These Chicken Shawarma Bowls are a high-protein meal that my whole family loves! It’s low carb, low-effort, full of fresh flavors, and so very kid-friendly. All you need are a few simple ingredients, your favorite mix-ins and toppings, and voila– the easiest dinner is served!
Why You’ll Love This Chicken Shawarma Bowls Recipe
I got the inspiration from the Trader Joe’s Shawarma Chicken Thighs (which I use to make this 5-item or less recipe that so many of you love!). Those are great to grab but are also made with soybean oil. When I make it at home, I can avoid seed oil and use pasture-raised chicken thighs. Even better!
It’s a great recipe because you can prep it ahead if you have the time. I love making the marinade and marinating the chicken in the afternoon when the baby naps. It can be in the fridge marinating for up to 3 days. But I’ve also cooked this directly after making the marinade when I was short on time, and it was still delicious. Love a versatile recipe!
We love to serve it as Chicken Shawarma Bowls, so everyone can pick out what they like most. Some favorites I always set out: greens like mixed baby greens or spinach leaves, tzatziki or Greek yogurt, sliced cucumber, cauliflower rice, sliced bell pepper, and fresh parsley.
The leftovers are delicious cold, so it’s a great recipe to meal prep. I’ll often double this recipe so we’ll have lunches for the week.
Ingredient Notes
This recipe features boneless chicken thighs with simple shawarma marinade ingredients and endless options to build your delicious bowls! I’ve listed options below, but feel free to customize them to your liking. Fresh veggies, flavorful spices, tender marinated chicken– the BEST!
Chicken & Marinade
- boneless chicken thighs: You can also use boneless skinless chicken thighs, or use chicken breasts if desired.
- avocado oil: Or extra virgin olive oil.
- pink himilayan salt or kosher salt
- ground cumin
- turmeric
- paprika
- coriander
- cinnamon
Bowls
- fresh greens: Such as mixed baby greens, Romaine lettuce, or spinach leaves.
- tzatziki or Greek yogurt
- sliced cucumber
- cauliflower rice: If not keto, you can use jasmine rice, white rice, or brown rice.
- sliced red bell peppers
- fresh chopped parsley
- red onion
- cherry tomatoes
- feta cheese
- fresh lemon juice
- pita bread
- salt and black pepper to taste.
Please see the full recipe card below for exact ingredient amounts.
Step-by-Step Instructions
Step 1: In a medium-sized mixing bowl, make the marinade by combining the avocado oil and all the spices. Whisk to combine.
Step 2: Add the chicken to the marinade. Turn it to completely coat the chicken. I recommend using tongs or a fork, this marinade will stain your skin from all the colorful spices. If you have time, cover and refrigerate for at least 2 hours or up to 3 days. But if you’re short on time, I’ve cooked this immediately after marinating the chicken and it was still great!
Step 3: Preheat your oven to 425ºF. Line a rimmed baking sheet pan with parchment paper for easy cleanup, then set on the wire rack. Lay the chicken in a single layer. Roast in the oven for about 45 minutes, until the chicken has an internal temperature of 165ºF and the edges are getting caramelized and crispy (check with a meat thermometer if in doubt). Remove from the oven, and let the chicken rest for 10 minutes.
Step 4: Once the chicken has rested, transfer to a cutting board and cut into slices or cubes. We love to serve them as bowls over greens with tzatziki or greek yogurt, fresh vegetables, cauliflower rice, and fresh parsley.
Expert Tips
- Meat: I love this with chicken thighs, but it’s also great with chicken breast. Or steak!
- Spice: This is a very mild spice, so it is kid friendly. If you like it spicy, add in 1 teaspoon red pepper flakes.
- Grilling: In the summer, we love to grill this chicken. We cook it on our Traeger at 425ºF for about 45 minutes. Or cook on a gas grill over medium high heat until it has an internal temperature of 165ºF, about 30-40 minutes.
- Reheating: This chicken is really yummy cold, and makes a great meal to meal prep for lunch. If you want it warm, you could reheat in a pan on the stove over medium heat for about 5 minutes, or roast in a 350ºF oven for about 10 minutes until warm.
Serving Tips
Build your bowls according to your liking. If you’re low-carb/keto, make sure to choose low-carb options!
- fresh greens: Such as mixed baby greens, Romaine lettuce, or spinach leaves.
- tzatziki or Greek yogurt
- sliced cucumber
- cauliflower rice: If not keto, you can use jasmine rice, white rice, or brown rice.
- sliced red bell peppers
- fresh chopped parsley
- red onion
- cherry tomatoes
- feta cheese
- fresh lemon juice
- pita bread
- salt and black pepper to taste.
If you don’t want to make a bowl, you can also serve this chicken with your favorite sides, such as roasted veggies, rice pilaf, cauliflower rice, a house salad, and/or tzatziki sauce. It’s really a delicious meal no matter how you serve it.
Storage Tips
Store leftover chicken shawarma in an airtight container in the refrigerator for up to 5 days. To freeze, let the chicken cool completely at room temperature. Once cooled, store in a freezer bag or container and freeze for up to 6 months.
Recipe FAQs
You can serve the chicken in a chicken shawarma bowl as I have in this recipe, or serve it with your favorite sides of roasted veggies, rice pilaf, cauliflower rice, a house salad, and/or tzatziki sauce.
Yes! The chicken itself is low-carb and full of protein. What you put in your bowls is really up to you. I love healthy meals that require simple ingredients and I build my bowls with low-carb ingredients to keep on track with my dietary needs. Feel free to adjust them to your liking.
More Great Recipes
Did you love this recipe? Thank you! Please give this recipe a star rating and leave a review below. I respond to every one! Be sure to follow me on Instagram, Pinterest, TikTok, and Facebook. Tag me if you try a recipe!
The Best Chicken Shawarma Bowls (with Easy Marinade)
Equipment
Ingredients
- 2 pounds boneless chicken thighs
- 1/3 cup avocado oil
- 2 teaspoons pink himilayan salt
- 2 teaspoons cumin
- 2 teaspoons turmeric
- 2 teaspoons paprika
- 1 teaspoon coriander
- 1 teaspoon cinnamon
Instructions
- Make the Marinade: In a medium size mixing bowl, combine the avocado oil and all the spices. Whisk to combine.1/3 cup avocado oil, 2 teaspoons pink himilayan salt, 2 teaspoons cumin, 2 teaspoons turmeric, 2 teaspoons paprika, 1 teaspoon coriander, 1 teaspoon cinnamon
- Marinate the Chicken: Add the chicken to the marinade. Turn it to completely coat the chicken. I recommend using tongs or a fork, this marinade will stain your skin from all the colorful spices. If you have time, cover and refrigerate for at least 2 hours or up to 3 days. But if you're short on time, I've cooked this immediately after marinating the chicken and it was still great!2 pounds boneless chicken thighs
- Cook the Chicken: Preheat your oven to 425ºF. Line a rimmed baking sheet with parchment paper for easy cleanup, then set on the wire rack. Lay the chicken in an even layer. Roast in the oven for about 45 minutes, until the chicken has an internal temperature of 165ºF and the edges are getting caramelized and crispy. Remove from the oven, and rest for 10 minutes.
- Assemble + Serve: Once the chicken has rested, cut into slices or cubes. We love to serve them as bowls over greens with tzatziki or greek yogurt, sliced cucumber, cauliflower rice, bell pepper and parsley.
- Leftovers: Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.
- More Tips: See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.
Video
Notes
Nutrition
The post The Best Chicken Shawarma Bowls (with Easy Marinade) appeared first on Tastes Lovely.