Go Back
–+ servings
Chicken Shawarma Bowl

Savory Chicken Shawarma Bowl with Creamy Garlic Sauce

This Chicken Shawarma Bowl is a flavorful and healthy meal, packed with protein, veggies, and a creamy garlic sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Middle Eastern
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 pounds Boneless, Skinless Chicken Thighs or Breasts Thighs stay tender and juicy.
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • 2 tablespoons Lemon Juice Fresh is best, but bottled works.
  • 1 tablespoon Ground Cumin
  • 1 tablespoon Ground Coriander
  • 1 tablespoon Smoked Paprika
  • 1 teaspoon Turmeric
  • 1 teaspoon Cinnamon
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Cayenne Pepper Adjust for heat preference.
  • to taste Salt
  • to taste Black Pepper
For the Garlic Yogurt Sauce
  • 1 cup Plain Greek Yogurt Can substitute with non-dairy yogurt.
  • 2 cloves Minced Garlic
  • 1 tablespoon Extra Lemon Juice
For Toppings and Fresh Ingredients
  • 1 cup Diced Cucumber Can substitute with other fresh vegetables.
  • 1 cup Cherry Tomatoes
  • 1 medium Red Onion Thinly sliced.
  • 2 cups Lettuce
  • 1/4 cup Chopped Fresh Parsley or Mint
For the Bowl Base
  • 2 cups Cooked Jasmine or Basmati Rice Quinoa can be a low-carb option.
Optional Toppings
  • 1/2 cup Pickled Onions
  • 1 cup Turkey Ham Strips
  • 1/2 cup Olives
  • 1/2 cup Crumbled Feta
  • 1 lemon Lemon Wedges

Equipment

  • Mixing bowl
  • skillet
  • measuring cups
  • measuring spoons
  • Whisk

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine olive oil, lemon juice, and all the spices. Coat the chicken thoroughly in the marinade, cover, and refrigerate for at least 30 minutes.
  2. In a small bowl, whisk together Greek yogurt, minced garlic, and lemon juice until smooth. Season with salt and pepper to taste, cover and refrigerate.
  3. Prepare rice according to package instructions (boil in water for about 15-20 minutes until fluffy). Keep warm.
  4. Dice cucumber, halve cherry tomatoes, and slice red onion. Prepare parsley or mint for garnish.
  5. Heat a skillet, add olive oil, and cook chicken for 6-8 minutes on each side until internal temperature reaches 165°F (74°C). Let rest before slicing.
  6. Assemble bowls with rice, sliced chicken, diced vegetables, and drizzle with garlic yogurt sauce. Add optional toppings as desired.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

Marinate chicken overnight for deeper flavor and ensure not to overcrowd the skillet while cooking.

Tried this recipe?

Let us know how it was!