Chicken Shawarma Bowls

Meet your new favorite bowl recipe! These chicken shawarma bowls are easy to make, packed with protein, flavor and perfect for meal prep. With homemade turmeric rice, roasted chicken thighs, veggies and a homemade lemon yogurt sauce.

If you are looking for a quick and easy dinner recipe, you’ve come to the right place! My gluten free chicken tikka masala, honey sriracha salmon bowls and these Mediterranean Chicken Shawarma Bowls are a weeknight favorite.

These bowls are incredibly high in protein from the chicken of course, but also thanks to cooking the rice in bone broth and topping with the lemon greek yogurt sauce- we’ll have about 50 grams of protein per bowl! I will say- there are a few components we need to prep and marinate, but then things come together really easily.

You can make big batches of everything so you have a few lunch and dinners throughout the week! If you love this recipe, try my gluten free chicken piccata or sheet pan harissa chicken next!

Tips before we get started!

• You can make these greek chicken bowls dairy free by swapping the feta for dairy free feta (or leaving it out) and using a plant-based greek yogurt in place of the regular. Or try my lemon tahini dressing for a different flavor profile.
• Do not skimp on marinating the chicken! It should marinate for a minimum of 1 hour, but if you can do longer, even better! This is something you can prep in the morning and then have ready for too cook for dinner in the evening!

How to make chicken shawarma bowls

First, mix together all ingredients for the chicken marinade. Add the chicken thighs to a shallow bowl or dish and pour the marinade on top. Cover completely and set in the fridge to marinate for at least one hour or up to 24 hours.

After the chicken marinates, preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with foil and then place a wire rack on top. Add the chicken to the wire rack and cook for 30-40 minutes or until the internal temperature reaches 165 Fahrenheit.

Exact timing will depend on the size of the chicken thighs. Let the chicken rest for about 5 minutes before slicing.

Meanwhile, combine the ingredients for the rice -aside from the butter- to a pot and bring to a low boil. Once it boils, reduce the heat to low, cover and cook for about 15 minutes or until the liquid is absorbed. Toss in the butter, let melt, then fluff with a fork.

Whisk together all ingredients for the yogurt sauce. Taste and adjust seasonings as desired. If you prefer it thicker, add in an extra scoop of yogurt, if you prefer it on the thinner side, add more lemon juice or a bit of water.

Once the chicken and rice are done, assemble the bowls with a base of the rice, then layer on the lettuce, cucumber, tomatoes, red onion, chicken, hummus, feta, parsley and then drizzle with the yogurt sauce. Enjoy and try my salmon piccata or street corn chicken and rice bowls next!

How to store

Once the chicken is prepared, it will keep in the fridge for about 3 days. You can reheat the chicken and rice, then serve with the veggies, hummus and yogurt sauce. The great thing about chicken thighs is that they don’t dry out the way chicken breasts do, so even when re-heated the chicken will remain quite moist and tender!

Variations

Roast the onions- For a different flavor profile, you can roast the onions (sliced) with the chicken to soften them and the flavor. You can also try pickled red onion in place of raw red onion if you prefer.

Use tahini dressing- My lemon tahini dressing offers a different (but very complimentary) flavor profile and is naturally dairy free.

Use chicken breasts- I love chicken thighs because they stay really moist and they’re harder to overcook, but you can definitely use chicken breasts if you prefer. Just shorten the cook time a bit!

Bowl recipes to try next!

• Lemon Pepper Chicken Bowls
• Greek Meatball Bowls
• Hot Honey Chicken Bowls
• Cilantro Lime Salmon Bowls

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