Search

Chicken Shawarma Bowl

A chicken shawarma bowl with spiced chicken, brown rice, cucumber, tomato, pickled onion and garlic yogurt sauce. 46 grams of protein per bowl.

  • 46g protein
  • 435 calories
  • 40 minutes
  • 4 servings

Jump to recipe

By The Protein First Kitchen Team. Published

Chicken shawarma plate with vegetables, pita and garlic sauce
Photo by @nicolazhukov on Unsplash

This chicken shawarma bowl brings the warm spices of street-cart shawarma home in about 40 minutes. Sheet-pan chicken roasted with cumin, paprika, turmeric and cinnamon goes over brown rice with crisp vegetables and garlic yogurt sauce, for 46 grams of protein per bowl.

The sauce makes it

Shawarma shops serve garlicky white sauce on everything. Ours is Greek yogurt, fresh garlic and lemon, which adds protein instead of mayo.

Quick pickled onions

Soak thin red onion slices in lemon juice while the chicken roasts. In 15 minutes they turn bright pink and mild.

Meal prep

The chicken and rice reheat well, and the sauce keeps a week. For a lower-carb version, swap the rice for quinoa salad or extra greens.

Chicken Shawarma Bowl

Prep 20 min. Cook 20 min. Makes 4 servings of 1 bowl.

Servings

Ingredients

Shawarma chicken

Garlic yogurt sauce

Bowls

Instructions

  1. Toss the chicken with the olive oil, lemon juice, garlic, spices and salt. Marinate 15 minutes or up to overnight.
  2. Heat the oven to 425°F (220°C). Spread the chicken on a parchment-lined sheet pan in a single layer.
  3. Roast 15 to 18 minutes, until cooked through. Broil 2 minutes for charred edges.
  4. Stir the garlic yogurt sauce ingredients together.
  5. Divide the rice, chicken, cucumber, tomatoes and onion between 4 bowls. Top with sauce and parsley.

Notes

  • Chicken thighs are juicier and more traditional; they add about 60 calories per bowl.
  • Bowls keep 4 days in the fridge. Store the sauce separately.

Ratings and comments

Be the first to rate this recipe.

Your rating for Chicken Shawarma Bowl

Ratings appear right away. Comments are read by our team before they are published. See our privacy policy.

    Questions people ask

    What spices are in chicken shawarma?

    Cumin, paprika, turmeric and cinnamon are the core. Some versions add coriander, allspice or cardamom.

    Can I cook the chicken in a skillet?

    Yes. Sear it in batches over medium-high heat for 5 to 6 minutes, until browned and cooked through.

    More recipes like this