Description
These homemade chicken shawarma bowls feature tender, spice-marinated chicken thighs roasted to perfection with caramelized red onions, served over fluffy jasmine rice with fresh cucumber, cherry tomatoes, creamy tzatziki sauce, hummus, and feta cheese. This easy Mediterranean recipe is perfect for healthy weeknight dinners, meal prep, and feeding a crowd.
Ingredients
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
Instructions
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.
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.
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.
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.
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.
Notes
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!
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!
- Prep Time: 15 minutes (plus 1 hour marinating time)
- Cook Time: 40 minutes
- Category: Dinner
- Method: Marinating
- Cuisine: Mediterranean