Chicken Shawarma Bowl
This Chicken Shawarma Bowl is warm, spiced, soul-soothing comfort food that tastes like your favorite takeout — but better, cheaper, and made with love right in your kitchen. Juicy chicken thighs spiced to perfection, fresh veggies, creamy yogurt, and fluffy rice come together for a bowl that feels like a hug and tastes like magic.
Equipment
- Large nonstick or cast iron skillet
- Rice cooker or medium saucepan
- Mixing bowls
- Cutting board + sharp knife
- Tongs or spatula
- Citrus juicer optional but helpful
Ingredients
- 2 lbs chicken thighs bone-in, skin-on because we're not here for dry chicken, babe
- 3 tablespoons olive oil - your kitchen's best friend that makes everything better
- 4 cloves garlic minced - like, a lot of it because garlic is life
- 2 teaspoons ground cumin - this is where the magic happens don't skip it!
- 1 teaspoon paprika - for that gorgeous color and smoky flavor
- 1 teaspoon ground coriander - trust me on this one
- 1/2 teaspoon turmeric - because we need that golden glow
- 1/4 teaspoon cinnamon - I know it sounds weird but it's chef's kiss
- 1 1/2 cups rice - whatever you have is perfect I use jasmine but basmati works too
- 1 large cucumber diced - for that fresh crunch we all need
- 2 medium tomatoes diced - the juicier the better, honey
- 1/2 red onion thinly sliced - pickled if you're feeling fancy, raw if you're feeling lazy
- 1 cup Greek yogurt - because we need that creamy coolness
- 2 lemons juiced - fresh is best but I won't judge if you use the bottle stuff
- Salt and pepper - the basics that make everything sing
Instructions
Prep Like a Queen
- First things first, babe - let's get that chicken ready for its glow-up! Pat those thighs dry (I know, not glamorous but necessary) and season them generously with salt and pepper. In a small bowl, mix your olive oil with minced garlic, cumin, paprika, coriander, turmeric, and just a pinch of cinnamon. It's going to smell like heaven, and you're going to want to put it on everything. Rub this magical mixture all over your chicken like you're giving it a spa treatment. If you have time, let it marinate for 30 minutes, but if you're in a Tuesday night panic like I usually am, just go for it immediately!
Cook That Chicken Like You Mean It
- Heat your largest skillet over medium-high heat (don't go crazy here, we're not trying to set off smoke alarms). Add your chicken skin-side down and let it do its thing for about 6-7 minutes. You'll hear it sizzling - that's the sound of deliciousness happening! Flip it once and cook for another 6-8 minutes until it's golden brown and cooked through. The internal temp should hit 165°F, but honestly, if the juices run clear, you're good to go. Let it rest for 5 minutes (I know, the waiting is torture) then slice it up. Those crispy, caramelized edges? That's where all the flavor lives, bestie!
Build Your Bowl Like the Artist You Are
- While your chicken is resting, get your rice going (I just use my rice cooker because I'm not trying to babysit another pot). Dice up your cucumber and tomatoes, slice that red onion nice and thin, and if you're feeling extra, give that onion a quick pickle in some lemon juice and salt. Now comes the fun part - building your masterpiece! Start with a bed of fluffy rice, add your sliced chicken, then pile on all those fresh veggies. Dollop some Greek yogurt on top and squeeze fresh lemon over everything. The yogurt mixing with the spiced chicken juices creates this creamy, tangy sauce that's absolutely divine!
Notes
- Chicken Substitution: You can use boneless thighs or even chicken breast, but watch the cook time to avoid drying it out.
- Spices: Don’t skip the cinnamon — it’s subtle but brings out that deep shawarma flavor.
- Make-Ahead Tip: Chicken can be marinated 1–2 days in advance. Flavors get even better!
- Serving Suggestion: Serve with warm pita, tabbouleh, or a drizzle of tahini sauce for extra flair.
- Storage: Keeps well in the fridge for up to 4 days. Reheat gently for best texture.
- Freezer-Friendly? Yes! Freeze cooked chicken slices in a sealed container. Thaw + reheat = instant dinner.