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Two chicken shawarma bowls with a wood bowl of pita chips in the background on a white counter.

Chicken Shawarma Bowls

Author: Stephanie Kay

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.

  • Author: Stephanie Kay
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 4 bowls 1x
  • Category: Dinner
  • Method: Stovetop
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Ingredients

Chicken Shawarma:

Rice:

Salad:

Garlic Sauce:

Bowls Toppings (optional):

Instructions

  1. 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.
  2. 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.
  3. While the chicken marinates, prepare the rice and garlic tahini sauce.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://kaynutrition.com/chicken-shawarma-bowls/