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Chicken Shawarma Bowls
5 from 30 votes

Chicken Shawarma Bowls

Chicken Shawarma Bowls combine marinated chicken breast grilled to tender juiciness with a mix of spices including cumin, smoked paprika, turmeric, and cinnamon, creating a diverse flavor profile. The chicken is served atop grains like couscous, quinoa, or rice and topped with fresh vegetables such as cucumber, tomatoes, and olives, along with feta cheese and a garlic yogurt sauce. This dish offers flexibility with optional additions and can be prepared to marinate ahead and grilled just before serving.

Prep Time
10 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
55 mins
Servings: 4 -6 bowls
Calories: 176 kcal
Cuisine: Mediterranean, American

Ingredients

Shawarma Chicken Marinade
  • 1 pound chicken breast 2 large boneless, skinless breasts. Cut in half, lengthwise. Try boneless skinless chicken thighs too
  • 1 tablespoon olive oil I like extra virgin
  • 1 medium lemon juiced
  • 3 cloves garlic minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon curry powder
  • 1/8 teaspoon cinnamon
  • Dash red pepper flakes
  • black pepper to taste, freshly ground
  • Garlic Yogurt Sauce easy recipe, 1
OPTIONAL TOPPINGS
  • couscous rice pilaf, brown rice or quinoa (cooked) 1 cup serving per person
  • English cucumber diced or sliced
  • grape tomatoes or cherry tomatoes, diced or halved
  • 1 artichoke hearts halved (brined or marinated, grill if time, canned
  • feta cheese crumble on top
  • flat leaf parsley optional, chopped, fresh, garnish
  • lemon squeeze over entire ingredients when serving, wedge
  • red onion sliced or pickled
  • Greek olives or Kalamata olives, sliced

Instructions

Prepping the Marinade for Chicken Shawarma
    Cup of Yum
  1. Slice chicken breasts in half, lengthwise. Place chicken breasts or thighs in sturdy freezer baggie (gallon size). Using a meat mallet (or bottom of a wine bottle or large jar) pound each breast to about 1/2 inch thickness. Careful not to puncture the bag.
  2. In a medium bowl, combine your olive oil, lemon juice and whisk to combine. Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and pepper. Whisk until combined. Pour marinade over chicken in the baggie, squeeze out the air and seal. Squish the marinade to completely cover chicken. Refrigerate for a minimum of an hour up to overnight or freeze for later use.
Grilling Chicken & Assembling the Bowls 
  1. Once chicken has marinated and you are ready to grill, heat grill or grill pan to medium-high heat, oil lightly. Prepare couscous, quinoa, brown rice or rice pilaf according to package directions.
  2. Grill chicken for 3-4 minutes (4-5 for thigh meat), meat shouldn't stick once it's ready to turn. If using a grill pan, grill your artichoke hearts for a few minutes if desired. Remove and set aside. Turn the chicken and grill an additional 3-4 minutes. Remove chicken from grill to plate, covering with foil; allow to rest for 5 minutes. Slice it thin. Serve over prepared couscous or other grain. Garnish with sliced cucumbers, fresh tomatoes, artichoke hearts, feta cheese, red onion, olives, etc. Drizzle bowl with garlic yogurt sauce and serve immediately with a lemon wedge and chopped flat leaf parsley or chopped cilantro.

Notes

  • You can substitute store-bought Tzatziki sauce for the garlic yogurt sauce for convenience.
  • If freezing marinated chicken, remove as much air as possible and freeze flat; thaw either overnight in the refrigerator or a few hours at room temperature before grilling.
  • Prepare multiple batches by dividing the chicken and marinade into one-pound portions for easier freezing and use.

Nutrition Information

Serving 1bowl Calories 176kcal (9%) Carbohydrates 4g (1%) Protein 25g (50%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 4g (20%) Trans Fat 0.01g (1%) Cholesterol 73mg (24%) Sodium 715mg (30%) Potassium 492mg (10%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 294IU (6%) Vitamin C 16mg (18%) Calcium 24mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 -6 bowls

Amount Per Serving

Calories 176

% Daily Value*

Serving 1bowl
Calories 176kcal 9%
Carbohydrates 4g 1%
Protein 25g 50%
Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.01g 1%
Cholesterol 73mg 24%
Sodium 715mg 30%
Potassium 492mg 10%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 294IU 6%
Vitamin C 16mg 18%
Calcium 24mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.