Chicken Shawarma Bowl
These colorful Chicken Shawarma Bowls layer juicy oven-baked chicken over fluffy turmeric yellow rice with crisp romaine, cucumber tomato salad, pickled red onions, feta, creamy tzatziki, and warm pita. Fresh, flavorful, and easy to customize, they are perfect for family dinners or meal prep.
Servings: 4 servings
Calories: 816kcal
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
Calories: 816kcal | Carbohydrates: 83g | Protein: 50g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 184mg | Sodium: 1965mg | Potassium: 997mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2400IU | Vitamin C: 16mg | Calcium: 284mg | Iron: 5mg
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