Chicken Shawarma Bowl (Grilled Chicken, Warm Spices, Yogurt Sauce)
If you enjoy Mediterranean flavors, these chicken shawarma bowls are an easy dinner you’ll want on repeat. Chicken is marinated in a shawarma marinade of cumin, coriander, cardamom, and smoked paprika, then grilled and served in a bowl with rice and charred peppers and zucchini. A cool yogurt sauce ties everything together for a satisfying meal that’s simple enough for a weeknight.
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I usually grill twice as much chicken for this recipe because it’s so good. Half goes into the bowls for dinner, and I save the rest for salads or sandwiches during the week. Since the grill is already hot, cooking extra takes almost no extra effort.
Shawarma Bowl Highlights
- Simple and fresh ingredients: grilled chicken, rice, charred vegetables, and a yogurt sauce.
- Versatile: Swap the protein or change the vegetables for a completely different dinner.
- Easy prep: Start marinating up to 24 hours ahead, and a double batch makes it easy to use leftovers in salads, wraps, or pita sandwiches.
- Grill or Skillet: If you don’t have a grill, it can be made in a skillet or grill pan too.
Ingredient Notes
Chicken breasts – Boneless skinless chicken breasts are my choice, but boneless chicken thighs work too.
Rice – Any type of rice works. I like a whole grain like brown rice, but white rice, basmati rice, quinoa, or cauliflower rice for a lower-carb option are all good choices.
Bell pepper and zucchini – These char quickly, which is why I use them, but any vegetable works. Carrots, cauliflower, or red cabbage are good substitutes if that’s what’s in the fridge.
Greek yogurt – Full-fat or low-fat both work in the sauce. A dairy-free yogurt alternative works if you are on a dairy-free diet.
Marinade spices – Cumin, coriander, cardamom, cayenne, and smoked paprika make up the base. If cardamom isn’t something you keep stocked, a little extra cumin and coriander work.
How to make Chicken Shawarma Bowls
- Make the Marinade: Mix the marinade ingredients in a bowl (it will be thick). Set aside 3 tablespoons before adding the chicken for the yogurt sauce. Prep the vegetables.
- Add the chicken to the marinade and make sure it’s evenly coated. Place in the fridge and marinate for at least two hours, up to overnight.
- Grill the chicken until it reaches 165°F.
- Cook the vegetables; place the peppers and zucchini in a skillet or on the grill and sauté while the chicken cooks.
- Make the sauce: whisk together the yogurt and reserved marinade plus lemon juice.
- Serve: Divide everything between bowls.
No grill? Sear the chicken in a hot skillet with a tablespoon of oil, about 6 to 7 minutes per side, until it reaches 165°F. Once it’s out, char the peppers, zucchini, and onion in the same skillet.
Make It Your Way
Most bowl recipes can be broken down into four elements: protein, vegetables, carb, and sauce (flavor), plus an optional finish. Change any of these, and you’ve basically got a new meal on your hands.
Protein – Shrimp and pork tenderloin are good choices too. For a meatless version, tofu or chickpeas take the same spice blend fine with less marinating time.
Vegetables – Cauliflower, carrots, or red cabbage all hold up to the same hot-skillet treatment. You can use raw veggies like cucumbers and shredded cabbage.
Carb – Quinoa, couscous, or warm pita cut into wedges all work the same way under the same toppings.
Sauce/Flavor – Instead of adding the marinade to yogurt, try a garlic-lemon yogurt sauce or a drizzle of tahini or a spoonful of hummus, or try a different marinade like a jerk marinade.
Finishing touch (optional) – A handful of chopped parsley, some red onion, or a sprinkle of feta on top wakes the whole bowl up right before serving.
Leftover Tip: I’ll toss the extra chicken over romaine lettuce and cherry tomatoes with a drizzle of yogurt sauce thinned with lemon juice and olive oil. Another leftover favorite is stuffing it into pita bread with pickled red onions, slices of English cucumber, and a sprinkle of feta cheese.
If you like building dinner this way, swapping proteins, changing up the vegetables, working from what’s on hand, How to Build a Dinner Bowl breaks down the full system so you can turn anything into a bowl.
How to Store Leftover Chicken Shawarma Bowls
Let leftovers cool, then store chicken, vegetables, rice, and sauce separately in airtight containers in the fridge for up to 3 days. The chicken reheats well in a skillet or the microwave, and it’s just as good cold, sliced into a sandwich or wrap.
Serving Suggestions
Serve with warm pita or pita chips and a Mediterranean tomato and cucumber salad on the side. Garnish with a sprinkle of chopped parsley and red onion on top for a fresh finish. Extra yogurt sauce on the side never hurts.
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Chicken Shawarma Bowl
Equipment
Ingredients
Bowl
- 1 1/2 lb chicken breasts boneless, skinless
- 2 tablespoons olive oil divided
- 3 cups cooked rice
- 1 onion sliced
- 2 bell peppers chopped
- 2 zucchini sliced
- 1 cup Greek yogurt
- 2 cloves garlic minced
- 2 teaspoons ground cumin divided
- 2 tablespoons lemon juice divided
Marinade
- 1 teaspoon garlic powder
- 2 tablespoons coriander
- 2 tablespoons cardamom
- 2 tablespoons cumin
- 2 teaspoons cayenne
- 4 teaspoons smoked paprika
- 2 tablespoons sea salt
- 4 tablespoons lemon juice
- 6 tablespoons olive oil
Instructions
- At least two hours before serving, combine the marinade ingredients in a nonreactive bowl. Reserve 3 tablespoons and set aside. Add the chicken, cover, and refrigerate 2 hours up to overnight.
- Prepare the Vegetables, slice the zucchini into rounds about 1/2 to 3/4 inch thick and cut the peppers into chunks about the same size as the zucchini slices.
- Cook the rice according to package instructions.
- Heat the grill to medium-high. While it heats, whisk together the yogurt and reserved marinade plus 2 tablespoons lemon juice for the sauce. Refrigerate until ready to serve.
- Grill the chicken about 8 minutes per side, until it reaches an internal temperature of 165°F. Transfer to a cutting board and let rest 5 minutes before slicing.
- While the chicken cooks, place the zucchini and pepper on the grill and cook for a few minutes until soft and slightly charred.
- Divide the rice, vegetables, and sliced chicken between bowls. Drizzle with yogurt sauce.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Chicken Shawarma Bowls FAQs
Yes. Arrange marinated chicken on a parchment-lined baking sheet and bake at 400°F for 15 to 20 minutes, until it reaches 165°F.
No, you might risk breaking down the texture of the chicken if it marinates longer than a day.
