Chicken Shawarma Bowls

When you want a healthy, flavorful, and easy-to-make recipe, these chicken shawarma bowls check all the boxes.

Shawarma Bowls!

I’m no stranger to authentic shawarma. It’s a traditional Middle Eastern street food from the Levant region, which is where my husband’s family is from.

In our house, creating modern twists on traditional shawarma is pretty common. I have seven different shawarma recipes on this website, including grilled shawarma on a spit and this shawarma bowl recipe. I even created my own homemade shawarma spice blend. In a Mediterranean household, we take our shawarma seriously!

Traditional shawarma is made from either chicken, beef, veal, lamb, or a mixture of meats. The seasoned meat is alternated with strips of fat on a vertical spit for juicy, tender slices of meat. However, you don’t need special equipment for my shawarma bowl recipe.

I keep it pretty simple by adapting my chicken shawarma recipe, skipping the pita bread and making it more like a Mediterranean salad. There is something about throwing fresh, delicious, and flavorful ingredients into a bowl that makes the meal feel so comforting and satisfying. The result is a low-carb, gluten-free, high-protein, and fiber-rich shawarma bowl perfect for busy weeknights and healthy grab-and-go meal prep lunches.

How to Make Chicken Shawarma Bowls

For this easy shawarma bowls recipe, there are two simple components: preparing and cooking the chicken and assembling the salad. Here is how:

• Mix the spices: In a small bowl, combine 3/4 tablespoon each of cumin, turmeric, coriander, garlic powder, sweet paprika, and 1/2 teaspoon each of cloves and cayenne pepper. Set aside.
• Prepare the chicken: Pat 8 boneless, skinless chicken thighs dry, season with salt on both sides, and thinly slice into bite-sized pieces. Place in a large bowl and add the shawarma spices, 1 large thinly sliced onion, juice from 1 lemon, and 1/3 cup of extra virgin olive oil, and toss to coat. Set aside while you prepare the salad. If you have time, cover and refrigerate for a couple hours or overnight.
• Prepare the salad. Place 8 ounces of arugula, 2 to 3 diced Roma tomatoes, 1 diced English cucumber, and 1/4 of a medium red onion thinnly sliced in a large mixing bowl. In a small bowl, combine lemon juice, olive oil, garlic, salt, pepper, and sumac. Mix well. Just before serving, pour the dressing over the salad and toss to combine.
• Cook the chicken: Set a large cast-iron skillet over medium heat, add a little bit of extra virgin olive oil. Once the oil begins to shimmer, add the chicken, cook for about 5 to 6 minutes, then toss and cook another 5 to 6 minutes or until the chicken is fully cooked. (I like a bit of color on my chicken, so I tend to go a bit longer until the chicken is browned and crusted in some parts.)
• When ready, divide the salad into serving bowls. Top with chicken shawarma and add a dollop of hummus, tzatziki, or baba ganoush to the bowl to give you even more flavor, texture, and volume. These creamy extras give your shawarma bowl a little more pizzazz.

How to Meal Prep Chicken Shawarma Bowls

1. Make the chicken the same way as the regular recipe.
2. Make the salad according to the recipe instructions, but do not add the dressing. Keep dressing on the side in a little container to add right before you eat the salad.
3. Divide salad and chicken evenly between airtight containers. The salad is best eaten within 2-4 days after assembled and kept in the fridge.
4. Put extras like hummus, tzatziki, and baba ganoush in small containers as well to avoid eating a soggy salad.

More Shawarma Recipes

Once you’ve made my chicken shawarma bowls, try your hand at some of my other favorite recipes (I wasn’t kidding when I said I take my shawarma seriously!):

• Easy Homemade Chicken Shawarma (The chicken is baked and served in a pita.)
• Grilled Chicken Shawarma on a Spit
• Spicy Cauliflower Shawarma
• Beef Shawarma
• Vegan Mushroom Shawarma with Tahini
• Shawarma Spiced Chicken Sweet Potato Bowls

4.96 from 48 votes

Chicken Shawarma Bowls

Print Recipe Pin Recipe Rate this Recipe

Add As A Trusted Google Source Suzy Karadsheh

These homemade chicken shawarma bowls are made with shawarma-spiced chicken thighs and a flavorful arugula salad in a sumac dressing. Serve with hummus, tahini, or baba ganoush!

Prep – 15 minutes mins

Cook – 15 minutes mins

Cuisine:

Mediterranean

Serves – 6

Course:

Entree

Ingredients

  

1x2x3x

For the Chicken Shawarma

• ▢ 3/4 tbsp ground cumin
• ▢ 3/4 tbsp turmeric powder
• ▢ 3/4 tbsp ground coriander
• ▢ 3/4 tbsp garlic powder
• ▢ 3/4 tbsp paprika
• ▢ 1/2 tsp ground cloves
• ▢ 1/2 tsp cayenne pepper, more if you prefer
• ▢ salt
• ▢ 8 boneless, skinless chicken thighs
• ▢ 1 large onion, thinly sliced
• ▢ 1 large lemon, juice of
• ▢ 1/3 cup extra virgin olive oil, Private Reserve Greek EVOO

For the Salad

• ▢ 8 oz baby arugula
• ▢ 2 to 3 Roma tomatoes, diced
• ▢ 1 English cucumber, diced
• ▢ 1/4 red onion, thinly sliced
• ▢ 1 lemon, juiced
• ▢ extra virgin olive oil Private Reserve or Early Harvest Greek EVOO
• ▢ 1 garlic clove, minced
• ▢ salt and pepper
• ▢ 1/2 teaspoon sumac

To Serve

• ▢ A side of hummus tzatziki, tahini, or baba ganoush

Instructions

 

• Prepare the spice mix: In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.
• Dry the slice the chicken: Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
• Season the chicken: Place the chicken in a large bowl. Add the shawarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss to combine. Set aside for now, while you prepare the salad (and if you have time, cover and refrigerate for a couple hours or overnight.)
• Prepare the salad: Place the arugula, tomatoes, cucumbers, and onions in one large mixing bowl. In a small bowl make the dressing combine lemon juice, olive oil, garlic, salt, pepper and sumac. Mix well. When ready, pour dressing over the salad and toss to combine.
• Cook the chicken: Put a little bit of extra virgin olive oil in a large cast iron skillet set over medium heat. Once the oil begins to shimmer, add the chicken, cook for about 5 to 6 minutes, then toss and cook another 5 to 6 minutes or until chicken is fully cooked (I like a bit of color on my chicken, so I tend to go a bit longer until chicken is browned and crusted in some parts.)
• Assemble: When ready, divide the salad into serving bowls. Add chicken shawarma. If you like, add a side of hummus, tzatziki or tahini.  Add warm pita wedges if needed. Enjoy!

Video

Notes

• Leftovers? Let leftover cooked chicken shawarma cool fully. Store in tight-lid glass containers in the fridge for 3 to 4 days.
• Visit Our Online shop to browse all-natural and organic spices and quality extra virgin olive oils to make this recipe!

Nutrition

Calories: 340.9kcalCarbohydrates: 12.3gProtein: 31.8gFat: 19.2gSaturated Fat: 3.4gPolyunsaturated Fat: 3gMonounsaturated Fat: 11.2gTrans Fat: 0.03gCholesterol: 143.1mgSodium: 345.6mgPotassium: 796.8mgFiber: 3.5gSugar: 4.2gVitamin A: 1676.3IUVitamin C: 31.4mgCalcium: 117mgIron: 3.5mg

Tried this recipe?

Mention @Themediterraneandish Or Tag #Themediterraneandish!

Bowl Recipes You’re Gonna Love!

Mediterranean Diet Recipes

15-Minute Mediterranean Breakfast Bowls

Fish and Seafood

Salmon Bowls with Crispy Rice and Fresh Veggies

Meat and Poultry

Lebanese Chicken Fatteh Dinner Bowls

Middle Eastern

Loaded Mediterranean Falafel Bowl

Build Your Own Spice Bundle

Stock your spice cabinet with the vibrant flavors of the Mediterranean. Buy 4 or more spices and save 5%. Buy 8 or more spices and save 8%!

Buy now

Browse all Mediterranean recipes. 

Visit Our Shop.