Easy Chicken Shawarma Bowls (Fresh, Flavorful & Perfect for Meal Prep)

 

There’s something wonderfully satisfying about a good Chicken Shawarma Bowl — all those bright, fresh flavours layered together in one hearty, colourful dish. Tender spiced chicken, crisp veggies, fluffy rice, and a creamy garlic sauce… it’s the kind of meal that feels both comforting and vibrant at the same time. These bowls are perfect for busy nights, meal prep, or when you’re craving something a little special without a lot of fuss. Everything comes together easily, and you can customize each bowl to suit your taste.

If you love meals that are fresh, flavourful, and fun to assemble, this one’s going to be a keeper.

 

I confess I am a person who likes to eat out of a bowl. I am not sure why that is, I only know it is so and that I do it more often than not, especially when it comes to meals like this one, which is sort of like a Middle Eastern Chicken and Grain salad.  Or at least it eats like one anyways.

I love Middle Eastern Flavors. Especially Shawarma. Traditionally Shawarma will be cooked on a large spit. Slices of meat stacked vertically, marinated in spices and threaded onto a metal spit before being  grilled, slowly revolving, before an open fire.  It will then be cut/sliced off to eat.  Meats can be lamb, mutton, veal, beef, chicken or turkey. It's delicious.

Most of us will not be fitted out in our own kitchens with shawarma spits or ovens. That's okay. You can still get all of the flavors by marinating the meat and cooking it conventionally in much smaller amounts, which is what I did today.

I marinated the chicken, cut into chunks and then roasted it briefly in the oven, just until cooked through and golden. Tender and juicy and loaded with flavor on all sides.

This was served on a bed of beautifully flavored rice that had been cooked in a mix of stock and water.  Topped with cubed of crisp cucumber and sweet tomatoes. Green beans (in my case.)  I made a delicious yogurt/garlic dressing to drizzle over top and then scattered peppers and spring onions over everything before tucking in.

This was gorgeously delicious.  The meat well flavored and juicy, everything else melding together with it in perfect harmony.  This was delicious served hot for dinner, but would also be fabulous served at room temperature for a portable lunch.

Any way you choose to enjoy it, one thing is clear. You WILL enjoy it! I guarantee!  Quick and easy to make, and oh-so-tasty with bags of flavor, color and crunch!

 

INGREDIENTS REQUIRED

TO MAKE

CHICKEN SHAWARMA BOWLS

There is absolutely nothing complicated about making these or the ingredients used.

For the chicken:

• 1/2 pound (227g) boneless, skinless chicken thighs
• 1 TBS olive oil
• 1 TBS lemon juice
• 2 small cloves garlic, peeled and minced
• 1/2 TBS ground cumin
• 1/2 TBS ground coriander
• 1/2 TBS smoked paprika
• 1/2 tsp turmeric
• 1/4 tsp ground cinnamon
• 1/4 tsp crushed chilies (or to taste)
• 1/2 tsp salt

For the bowls:

• 2 servings of hot, cooked basmati rice (Cook in stock for the best flavor)
• 1/2 cup (65g) diced cucumber
• 1/2 cup (95g) diced ripe tomato
• 2 spring onions, trimmed, washed and thinly sliced
• 4 TBS (30g) diced green pepper
• 2 servings of cooked vegetables (Optional, use any kind you enjoy. I like green beans.)

For the sauce:

• 1/2 cup (100g) plain yogurt
• 1 TBS garlic mayonnaise
• 1/2 TBS white vinegar
• 1/4 tsp white sugar
• 1/4 tsp fine sea salt

 

NOTES ON INGREDIENTS

• I buy my chicken at a chicken farm nearby called Peltons. Their chicken is free range, antibiotic free and organic. It's delicious.
• I use light olive oil. You can use extra virgin if you like. I have moved away from using other vegetable oils other than avocado for health reasons.
• Use fresh lemon juice if you have it, otherwise the bottled is fine.
• I use a garlic press to crush my garlic.
• To get even more flavor from your spices you can toast them briefly in a dry skillet over medium heat. It won't take long. As soon as you can smell them, they are done.
• Use only as many dried chilies as you think you can tolerate. I use a mild smoked paprika, but if you like things really spicey by all means use a hot.
• I did add some cooked green beans. Normally I would have added lettuce of some sort, but with the bacteria issues of late, I decided to play it safe and just add a vegetable. This worked beautifully and tasted great. You can use any kind you enjoy cooked/steamed just until crispy tender.
• I use full fat plain Greek yogurt.
• You can buy many brands of garlic mayonnaise these days. I used Hellman's.

 

HOW TO MAKE

CHICKEN SHAWARMA BOWLS

Its not rocket science. It's my own way of doing things. The chicken is seasoned shawarma style, everything else is me.

1. Cut the chicken thighs into bite sized pieces. Place into a bowl. Add the olive oil, lemon juice, garlic and all of the spices. Combine everything well together. Cover and refrigerate for at least half an hour. (I like to cut the chicken into bite sized pieces as it helps to get the shawarma spices really penetrate and give loads of flavor. It also cooks quicker.)
2. While the chicken is marinating, cook your rice. I like to cook it in my rice cooker, using a mix of stock (vegetable or chicken, your choice) and water. (I use an electric rice cooker. Half broth, half water. Bags of flavor.)
3. Prep all of your vegetables. (If you are using a cooked vegetable, cook that just until crispy tender.) (I usually would use lettuce, but because of contamination issues at present, chose to use other vegetables instead. On this occasion I used green beans, steamed until crispy tender.)
4. To cook the chicken, spread the pieces out onto a small baking tray, lined with some parchment paper. (Alternately you can use a baking tray sprayed with low fat cooking spray.)
5. Preheat the oven to 350*F/180*C/gas mark 4.
6. Bake the chicken pieces until they are golden and cooked through, about 15 minutes. (Juices should run clear. If using chicken breast meat it won't take as long.)
7. While the chicken is cooking whisk together all of your sauce ingredients until smooth.
8. To assemble the bowls, divide the cooked rice between two bowls. Top each with half of the cucumber, tomato, cooked vegetables and cooked chicken. (Simple.)
9. Scatter the spring onions and green pepper over top.
10. Drizzle each bowl with some of the sauce and serve immediately. (You can pass any extra sauce at the table.)

 

🌟TIPS & HELPS FOR BOWL SUCCESS🌟

• Use chicken thighs for the juiciest results Thighs stay naturally tender and moist, but you can use breasts if you wish or even a combination of the two.

• Cube the chicken before marinating This helps the marinade penetrate deeply, giving you more flavorful shawarma.

• Marinate longer for bigger flavor One half hour works well, but one hour works better. Overnight marinating gives the chicken time to absorb even more flavor.

• Don’t rush the cooking — check doneness with a thermometer Undercooked or overcooked chicken ruins the dish. Aim for an internal temperature of 165*F/74*C for perfect results.

• Let the chicken rest before serving Resting for 5 minutes keeps the juices inside.

• Customize your bowl freely Use raw veggies like cucumber, tomatoes, onions, and lettuce — or roasted veggies like peppers, zucchini, and cauliflower. The recipe encourages swapping and adding your favorites.

• Choose any grain you love Rice is classic, but quinoa, bulger wheat, couscous or barley work beautifully too.

• Add bright, fresh flavor to your veggies A quick toss in lemon juice, zest, salt, and pepper makes the toppings pop — though using them plain is perfectly fine.

• Finish with a creamy dressing The given dressing, hummus dressing, tahini, cilantro yogurt sauce, or tzatziki all pair wonderfully with the warm spices of the chicken.

 

FREQUENTLY ASKED QUESTIONS

WHAT MAKES CHICKEN SHAWARMA BOWLS SO FLAVORFUL?

The beautiful blend of spices that the chicken is marinated in along with the olive oil, garlic and lemon are a mix that give a deep, bold Middle Eastern flavor. You can adjust the amounts of spices used according to taste, but amounts given will lend the perfect shawarma flavor to the meat.

CAN I USE CHICKEN BREASTS INSTEAD OF THIGHS?

You can, but they will cook a bit quicker than thigh meat. I like to use thighs for the juiciest and most tender results. Breasts can dry out and over cook if not carefully watched.

HOW LONG SHOULD I MARINATE THE CHICKEN?

You should marinate it for at least half an hour. One hour is even better for maximum flavor absorption.

CAN THE CHICKEN BE GRILLED INSTEAD OF BAKED?

Yes, leave the pieces of chicken whole, marinate and then grill until the juices run clear. About 5 to 7 minutes per side.  Leave to rest and then cut into slices of cubes for the bowls.

HOW CAN I KEEP THE CHICKEN FROM DRYING OUT?

First of all don't over-cook it. Secondly, let  it rest after cooking so that any juices are reabsorbed.

WHY ARE YOU ADDING A COOKED VEGETABLE?

Because I like cooked vegetables and they work very well in this bowl. They add additional flavor and color, along with texture. I used whole fresh green beans, but any vegetable will work.

CAN I USE ANY OTHER DRESSING?

The sauce I have provided the recipe for is lovely, but you can also use Hummus, tahini sauce, cilantro yogurt sauce or even tzatziki. All are delicious choises.

CAN I ADD LETTUCE?

By all means add some shredded lettuce if you wish. I am not eating lettuce at the moment because of the contamination risk, but green pepper adds a bit of color and crunch.

CAN I USE RED ONIONS INSTEAD OF SPRING ONIONS?

For sure. Just chop it coarsely. It will add color and a bit of a sharper onion flavor.

CAN THIS BE MADE IN ADVANCE?

Yes, this is an excellent recipe which is ideal for make-ahead lunches. It stores well and is just as delicious served at room temperature as it is hot.

CAN THE TOPPINGS BE CUSTOMIZED?

By all means. Swap in any veggies, toasted nuts or extras like feta cheese. This is meant to be flexible.

 

A FEW OTHER TASTY BOWLS TO ENJOY

Bowls are not just for soup. Here are a few other delicious options to enjoy in a bowl!

SCRAMBLED HUEVOS RANCHEROS BOWLS - Everything you want in a cozy Tex‑Mex breakfast (or brunch… or supper!). Golden fried potatoes tossed with onions and mild chili powder create the perfect base, followed by warm pinto beans mixed with salsa for a hearty, saucy layer. Soft, creamy scrambled eggs — cooked gently with cheddar, milk, and a splash of green Tabasco — melt right into the bowl. A sprinkle of cheese, crisp back bacon, spring onions, and warm tortillas on the side make this simple dish feel downright irresistible. Easy, hearty, and full of flavour — it’s Tex‑Mex comfort in a bowl.

MASHED POTATO BOWLS - Pure comfort in a dish — a warm, fluffy base of creamy mashed potatoes (you can stir in cheese, spring onions, bacon bits… whatever you love) topped with your favourite protein and veggies. Think crispy chicken, peas, corn, carrots, or whatever leftovers you have waiting in the fridge. Everything gets finished with a generous ladle of hot gravy, melting down into all those little swirls and dimples of mash for the ultimate cozy, customizable meal. It’s hearty, adaptable, and absolutely delicious — the kind of bowl that fills your belly and makes you feel cared for.

 

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Yield: 2 bowls

Author: Marie Rayner

chicken Shawarma Bowls

Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

Healthy and delicious, these bowls are easy to make and make for a perfect weeknight supper.

Ingredients

For the chicken:

• 1/2 pound (227g) boneless, skinless chicken thighs
• 1 TBS olive oil
• 1 TBS lemon juice
• 2 small cloves garlic, peeled and minced
• 1/2 TBS ground cumin
• 1/2 TBS ground coriander
• 1/2 TBS smoked paprika
• 1/2 tsp turmeric
• 1/4 tsp ground cinnamon
• 1/4 tsp crushed chilies (or to taste)
• 1/2 tsp salt

For the bowls:

• 2 servings of hot, cooked basmati rice (Cook in stock for the best flavor)
• 1/2 cup (65g) diced cucumber
• 1/2 cup (95g) diced ripe tomato
• 2 spring onions, trimmed, washed and thinly sliced
• 4 TBS (30g) diced green pepper
• 2 servings of cooked vegetables (Optional, use any kind you enjoy. I like green beans.)

For the sauce:

• 1/2 cup (100g) plain yogurt
• 1 TBS garlic mayonnaise
• 1/2 TBS white vinegar
• 1/4 tsp white sugar
• 1/4 tsp fine sea salt

Instructions

1. Cut the chicken thighs into bite sized pieces. Place into a bowl. Add the olive oil, lemon juice, garlic and all of the spices. Combine everything well together. Cover and refrigerate for at least half an hour.
2. While the chicken is marinating, cook your rice. I like to cook it in my rice cooker, using a mix of stock (vegetable or chicken, your choice) and water.
3. Prep all of your vegetables. (If you are using a cooked vegetable, cook that just until crispy tender.)
4. To cook the chicken, spread the pieces out onto a small baking tray, lined with some parchment paper.
5. Preheat the oven to 350*F/180*C/gas mark 4.
6. Bake the chicken pieces until they are golden and cooked through, about 15 minutes.
7. While the chicken is cooking whisk together all of your sauce ingredients until smooth.
8. To assemble the bowls, divide the cooked rice between two bowls. Top each with half of the cucumber, tomato, cooked vegetables and cooked chicken.
9. Scatter the spring onions and green pepper over top.
10. Drizzle each bowl with some of the sauce and serve immediately.

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