Easy Chicken Shawarma Bowl
Bring the flavors of the Middle East into your kitchen with this easy chicken shawarma recipe. Juicy chicken thighs are marinated in a rich shawarma seasoning, cooked until perfectly tender, and served in warm pita or flatbread—or as a bowl with fluffy rice and a fresh, healthy salad, just like I do in this recipe.
Ingredients
For the Marinade
- 1 lb boneless, skinless chicken thighs , or chicken breasts
- 2 tbsp shawarma seasoning
- 1/4 cup extra-virgin olive oil
- 2 tbsp lemon juice
- 2 cloves garlic , minced
- 2 tsp kosher salt
For the Bowls
- 1 cup cherry tomatoes , halved
- 2 persian cucumbers , cut into small pieces
- 1 cup salad greens like butterhead lettuce , rinsed
- 1/4 cup sumac red onions
- 1/2 cup yogurt garlic sauce
For the Ginger Rice
- 1 cup jasmine rice , rinsed and drained
- 1 1/2 cups water or stock
- 1 tbsp extra-virgin olive oil
- 2 tbsp fresh ginger , grated
- 1 clove garlic , minced
- 1/4 tsp kosher salt
Instructions
For the Shawarma Chicken
- Pat the chicken thighs dry with paper towels, then season both sides evenly with kosher salt. Place them into a large tray or baking sheet.
- Add the shawarma seasoning, lemon juice, olive oil, and minced garlic to the chicken thighs. Use tongs to mix everything well so the chicken is evenly coated. Cover and let it marinate in the fridge for at least an hour, or overnight if you have the time.
- Preheat the oven to 425 degrees F. (218 degrees C.)
- Take the marinated chicken out of the fridge and arrange the pieces in a single layer on the baking sheet.
- Place the baking sheet on the middle rack and bake for about 20 minutes, or until the chicken reaches 165°F (75°C) in the thickest part. If you want a bit more color, move the tray to the top rack and broil for 2–3 minutes—just keep an eye on it so it doesn’t overcook.
For the Ginger Rice
- While the chicken is in the oven, get the ginger rice going. Rinse the rice under cold water until the water runs clear, then drain well.
- Heat a little oil in a pot over medium heat and gently cook the ginger and garlic until fragrant. Add the rice and stir to coat it in the ginger, garlic and oil. Pour in water or stock, season with salt, and bring to a simmer.
- Cover and cook on low heat until the liquid is absorbed and the rice is tender.
- Remove from heat and let it rest for a few minutes before fluffing with a fork and serving.
Assemble the Rice Bowls
- To assemble the bowls, divide the rice between four bowls. Add the sliced shawarma chicken on top, then layer with cherry tomatoes, cucumber slices, salad greens, and sumac onions. Finish with a generous spoonful of yogurt garlic sauce. Serve and Enjoy.
Notes
Meal prep
You can easily turn this into a meal prep dish. Store the cooked chicken and rice together in airtight containers, and add the fresh toppings just before serving to keep everything crisp. Storing
Let any leftovers cool, then transfer to an airtight container and keep in the fridge for up to 3 days. Marinating
Marinating for an hour or overnight adds more flavor, but if you’re short on time, you can cook the chicken right away.
You can easily turn this into a meal prep dish. Store the cooked chicken and rice together in airtight containers, and add the fresh toppings just before serving to keep everything crisp. Storing
Let any leftovers cool, then transfer to an airtight container and keep in the fridge for up to 3 days. Marinating
Marinating for an hour or overnight adds more flavor, but if you’re short on time, you can cook the chicken right away.