If you’re on the hunt for a vibrant, flavor-packed meal that feels both exotic and homey, this Chicken Shawarma Bowl Recipe is just what you need. It captures the essence of classic Middle Eastern shawarma—the warm, fragrant spices and succulent chicken—served over a refreshing bed of rice and crisp vegetables. Every bite delivers that perfect harmony of savory, tangy, and fresh that will keep you coming back for more. Whether it’s a weeknight dinner or a casual gathering, this dish is a guaranteed crowd-pleaser that’s as fun to make as it is to eat.
Ingredients You’ll Need
The beauty of this Chicken Shawarma Bowl Recipe lies in its simple yet essential ingredients. Each one plays a crucial role in building layers of flavor, texture, and color, making your bowl both wholesome and visually appealing.
- Chicken breast (1 pound): The star of the dish, offering tender, juicy protein to soak up all the spices.
- Olive oil (3 tablespoons total): Adds richness and helps the spices cling beautifully to the chicken.
- Ground cumin (2 teaspoons): Provides a warm, earthy foundation typical of shawarma seasoning.
- Ground paprika (1 teaspoon): Brings a subtle sweetness and vibrant color to the spice mix.
- Ground turmeric (1 teaspoon): Contributes a golden hue and an aromatic depth.
- Ground coriander (1 teaspoon): Offers a citrusy note that brightens the dish.
- Garlic powder (1 teaspoon): Adds that punchy garlic flavor without the fuss of peeling and chopping.
- Onion powder (1 teaspoon): Complements the garlic with a mild onion sweetness.
- Ground cinnamon (1/2 teaspoon): Lends a surprising warm sweetness that rounds out the spices.
- Ground cayenne pepper (1/4 teaspoon): Brings just the right amount of heat to elevate the flavors.
- Salt (1/2 teaspoon) & Black pepper (1/4 teaspoon): Essential for balancing and enhancing all the other flavors.
- Lemon juice (3 tablespoons total): Adds a zesty brightness that cuts through the richness beautifully.
- Plain Greek yogurt (1/4 cup): Creates a creamy, tangy sauce to cool down the spices.
- Tahini (1/4 cup): Infuses a nutty, smooth texture into the yogurt sauce.
- Cooked rice (2 cups): A fluffy, neutral base that soaks up all the delicious juices.
- Chopped cucumber (1 cup): Adds crispness and refreshing contrast in both flavor and texture.
- Chopped tomatoes (1 cup): Offers juicy bursts of sweetness and acidity.
- Red onion, thinly sliced (1/2 cup): Provides a sharp bite and lovely crunch.
- Fresh parsley and cilantro (1/4 cup each, chopped): Bring fresh herbal notes that brighten every bite.
- Pomegranate seeds (optional, 1 tablespoon): Sprinkle some jewel-like sweetness and a pop of color.
How to Make Chicken Shawarma Bowl Recipe
Step 1: Prep Your Pan and Chicken
Start by heating a large skillet or grill pan over medium-high heat—it needs to be hot enough to sear the chicken beautifully. While this is warming up, cut your boneless, skinless chicken breasts into bite-sized pieces or strips, making sure they’re uniform so they cook evenly.
Step 2: Mix the Perfect Spice Blend
In a small bowl, combine the cumin, paprika, turmeric, coriander, garlic and onion powders, cinnamon, cayenne pepper, salt, and black pepper. This spice mix is where your chicken begins to transform into shawarma magic—a balance of warmth, sweetness, and a slight kick.
Step 3: Make the Spice Paste and Coat the Chicken
Add a tablespoon of olive oil to your spices and stir it into a paste. Then, lovingly coat every piece of chicken with this aromatic paste, ensuring none get left behind. This step guarantees that each bite bursts with flavor.
Step 4: Cook the Chicken to Perfection
Place the spiced chicken pieces in your hot pan in a single layer, avoiding overcrowding to allow them to brown nicely. Let them cook for 5 to 7 minutes, stirring occasionally until they’re cooked through and have a beautiful golden crust.
Step 5: Whisk Up Your Creamy Sauce
While the chicken cooks, grab a small bowl and whisk together the lemon juice, Greek yogurt, and tahini until smooth and creamy. This sauce will add a luscious, cooling contrast that complements the spicy chicken.
Step 6: Toss the Rice and Veggies
In a large bowl, combine your cooked rice with the chopped cucumber, tomatoes, and thinly sliced red onion. Then sprinkle in the chopped parsley and cilantro. Gently toss everything so the vegetables and herbs are evenly distributed, creating a fresh and vibrant base.
Step 7: Finish the Rice Mix and Assemble
Drizzle olive oil and additional lemon juice over the rice mixture and toss again to bring everything together with a lovely sheen. When the chicken is done, let it rest for a few minutes, then divide the rice and vegetable mix into serving bowls. Top each bowl generously with the spiced chicken pieces and drizzle the creamy yogurt-tahini sauce over.
Step 8: Add the Final Touch
If you’re feeling fancy or want a burst of sweetness, sprinkle pomegranate seeds over your bowls. A little extra parsley or cilantro on top will add that perfect fresh finish. Serve right away and enjoy every delicious mouthful!
How to Serve Chicken Shawarma Bowl Recipe
Garnishes
Fresh herbs like parsley and cilantro are a must for brightening the flavors and adding a pop of green. Pomegranate seeds are an optional but delightful touch, offering a jewel-like crunch and a sweet surprise that plays beautifully against the warm spices.
Side Dishes
You can keep it simple with a crisp green salad or serve alongside warm pita bread to scoop up every bit of sauce. Roasted vegetables or a vibrant tabbouleh salad also make excellent accompaniments, building a well-rounded Middle Eastern feast.
Creative Ways to Present
For an impressive presentation, try layering your ingredients in glass bowls or mason jars for an Instagram-worthy look. Wrapping this bowl’s ingredients in warm flatbreads creates a wonderful shawarma wrap variation. You can also turn this recipe into a colorful platter for guests to assemble their own bowls.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken, rice, and vegetables separately in airtight containers in the refrigerator. This keeps the textures fresh and allows you to reheat components individually without losing quality.
Freezing
The spiced chicken freezes well on its own but avoid freezing the rice and fresh vegetables as they can become mushy. Freeze the chicken in portioned containers or freezer bags for up to 2 months, making future meals a breeze.
Reheating
Reheat the chicken gently in a skillet or microwave until warmed through, avoiding overcooking. Serve with freshly tossed rice and vegetables or prepare new ones for the best texture and flavor. Reheat the yogurt-tahini sauce separately or add it fresh after warming.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add extra juiciness and flavor thanks to their higher fat content, making them a great alternative for this recipe.
Is this recipe spicy?
The heat is mild and balanced with warm spices and just a hint of cayenne. You can always adjust the cayenne pepper or add fresh chili if you want it spicier.
What can I substitute for tahini if I don’t have it?
You can use plain peanut butter or almond butter for a nutty richness, though the flavor will be a bit different. Alternatively, skip it and just use more Greek yogurt with a dash of olive oil.
Can I make this recipe vegetarian?
Definitely! Substitute the chicken with grilled or roasted vegetables like eggplant, mushrooms, or cauliflower to enjoy the same delicious shawarma flavors in a plant-based bowl.
How long does the marinade need to soak into the chicken?
This recipe uses a quick spice paste coating, so no extended marinating time is necessary. However, if you have a little extra time, letting the chicken sit in the spices for 30 minutes can enhance the flavor even more.
Final Thoughts
This Chicken Shawarma Bowl Recipe is one of those dishes that feels like a warm hug on a plate—full of vibrant colors, exciting textures, and unforgettable flavors. Once you make it, I’m confident it will become a favorite to turn to whether you’re cooking for yourself or feeding friends and family. Give it a try, and prepare to fall in love with shawarma all over again!
Print
Chicken Shawarma Bowl Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Halal
Description
This Chicken Shawarma Bowl is a flavorful and vibrant Middle Eastern-inspired dish featuring tender, spice-rubbed chicken cooked on the stovetop, served over a fresh mix of rice and garden vegetables, and topped with a creamy yogurt-tahini sauce. The dish is garnished with fresh herbs and optional pomegranate seeds for a burst of color and sweetness, making it a perfect, wholesome meal for lunch or dinner.
Ingredients
For the Chicken and Spice Paste
- 1 pound chicken breast, boneless and skinless
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce
- 2 tablespoons lemon juice
- 1/4 cup plain Greek yogurt
- 1/4 cup tahini
- 1 tablespoon olive oil
For the Bowl
- 2 cups cooked rice
- 1 cup chopped cucumber
- 1 cup chopped tomatoes
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon pomegranate seeds (optional)
- 1 tablespoon olive oil (for drizzling)
- 1 tablespoon lemon juice (for drizzling)
Instructions
- Heat Pan: Heat a large skillet or grill pan over medium-high heat to prepare for cooking the chicken.
- Prep Chicken: Cut the chicken breasts into bite-sized pieces or strips while the pan is heating.
- Mix Spices: In a small bowl, combine ground cumin, paprika, turmeric, coriander, garlic powder, onion powder, cinnamon, cayenne pepper, salt, and black pepper to create the spice blend.
- Create Spice Paste: Add 1 tablespoon olive oil to the spice mixture and stir well to form a paste.
- Coat Chicken: Rub the spice paste evenly onto the chicken pieces, making sure each piece is fully coated.
- Cook Chicken: Once the pan is hot, add the spiced chicken pieces in a single layer without overcrowding, then cook for 5-7 minutes, stirring occasionally, until fully cooked and nicely browned on all sides.
- Make Sauce: While chicken cooks, whisk together lemon juice, Greek yogurt, and tahini in a small bowl until smooth and well combined.
- Combine Vegetables and Rice: In a large bowl, mix cooked rice, chopped cucumber, chopped tomatoes, and thinly sliced red onion.
- Add Herbs: Add chopped parsley and cilantro to the rice and vegetable mixture, then gently toss everything together.
- Rest Chicken: Remove the cooked chicken from the pan and set it aside to rest for a few minutes to retain juices.
- Dress Rice Mixture: Drizzle olive oil and lemon juice over the rice and vegetables, then toss again to evenly coat.
- Assemble Bowls: Divide the dressed rice and vegetable mixture among serving bowls.
- Add Chicken: Top each bowl with the cooked, spiced chicken pieces.
- Add Sauce: Drizzle the yogurt-tahini sauce over the chicken and rice evenly.
- Garnish: Sprinkle pomegranate seeds on top if desired, along with extra parsley or cilantro.
- Serve: Serve the chicken shawarma bowls immediately while warm and fresh.
Notes
- To keep chicken juicy, avoid overcrowding the pan and cook in batches if necessary.
- Pomegranate seeds add a lovely tart sweetness and a pop of color but can be omitted if unavailable.
- For a lower-carb option, substitute rice with cauliflower rice or a green salad.
- Leftover chicken shawarma is great for wraps or salads the next day.
- Adjust cayenne pepper quantity to control the spice level to your preference.
