Chicken Shawarma Bowls with Garlic Yogurt Sauce

Shawarma is usually cooked on a vertical rotisserie, but you can get those warm, spiced, slightly charred flavors at home with an oven and a good marinade. Boneless chicken thighs, cumin, paprika, turmeric and a little cinnamon do the work.

Slice the chicken, pile it on rice with crunchy vegetables, and finish with a cool garlic yogurt sauce.

Why you will love this chicken shawarma bowls

• Takeout flavor at home.
• Meal prep: four lunches in one batch.
• High protein: about 43 g per bowl.
• Flexible: bowls, wraps or salads.

Ingredients and swaps

• Chicken thighs: stay juicy at high heat. Breast works if you do not overcook it.
• Spices: cumin, paprika, turmeric, cinnamon and a pinch of cayenne.
• Garlic yogurt sauce: Greek yogurt, garlic, lemon and an optional spoon of tahini.
• Base: rice, couscous, quinoa or salad leaves.

How to make chicken shawarma bowls

Mix the marinade, coat the chicken and leave it for at least 15 minutes (or overnight in the fridge).

Roast on a lined tray at 220°C (425°F) for 18 to 22 minutes, until the chicken reaches 165°F (74°C). Switch on the broiler for the last 2 minutes for charred edges.

Rest the chicken for 5 minutes, then slice it thinly. Assemble bowls with rice, cucumber, tomato, red onion and parsley, and spoon over the sauce.

Tips for the best result

• Marinate overnight for the deepest flavor.
• Slice thinly against the grain, like real shawarma.
• Toss the sliced chicken in the tray juices before serving.
• Keep sauce separate for meal prep.

Easy variations

• Wraps: pile everything into warm pita or flatbread.
• Air fryer: cook at 200°C (390°F) for 12 to 15 minutes, turning once.
• Vegetarian: use the marinade on cauliflower and chickpeas.

What to serve with it

Pickled turnips or onions, hummus and warm pita.

Storage and reheating

Chicken keeps 4 days in the fridge. Store sauce and vegetables separately and reheat the chicken before assembling.

You might also like: Greek Chicken Sheet Pan Dinner with Potatoes and Feta · How Long Does Cooked Rice Last in the Fridge? (And How to Store It Safely)

recipe card

Chicken Shawarma Bowls with Garlic Yogurt Sauce

Oven-roasted shawarma-spiced chicken over rice with vegetables and garlic yogurt sauce.

Tried & tested

Prep15 min

Cook20 min

Total35 min

Makes4 bowls

CuisineMiddle Eastern

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Ingredients −

4

+ servings

• 700 g (1 1/2 lb) boneless, skinless chicken thighs
• Marinade
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 3 garlic cloves, grated
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp black pepper
• 1 pinch cayenne
• Garlic yogurt sauce
• 3/4 cup (180 g) Greek yogurt
• 1 garlic clove, grated
• 1 tbsp lemon juice
• 1 tbsp tahini (optional)
• 1 pinch salt
• Bowls
• 4 cups cooked rice (about 600 g)
• 1 cucumber, diced
• 2 tomatoes, diced
• 1/2 red onion, thinly sliced
• Fresh parsley

Steps

1. Mix the marinade ingredients. Coat the chicken and marinate at least 15 minutes, or up to 24 hours in the fridge.
2. Heat the oven to 220°C (425°F). Spread the chicken on a lined tray.
3. Roast 18 to 22 minutes, until it reaches 165°F (74°C). Broil 2 minutes for charred edges.
4. Rest 5 minutes, then slice thinly.
5. Stir together the yogurt sauce ingredients.
6. Fill bowls with rice, chicken and vegetables. Top with sauce and parsley.

Calories565

Protein43 g

Carbs47 g

Fat21 g

Fiber3 g

Sodium760 mg

Nutrition per serving, estimated from standard ingredient data. It varies with brands and portions.

Cook's notes

• Leftover chicken also makes great wraps.