Filled with sliced shawarma chicken, fragrant rice, fresh veggies, hummus, and tahini garlic sauce, these chicken shawarma bowls are filled with flavor. Not to mention, they are ready in 45 minutes, making them perfect for a healthy weeknight dinner.
Shawarma has been, and likely always will be, one of my favorite take-out meals. Not only is it filled with flavors and textures, but it’s also generally quite healthy and easy to find high-protein meal options. From beef shawarma wraps to chicken kababs, there are so many delicious options to choose from.
This flavorful chicken shawarma bowl recipe is my take on a chicken shawarma plate. It’s quick and easy to make, yet filled with bold Middle Eastern flavors. Plus, the build-your-own style of these bowls makes it a great family-friendly meal.
Why You’ll Love Them
- Full of Flavor – The combination of shawarma spices, yellow rice, and garlic tahini sauce ensures every mouthful is flavorful.
- High in Protein – The chicken shawarma bowls contain over 30 grams of protein per serving.
- Keep Well – Once cooked, the components keep well in the fridge and freezer, making this recipe a great meal prep idea.
Ingredients + Substitutions
- Chicken Thighs – To add some protein and make the chicken shawarma. The recipe calls for chicken thighs, but you can use chicken breasts if preferred. See the notes section of the recipe card for details.
- Spices – A combination of ground cumin, coriander, cinnamon, paprika, turmeric, cardamom, and allspice to make the shawarma marinade. You can use a pre-made shawarma seasoning if preferred. See the notes section of the recipe card for details.
- Rice – To add some complex carbohydrates. I used basmati rice, but any long-grain white rice will work, or you can use brown rice if preferred. Alternatively, you can omit the rice entirely and make my garlic potatoes instead. See the notes section of the recipe card for details.
- Veggies – To add some fiber and micronutrients. The recipe calls for a simple salad of romaine lettuce, tomatoes, and cucumber, but any fresh veggies, such as cherry tomatoes, carrots, and bell peppers, will also work well.
- Tahini – To add some healthy fats and omega-3s, and make the garlic tahini sauce. If you don’t like tahini, you can make a tzatziki sauce instead.
- Garlic – To season the chicken and make the garlic sauce. The recipe calls for garlic cloves, but you can use garlic powder if needed. See the notes section of the recipe card for details.
- Lemon – To balance the acidity of the marinade and garlic sauce. The recipe calls for fresh lemon juice, but you can use bottled lemon juice if needed.
- Broth – To cook the rice and add some extra flavor. The recipe calls for chicken broth, but you can use vegetable broth or water if preferred.
- Hummus – To serve, although optional.
- Pitas – To serve, although optional. Pita chips would also work well.
- Vinegar – To marinate the chicken.
- Olive Oil – To marinate the chicken and add some healthy fats.
- Salt and Pepper – To season.
Dietary Adaptions
To Make it Gluten-Free: Use certified gluten-free chicken broth and omit the pitas.
To Make it Dairy-Free: No adaptations are needed; this recipe is dairy-free.
Red’s Nutrition Tip
You can use chicken thighs or chicken breasts in these chicken shawarma bowls. While chicken breasts are leaner, lower in calories, and higher in protein, chicken thighs are also very high in protein and tend to provide better flavor.
Serving Suggestions
These chicken shawarma and rice bowls are a balanced meal with protein, carbohydrates, fiber, and fat. They can be enjoyed as is or adapted to suit your personal calorie or macro needs, for example:
- To make it higher in protein, add an extra 1/2 pound of chicken thighs, along with the necessary marinade, to the recipe, and/or top the shawarma bowls with crumbled feta cheese.
- To make them lower in carbs, serve the bowls with cauliflower rice instead of rice.
- To make them higher in fiber, swap the white rice for brown rice and/or serve the bowls with additional high-fiber vegetables such as broccoli.
Storage + Reheating
To Refrigerate: Any leftover chicken shawarma and rice can be cooled and stored in an airtight container in the fridge for up to 4 days. The tahini garlic sauce can be stored in a separate airtight container for up to 1 week.
To Freeze: Once cooled, the chicken and rice can be transferred to an airtight container(s) and stored in the freezer for up to 3 months. The tahini garlic sauce can be stored in the freezer in a separate airtight container for up to 6 months.
To Reheat: Once thawed, warm the chicken and rice in the microwave for 2-3 minutes, then top with garlic tahini sauce, salad, hummus, pickled red onions, and pita bread.
More Chicken Bowl Recipes:
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Chicken Shawarma Bowls
These chicken shawarma bowls are high in protein and full of flavor. They work well as a quick and easy dinner or meal prep idea.
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Prep Time: 25 minutes -
Cook Time: 20 minutes
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Total Time: 45 minutes
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Yield: 4 bowls 1x
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Category: Dinner
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Method: Stovetop
Prep Time:
Yield:
Category:
Method:Ingredients
Chicken Shawarma:
- 1 pound boneless, skinless chicken thighs
- 1/4 cup olive oil, plus 1 tablespoon for cooking
- 1/2 lemon, juiced
- 1 tablespoon white vinegar
- 4 cloves garlic, minced or grated
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground allspice or cloves
- 1/4 teaspoon black pepper
- 3/4 teaspoon salt
Rice:
- 1 1/2 cups white rice, uncooked
- 3 cups chicken broth
Salad:
- 4 cups romaine lettuce, shredded
- 1 tomato, diced
- 1/2 cucumber, diced
- 2 tablespoons olive oil
- 1/2 lemon, juiced
- Salt
- Pepper
Garlic Sauce:
- 1/4 cup tahini
- 1 clove garlic, minced or grated
- 1/2 lemon, juiced
- 2 tablespoons water, plus more as needed
- Salt
- Pepper
Bowls Toppings (optional):
- 1/2 cup hummus
- 1/2 cup pickled onions, or pickled turnips
- 2 pitas, cut into wedges
Instructions
- In a large bowl, add olive oil, lemon juice, vinegar, garlic, cumin, coriander, cinnamon, paprika, turmeric, cardamom, allspice, black pepper, and salt, and whisk to combine.
- Add the chicken thighs to the bowl and – using thongs or your hands – toss the chicken in the marinade until well coated. If time permits, allow the chicken to marinate in the fridge for 2-3 hours or overnight; otherwise, let it marinate for 10 minutes at room temperature.
- While the chicken marinates, prepare the rice and garlic tahini sauce.
- In a small pot, combine the rice and broth and a pinch of salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 15 minutes, or as per package directions, until it can be fluffed with a fork.
- In a small bowl, add the tahini, minced garlic, lemon juice, water, and a pinch of salt and pepper, and stir to combine. If the mixture is too thick – this can vary depending on the tahini brand – just add a bit more water until you’ve reached the desired texture. You want the sauce to be creamy and smooth, but not runny. Taste and adjust seasoning with salad and pepper as needed.
- In a large pan or cast-iron skillet on medium-high heat, warm a tablespoon of olive oil, then add the marinated chicken thighs and cook for 5-6 minutes per side until cooked through and golden brown, or reaches the internal temperature of 165°F. Once cooked, transfer the chicken thighs to a cutting board to rest for 5 minutes, then slice into thin strips.
- While the chicken rests, prepare the salad. In a medium bowl, add the shredded lettuce, diced tomatoes, and sliced cucumber, then drizzle with olive oil and lemon juice, add a pinch of salt and pepper, and toss to combine. Taste and adjust seasoning with salad and pepper as needed.
- Once all of the components are ready, assemble the bowls. Layer the bottom of each bowl with cooked rice, then top with sliced chicken shawarma, salad, garlic tahini sauce, hummus, pickled onions (or turnips), and serve with sliced pita.
- Any leftover chicken and rice can be cooled and stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Note: If prepping the bowls ahead of time, wait to add the salad, tahini garlic sauce, hummus, pickled turnips, and pita until you are ready to serve.
Notes
To Use Chicken Breasts: Swap the chicken thighs for 1 pound of skinless, boneless chicken breasts in step #2.
To Use Shawarma Seasoning: Omit the cumin, coriander, cinnamon, paprika, turmeric, cardamom, and allspice, and use 1 tablespoon of shawarma seasoning in step #1 instead.
To Use Garlic Powder: Swap every garlic clove for 1/2 teaspoon of garlic powder in steps #2 and #5.
To Cook the Rice in Water: Swap the chicken broth for 3 cups of water in step #4.
Nutrition
- Serving Size: 1 bowl
- Calories: 680 calories
- Sugar: 2 grams
- Fat: 34 grams
- Carbohydrates: 63 grams
- Fiber: 4 grams
- Protein: 31 grams
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