Go Back
A vibrant chicken shawarma bowl with fresh vegetables and sauces

Chicken Shawarma Bowl with Creamy Garlic Sauce

This Chicken Shawarma Bowl features perfectly seasoned chicken, a fluffy rice base, and fresh toppings, all drizzled with a creamy garlic sauce for a satisfying and flavorful meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 bowls
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Shawarma:
  • 1.5 lbs boneless, skinless chicken thighs or breasts cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp smoked paprika
  • 0.5 tsp turmeric powder
  • 0.5 tsp garlic powder
  • 0.25 tsp cayenne pepper optional, for a kick
  • Salt and black pepper to taste
For the Rice Base:
  • 2 cups cooked basmati or jasmine rice
For the Toppings:
  • 1 cup chopped cucumbers
  • 1 cup chopped tomatoes
  • 0.5 cup thinly sliced red onion
  • 0.25 cup chopped fresh parsley
  • Pickled turnips or other preferred pickles optional
For the Creamy Garlic Sauce (Tzatziki or Tahini Yogurt Sauce):
  • 0.5 cup plain Greek yogurt
  • 1 garlic minced
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • tahini sauce Alternatively, a simple tahini sauce with tahini, lemon juice, garlic, and water works wonderfully

Equipment

  • Medium Bowl
  • Small Bowl
  • Whisk
  • Large Skillet or Cast Iron Pan
  • Serving Bowls

Method
 

Marinate the Chicken
  1. Combine chicken pieces with olive oil, lemon juice, cumin, coriander, smoked paprika, turmeric, garlic powder, cayenne pepper, salt, and black pepper in a medium bowl. Toss ingredients together until chicken is evenly coated. Refrigerate for at least 30 minutes, or up to 2-4 hours for enhanced flavor.
Prepare the Sauce
  1. While the chicken marinates, whisk Greek yogurt, minced garlic, lemon juice, olive oil, salt, and pepper in a small bowl until smooth. Taste and adjust seasonings as needed. If making tahini sauce, mix tahini, lemon juice, minced garlic, salt, and water to a pourable consistency.
Cook the Chicken
  1. Once hot, add seasoned chicken in a single layer to a skillet over medium-high heat. Cook for 5-7 minutes per side, until the chicken is golden brown and cooked through. Cook in batches if necessary to avoid overcrowding the pan.
Assemble the Bowls
  1. Divide cooked rice among serving bowls. Arrange the cooked shawarma chicken over the rice, then add chopped cucumbers, tomatoes, red onion, and fresh parsley around the chicken. Optionally, include pickled turnips.
Drizzle with Sauce
  1. Generously drizzle the creamy garlic sauce over the chicken and vegetables. Serve immediately and enjoy!

Notes

For an extra layer of flavor, consider marinating the chicken overnight. If you prefer a spicier kick, increase the amount of cayenne pepper. You can customize your bowl with additional toppings like feta cheese, olives, or a sprinkle of sumac for an authentic touch.