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Chicken Shawarma Bowl with Fresh Vegetables and Sauce

Chicken Shawarma Bowl

The Chicken Shawarma Bowl has its roots in the Middle East, tracing back to the Ottoman Empire. Traditionally prepared on a vertical spit, shawarma embodies communal eating and bold flavors. This modern bowl version combines tender marinated chicken, grains, fresh vegetables, and signature sauces, making it both healthy and versatile.
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Prep Time 20 minutes
Cook Time 30 minutes
Marination Time 2 hours
Total Time 50 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Middle Eastern
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 1 1/2 lbs boneless chicken thighs skinless
  • 3 tbsp olive oil
  • 3 tbsp plain yogurt
  • 2 tbsp lemon juice freshly squeezed
  • 4 cloves garlic minced
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp paprika
  • 1 tsp turmeric
  • 1 tsp salt
  • 1/2 tsp black pepper
Bowl Assembly
  • 2 cups cooked basmati rice or quinoa
  • 1 cup cucumber diced
  • 1 cup tomatoes chopped
  • 1/2 cup pickled turnips sliced
  • 1/2 cup red onion thinly sliced
  • 1/4 cup fresh parsley chopped
Sauces
  • 1/3 cup garlic sauce (toum)
  • 1/4 cup tahini sauce

Equipment

  • Grill or Oven
  • Mixing bowls
  • Sharp knife

Method
 

  1. In a large bowl, whisk together olive oil, yogurt, lemon juice, garlic, and spices. Add chicken and coat well. Cover and marinate for at least 2 hours or overnight.
  2. Preheat grill or oven to 400°F (200°C). Grill or roast chicken for 25–30 minutes, until cooked through and slightly charred at the edges.
  3. Let chicken rest for 5 minutes, then slice thinly.
  4. Assemble bowls: Divide rice among serving bowls. Top with chicken, cucumber, tomatoes, pickled turnips, onions, and parsley.
  5. Drizzle with garlic sauce and tahini before serving.

Notes

For a lighter option, replace rice with mixed greens. You can also add spicy harissa for extra heat or swap chicken with jackfruit for a vegan version.