Chicken Shawarma Bowls – Simply Home Cooked

These delicious Chicken Shawarma Bowls are full of seasoned meat, crispy and juicy veggies, and crumbly feta cheese. The tangy tzatziki yogurt sauce adds the perfect note of creamy, cool flavor.

<![CDATA[]]>

Recipe Details

I love these scrumptious Chicken Shawarma Bowls because they have so many amazing flavors going on, all mixed together. Every bite is a delicious combination. I just can’t get enough, and neither will you!

• TASTE: Savory and spicy chicken is cooled off by tangy tzatziki yogurt sauce. The sweet tomatoes, pungent onion and garlic, and salty feta cheese add great flavor.
• TEXTURE: The chicken is grilled and juicy, the sauce is thick and creamy, and the lettuce and cucumber give these bowls great crunch. Add flaky pita bread for extra yum.
• TIME: This takes about 30 minutes to make, plus 2 hours for marinating.
• EASE: This is an easy recipe to make. Just prep the cold ingredients, marinate and cook the chicken, and assemble you bowl.

What You’ll Need

Ingredient Notes

• Chicken- I like boneless and skinless chicken thighs because they are extra juicy
• Tzatziki sauce- This herby, tangy sauce is a cool and creamy counterpoint to the spiced hot chicken.
• Shawarma marinade ingredients- For a smoky, spicy, and slightly salty flavor, the chicken is marinated these seasonings: cumin, cayenne pepper, coriander, black pepper, paprika, and salt. Olive oil is added to help them adhere to the chicken.
• Greek yogurt- This gives more tanginess to the chicken and makes it extra juicy and tender. Use a higher-fat yogurt if you can.
• Flavor boosters- Fresh garlic cloves and onion add extra flavor to these bowls.
• Vegetables- Lettuce, tomatoes, and cucumbers are great for more flavor and texture that go well with the chicken shawarma.
• Cheese- Feta cheese is salty, tangy, and has a distinct sharp flavor that is soo tasty here.
• Pita bread- This is a great addition as you can load it up with ingredients from your bowl for a tasty bite.

Add-ins and Substitutions

• Make it lighter- Using a lower-fat Greek yogurt will lighten the dish. Keep it mind, it might be less creamy, but still help make the chicken juicy. You can even use it in place of the tzatziki.
• Substitute the chicken- Try this recipe with chicken breast, steak, lamb, or pork.
• Add more flavors-The acidity of fresh lemon juice will tenderize the meat further while also making it extra tangy. Or try other spices, like cinnamon, turmeric, allspice, or cardamom.
• Change the cooking method- You can cook the chicken in a cast iron pan on the stove or oven bake it if you prefer.

How to Make Chicken Shawarma Bowls

• Make the marinade. Place the spices, (cumin, cayenne pepper, coriander, black pepper, paprika, salt), olive oil, and Greek yogurt into a large bowl. Use a whisk to mix everything together well.
• Add the chicken. Now, add in the chicken thighs and use your clean hands to mix the marinate into the chicken.
• Marinate. Cover it and let it marinate for about 1-2 hours or overnight in the fridge.

Pro Tip:If you can, let it marinate overnight. This allows the flavors to really absorb into the chicken, making it juicier and more flavorful.

• Preheat the grill. Heat the grill to medium-high, or about 400 degrees Fahrenheit. Clean and oil the grill grates.
• Grill and assemble. Grill the chicken for about 5-7 minutes per side. Let is rest for about 5 minutes. Then chop the chicken into bite size pieces and serve it on a bed of chopped romaine lettuce and add toppings like red onion, tomatoes, cucumber, greek yogurt sauce/Tzaziki, feta cheese, andmini pita bread.

Recipe Tips

• Mix with your hands- You can use clean hands or gloved ones, but hand mixing helps get the marinade over every inch of the chicken for better flavor and a more tender texture.
• Oil the grill grates- You don’t want the chicken to stick to the grates when the juices run out and cool, so oil the grates well before adding the chicken.
• Check for doneness with a thermometer- Using a meat thermometer, to check that the chicken is thoroughly cooked. The internal temperature should reach 165ºF.
• Let it rest- Letting it rest enables the juices in the chicken to reabsorb so it’s nice and juicy. Cutting too soon causes those juices to run out and the chicken becomes dry.

FAQs

Serving Suggestions

This Chicken Shawarma Bowls recipe is so tasty and the perfect way to enjoy grilled meats. Pair it with grains, salads, sides, and potatoes for a delicious meal.

• Grains: Serve these bowls with white rice or quinoa. Try it with this Wild Rice, Quinoa Fried Rice, Wild Brown Rice, or Pork Fried Rice.
• Salad: Enjoy this dish with some Spinach Pomegranate Salad, Greek Chicken Pasta Salad, Chopped Caprese Salad, or Cucumber Tomato Feta Salad.
• Sides: Pair this Chicken Shawarma with Caprese Skewers, Bacon Wrapped Asparagus, tabbouleh, or a small side of Penne Pomodoro.
• Potatoes: Yukon Gold Mashed Potatoes, Crispy Air Fryer French Fries, Salmon Potato Salad, and Air Fryer Baked Potatoes are all great with these chicken bowls.

Make This Recipe in Advance

Make ahead: Marinate the chicken overnight in the refrigerator and grill it right before serving.

Storing: Store any leftovers of these Chicken Shawarma Bowls in an airtight container in the fridge for up to 3 days. The vegetables will not last as long as the chicken, becoming limp and releasing their juices as they sit.

Freeze: You can freeze the chicken in a freezer-safe container or ziplock bag once it has cooled for up to 3 months. But the vegetables and sauce will not freeze or thaw well.

More Tasty Chicken Dishes!

Full Recipe Instructions

<!–

–>