Easy Chicken Shawarma Bowls

5 from 1 vote

These Easy Chicken Shawarma Bowls are loaded with juicy spiced chicken, fluffy rice, fresh veggies, feta and creamy homemade tzatziki! A healthy, flavor-packed meal that is great for meal prep!

Prep Time20

Cook Time15

Total Time35

Course: Main Course

Cuisine: Mediterranean

Keyword: Chicken Shawarma Bowls

Servings:

Ingredients

For the Chicken:

1 1/2 lbs boneless, skinless chicken thighs
2 Tbsp olive oil
Juice of 1 lemon (about 2 Tbsp)
4 cloves garlic minced

Shawarma Seasoning:

2 tsp smoked paprika
2 tsp cumin
2 tsp ground coriander
1 tsp turmeric
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper

For the Bowls:

2 cups cooked jasmine or basmati rice
1 cup cherry tomatoes halved
1 English cucumber diced
1 cup shredded leafy lettuce
1/2 cup thinly sliced picked red onion
1/2 cup crumbled feta cheese
Tzatziki sauce
Fresh parsley finely chopped
Serve with lemon slices and pita bread

Instructions

Marinate the chicken. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, and shawarma spice blend. Add the chicken thighs and toss well, making sure every piece is completely coated in the marinade. Cover and refrigerate for at least 30 minutes or up to 8 hours. The longer the chicken marinates, the more flavorful it will be.
Make the tzatziki. While the chicken marinates, combine the plain Greek yogurt, grated and squeezed cucumber, lemon juice, olive oil, garlic, fresh dill, salt and pepper in a small bowl. Mix until creamy and well combined. Cover and refrigerate until you're ready to assemble the bowls.
Cook the chicken. Heat a large cast-iron skillet over medium-high heat. Once hot, add the chicken thighs in a single layer making sure not overcrowd the pan. Cook for about 5 to 7 minutes per side, depending on thickness, until deeply browned and cooked through. The internal temperature should reach 165°F when tested in the thickest portion.
Let the chicken rest. Transfer the chicken to a cutting board and allow it to rest for about 5 minutes before slicing into strips or bite-sized pieces.
Assemble the bowls. Divide the cooked rice among four bowls. Top each with sliced shawarma chicken, cherry tomatoes, cucumber, shredded lettuce, pickled red onion, and crumbled feta.
Add the tzatziki and serve. Spoon a generous amount of homemade tzatziki over each bowl and finish with fresh chopped parsley. Serve with lemon wedges and warm pita bread, if desired.

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