Save The aromas of cumin, coriander, and cinnamon wafting through my tiny apartment kitchen that first time I attempted shawarma at home stopped me in my tracks. I'd grown up loving those fragrant street food spices but never realized how beautifully they'd translate to a quick weeknight dinner. My roommate poked her head in, asking what smelled like our favorite Middle Eastern restaurant, and I knew this recipe was a keeper.
Last summer, I started making these bowls for meal prep Sundays, and they quickly became the most requested dish among my friends. There's something deeply satisfying about assembling those colorful components—crisp cucumbers, juicy tomatoes, that aromatic spiced chicken—into something that feels both nourishing and indulgent. My sister now texts me every Sunday asking if it's shawarma bowl day.
Ingredients
- Chicken thighs: The extra fat keeps the meat incredibly juicy and tender, plus they absorb those warm spices beautifully
- Ground cumin and coriander: These are the backbone of traditional shawarma flavor, earthy and aromatic
- Smoked paprika: Adds that subtle smoky depth that usually comes from vertical rotisserie cooking
- Cinnamon and turmeric: Warm undertones that make the spice blend complex and intriguing
- Mixed salad greens: A combination of romaine for crunch, arugula for peppery bite, and spinach for substance
- Greek yogurt: Creates that creamy tangy sauce that ties all the bold flavors together
Instructions
- Marinate the chicken:
- Combine olive oil, lemon juice, garlic, and all those gorgeous spices in a bowl, then add chicken and turn to coat every piece
- Cook the chicken:
- Heat your skillet until it's nice and hot, then cook the chicken about 5 to 7 minutes per side until deeply browned and cooked through
- Make the garlic sauce:
- Whisk together yogurt, grated garlic, lemon juice, olive oil, and salt until smooth, adding water to reach your desired consistency
- Assemble the bowls:
- Divide greens among four bowls, then arrange tomatoes, cucumber, onion, and parsley on top before adding sliced chicken
- Finish and serve:
- Drizzle that creamy garlic sauce over everything and serve while the chicken is still slightly warm
Save These bowls have become my go-to when friends drop by unexpectedly because they look impressive but come together so quickly. Last month, my neighbor Sarah knocked on my door asking about the incredible smell, and I ended up sending her home with a bowl. She texted me later that night saying her family voted it better than the shawarma place downtown.
Making It Your Own
Sometimes I'll add pickled red onions for extra brightness or throw in some sliced radishes for crunch. The beauty of this bowl is how adaptable it is to whatever you have in your fridge or whatever your family prefers.
Perfect Pairings
Warm pita bread on the side makes this feel even more like the traditional shawarma experience, though I've also served it over rice for a heartier meal. On hot summer days, it's perfect on its own for a lighter dinner that doesn't weigh you down.
Meal Prep Magic
This recipe was practically made for advance preparation. The chicken reheats beautifully without losing its spiced charm, and keeping the sauce separate means everything stays fresh and crisp throughout the week.
- Store the sliced chicken and sauce separately from the vegetables
- Give the greens a quick refresh under cold water if they start looking wilted
- The spice rub can be mixed in bulk and stored for up to 3 months
Save There's something deeply satisfying about a meal that's this healthy but tastes this indulgent. Hope these shawarma bowls bring as much joy to your table as they've brought to mine.
Kitchen Tips & Answers
- → Can I prepare this ahead of time?
Yes, you can marinate the chicken up to 2 hours in advance for deeper flavor. Prepare the garlic sauce and chop vegetables several hours ahead. Assemble bowls fresh before serving to keep greens crisp.
- → What spices define authentic shawarma flavor?
The key spices are cumin, coriander, smoked paprika, turmeric, and cinnamon. This warm spice blend creates the signature shawarma profile. Smoked paprika adds depth, while cinnamon brings subtle sweetness.
- → How do I make this dairy-free?
Simply replace Greek yogurt with non-dairy yogurt in the garlic sauce. Coconut yogurt or cashew-based yogurt work wonderfully and maintain the creamy texture while keeping the dish completely dairy-free.
- → Can I use chicken breast instead of thighs?
Absolutely. Chicken breast works well, though it's leaner than thighs. Pound breasts to even thickness and reduce cooking time slightly to prevent drying. Thighs stay juicier and more forgiving with cooking time.
- → What's the best way to cook the chicken?
A cast-iron skillet or grill pan over medium-high heat creates beautiful caramelization. Cook 5-7 minutes per side until internal temperature reaches 165°F. Let it rest 5 minutes before slicing to retain juices.
- → Can I make this vegetarian?
Yes, substitute the chicken with marinated tofu or chickpeas. Use the same spice marinade and cook tofu until golden or warm chickpeas in the spice mixture. The result is equally satisfying and flavorful.