Easy Chicken Shawarma Bowl

Chicken shawarma bowls are vibrant, flavor-packed, and absolutely irresistible! Juicy lemon garlic marinated chicken meets fluffy jasmine rice, crisp cucumbers, creamy tzatziki, and warm Middle Eastern spices, all in one beautiful bowl. This is my go to when I’m craving something healthy, satisfying, and bursting with Mediterranean flavor!

Why You’ll Love This Recipe

This chicken shawarma bowl has completely stolen my heart, and I know it’s about to become YOUR new obsession too! The chicken gets incredibly juicy and tender from that heavenly lemon-garlic marinade, while the warm spices—cumin, paprika, turmeric, and just a hint of cinnamon—create layers of flavor that are simply magical.

What I absolutely adore about this recipe is how customizable it is. Want more veggies? Pile them on! Extra sauce? Go for it! Plus, it’s perfect for meal prep (hello, easy weeknight dinners!), and honestly, these bowls taste even BETTER the next day when all those gorgeous flavors have had time to mingle.

Print

Ingredient List

For the Marinated Chicken:

• 6–8 boneless, skinless chicken thighs (thighs are juicier than breasts!)
• 2 lemons, juiced (freshly squeezed is best)
• ½ cup olive oil
• 6 cloves garlic, minced
• 1 teaspoon kosher salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• ½ teaspoon ground turmeric
• Pinch of ground cinnamon (trust me on this!)
• Crushed red pepper flakes (to taste)
• 1 red onion, roughly chopped

For the Bowl Components:

• 1½ cups dry jasmine rice (cook before assembling)
• ½ cup hummus (or use whole chickpeas if you prefer)
• 1 English cucumber, chopped
• 1 cup cherry tomatoes, halved
• Fresh chopped parsley (for garnish)
• Feta cheese crumbles (optional but oh-so-delicious!)

For the Tzatziki Sauce:

• 1 cup plain Greek yogurt (full-fat gives the creamiest texture)
• 2 cloves garlic, minced
• ½ English cucumber, peeled and diced
• ½ teaspoon dried dill weed
• 3 teaspoons fresh lemon juice
• Salt and pepper, to taste

Substitution Notes: Can’t find chicken thighs? Boneless breasts work too, just watch the cooking time so they don’t dry out. For a dairy-free version, swap the tzatziki for tahini sauce and skip the feta. Cauliflower rice is fantastic if you’re going low-carb!

Why These Ingredients Work

The lemon juice and olive oil in the marinade don’t just add flavor—they actually tenderize the chicken, making every bite melt-in-your-mouth tender. The combination of cumin, paprika, and turmeric creates that signature shawarma warmth and golden color, while the unexpected pinch of cinnamon adds a subtle sweetness that makes people say “What IS that amazing flavor?”

Chicken thighs are my secret weapon here—they stay incredibly juicy even if you accidentally overcook them a bit (we’ve all been there!). The Greek yogurt in the tzatziki provides cooling creaminess and tang that balances the warm spices perfectly. And that fresh garlic? It’s in the marinade AND the sauce because garlic lovers deserve everything!

Essential Tools and Equipment

• Large mixing bowl (for marinating the chicken)
• Rimmed baking sheet or roasting pan
• Medium saucepan with lid (for the rice)
• Small mixing bowl (for tzatziki)
• Sharp knife and cutting board
• Measuring cups and spoons
• Whisk or fork
• Meat thermometer (optional but helpful!)

How To Make Chicken Shawarma Bowls

Step 1: Create the Magic Marinade

In a large bowl, whisk together the lemon juice, olive oil, minced garlic, salt, pepper, cumin, paprika, turmeric, cinnamon, and crushed red pepper flakes. Add your chicken thighs and use your hands (yes, get messy!) to massage that beautiful marinade into every inch of the meat.

Step 2: Get Your Rice Going

While your chicken is marinating (or about 30 minutes before you plan to roast it), cook your jasmine rice according to package directions. I like to add a pinch of salt and a drizzle of olive oil to my rice water for extra flavor.

Step 3: Whip Up the Tzatziki

This cooling sauce comes together in minutes! In a small bowl, combine the Greek yogurt, minced garlic, diced cucumber, dill, lemon juice, and a good pinch of salt and pepper. Stir until everything is beautifully blended, then cover and chill in the fridge.

Step 4: Roast That Chicken to Golden Perfection

Preheat your oven to 425°F. Lightly grease a baking pan (I use cooking spray or a drizzle of olive oil), then spread out your marinated chicken thighs and that chopped red onion in a single layer—don’t crowd them or they’ll steam instead of roast! Slide the pan into the oven and roast for 30–40 minutes, until the chicken is cooked through (internal temp should hit 165°F) and those edges are getting gorgeously caramelized.

Step 5: Build Your Beautiful Bowls

Here’s where the fun begins! Start with a generous scoop of warm jasmine rice at the bottom of each bowl. Layer on your sliced chicken and those sweet roasted red onions, then add fresh chopped cucumber and bright cherry tomatoes. Dollop on some creamy tzatziki sauce and a spoonful of hummus.

You Must Know

Do NOT skip the marinating time! I know we’re all busy, but even 1 hour makes a MASSIVE difference in flavor. If you only have 30 minutes, that’s better than nothing—but try to plan ahead when you can.

Personal Secret: I always make extra tzatziki and keep it in the fridge. It’s incredible on everything—sandwiches, as a veggie dip, even dolloped on baked potatoes. It keeps for 3–4 days and honestly might disappear before then because it’s THAT good!

Pro Tips & Cooking Hacks

Use a meat thermometer if you have one—it takes the guesswork out of knowing when your chicken is perfectly done. Chicken thighs are forgiving, but there’s a sweet spot between juicy and overdone!

Save the roasted red onions—they get so sweet and caramelized in the oven, and they add incredible flavor to your bowls. Don’t skip them!

Room temperature matters: Let your marinated chicken sit out for about 15 minutes before roasting. This helps it cook more evenly and get that beautiful golden crust.

Toast your spices: If you have an extra minute, lightly toast your cumin and paprika in a dry pan before adding to the marinade. It unlocks SO much more flavor!

Avoid these common mistakes: Don’t pour cold tzatziki directly over hot rice—keep your cold ingredients cold and your hot ingredients hot until you’re ready to eat. And please, PLEASE don’t overcook the chicken. Use that thermometer!

Flavor Variations & Suggestions

Spice it up: Add more crushed red pepper flakes or a dash of cayenne to the marinade. For serious heat lovers, drizzle with harissa or sriracha!

Make it Greek: Use Greek seasoning (oregano, thyme, lemon) instead of the shawarma spices, and load up on feta, olives, and pepperoncini.

Go green: Add a big handful of fresh spinach or arugula to your bowls for extra veggies and a peppery bite.

Grain swap: Try quinoa, bulgur wheat, or even couscous instead of rice. Each brings its own lovely texture!

Extra protein: Add chickpeas, hard-boiled eggs, or grilled halloumi cheese for even more staying power.

Sauce variations: Don’t like tzatziki? Try tahini sauce (tahini + lemon + garlic + water), garlic aioli, or even a spicy yogurt sauce with harissa.

Make-Ahead Options

This recipe is a MEAL PREPPER’S DREAM! Here’s how to get ahead:

The chicken: Marinate it the night before (or even 24 hours ahead) for maximum flavor. You can also roast the chicken up to 3 days in advance—just store it in an airtight container in the fridge and reheat gently.

The tzatziki: Make it up to 3 days ahead. In fact, it gets better as it sits! Just give it a good stir before serving.

The rice: Cook it up to 4 days ahead and store in the fridge. Reheat with a splash of water in the microwave.

Meal prep bowls: Assemble complete bowls (minus the tzatziki and tomatoes) in containers. They’ll keep for 3–4 days. Add the sauce and fresh tomatoes right before eating!

Freezer-friendly: The marinated raw chicken freezes beautifully for up to 3 months. Thaw overnight in the fridge before roasting. You can also freeze the cooked chicken for up to 2 months!

Recipe Notes & Baker’s Tips

Why chicken thighs? They have more fat and connective tissue than breasts, which means they stay incredibly juicy and tender even with high-heat roasting. Plus, they’re usually more budget-friendly!

The cucumber in tzatziki: English cucumbers have fewer seeds and less water, which keeps your sauce from getting watery. If you use regular cucumbers, scoop out the seeds first and give the diced cucumber a gentle squeeze in a paper towel to remove excess moisture.

Cinnamon in savory food? I know it sounds unusual, but trust me—just a tiny pinch adds warmth and depth without making things taste sweet. It’s a classic Middle Eastern technique!

Lemon love: Fresh lemon juice is SO much better than bottled. If you’re already squeezing lemons for the marinade, squeeze an extra one for the tzatziki too!

Serving Suggestions

These bowls are a complete meal on their own, but here are some delicious additions:

Serve alongside: Warm pita bread or naan for scooping, store-bought or homemade hummus varieties (try roasted red pepper!), marinated olives, pickled vegetables, or a simple Mediterranean side salad.

Perfect for: Weeknight family dinners, meal prep Sunday, casual entertaining (set up a DIY bowl bar!), potlucks, or post-workout fuel.

Garnish ideas: Beyond parsley and feta, try toasted pine nuts, sliced radishes, pickled turnips (traditional with shawarma!), fresh mint leaves, or a drizzle of good olive oil.

Beverage pairing: These bowls are fantastic with iced mint tea, sparkling water with lemon, or a crisp white wine like Sauvignon Blanc.

How to Store Your Chicken Shawarma Bowls

Refrigerator: Store components separately in airtight containers for up to 4 days. Keep the chicken, rice, and veggies separate from the sauces for best texture. The tzatziki will keep for 3–4 days, while the roasted chicken stays fresh for up to 4 days.

Freezer: The cooked chicken freezes beautifully for up to 2 months in a freezer-safe container. I don’t recommend freezing the assembled bowls or tzatziki, but you can freeze the marinated raw chicken for up to 3 months—just thaw in the fridge overnight before cooking.

Reheating: Warm the chicken and rice in the microwave (add a splash of water to the rice to keep it fluffy) or in a covered pan on the stovetop over medium-low heat. Keep the tzatziki and fresh veggies cold until you’re ready to eat—adding cold, creamy sauce to warm chicken is part of what makes these bowls so amazing!

Allergy Information

Common allergens in this recipe: Dairy (Greek yogurt, feta cheese)

Gluten-free: This recipe is naturally gluten-free! Just double-check your spices and make sure they haven’t been processed in facilities with gluten.

Dairy-free substitutions: Replace tzatziki with tahini sauce (mix tahini, lemon juice, garlic, and water) or a cashew cream sauce. Skip the feta or use a dairy-free alternative.

Nut-free: This recipe is naturally nut-free!

Garlic-sensitive: You can reduce the garlic or substitute with garlic-infused olive oil for milder flavor.

Questions I Get Asked A Lot

Can I use chicken breasts instead of thighs?

Absolutely! Just keep a close eye on the cooking time since breasts cook faster and can dry out more easily. I recommend checking the internal temperature at around 25 minutes. Pounding the breasts to an even thickness helps them cook more uniformly too!

My tzatziki is watery—what did I do wrong?

This usually happens when there’s too much moisture from the cucumber. Next time, make sure you’re using English cucumber (less watery), and give the diced cucumber a gentle squeeze in a paper towel or clean kitchen towel before mixing it into the yogurt. Also, use thick Greek yogurt, not regular yogurt!

Can I grill the chicken instead of roasting it?

YES! That’s actually how traditional shawarma is cooked. Grill the marinated chicken over medium-high heat for about 5–7 minutes per side, or until it reaches 165°F internally. You’ll get beautiful char marks and even more flavor!

How can I make this spicier?

Add more crushed red pepper flakes to the marinade, include cayenne pepper, or drizzle your finished bowls with harissa, sriracha, or hot sauce. You can also add sliced jalapeños to the fresh toppings!

Can I make this in a slow cooker or Instant Pot?

Definitely! For the slow cooker, place the marinated chicken and onions in the pot and cook on low for 4–6 hours or high for 2–3 hours. For the Instant Pot, use the sauté function to brown the chicken first, then pressure cook on high for 8 minutes with a natural release. The texture will be more shredded than sliced, but it’s still delicious!

💬 Tried this recipe? Leave a comment and rating below! I’d absolutely LOVE to see your beautiful shawarma bowls!