Chicken Shawarma Bowl

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If you’re looking for a recipe to level up lunch time, dinner, or even entertaining, my Chicken Shawarma Bowl is IT.

These fresh, bright, healthy, gorgeous bowls are packed with flavor and feel like something you’d order at a fast-casual Mediterranean restaurant where you get to add all the toppings you like.

Except you don’t have to leave the house, spend a fortune, or settle for increasingly skimpy servings (tell me you’re witnessing Chipotle’s downfall on TikTok without telling me…ack!)

What is Chicken Shawarma

Chicken Shawarma is a popular Middle-Eastern street food featuring chicken marinated in warm seasonings and spices then slow roasted, thinly sliced or shaved, and served with pita plus lots of fresh toppings and sides.

That being said, these bowls are my Midwest, admittedly unauthentic creation based on the Chicken Shawarma Fries I shared many years ago. They pay homage to authentic Chicken Shawarma, which includes flavors and techniques I’d love to give you the confidence to try at home.

Chicken Shawarma Bowl Elements

Build your own Chicken Shawarma Bowl any which way you like using the following elements included in the recipe:

1. Yellow rice: sautéed garlic, onions, and ground turmeric permeate long grain white rice with flavor and gorgeous color.
2. Baked Chicken Shawarma: marinated chicken breasts are baked until juicy and tender then sliced into thin strips.
3. Mediterranean Salsa: provides freshness, color, and flavor. Plus the chilled contrast to the warm elements in the dish is fantastic.
4. Garlic Sauce: is a simple combination of mayonnaise, garlic, lemon juice, and salt – that said, do not blame me when you find yourself spoon drinking this stuff!
5. Toppings: prepared hummus, sliced kalamata olives, and hot sauce are my favorite ways to pack even more flavor into each bowl.

Why You’ll Love It

• Perfect for entertaining: nearly all of the elements of this dish are make ahead so it’s perfect for entertaining. Your guest’s socks will be knocked off when you set out a build-your-own Chicken Shawarma Bowl bar for dinner!
• Great for make-ahead lunches: all the chilled elements keep well in the refrigerator for several days, while the hot elements reheat in the microwave in seconds. That means a healthy and satisfying lunch can be assembled in minutes.
• SO DELICIOUS: Truly, these bowls are so incredibly delicious, full of interesting flavors and textures, plus they feel like they came from a restaurant. You’ll be tickled pink that you made them yourself.

Tips for Success

1. Don’t skimp on salt. I rarely include exact measurements for salt in my savory recipes because “salty” is so subjective. If you don’t have a medical or personal reason to limit salt, please generously salt each component of this dish for the best flavor.
2. Get a garlic press. There is a LOT of fresh garlic called for in this recipe – I highly recommend using a garlic press to save time, plus it breaks the garlic down into pieces that melt right into the dish.
3. Make-ahead. For the best flavor, make the homemade Garlic Sauce at least one day ahead of time to give the fresh garlic a chance to meld and mild out.
4. Store-bought swap. Toom brand garlic sauce is a great swap for homemade if you’d like to save some time.
5. Ingredient shock. Don’t let the length of the ingredient list deter you from making this dish! Several ingredients are used more than once and/or are kitchen staples. Plus many of the elements can be made or prepared several days ahead of time.

Alrighty – let’s cook!

Try my Easy Chicken Fried Rice

How to Make Chicken Shawarma Bowl

Step 1: Make the Chicken Shawarma

Start by adding the Chicken Shawarma marinade ingredients to a gallon-size Ziplock bag then squishing the bag with your hands to combine. You’ll need:

• Fresh lemon juice
• Extra virgin lemon juice
• Cumin
• Paprika
• Ground turmeric
• Ground allspice
• Pinch of cinnamon
• Pinch of cayenne pepper
• Smashed garlic cloves
• Salt

I use McCormick brand herbs and spices, which are gluten free at the time of this writing (5/25).

Next slice chicken breasts lengthwise into 1″ thick slices then add them to the marinade and refrigerate for 1 hour or up to 12 hours.

When it’s time to bake, place the marinated chicken strips on a half sheet pan lined with nonstick sprayed foil then bake at 400 degrees for 12-14 minutes or until the chicken is just cooked through.

Let the chicken rest for 5 minutes then transfer it to a cutting board and slice lengthwise into thin strips. Wrap the chicken strips in foil then set aside.

Chicken Shawarma = done!

Step 2: Make the Garlic Sauce

In a bowl combine mayonnaise, pressed or very finely minced fresh garlic, fresh lemon juice, and salt then stir to combine. Taste then add more lemon juice for more tartness if desired.

The garlic sauce is best made AT LEAST one day ahead of time in order to give the garlic time to meld with the mayonnaise, and can be made up to 5 days ahead of time.

Step 3: Make the Mediterranean Salsa

I love how this salsa freshens up each Chicken Shawarma Bowl!

To a mixing bowl add chopped English cucumber and vine-ripened tomatoes, minced red onion and fresh parsley, fresh garlic, dried oregano, salt, and lemon juice then stir to combine.

The salsa can be made up to 3 days ahead of time, but is best made 1-2 days ahead of time.

Step 4: Make the Yellow Rice

Heat extra virgin olive oil in a pot over medium heat then add minced red onion, season with salt, and saute until tender. Add fresh garlic and ground turmeric, which gives the rice it’s gorgeous golden hue, then saute until fragrant.

Add rinsed, long grain white rice plus water then bring the water to a simmer.

Place a lid on top, turn the heat down to low, then simmer until the rice is tender. Fluff with a fork then set aside to cool slightly.

Step 5: Assemble

Scoop the Yellow Rice into bowls then top with the sliced Chicken Shawarma, Mediterranean Salsa, an unethical amount of Garlic Sauce, plus optional extra toppings like kalamata olives, prepared hummus, hot sauce, and/or additional fresh herbs and veggies.

I cannot wait for you to dive into this bowl of deliciousness!!

Whether you’ve had Chicken Shawarma before, or this will be your first time tasting the mouthwatering combination of Middle-Eastern seasonings highlighted in this dish – I know you’ll love every single bite. Enjoy!

More Global-Inspired Recipes

• Vietnamese-Style Caramelized Ground Pork Bowls
• Chicken Pad Thai
• Sesame Peanut Sauce Noodles
• Spicy Shrimp Soup
• Thai Sweet Potato Curry
• Chicken and Broccoli Stir Fry
• Beef and Broccoli

Print

Chicken Shawarma Bowl

Chicken Shawarma Bowl is PACKED with fresh, bold, Mediterranean flavor! This healthy bowl meal is as much fun to look at, as it is to eat.

Course Main Course

Cuisine Mediterranean

Keyword dairy free, gluten free

Method Baking, saute

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

Servings 4

Calories 831kcal

Author Kristin Porter

Equipment

• Garlic press

Ingredients

For the Chicken:

• 1/2 lemon
• 2 Tablespoons extra virgin olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground allspice
• pinch cinnamon
• pinch cayenne pepper
• 3 cloves garlic smashed then peeled
• salt
• 2 chicken breasts ~1lb total, sliced into 1" wide strips

For the Garlic Sauce:

• 1 cup mayonnaise
• 3 – 4 Tablespoons fresh lemon juice ~1 – 1-1/2 lemons
• 8 cloves garlic pressed or very finely minced, ~4 teaspoons pressed garlic
• salt

For the Mediterranean Salsa:

• 2 vine-ripened tomatoes seeded then chopped
• 1/2 English cucumber chopped
• 1/4 small red onion minced
• small handful fresh parsley chopped
• 1 clove garlic pressed or minced
• 1/4 teaspoon dried oregano leaves
• salt and pepper
• 1 lemon

For the Yellow Rice:

• 1 Tablespoon extra virgin olive oil
• 1/4 small red onion minced
• salt
• 2 cloves garlic pressed or minced
• 1/2 teaspoon ground turmeric
• 1 cup jasmine rice I like Lundberg White Jasmine Rice

Optional Toppings:

• prepared hummus
• kalamata olives, sliced in half
• hot sauce I like Lolas

Instructions

For the Chicken:

• Add all the ingredients except the chicken into a gallon-size Ziplock bag then squish to combine. Add the chicken strips, squish to coat, then marinate for 1 hour or up to 12 hours in the refrigerator.
• Preheat the oven to 400 degrees then line a half sheet pan with foil and spray with nonstick spray. Place the chicken strips on the pan then bake for 12-14 minutes, or until cooked through. Let the chicken cool for 5 minutes then transfer to a cutting board and slice lengthwise into thin strips. Cover with foil to keep warm.

For the Garlic Sauce:

• Add all the ingredients (start with 3 Tablespoons lemon juice) into a bowl then stir to combine. Taste then add up to 1 more Tablespoon lemon juice if desired for more tartness. If you'd prefer a very smooth sauce, add the ingredients into a food processor or blender then process until smooth. I find this step to be unnecessary if using a garlic press as it gets the garlic very fine. Garlic Sauce can be made up to 5 days ahead of time and is best made at least 1 day ahead of time.

For the Mediterranean Salsa:

• Add all the ingredients into a bowl then stir to combine and set aside. Can be made up to 3 days ahead of time.

For the Yellow Rice:

• Rinse your rice: add the rice to a bowl then cover with cold water. Swish the rice around with your fingertips until the water appears cloudy then pour the water out (the rice will remain in the bottom of the bowl). Repeat covering with water, swishing around, then draining until the water runs clear – 5 or 6 times. Pour the rice into a fine mesh sieve to drain.
• Heat the oil in a small saucepan over medium heat then add the onions, season with salt, and saute until tender, 3-4 minutes. Add the garlic then saute until very fragrant, 30 seconds. Add the turmeric then saute for 30 seconds. Add the drained rice then cook while stirring for 1 minute. Add the water then stir to combine.
• Turn the heat up to bring the water to a simmer then place a lid on top, turn the heat down to low, and simmer until the rice is tender, 10-12 minutes. Fluff with a fork then set aside to cool slightly.

To Assemble:

• Scoop the Yellow Rice into bowls then top with the sliced Chicken Shawarma, Mediterranean Salsa, Garlic Sauce, and optional toppings then serve.

Notes

• You will need 3 large lemons for this recipe.
• I love my garlic press for pressing all the garlic in this recipe – it saves so much chopping time!
• I rarely include measurements for salt in my savory recipes because “salty” is so subjective. That said, if you don’t need to avoid salt for medical or other reasons, I recommend generously salting each component of this meal.
• Toom brand garlic dip is a great substitute for the homemade garlic sauce if you don’t want to make your own.
• These bowls reheat very well – add the cold rice and chicken to a bowl then cover with a paper towel and microwave until hot. Top with the Mediterranean Salsa, Garlic Sauce, and optional toppings then eat. 
• Estimated nutritional information includes the entire Garlic Sauce recipe.

Nutrition

Calories: 831kcal | Carbohydrates: 52g | Protein: 30g | Fat: 56g | Saturated Fat: 9g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 96mg | Sodium: 500mg | Potassium: 873mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1205IU | Vitamin C: 46mg | Calcium: 84mg | Iron: 3mg

Photos by Ashley McLaughlin

READ: Chicken Shawarma Bowl