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A vibrant chicken shawarma bowl with fresh vegetables and sauces

Authentic Chicken Shawarma Bowl

Experience the rich flavors of the Middle East with this authentic chicken shawarma bowl, featuring tender marinated chicken, creamy tzatziki, and fresh vegetables over a bed of rice or quinoa.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 bowls
Calories 550 kcal

Equipment

  • large bowl
  • medium bowl
  • large skillet or cast-iron pan
  • baking sheet (optional)

Ingredients
  

For the Chicken Shawarma:

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp ground coriander
  • ½ tsp turmeric powder
  • ¼ tsp cayenne pepper optional
  • Salt and black pepper to taste
  • Juice of ½ lemon

For the Tzatziki Sauce:

  • 1 cup plain Greek yogurt
  • ½ cucumber, grated and squeezed dry
  • 1 clove garlic, minced
  • 1 tbsp fresh dill, chopped
  • 1 tbsp fresh mint, chopped optional
  • Juice of ¼ lemon
  • Salt and black pepper to taste

For Assembly:

  • Cooked rice or quinoa about 1 cup per bowl
  • Chopped romaine lettuce or mixed greens
  • Chopped tomatoes
  • Diced cucumber
  • Pickled red onions store-bought or homemade
  • Feta cheese, crumbled optional
  • Fresh parsley, chopped for garnish

Instructions
 

Chicken Preparation

  • Combine oil, garlic, spices, salt, pepper, and lemon juice in a bowl. Add chicken, coat thoroughly, and marinate for at least 30 minutes in the refrigerator.
  • While chicken marinates, combine Greek yogurt, cucumber, garlic, dill, mint, lemon juice, salt, and pepper for the tzatziki sauce. Stir well and refrigerate.

Cooking the Chicken and Onions

  • Heat a large skillet over medium-high heat. Add chicken and cook 5-7 minutes per side until golden brown and cooked through (165°F/74°C).
  • Remove chicken and rest for a few minutes before slicing into thin strips. In the same skillet, sauté sliced onion until softened and lightly caramelized, about 5-8 minutes.

Assembly and Serving

  • Create your bowls: start with rice or quinoa, then add sliced chicken and sautéed onions.
  • Arrange romaine, tomatoes, and cucumber around the chicken. Add pickled red onions and crumbled feta if desired.
  • Drizzle generously with tzatziki sauce and garnish with fresh parsley. Serve immediately and enjoy.

Notes

For extra flavor, marinate the chicken overnight. If you don't have a skillet, you can bake the chicken at 400°F (200°C) for 20-25 minutes. Adjust spice levels to your preference. This recipe is highly customizable with your favorite toppings and grains.