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Chicken Shawarma Bowls are my favorite way to turn bold and juicy oven-roasted chicken shawarma into a complete meal. Each bowl is filled with fluffy yellow rice, fresh vegetables, creamy tzatziki, and plenty of bright, tangy toppings for the perfect mix of flavor, color, and texture.
My Family’s Favorite Way to Eat Chicken Shawarma
Vibrant, colorful, and loaded with texture, these chicken shawarma bowls are, without a doubt, the best thing to happen to my family’s weeknight dinner rotation – ever! They are essentially deconstructed chicken shawarma pitas served over fluffy yellow rice.
For the chicken, I use my family’s favorite Chicken Shawarma Recipe – we’re all obsessed, you guys – which marinates chicken thighs in yogurt, lemon, garlic, and warm spices before baking them until juicy with deliciously caramelized edges. It may not be traditional spit-roasted shawarma, but it captures many of the same bold and addictive flavors using a method that is much easier to make at home.
I love bowl-style dinners like this one because everyone can build their own exactly how they like it. My husband and I can load ours with extra vegetables and tzatziki, while Octavian can pile on the chicken and rice. They are also easy to prep ahead, making them perfect for busy family dinners or lunches throughout the week.
Table of Contents
How to Make Chicken Shawarma Bowls
These bowls come together with four simple parts: oven-baked chicken shawarma, fluffy turmeric yellow rice, a fresh cucumber tomato salad, and plenty of cool, creamy toppings. Most of the components can be prepared ahead (more on that below), so once everything is ready, all that’s left to do is assemble and enjoy.
Planning tip: Making every component from scratch will take about 3 hours, mainly because the chicken needs at least 2 hours to marinate. While the chicken marinates, you can prepare the toppings, then cook the rice while the chicken bakes. If you already have everything prepared and cooked ahead of time the bowls take just 5-10 minutes to assemble.
Prepare and Cook the Chicken Shawarma
Start by preparing my oven-baked chicken shawarma recipe. You’ll want to plan ahead here since the chicken needs at least 2 hours to marinate for the best flavor. Bake the chicken until juicy, with a quick broil at the end to create those deliciously browned edges. Once cooked, let the chicken rest briefly before slicing it into strips for the bowls.
Shortcut: Short on time? Swap the homemade chicken for Trader Joe’s Shawarma Chicken Thighs. They were actually the inspiration for my homemade version of chicken shawarma and make these bowls even easier to prepare.
Cook the Turmeric Yellow Rice
The yellow rice is savory, aromatic, and slightly earthy, with a beautiful golden color from turmeric. It’s made with simple ingredients, but it has plenty of flavor thanks to sautéed onion, garlic, and chicken broth. Turmeric adds warmth without making the rice spicy, so it complements the boldly seasoned chicken without competing with it.
To make it, sauté the onion and garlic in olive oil until softened, then stir in the turmeric and salt. Add the broth and rice, cover, and simmer gently until the liquid is absorbed. Let the rice rest off the heat before fluffing it with a fork.
Switch up the rice: I really love turmeric rice with these chicken shawarma bowls, but you can also use fragrant Spanish saffron rice, bright and herby Greek lemon rice, fluffy basmati rice, or aromatic jasmine rice.
Also, this simple turmeric rice was developed specifically for these chicken shawarma bowls and is different from my standalone yellow rice recipe.
Toss the Cucumber Tomato Salad
For a crisp and refreshing contrast to the warm chicken and rice, combine chopped cucumber and tomatoes with olive oil, red wine vinegar, salt, and black pepper. It is a simplified version of my cucumber tomato salad, which also includes red onion, fresh parsley, and lemon juice.
Assemble the Chicken Shawarma Bowls
The best part about making these chicken shawarma bowls – aside from eating them, of course – is putting everything together! You’ll want to divide the fluffy turmeric rice among serving bowls, then add the sliced chicken shawarma, cucumber tomato salad, a small handful of chopped romaine, and crumbled feta. Top each bowl with a generous spoonful of my creamy 10-minute tzatziki sauce and tangy quick pickled red onions, then finish with fresh parsley, mint, a squeeze of lemon, and homemade pita bread on the side.
Feel free to make these bowls your own. Hummus, baba ganoush, Kalamata olives, roasted chickpeas, sliced radishes, or pepperoncini would all be delicious additions. I usually set everything out separately and let everyone build their own bowl exactly how they like it.
Make-Ahead Tips for Chicken Shawarma Bowls
These bowls are perfect for meal prep because nearly every component can be prepared ahead of time. For the best texture, store everything separately in airtight containers and assemble the bowls just before serving.
- Chicken shawarma: Marinate the chicken the night before, then bake and slice it when ready. Cooked chicken can be refrigerated for 3-4 days.
- Turmeric yellow rice: Cook the rice in advance and refrigerate it for 3-4 days.
- Tzatziki sauce: Homemade tzatziki can be refrigerated for 2-3 days.
- Pickled red onions: These can be prepared well in advance and refrigerated for 2-3 weeks.
- Cucumber tomato salad: This is best prepared the day you plan to serve it, although leftovers can be refrigerated for 1-2 days. The vegetables will soften and release more liquid as they sit.
- Romaine lettuce: Wash, dry, and chop it up to 2 days ahead, then store it separately with a paper towel to absorb excess moisture.
When you’re ready to eat, reheat the chicken and rice separately until warmed through, then add the cold vegetables, feta, tzatziki, pickled onions, and fresh herbs. Avoid reheating a fully assembled bowl, since the lettuce and other fresh toppings will wilt and the tzatziki may separate.
Food safety tip: Cooked chicken, rice, and other perishable ingredients should be refrigerated within 2 hours and kept at 40°F or below.
More Delicious Bowl Recipes
Have a question about making these chicken shawarma bowls? Leave a comment below, and I’ll be happy to help. If you try the recipe, please leave a star rating and let me know how you built your bowl! Thank you so much! 💛
Chicken Shawarma Bowl
Ingredients
For the Chicken Shawarma
- 1½ pounds boneless, skinless chicken thighs, trimmed of excess fat
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 3 tablespoons plain Greek yogurt, full-fat preferred
- 3 cloves garlic, grated or finely minced
- 1½ teaspoons ground cumin
- 1½ teaspoons regular paprika
- 1 teaspoon ground coriander
- ¾ teaspoon ground turmeric
- ¾ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon ground cloves
For the Turmeric Yellow Rice
- 1 cup long-grain white rice,
- 1 tablespoon olive oil
- ½ medium yellow onion, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon ground turmeric
- ½ teaspoon fine sea salt
- 2 cups low-sodium chicken broth , or water
- 1 tablespoon fresh lemon juice, optional
- Chopped fresh parsley, for garnish
For the Cucumber Tomato Salad
- 1 cup chopped cucumber
- 1 cup chopped tomatoes
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For Assembling the Bowls
- 2 cups romaine lettuce, chopped
- ½ cup quick pickled red onions
- ½ cup crumbled feta cheese
- ½ cup prepared tzatziki sauce, plus more as desired
- 4 pita breads, or flatbreads, warmed and cut into wedges
- Chopped fresh parsley, for garnish, optional
- Fresh mint leaves, for garnish, optional
- Lemon wedges, for serving
Instructions
Marinate and Cook the Chicken
- Marinate the chicken: Whisk together all of the marinade ingredients in a large bowl. Add the chicken thighs and turn to coat. Cover and refrigerate for at least 2 hours or up to 12 hours.1½ pounds boneless, skinless chicken thighs, 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, 3 tablespoons plain Greek yogurt, 3 cloves garlic, 1½ teaspoons ground cumin, 1½ teaspoons regular paprika, 1 teaspoon ground coriander, ¾ teaspoon ground turmeric, ¾ teaspoon fine sea salt, ¼ teaspoon ground black pepper, ¼ teaspoon ground cardamom, ¼ teaspoon ground cinnamon, ⅛ teaspoon cayenne pepper, ⅛ teaspoon ground cloves
- Bake the chicken: Preheat the oven to 425°F and line a rimmed baking sheet with aluminum foil. Arrange the chicken in a single layer, allowing excess marinade to drip off first. Discard any marinade left in the bowl. Bake for 22-27 minutes, or until the thickest part reaches 165°F.
- Broil and slice: Broil for 1-3 minutes, watching closely, until the edges are browned and lightly caramelized. Let the chicken rest for 5 minutes, then slice it into strips or bite-size pieces.
Make the Turmeric Yellow Rice
- Rinse the rice: Rinse the rice under cold water until the water runs mostly clear, then drain well.1 cup long-grain white rice
- Sauté the aromatics: Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook for 3-4 minutes, or until softened and translucent. Stir in the garlic and cook for 30 seconds. Add the turmeric and salt and stir until fragrant.1 tablespoon olive oil, ½ medium yellow onion, 2 cloves garlic, ½ teaspoon ground turmeric, ½ teaspoon fine sea salt
- Cook the rice: Pour in the chicken broth or water and bring to a boil. Stir in the rice, reduce the heat to low, and cover. Cook for 15-18 minutes, or until the rice is tender and the liquid has been absorbed.2 cups low-sodium chicken broth
- Rest and fluff: Remove the saucepan from the heat and let the rice rest, covered, for 5 minutes. Fluff with a fork, then stir in the lemon juice, if using. Garnish with chopped parsley.1 tablespoon fresh lemon juice, Chopped fresh parsley
Prepare the Cucumber Tomato Salad
- Make the salad: Add the cucumber and tomatoes to a medium bowl. Drizzle with the olive oil and red wine vinegar, then season with salt and black pepper. Toss gently to combine. For the best texture, prepare the salad shortly before assembling the bowls.1 cup chopped cucumber, 1 cup chopped tomatoes, 1 tablespoon olive oil, 1 tablespoon red wine vinegar, ½ teaspoon salt, ¼ teaspoon ground black pepper
Assemble the Chicken Shawarma Bowls
- Build the bowls: Divide the turmeric yellow rice evenly among four serving bowls. Add the sliced chicken shawarma, chopped romaine, cucumber tomato salad, pickled red onions, and crumbled feta.2 cups romaine lettuce, ½ cup quick pickled red onions, ½ cup crumbled feta cheese
- Add the toppings: Spoon tzatziki sauce over each bowl and garnish with fresh parsley and mint. Serve with warm pita wedges and lemon wedges for squeezing over the top.½ cup prepared tzatziki sauce, 4 pita breads, Chopped fresh parsley, Fresh mint leaves, Lemon wedges
Notes
- Chicken shawarma: For more detailed instructions, ingredient substitutions, chicken breast guidance, marinating tips, and oven-broiling advice, see my full oven-baked chicken shawarma recipe.
- Timing and planning: The total recipe time includes at least 2 hours for the chicken to marinate. While it marinates, prepare the tzatziki, pickled red onions, cucumber tomato salad, and other toppings. Cook the turmeric rice while the chicken bakes so both are ready around the same time.
- Make-ahead option: When the chicken, rice, tzatziki, and pickled onions are prepared in advance, the bowls take approximately 5-10 minutes to assemble.
- Easy shortcuts: Replace the homemade chicken with Trader Joe’s Shawarma Chicken Thighs and cook according to the package directions. Store-bought tzatziki and prepared pickled red onions may also be used.
- Meal prep and storage: Store each component separately and assemble the bowls just before serving. Refrigerate cooked chicken and rice for 3-4 days, cucumber tomato salad for 1-2 days, homemade tzatziki for 2-3 days, and quick pickled red onions for 2-3 weeks.
- Reheating and freezing: Reheat only the chicken and rice, then add the cold vegetables, feta, tzatziki, pickled onions, and herbs. Add a splash of water or broth to the rice before reheating. The cooked chicken and rice may be frozen separately, but do not freeze fully assembled bowls or the fresh toppings.
- Gluten-free option: Omit the pita or serve the bowls with certified gluten-free pita or flatbread.
- Dairy-free option: Use plain, unsweetened dairy-free yogurt in the chicken marinade, omit the feta, and replace the tzatziki with a dairy-free alternative.
- Nutrition note: Nutritional information is an estimate and will vary based on the brands and portions of pita, feta, tzatziki, pickled onions, and optional toppings used, or if you substitute Trader Joe’s Shawarma Chicken Thighs.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
