These Chicken Shawarma Bowls bring bold Middle Eastern-inspired flavors together in one fresh, protein-packed meal. Juicy roasted chicken, crisp vegetables, fluffy rice, and creamy sauces all layered into a bowl—it’s comfort food that feels light, nourishing, and satisfying.

If you love healthy, flavor-loaded bowls, you’ll also want to try my Hawaiian Bowl, Hot Honey Salmon Bowl, Jerk Chicken Bowl, and Korean Ground Beef Bowl next!

Why You’ll Love These Chicken Shawarma Bowls

Go ahead and make room in your list of weeknight favorites—this recipe is a keeper. The chicken is oven-roasted with shawarma spices until juicy and tender, then paired with rice, cucumbers, tomatoes, hummus, feta, and a drizzle of homemade tzatziki.

Each bite has the perfect balance: savory, fresh, creamy, and a little tangy. Plus, everything comes together in under 2 hours (with most of that being hands-off marinating and roasting time). Leftovers make incredible meal prep lunches too.

And while this isn’t traditional shawarma cooked on a vertical spit, the marinade and oven-roasting method bring you close to those irresistible flavors—right from your own kitchen.

Ingredients You’ll Need

For the Chicken:

Boneless skinless chicken thighs – juicy and flavorful, the best cut for shawarma.
Lemon juice & olive oil – for brightness and moisture.
Garlic – minced for depth of flavor.
Spices – cumin, paprika, turmeric, cinnamon, salt, pepper, and crushed red pepper for that signature shawarma taste.
Red onion – roasted alongside the chicken for sweetness.

For the Bowls:

Cooked jasmine rice – fluffy and aromatic, the perfect base.
Cherry tomatoes – halved for freshness.
Cucumber – chopped into small pieces for crunch.
Hummus (or chickpeas) – creamy and protein-rich.
Feta cheese – optional, but adds a salty tang.
Fresh parsley – for garnish.

For the Tzatziki Sauce:

Plain Greek yogurt
Garlic
Cucumber
Dill
Lemon juice
Salt and pepper

How to Make Chicken Shawarma Bowls

Step 1: Marinate the Chicken
Whisk together lemon juice, olive oil, garlic, and spices. Add the chicken thighs, toss to coat, and marinate for at least 1 hour (or overnight for maximum flavor).

Step 2: Make the Rice & Tzatziki
Cook the rice according to package instructions. Meanwhile, stir together Greek yogurt, garlic, cucumber, dill, lemon juice, salt, and pepper to make the tzatziki. Chill until ready to serve.

Step 3: Roast the Chicken
Preheat your oven to 425°F (220°C). Arrange the chicken thighs and chopped red onion on a greased baking sheet. Roast for 30–40 minutes, until the chicken is cooked through (165°F/74°C). Let rest for 5 minutes, then slice thinly.

Step 4: Assemble the Bowls
Spoon rice into the bottom of each bowl. Top with sliced chicken, roasted onion, cucumbers, tomatoes, hummus, and tzatziki. Sprinkle with parsley and feta, and add crushed red pepper if you like a little kick.

Make-Ahead & Storage Tips

Prep ahead: Marinate chicken, make tzatziki, and chop veggies up to 2 days in advance.
Store leftovers: Keep cooked chicken, rice, and toppings in separate airtight containers in the fridge for up to 4 days.
Reheat: Warm chicken and rice in the microwave or skillet. Serve with fresh veggies and sauce.

Variations

Swap jasmine rice for couscous, quinoa, or cauliflower rice.
Add extra veggies like bell peppers, olives, or shredded lettuce.
Use chicken breast instead of thighs if preferred (reduce cooking time slightly).

For a dairy-free option, skip the feta and make a tahini sauce instead of tzatziki.

FAQs

Can I grill the chicken instead of roasting?
Yes! Grill the marinated chicken thighs over medium-high heat for about 5–7 minutes per side until fully cooked.

Can I make this recipe gluten-free?
Absolutely—just double-check that your hummus is gluten-free. Everything else is naturally gluten-free.

What can I serve with these bowls?
They’re a full meal on their own, but warm pita bread or flatbread makes a perfect side.

Final Thoughts

These Chicken Shawarma Bowls are the ultimate mix of fresh and comforting flavors—perfect for busy weeknights or meal prep. With juicy spiced chicken, fluffy rice, crisp veggies, and creamy sauces, it’s a recipe your whole family will request again and again.

Chicken Shawarma Bowls Recipe

Ingredients

For the Chicken:

2 lbs boneless skinless chicken thighs
1/4 cup olive oil
3 tbsp lemon juice

4 cloves garlic, minced
2 tsp ground cumin
2 tsp paprika

1 tsp turmeric
1/2 tsp cinnamon
1 tsp salt

1/2 tsp black pepper
1/2 tsp crushed red pepper flakes (optional)
1 red onion, sliced

For the Bowls:

3 cups cooked jasmine rice
1 cup cherry tomatoes, halved

1 cucumber, diced
1 cup hummus (or 1 cup cooked chickpeas)
1/2 cup feta cheese, crumbled (optional)

Fresh parsley, chopped, for garnish

For the Tzatziki Sauce:

1 cup plain Greek yogurt

1/2 cucumber, finely grated and squeezed dry
2 cloves garlic, minced
1 tbsp fresh dill, chopped

1 tbsp lemon juice
Salt and pepper, to taste

Instructions

Marinate the Chicken: In a large bowl, whisk together olive oil, lemon juice, garlic, and spices. Add chicken thighs and coat well. Cover and marinate at least 1 hour (or overnight).

Make the Tzatziki: Combine Greek yogurt, cucumber, garlic, dill, lemon juice, salt, and pepper in a bowl. Mix well and refrigerate.
Cook the Chicken: Preheat oven to 425°F (220°C). Place chicken and sliced red onion on a greased baking sheet. Roast for 30–40 minutes, until chicken reaches 165°F (74°C). Rest 5 minutes, then slice.
Assemble Bowls: Divide rice between bowls. Top with sliced chicken, roasted onion, tomatoes, cucumber, hummus, and feta.

Finish & Serve: Drizzle with tzatziki, sprinkle with parsley, and serve warm.