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Chicken Shawarma Bowl

Chicken Shawarma Bowls are loaded with seasoned chicken thighs, yellow rice, fresh vegetables, warm naan, and a creamy homemade garlic sauce.
Servings: 4 people
Author: Stephanie
Print Recipe
Chicken Shawarma Bowl with fresh vegetables around it.

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.