover loosely with foil, and let rest for 5 minutes.
While chicken rests, prepare vegetables and make the tahini sauce: whisk tahini, lemon juice, garlic, and salt. Gradually add water until smooth and pourable.
To assemble bowls: divide grains among 4 bowls. Top with sliced chicken, cucumbers, tomatoes, red onions, lettuce, hummus, feta, olives, and pickled turnips.
Drizzle generously with tahini sauce. Garnish with fresh parsley and a sprinkle of sumac. Serve immediately with lemon wedges on the side.

FAQ

Can I bake the chicken instead of pan-frying?
Yes! Preheat oven to 400°F (200°C). Arrange marinated chicken on a lined baking sheet and bake for 18–22 minutes, flipping halfway, until fully cooked.

How long does the marinated chicken last in the fridge?
Up to 2 days. After that, quality may degrade due to acidic ingredients breaking down the proteins too much.

Can I freeze cooked shawarma chicken?
Absolutely. Cool completely, store in freezer-safe bags or containers for up to 3 months. Reheat in a skillet or microwave.

Is this recipe gluten-free?
Yes, provided all ingredients used are certified gluten-free (especially spice blends and tahini, which sometimes contain additives).

What can I use instead of tahini?
While tahini is traditional, you can substitute with almond butter or sunflower seed butter for a similar nutty creaminess (though flavor will vary slightly).

Can I make this ahead for meal prep?
Definitely. Prepare chicken, grains, and vegetables separately. Store in airtight containers in the fridge for up to 4 days. Assemble and add sauce just before eating to maintain freshness and texture.

Why is my tahini sauce too thick or bitter?
Tahini varies by brand. If too thick, add more water gradually. Bitterness can come from old tahini or over-mixing—balance with a squeeze of lemon or a pinch of honey.

Summary

The Chicken Shawarma Bowl is a vibrant, flavor-packed fusion of Middle Eastern tradition and modern healthy eating—featuring tender, spiced chicken, fresh vegetables, and creamy tahini over a wholesome grain base. Easy to customize, nutritious, and perfect for weeknight dinners or meal prep, this bowl brings the street food magic home in a clean, satisfying format.