Pin It The first time I had chicken shawarma was at this tiny hole-in-the-wall place downtown where the guy shaved meat off a rotating spit for hours. I watched, mesmerized, as he built these impossibly tall wraps that somehow held together. My version skips the spit but keeps all those warm, aromatic spices that make shawarma so unforgettable. This bowl version came about because I wanted something lighter but still completely satisfying.
Last summer my sister came over for lunch and I threw these bowls together on a whim. She took one bite and literally stopped talking mid-sentence. Now whenever she visits, she casually asks what Im making and hints that shawarma bowls sound amazing. It has become our default catch-up meal because we can assemble them while chatting and nobody has to miss the conversation.
Ingredients
- Boneless skinless chicken thighs: Thighs stay juicier than breast and stand up beautifully to the bold spice marinade
- Olive oil and lemon juice: This duo tenderizes the chicken while carrying all those spices deep into the meat
- Garlic: Fresh minced garlic in the marinade and grated garlic in the sauce create layers of aromatic depth
- Ground cumin and coriander: These are the backbone spices that give shawarma its signature earthy warmth
- Smoked paprika and cinnamon: The smokiness balances the sweet warmth of cinnamon for that authentic street food flavor
- Salad greens: A mix adds variety in texture and flavor, but anything fresh and crisp works wonderfully
- Cherry tomatoes: They burst in your mouth and add bright acidity against the rich spiced chicken
- Cucumber: Cool and refreshing, it is the perfect counterpoint to the warm spices
- Red onion: Thinly sliced it adds just enough bite and beautiful color contrast
- Fresh parsley: It brings a grassy fresh brightness that lifts the whole bowl
- Greek yogurt: Creates that creamy tangy sauce that ties everything together beautifully
Instructions
- Marinate the chicken:
- Whisk together olive oil, lemon juice, garlic, and all those gorgeous spices in a large bowl. Add chicken thighs and turn them to coat completely. Let them soak up all that flavor for at least 15 minutes, though an hour or two is even better.
- Cook the chicken:
- Heat a large skillet over medium-high heat until it is nice and hot. Cook the chicken for 5 to 7 minutes per side until it is deeply browned and cooked through. Let it rest for 5 minutes before slicing into strips.
- Make the garlic sauce:
- While the chicken rests, whisk together Greek yogurt, grated garlic, lemon juice, olive oil, and salt in a small bowl. Add water a teaspoon at a time until it reaches drizzling consistency.
- Assemble the bowls:
- Divide the greens among four bowls. Arrange tomatoes, cucumber, red onion, and parsley on top. Nestle the warm sliced chicken over the vegetables and drizzle generously with that creamy garlic sauce.
Pin It My husband declared this his new favorite lunch after I started making these weekly. There is something about the combination of hot and cold, spicy and cool, that just works. It feels like restaurant food but comes together so easily at home.
Making It Your Own
I have found that marinating the chicken overnight makes it even more flavorful, but even 15 minutes transforms it completely. Sometimes I add a pinch of cardamom to the spice blend if I want it extra aromatic.
Perfect Pairings
Warm pita bread on the side is never a bad idea, even if you are keeping it gluten-free. A side of hummus or baba ganoush turns this into a real feast. For drinks, something tart and cold like mint lemonade or iced tea balances the spices perfectly.
Meal Prep Magic
This recipe is a meal prep dream. Cook and slice the chicken ahead of time and keep it separate from the vegetables. The sauce stays good for days in the fridge. Everything assembles in minutes when you are ready to eat.
- Store the sauce in a small jar and give it a good stir before using
- Keep the sliced chicken and vegetables in separate containers
- The flavors actually meld beautifully if you eat it cold the next day
Pin It This bowl hits all the right notes and somehow feels both nourishing and indulgent at the same time. I hope it becomes a regular in your rotation like it has in mine.
Recipe Questions & Answers
- → Can I prepare the chicken ahead of time?
Yes, marinate the chicken for up to 2 hours for deeper spice penetration, then cook and store in the refrigerator for up to 3 days. Reheat gently before serving or enjoy chilled.
- → What can I substitute for Greek yogurt?
Use non-dairy yogurt, tahini thinned with lemon juice, or cashew cream for a dairy-free garlic sauce with similar creamy texture and tangy flavor.
- → How do I make this vegetarian?
Replace chicken thighs with firm tofu or chickpeas coated in the same spice blend. Grill tofu until golden or roast chickpeas until crispy for satisfying texture and protein.
- → What greens work best for this bowl?
Romaine, arugula, spinach, and mixed greens all work beautifully. Choose based on preference—romaine provides crunch, arugula adds peppery notes, and spinach offers mild earthiness.
- → Can I meal prep these bowls?
Absolutely. Store cooked chicken, fresh vegetables, and garlic sauce separately in containers. Assemble bowls with greens just before eating to prevent wilting and maintain freshness.
- → What sides pair well with this bowl?
Warm pita bread, hummus, roasted vegetables, or a simple grain like couscous complement this dish beautifully. For gluten-free serving, skip the pita and add extra roasted vegetables instead.