Go Back
–+ servings
Savor the vibrant Chicken Shawarma Bowl featuring grilled chicken, brown rice, cucumber, red onion, and cherry tomatoes topped with a drizzle sauce. Complemented by fresh lemon, cherry tomatoes, red onion, and parsley on a woven basket for an enticing touch.
Print Recipe
5 from 1 vote

Chicken Shawarma Bowl

This Chicken Shawarma Bowl combines tender, spiced chicken with fresh vegetables, fluffy rice, and a tangy yogurt-tahini sauce. It’s a delicious, balanced dish that’s perfect for an easy lunch or dinner.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Dishes
Cuisine: Middle Eastern Inspired
Servings: 4
Calories: 400kcal
Author: Rachel Oostdyk

Ingredients

  • 4 boneless skinless chicken thighs
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon ground paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste
  • 2 cups cooked rice white or brown
  • 1 cup cherry tomatoes halved
  • 1 cucumber sliced
  • 1/2 red onion thinly sliced
  • 1/4 cup fresh parsley chopped
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon water to thin sauce

Instructions

  • Preheat the oven to 400°F (200°C).
  • In a small bowl, mix together the olive oil, cumin, paprika, turmeric, coriander, garlic powder, cinnamon, salt, and pepper. Rub the spice mixture all over the chicken thighs.
  • Place the chicken on a baking sheet and bake for 25 minutes, or until fully cooked and the internal temperature reaches 165°F (75°C).
  • While the chicken bakes, prepare the vegetables and rice. Divide the rice among four bowls and top with the tomatoes, cucumber, onion, and parsley.
  • In a small bowl, whisk together the tahini, lemon juice, Greek yogurt, and water. If the sauce is too thick, add more water until it reaches your desired consistency.
  • Once the chicken is cooked, slice it into strips and place on top of the rice and vegetables.
  • Drizzle with the tahini sauce or spoon a dollop into the bowl and serve.

Notes

Rub the spice mixture on the chicken and let it marinate for up to 24 hours to deepen the flavor.
Line your baking sheet with parchment paper or foil to save time on cleanup.
Let the chicken rest for 5 minutes after baking before slicing to lock in the juices.

Nutrition

Calories: 400kcal | Carbohydrates: 30g | Protein: 29g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 107mg | Sodium: 387mg | Potassium: 286mg | Fiber: 3g | Sugar: 3g