This chicken shawarma bowl features oven-baked, sheet-pan chicken shawarma combined with tomatoes, cucumber, feta and a creamy garlic white sauce for an easy and delicious meal. Enjoy as is or add some rice or cauliflower rice if you like.
This chicken shawarma is an easy, delicious and flavourful meal in a bowl. I like to add rice to the bowl, but it is equally nice without rice. Cauliflower rice would also work well here.
Ingredients and substitutions
A few notes about the key ingredients …
Boneless chicken thighs – Boneless chicken thighs will bring the best flavour and texture to the finished shawarma. Boneless chicken breasts could be used, but be sure not to over-cook to avoid drying them out.
Rice – You can use long-grain rice, Jasmine rice or basmati rice. I prefer basmati myself. You could also sub for cauliflower rice.
Tomatoes and Cucumber – Tomatoes and cucumber are typical toppings. You can use halved cherry tomatoes or chopped larger tomatoes.
Feta cheese – I love the addition of feta cheese to these bowls, but cheese it totally optional.
Fresh Parsley – Lots of fresh parsley is great with the flavours of shawarma bowls.
Yogurt – You can use either Greek or regular plain yogurt. The Greek yogurt sauce will be thicker.
How to make a chicken shawarma bowl
This is a summary of the steps to make this recipe. Always refer to the complete recipe instructions and ingredient list in the Recipe Card below.
- Start by combining all the shawarma marinade ingredients in a small bowl.
- Stir the marinade together well.
- Pour the marinade into a bowl or zipper bag with the chicken thighs and shake to coat the chicken well.
- Pop the chicken in the marinade into the refrigerator for at least 1 hour or up to 12 hours.
- While the chicken is marinating, add the ingredients for the white sauce to a small bowl.
- Stir the white sauce ingredients together well, cover and refrigerate to allow the flavours to blend.
- When you take the marinated chicken out of the fridge and before cooking, add the quartered onion to the bag and toss the onions in the marinade briefly.
- Remove the chicken and onions to a baking sheet and place into the preheated oven for 30-40 minutes.
- Cook the chicken until browned and crispy.
- Transfer the chicken and onion to cutting boards.
- Slice the chicken into strips and chop the onion.
- Assemble the bowl by spooning some rice on the bottom, if using, then topping with the chicken, onion, chopped tomatoes and cucumber, feta cheese and a big dollop of the white sauce.
Recipe tips!
- Double up the shawarma chicken and freeze half of it for an even easier meal later!
- Hummus would be another great addition to this bowl if you have some on hand.
- You could also combine the tomatoes, cucumber and feta in a bowl and drizzle with some olive oil, then spoon onto the bowls.
- If you want to use rice, garlic rice is a nice option. Simply cook the rice in chicken broth instead of water and add a pat of butter and a couple of cloves of minced garlic.
- I like to serve some pita bread alongside the bowl. I like the thinner Lebanese-style pita bread.
Making ahead, storing and freezing
You can set the chicken shawarma to marinate up to 12 hours ahead. You could also cook off the chicken and onion, chop and refrigerate to assemble the bowls later.
Refrigerate leftover or pre-cooked chicken for up to 3 days.
You can freeze the marinating chicken for up to 3 months. You could also freeze the cook shawarma chicken for up to 3 months.
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Get the Recipe: Chicken Shawarma Bowl
Ingredients
- 2 pounds boneless skinless chicken thighs, skinless chicken thighs
- 1 large red onion, peeled and quartered
Chicken Shawarma Marinade:
- 2 lemons, juiced, about 1/4-1/3 cup
- 1/3 cup olive oil
- 6 cloves garlic, minced
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 Tablespoon cumin
- 1 Tablespoon coriander
- 2 teaspoons paprika
- 3/4 teaspoon turmeric
- 1/4 teaspoon cinnamon
- Crushed red pepper flakes, to taste
White Sauce:
- 1/2 cup plain yogurt
- 2 Tablespoons mayonnaise
- 1 Tablespoon fresh lemon juice
- 2 cloves garlic, minced
For the chicken shawarma bowl:
- cooked rice, optional
- cherry tomatoes, halved
- cucumber, quartered and sliced
- feta cheese, cubed or crumbled
- salt and freshly ground pepper
- chopped fresh parsley
Instructions
- Unfold the chicken thighs and place in a large bowl or a zipper plastic storage bag.
- Prepare the chicken shawarma marinade by combining all the ingredients in a medium bowl. Whisk to combine. Add to the chicken and toss well to coat. Cover the bowl with plastic wrap or seal the zipper bag and store in the refrigerator for at least 1 hour and up to 12 hours.
- While the chicken is marinating, make the white sauce by combining all the ingredients in a small bowl. Stir together until smooth. Cover and refrigerate until needed.
- When ready to cook, preheat the oven to 425F (non-convection/not fan-assisted). Add the quartered red onion to the chicken and marinade and toss once to coat the onion with the marinade. Remove the chicken and onion from the marinade and place them onto large baking sheet, spreading everything apart evenly.
- Tip! If you'd like rice in your bowls, cook the rice when the chicken is in the oven. You can also prepare the tomatoes, cucumber and feta while the chicken is cooking.
- Put the chicken in the oven and roast until it is browned and crisp at the edges, about 30 to 40 minutes. I like to baste the chicken with any remaining marinade about halfway through cooking. Remove from the oven. Remove the chicken and onion to a large cutting board and allow to rest for a couple of minutes. Slice into the chicken and chop the onion.
- Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.
- Assemble the bowls by adding rice to the bowl, if using, then topping with sliced chicken, chopped red onion, tomatoes, cucumber and feta. Season with some salt and pepper. Serve with a large dollop of white sauce and a generous sprinkling of fresh parsley overtop.
Notes
-
- Double up the shawarma chicken and freeze half of it for an even easier meal later!
- You could also combine the tomatoes, cucumber and feta in a bowl and drizzle with some olive oil, then spoon onto the bowls.
-
- Hummus would be another great addition to this bowl if you have some on hand.
- If you want to use rice, garlic rice is a nice option. Simply cook the rice in chicken broth instead of water and add a pat of butter and a couple of cloves of minced garlic.
-
- I like to serve some pita bread alongside the bowl. I like the thinner Lebanese-style pita bread.
Inspired by a NYT Cooking recipe.
More boneless chicken thigh recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
I was having company for dinner last night. I was really glad I did choose the Chicken Shawarma Bowl to make. Everyone liked it even the grand children. Thankyou so much.
So glad to hear, Lee! Thanks so much :)
Made this for supper last night. Absolutely fabulous! Easy to throw together and customize with what I had in the fridge and absolutely delicious.
So glad you enjoyed it, Mary! Thanks so much :)