These Easy Chicken Shawarma Bowls are loaded with juicy spiced chicken, fluffy rice, fresh veggies, feta and creamy homemade tzatziki! A healthy, flavor-packed meal that is great for meal prep!
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This Chicken Shawarma Bowl recipe is everything you want in an easy weeknight dinner! Juicy, perfectly seasoned chicken, fluffy rice, crisp veggies, tangy feta and the BEST creamy homemade tzatziki all piled together in one delicious bowl. There is so much delicious flavor and textures in every bite!
The chicken thighs are marinated in lemon juice, garlic, olive oil and a warm blend of shawarma spices, then cooked until tender and beautifully browned. Add your favorite rice, plenty of fresh toppings and a generous drizzle of cool tzatziki, and you’ve got a satisfying meal that feels fresh while still being hearty and filling. You’ll want to keep this chicken shawarma recipe in your regular rotation!
Why You’ll Love This
Packed with flavor – the chicken is marinated with fresh lemon, garlic and a blend of smoky, warm spices including cumin, coriander, paprika, turmeric and just a hint of cinnamon.
Protein-packed – juicy chicken thighs and Greek yogurt give these bowls plenty of protein, while the rice and fresh vegetables turn them into a complete, filling meal.
Fresh ingredients – tomatoes, cucumber, lettuce, red onion and fresh herbs add tons of freshness, crunch and color for a wholesome dish.
Customizable – swap the rice, change up the veggies, add hummus or use whatever toppings you already have on hand.
Great recipe for meal prep – prepare the chicken, rice, tzatziki and veggies ahead of time and assemble the bowls when you’re ready to eat.
Ingredients You’ll Need
chicken thighs – I love using boneless, skinless chicken thighs because they stay incredibly juicy and tender and really soak up all that delicious shawarma marinade. You could also use chicken breasts if you prefer.
olive oil – helps the spices coat the chicken while adding moisture and richness.
fresh lemon juice – brightens up the marinade and balances all those warm, savory spices. I also like to squeeze a little extra lemon over the bowls before serving too.
garlic – fresh minced garlic adds so much flavor to the chicken. Four cloves may sound like a lot, but trust me, it works!
seasoning blend – combination of smoked paprika, cumin, coriander, turmeric, garlic powder, onion powder, cinnamon, cayenne pepper, kosher salt and black pepper needed to season the chicken.
rice – jasmine rice or basmati rice both work great, but you could also use brown rice or even quinoa or cauliflower rice. You’ll need about 2 cups cooked rice for four bowls.
veggies – I used sliced cherry tomatoes, diced English cucumber, pickled red onions and shredded lettuce to add crunch to these bowls.
feta cheese – salty, tangy crumbled feta cheese adds the perfect creamy bite.
tzatziki sauce – my homemade tzatziki sauce is cool, creamy and perfectly balances the warm shawarma spices and really brings the whole bowl together.
fresh herbs – fresh parsley and fresh dill really brighten up the finished bowls.
pita bread – this is optional, but warm pita is perfect for scooping up the chicken and tzatziki!
How to Make Chicken Shawarma Bowls
Marinate the chicken. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, and shawarma spice blend. Add the chicken thighs and toss well, making sure every piece is completely coated in the marinade. Cover and refrigerate for at least 30 minutes or up to 8 hours. The longer the chicken marinates, the more flavorful it will be.
Make the tzatziki. While the chicken marinates, combine the plain Greek yogurt, grated and squeezed cucumber, lemon juice, olive oil, garlic, fresh dill, salt and pepper in a small bowl. Mix until creamy and well combined. Cover and refrigerate until you’re ready to assemble the bowls.
Cook the chicken. Heat a large cast-iron skillet over medium-high heat. Once hot, add the chicken thighs in a single layer making sure not overcrowd the pan. Cook for about 5 to 7 minutes per side, depending on thickness, until deeply browned and cooked through. The internal temperature should reach 165°F when tested in the thickest portion.
Let the chicken rest. Transfer the chicken to a cutting board and allow it to rest for about 5 minutes before slicing into strips or bite-sized pieces.
Assemble the bowls. Divide the cooked rice among four bowls. Top each with sliced shawarma chicken, cherry tomatoes, cucumber, shredded lettuce, pickled red onion, crumbled feta and other favorite toppings.
Add the tzatziki and serve. Spoon a generous amount of homemade tzatziki over each bowl and finish with fresh chopped parsley and dill. Serve with lemon wedges and warm pita bread, if desired.
Tips for the Best Chicken Shawarma Bowls
Give the chicken time to marinate – 30 minutes works when you’re short on time, but a few hours in the fridge will give you even deeper flavor.
Use chicken thighs for the juiciest chicken – their slightly higher fat content makes them more forgiving than chicken breasts and helps them stay tender.
Get your skillet nice and hot – a hot cast iron skillet gives the chicken those delicious browned, slightly charred edges that make shawarma-style chicken so good.
Don’t overcrowd your skillet – too much chicken at once traps steam and prevents browning. Cook it in batches if needed.
Let the chicken rest – give the cooked chicken about 5 minutes before slicing so the juices redistribute instead of running out onto your cutting board.
Squeeze the cucumber really well – this is the secret to thick, creamy tzatziki rather than a watery sauce.
Make the tzatziki ahead of time – it actually gets better after sitting in the refrigerator for a little while.
Don’t skip the acidic toppings – pickled red onions and fresh lemon juice provide acidity that balances the richness of the chicken, feta and tzatziki.
Prep your toppings before cooking the chicken – once the chicken comes out of the skillet, you’ll be able to assemble and serve the bowls while everything is still warm.
Variations and Substitutions
Use chicken breasts – boneless, skinless chicken breasts work well if you prefer leaner meat. I recommend pounding thicker breasts to an even thickness before marinating so they cook more evenly and don’t dry out.
Swap the rice – use brown rice, quinoa, couscous, farro or other grains in place of jasmine or basmati rice.
Make it low carb – skip the rice and use cauliflower rice or extra shredded lettuce for more of a shawarma salad bowl.
Add hummus – a spoonful of hummus makes these bowls even creamier and adds another layer of Mediterranean-inspired flavor.
Change up the veggies – thin slices of bell pepper, shredded carrots, radishes, olives, roasted vegetables or chopped cabbage would all be delicious. You could also roast some sweet potatoes for a more filling bowl.
Add chickpeas – toss in chickpeas for extra fiber and plant-based protein.
Make it spicy – increase the cayenne in the marinade or drizzle the finished bowls with your favorite hot sauce.
Use regular red onion – don’t have pickled onions? Thinly sliced raw red onion works too. Soaking it in cold water for about 10 minutes can mellow its bite.
Skip the feta – leave it off for a dairy-free bowl and use a dairy-free yogurt alternative for the tzatziki.
Turn it into a salad – skip the rice, double up on the lettuce and vegetables and drizzle the tzatziki over everything as a creamy dressing.
Make it a wrap – stuff the chicken, lettuce, tomatoes, cucumber, onions and feta into warm pita or flatbread and finish with tzatziki.
Meal Prep Chicken Shawarma Bowls
These chicken shawarma bowls are perfect for meal prep because all the components can be prepared ahead of time and stored separately for quick and easy lunches or dinners throughout the week.
Prep the chicken: Marinate and cook the chicken as directed, let it cool completely, then slice and store in an airtight container in the refrigerator for up to 4 days.
Cook the rice: Prepare the rice ahead of time and divide it among individual meal prep containers along with the chicken.
Prep the veggies: Chop the tomatoes, cucumber and lettuce and store them separately from the warm ingredients so they stay fresh and crisp.
Make the tzatziki: Prepare the tzatziki up to 3 to 4 days in advance and keep it refrigerated in a separate container. Small individual containers are great for grab-and-go lunches.
Keep toppings separate: Store the feta, pickled red onions and fresh herbs separately and add them just before serving for the best texture and flavor.
To serve: Reheat just the chicken and rice until warmed through, then add the cold veggies, feta, pickled onions and a generous spoonful of tzatziki. Finish with fresh herbs and a squeeze of lemon.
How to Store
To Store: You can store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Keep the rice, vegetables and tzatziki in separate containers whenever possible. Leftovers taste better the next day!
To Reheat: Reheat the chicken and rice in the microwave until warmed through, or gently reheat the chicken in a skillet over medium-low heat. Add a splash of water to the rice before microwaving to help restore moisture.
To Freeze: The cooked shawarma chicken freezes well for up to about 3 months. Let it cool completely before transferring it to a freezer-safe container. I wouldn’t freeze the fresh vegetables or tzatziki, as their texture won’t hold up well after thawing.
Frequently Asked Questions
Chicken shawarma traditionally refers to heavily seasoned chicken cooked on a vertical rotating spit, where the outer layers become beautifully browned and are shaved off for serving. This easy homemade version uses a similar blend of warm shawarma spices but cooks the chicken in a skillet, making it much more practical for an everyday dinner.
Absolutely. Boneless skinless chicken breasts are a great option if that’s what you prefer. For best results, pound them to an even thickness and be careful not to overcook them, since chicken breast is leaner and can dry out more quickly than thighs.
Marinate the chicken for at least 30 minutes, but a few hours will give you even more flavor. You can marinate it for up to about 8 hours in the refrigerator. Because the marinade contains lemon juice, I wouldn’t leave the chicken in it for an excessively long time.
Yes! These chicken thighs would be delicious grilled. Preheat the grill to medium-high heat and cook the chicken for roughly 5 to 7 minutes per side, depending on thickness, until the internal temperature reaches 165°F using a meat thermometer.
Yes. Arrange the marinated chicken thighs on a baking sheet and bake at 425°F for about 20 to 25 minutes, or until they reach an internal temperature of 165°F. Broil them for the last couple of minutes if you’d like some extra browning around the edges.
These bowls can make a really balanced meal with protein from the chicken and Greek yogurt, carbohydrates from the rice, and plenty of fresh vegetables. You can also customize the portions and toppings to fit your preferences.
Not necessarily. This recipe has just ¼ teaspoon cayenne, which adds a little warmth without making the chicken overwhelmingly spicy. Leave it out for a completely mild version or add more if you like some heat.
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Easy Chicken Shawarma Bowls
Ingredients
For the Chicken:
1 1/2 lbs boneless, skinless chicken thighs2 Tbsp olive oilJuice of 1 lemon (about 2 Tbsp)4 cloves garlic minced
Shawarma Seasoning:
2 tsp smoked paprika2 tsp cumin2 tsp ground coriander1 tsp turmeric1 tsp garlic powder1 tsp onion powder1 tsp salt1/2 tsp black pepper1/2 tsp ground cinnamon1/4 tsp cayenne pepper
For the Bowls:
2 cups cooked jasmine or basmati rice1 cup cherry tomatoes halved1 English cucumber diced1 cup shredded leafy lettuce1/2 cup thinly sliced picked red onion1/2 cup crumbled feta cheeseTzatziki sauceFresh parsley finely choppedServe with lemon slices and pita bread
Instructions
Nutrition