This middle eastern inspired Chicken Shawarma Bowls recipe has some of my favorite flavors combined into a fresh and protein packed bowl.

You know I love a good bowl recipe! Make sure to try my Hawaiian Bowl, Hot Honey Salmon Bowl, Jerk Chicken Bowl, and this Korean Ground Beef Bowl.

An easy Chicken Shawarma Bowl recipe with a bed of rice and topped with chicken, tomatoes, cucumber, and feta cheese.

Everyone’s Favorite Chicken Shawarma Bowls

Go ahead and move aside every favorite dinner recipe you think you have, because these Chicken Shawarma Bowls are about to make a very permanent spot on your list! If the incredibly flavorful and juicy oven roasted chicken doesn’t get you first, the fresh veggie side-kicks, and hummus and tzatziki toppings will seal the deal.

There’s always a little magic in bowl-style dinners that have grains, veggies, protein and sauce making harmony together. And although this isn’t traditional chicken shawarma in the meat-roasting-on-a-spit, sense (since most of us aren’t lucky enough to have one of those lying around), we try our best to get some of that same amazing flavor from the seasoned chicken roasting in our good old fashioned oven.

Trust when I say to save every bit of leftovers for a great meal prep lunch.

How to make Chicken Shawarma:

Marinate Chicken: Mix the shawarma marinade ingredients together then marinate the thighs for at least one hour or overnight. Cook jasmine rice according to package instructions. Make the tzatziki sauce by combining all the ingredients in a bowl. 

A bag filled with chicken thighs in a shawarma marinade.

Cook Chicken: Preheat oven to 425 degrees F. Grease a baking pan, remove chicken from the marinade then place the chicken thighs and chopped red onion on the pan. Bake for 30-40 minutes or until baked through. Allow chicken to rest for a few minutes before slicing thinly. 

Two images showing Chicken Shawarma inspired chicken on a parchment lined baking sheet before and after it's baked.

Assemble: Add a scoop of cooked rice to the bottom of your bowl. Top with chopped chicken and red onion, a few cucumbers and tomatoes, then a scoop of tzatziki sauce and hummus. Top with fresh chopped parsley, feta cheese, and a little crushed red pepper, if desired.

The best Chicken Shawarma Bowl with middle eastern inspired chicken on a bed of rice, topped with tomatoes, cucumber, feta cheese, and tzatziki sauce.

Save any leftover tzatziki sauce to enoy with Gyros, Chicken Gyros, or these Beef Gyros.

More flavorful favorites:

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Recipe

An easy Chicken Shawarma Bowl recipe with a bed of rice and topped with chicken, tomatoes, cucumber, and feta cheese.
Prep 20 minutes
Cook 30 minutes
Marinate 1 hour
Total 1 hour 50 minutes
Save Recipe

Ingredients
 
 

For the Bowls:

  • 1/2 cup hummus , or whole chickpeas
  • 1 English cucumber chopped
  • 1 cup cherry tomatoes , halved
  • 1 1/2 cups dry jasmine rice
  • fresh chopped parsley , chopped, for garnish
  • feta cheese crumbles , for topping, optional

Tzatziki Sauce:

Instructions
 

  • Mix shawarma marinade ingredients together, add chicken thighs and marinate for at least one hour or overnight, in the fridge.
  • Cook rice according to package instructions. Make the tzatziki sauce by combining all the ingredients in a bowl. 
  • Preheat oven to 425 degrees F. Grease a baking pan, remove the chicken from the marinade and place the chicken thighs and chopped red onion on the pan. 
  • Roast chicken for 30-40 minutes or until cooked through (165 degrees F). Allow the chicken to rest for a few minutes before slicing. 
  • Assemble: Add a scoop of cooked rice to the bottom of your bowl. Top with chopped chicken and red onion, a few cucumbers and tomatoes, and a scoop of tzatziki sauce and hummus. Garnish with fresh chopped parsley, feta cheese, a little crushed red pepper, if desired.

Notes

Serving size: ½ cup rice, 1 chicken thigh.
Make Ahead Instructions: Most elements of these shawarma bowls can be prepped ahead: tzatziki sauce, chicken marinage, and chop veggies 1-3 days ahead.

Nutrition

Calories: 567kcalCarbohydrates: 54gProtein: 32gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.02gCholesterol: 109mgSodium: 589mgPotassium: 763mgFiber: 4gSugar: 5gVitamin A: 615IUVitamin C: 31mgCalcium: 121mgIron: 3mg

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I originally shared this recipe August 2018. Updated November 2019 and April 2024.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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