This chicken shawarma bowl is packed with juicy, spiced chicken, fluffy turmeric rice, crisp lettuce, refreshing Shirazi salad, creamy hummus, and garlicky Toum. It’s bursting with flavor and perfect for meal prep!
There’s something about a well-built bowl that just hits the spot — especially when it’s packed with bold flavors like this Chicken Shawarma Bowl.
I’ve been obsessed with my chicken shawarma recipe, so creating a bowl version was a no-brainer. And if you know me, you know I love a good bowl meal! This one has it all: juicy, spice-rubbed chicken, fluffy turmeric rice, crisp Shirazi salad, and a creamy duo of hummus and garlic sauce. It’s fresh, filling, and a meal you’ll want on repeat.
Why You’ll Love This Chicken Shawarma Bowl
- Better than takeout – You get all the delicious flavors of shawarma but made fresh in your own kitchen.
- Meal prep approved – Everything stores well, so you can enjoy a flavorful, homemade lunch or dinner all week long.
- Packed with nutrients – With protein-rich chicken, fiber-filled veggies, and a good mix of healthy fats, this bowl is as nourishing as it is delicious.
- Customizable – Serve it with pita, over greens, or switch up the toppings to make it your own!
Ingredients Needed
You don’t need a ton of ingredients to build this flavorful chicken shawarma bowl, but each one brings something essential to the dish. Here’s what you’ll need:
- chicken thighs – the key to juicy, flavorful shawarma! I prefer boneless, skinless thighs because they stay tender, but chicken breasts will work too.
- lemon juice & olive oil – a bright, citrusy base for the marinade that helps tenderize the chicken and bring out all the spices.
- spices – a warm, aromatic blend of cumin, coriander, turmeric, paprika, cardamom, cinnamon, garlic powder, and onion powder creates that signature shawarma flavor.
- turmeric rice – the perfect, lightly spiced base for this bowl.
- romaine or spinach – adds a fresh, crunchy element to balance out the richness of the chicken and sauces.
- shirazi salad – a crisp, refreshing mix of cucumbers, tomatoes, and herbs that ties everything together.
- hummus – creamy, nutty, and the ultimate pairing with shawarma! Use store-bought or make your own.
- garlic sauce (toum) – the garlicky, tangy sauce that takes everything up a notch. I love drizzling this over the whole bowl!
Substitutions
I love this recipe as written, but there’s always room to switch things up based on what you have on hand or your dietary needs. Here are some easy swaps:
- Extra toppings: Feel free to add kalamata olives, pickled onions, or even crumbled feta for an extra Mediterranean touch.
- Chicken swap: Boneless, skinless chicken breasts will work if you prefer leaner meat, just be mindful not to overcook them. For a plant-based option, try my crispy air fryer tofu or air fryer chickpeas instead.
- Different greens: Romaine adds a nice crunch, but spinach, arugula, or even massaged kale work great too.
- No turmeric rice?: Swap it for plain basmati or brown rice, or go low-carb with cauliflower rice. Quinoa is also a great alternative!
How to Make a Chicken Shawarma Bowl
Once you have all your components prepped this bowl comes together in a matter of minutes! Here’s how to make it:
Step 1: Once your chicken and turmeric rice is cooked and salad is prepped you’re ready to assemble. Dive the rice between four bowls, followed by 1 cup of romaine and ¼ cup of the salad.
Step 2: Add 4 ounces of the chicken, 1-2 Tablespoons hummus and 1-2 Tablespoons garlic sauce. Serve immediately and enjoy!
Brittany’s Recipe Tips!
- Marinate for maximum flavor: The longer, the better! Letting the chicken marinate overnight gives you the most flavorful, tender results. If you’re short on time, aim for at least 4 hours.
- Get a good sear: If you love crispy edges, try broiling the chicken for the last 2 minutes after baking. This helps caramelize the spices and gives that extra bit of texture.
Storing & Reheating
- Refrigerator: Store leftover chicken in an airtight container in the fridge for up to 4 days. Keep the other bowl components (rice, salad, sauces) in separate containers to maintain freshness.
- Reheating: Warm the chicken in a skillet over medium heat for a few minutes, or microwave it in short intervals until heated through. If it seems dry, add a splash of water or broth.
Frequently Asked Questions
Chicken shawarma is made with boneless, skinless chicken thighs marinated in a blend of Middle Eastern spices like cumin, coriander, turmeric, paprika, and cinnamon. It’s then roasted, baked, or grilled until tender and juicy.
Yes! Chicken shawarma bowls are great for meal prep. Store all the components separately and assemble fresh when ready to eat.
Yes! You can cook chicken shawarma on the stovetop by searing it in a cast-iron skillet over medium heat for about 6-7 minutes per side until fully cooked.
