Some dinners just make you feel like you have your life together, and these Chicken Shawarma Bowls are one of them. You get juicy, heavily seasoned chicken, fluffy yellow rice, warm garlic naan, crunchy veggies, and that creamy garlic sauce all piled into one bowl. There are a few different parts going on, but nothing about it is difficult, and once everything hits the bowl together, it is SO worth it. Plus, everyone can build their own exactly how they like it, which means fewer complaints at the dinner table, and I will happily take that win!
If build-your-own dinners are always a hit at your house too, my Sheet Pan Steak Fajitas are another easy way to let everyone pile on their favorite toppings. You can also switch up taco night with Naan Taco Pizza or Rotel Tacos, and when you need something you can throw together earlier in the day, Slow Cooker Salsa Verde Chicken is always a good one to have in your back pocket.
Equipment
- Measuring cups and spoons
- Nonstick pan
- Wooden spoon
- Whisk
- Two sheet pans
- Parchment paper
- Knife
- Cutting board
- Mixing bowl
- Gallon-sized Ziploc bag
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Ingredients
- Boneless, skinless chicken thighs
- Greek yogurt
- Tomato paste
- Lemon juice
- Garlic powder
- Paprika
- Oregano
- Cumin
- Ground turmeric
- Salt
- Pepper
- Olive oil
- Mayonnaise
- Dried dill
- Garlic cloves
- Garlic naan
- Yellow rice
- Romaine lettuce
- Cucumber
- Cherry tomatoes
- Red onion
Directions
Directions:
Chicken:
In a large Ziploc bag, combine the chicken thighs, Greek yogurt, tomato paste, lemon juice, garlic powder, paprika, oregano, cumin, ground turmeric, salt, and pepper. Seal the bag and squish it until the ingredients are well combined. Refrigerate for at least 4 hours, preferably overnight.
Preheat the oven to 425°F. Line a sheet pan with aluminum foil. Drizzle the olive oil over the foil and spread it evenly.
Spread the marinated chicken in an even layer on the sheet pan.
Bake for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F.
Garlic sauce:
In a small mixing bowl, whisk together the Greek yogurt, mayonnaise, dill, garlic, salt, and pepper.
Bowls:
Warm the naan in a large skillet over medium heat until warmed through. Cut the naan into triangles.
Divide the rice among 4 bowls. Top the rice with the chicken, naan, romaine lettuce, cucumber, cherry tomatoes, red onion, and garlic sauce.
How do I serve my Chicken Shawarma Bowl?
- This dish is both hearty and light. With all the veggies, meat, and rice, it makes a complete meal all on its own. Assemble and enjoy.
FAQs (Because Life’s Too Busy for Guesswork)
A quarter-inch strip would be ideal. You don't want to slice the chicken too thin, or it will dry out easily when baking.
Yes, you can add vegetables like fresh spinach, artichoke hearts, olives, or even chickpeas to the dish.
If you want to add cheese, feta would be the best option. It can be plain or flavored if you would prefer.
Yes, cooking the chicken on the grill is also an option, though you will need to keep the chicken thighs whole and slice them after they're cooked.
What are substitutions that I can make?
- Chicken thighs – Other options would be lamb, veal, or beef.
- Tomato paste – There is a squeeze tube of tomato paste you can get for this portion, or scoop out what you need from a small can and store the extra in the refrigerator for up to 5 days.
- Lemon juice – Freshly squeezed lemon juice is always best for the freshest flavor, but bottled lemon juice will work in a pinch.
- Olive oil – Avocado, grapeseed, or coconut oil are alternative options.
- Mayonnaise – For an egg-free option, use a vegan mayonnaise.
- Garlic naan – Plain naan or pita bread can also be used.
- Yellow rice – The yellow rice adds another layer of flavor, but white or brown rice can be substituted.
How should I store my Chicken Shawarma Bowl?
- Chicken Shawarma Bowl should be stored separately in airtight containers in the refrigerator for up to 4 days. The sauce will make the bowls soggy if everything is stored together. When ready to serve again, microwave the chicken and rice until the desired temperature is reached, then add the cold ingredients and enjoy.
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Chicken Shawarma Bowl
Equipment
- Measuring cups and spoons
- Knife and cutting board
- Large Ziploc
- Sheet pan
- Aluminum foil
- Small Mixing Bowl
- Whisk
- Large skillet
Ingredients
Chicken:
- 2 pounds boneless skinless chicken thighs, sliced
- 1 cup plain Greek yogurt
- 2 tablespoons tomato paste
- 1 tablespoon lemon juice
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon oregano
- 1 teaspoon cumin
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
Garlic sauce:
- ½ cup Greek yogurt
- ½ cup mayonnaise
- 1 teaspoon dried dill
- 3 garlic cloves grated
- 1 teaspoon salt
- 1 teaspoon pepper
Bowls:
- 2 garlic naan
- 4 cups cooked yellow rice
- 1 head romaine lettuce thinly sliced
- 1 cucumber sliced
- 1 cup cherry tomatoes quartered
- 1 small red onion thinly sliced
Instructions
Chicken:
- In a large Ziploc bag, combine the chicken thighs, Greek yogurt, tomato paste, lemon juice, garlic powder, paprika, oregano, cumin, ground turmeric, salt, and pepper. Seal the bag and squish it until the ingredients are well combined. Refrigerate for at least 4 hours, preferably overnight.
- Preheat the oven to 425°F. Line a sheet pan with aluminum foil. Drizzle the olive oil over the foil and spread it evenly.
- Spread the marinated chicken in an even layer on the sheet pan.
- Bake for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F.
Garlic sauce:
- In a small mixing bowl, whisk together the Greek yogurt, mayonnaise, dill, garlic, salt, and pepper.
Bowls:
- Warm the naan in a large skillet over medium heat until warmed through. Cut the naan into triangles.
- Divide the rice among 4 bowls. Top the rice with the chicken, naan, romaine lettuce, cucumber, cherry tomatoes, red onion, and garlic sauce.
Notes
- Marinate the chicken for at least 4 hours, but overnight will give it even more time to soak up all those seasonings.
- Slice the chicken thighs into approximately 1/4-inch strips so they cook evenly without drying out.
- Store the chicken, rice, vegetables, naan, and garlic sauce separately if you're using these bowls for meal prep.
- Don't skip the garlic sauce. That creamy sauce brings all the chicken, rice, and fresh vegetables together.
- Feta, olives, chickpeas, spinach, or artichoke hearts are easy additions if you want to load up your bowl even more.
