Chicken Shawarma Bowls
These Chicken Shawarma Bowls are such an easy macro friendly chicken recipe. They’re full of flavor and so easy to customize with your favorite toppings. Shawarma is a middle Eastern dish that’s typically made on a large vertical rotisserie, often with lamb, chicken or beef, and shaved off and served in a wrap. Our at home version feature a marinade that delivers all the flavor you love from the traditional dish, but made on the grill or with a grill pan.
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This Chicken Shawarma is delicious on its own, but we really love it served up in a bowl. Cook up some rice and top your bowl with our Easy Cucumber Yogurt Sauce and you have a full, flavorful and downright satisfying meal that’s perfect for a weeknight dinner or meal prep! (Store the yogurt sauce separately if you choose to meal prep so you can warm your bowl up.)
Chicken Shawarma Bowls Recipe Tips:
+ The marinade is the star of this recipe. Make sure you give your chicken plenty of time to soak it up. We recommend prepping it the night before if you have time!
+ Serve this dish up with some cauliflower rice if you’re following a low carb diet.
+ Make sure you give your chicken time to rest before slicing it up to give yourself the juiciest and most tender meat possible.
+ Using a grill pan on your stove a great way to enjoy this recipe all year long – even when the weather outside is less than ideal for grilling.
Chicken Shawarma Bowls
Ingredients
Chicken Shawarma
- 1 cup plain Greek yogurt
- 2 tsp cumin
- 1 tsp cardamom
- 1 tsp coriander
- 1 tbsp paprika
- 2 tsp chili powder
- 2 tsp salt
- 1/2 tsp black pepper
- 1 lemon, juiced and zested
- 1 tbsp olive oil
- 2 lbs boneless, skinless chicken thighs
To Serve
- rice of choice
- cucumbers, or cucumber salad
- Tzatziki, or cucumber yogurt sauce
- olives
- fresh dill
Instructions
- In a large bowl, whisk together the yogurt, cumin, cardamom, coriander, paprika, chili powder, salt, pepper, lemon juice and zest, and olive oil until combined. Add the chicken and mix until completely coated. Cover and refrigerate for at least 4 hours or up to overnight.
- Remove the chicken from the fridge for about 20-30 minutes before cooking.
- Preheat a grill or grill pan to 400 degrees Fahrenheit. Grill the chicken thighs for 6-8 minutes per side or until cooked through. Let rest for 10 minutes before slicing to serve.
- To assemble your bowl, add rice, cucumber, the diced chicken, Tzatziki, and olives. Garnish with dill if desired and enjoy!
Notes
