• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Red Spatula logo
  • About Me
  • Recipes
    • Appetizers
    • Bread & Baking
      • Quick Breads
      • Yeasted Breads
    • Breakfast
    • Desserts
      • Bars & Brownies
      • Cakes
      • Cookies
      • Donuts & Mini Donuts
      • Pie
    • Dinner
    • Meat
      • Beef
      • Chicken
      • Fish & Seafood
      • Pork
      • Turkey
    • Dips & Sauces
    • Drinks
    • Salads
    • Side Dishes
    • Snacks
    • Soups
    • Recipe Index
    • Recipe Search
  • Whole Grain Resources
  • Travel and Hiking
    • Hikes In The USA
    • International Travel
    • National Parks
    • State Parks
    • Travel within United States
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About Me
  • Recipes
    • Appetizers
    • Bread & Baking
      • Quick Breads
      • Yeasted Breads
    • Breakfast
    • Desserts
      • Bars & Brownies
      • Cakes
      • Cookies
      • Donuts & Mini Donuts
      • Pie
    • Dinner
    • Meat
      • Beef
      • Chicken
      • Fish & Seafood
      • Pork
      • Turkey
    • Dips & Sauces
    • Drinks
    • Salads
    • Side Dishes
    • Snacks
    • Soups
    • Recipe Index
    • Recipe Search
  • Whole Grain Resources
  • Travel and Hiking
    • Hikes In The USA
    • International Travel
    • National Parks
    • State Parks
    • Travel within United States
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Meat » Chicken

    Grilled Chicken Shawarma Bowl Recipe Loaded With Veggies

    Published: Jun 24, 2020 · Modified: Jan 20, 2025 by Amy Sandidge · This post may contain affiliate links · 2 Comments

    Jump to Recipe

    Get ready to enjoy my Homemade Chicken Shawarma Bowl Recipe Loaded With Veggies! This dish combines the rich, authentic flavors of classic chicken shawarma, seasoned with a blend of spices.

    Served over a bed of jasmine rice and fresh vegetables, and topped with a yogurt sauce, this recipe is as filing as it is delicious. It's easy to make and perfect for meal prepping, so you can have a tasty meal ready to go any day of the week.

    Grilled chicken shawarma in a bowl with rice and veggies.

    Shawarma is usually served with naan made with white flour, but did you know you can also make this flatbread with ancient grains? Check out my einkorn flatbread recipe for all the details.

    Cooking the shawarma

    Traditionally shawarma is cooked rotisserie style. My method is much simpler, hot, and quick on the grill. If you don’t have a grill, this can also be baked in the oven or cooked in a skillet. I will explain each method and let you choose. 

    Grill- This is the method I will show in my photos. Heat the grill to 425 degrees. Oil the grates well and place the chicken on it. I cook mine for 2-4 minutes on each side, depending on the thickness of your chicken. Cook for the same amount of time of the other side as well. 

    Oven- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Layer the marinated chicken on it. Bake the chicken for about 15 minutes, the internal temperature needs to be between 165-170 degrees. 

    Skillet- Heat a skillet over medium-high heat. Add 2 tablespoons olive oil to the pan and let this heat as well. Add the chicken to the skillet. Cook for 3-4 minutes on each side. Again, cook to an internal temperature of 165-170 degrees. 

    Chicken shawarma bowl with veggies in a white bowl.

    Ingredients

    • Chicken thighs- You can also use chicken breasts. Be sure not to overcook if you do as they will dry out more easily than chicken thighs. 
    • Olive oil- You can use other neutral-flavored oils if you prefer. 
    • Fresh lemon juice- Do not use concentrate, this is not the same thing.
    • Minced garlic- of course, garlic.  
    • Spices- Cumin, coriander, turmeric, cayenne pepper, cinnamon, salt, and pepper.
    • Greek yogurt- for the yogurt sauce.
    • Rice- you can also use a bed of lettuce if you prefer. 
    • Vegetables- I used cucumbers, cherry tomatoes, red onions, and lettuce.
    Chicken shawarma on a white plate with large tongs on the side.

    How to make

    Start by making the marinade. Mix everything in a mason jar or bowl. 

    Trim the chicken and place it in a ziplock bag. Pour the marinade over the chicken. Seal the bag and rub the marinade into the chicken. Let this marinate for at least 1 hour, or up to 8 hours. 

    Preheat the grill to prepare for cooking. Place the chicken on the grill. Grill for 2-4 minutes per side. 

    Remove the chicken and put together your bowl as you like.

    Marinade for chicken shawarma in a mason jar.
    Chicken thighs marinating in a ziplock bag for chicken shawarma.
    Chicken thighs marinating in a ziplock bag for chicken shawarma.
    Chicken grilling on a gas grill.
    Chicken shawarma on a white plate with large tongs on the side.
    Chopped chicken shawarma on a white cutting board.
    Grilled chicken shawarma in a bowl with rice and veggies.

    Disclaimer

    I am not an expert on chicken shawarma, however I have made it often in culinary school and catering. I love it so much and have some background information on this dish I think you might be interested in. 

    Chicken shawarma has its origins in the Middle East, where it has been a beloved street food for centuries. The term "shawarma" is derived from the Turkish word "çevirme," which means "turning," referring to the method of cooking the meat on a vertical rotisserie. This technique allows the meat to cook slowly and evenly, resulting in tender, flavorful slices.

    Shawarma is believed to have originated in the Ottoman Empire, which included parts of modern-day Turkey, the Middle East, and North Africa. It spread throughout the region and evolved into various forms, including the Greek gyro and the Mexican al pastor. Traditionally, shawarma is made with lamb, beef, or chicken, marinated in a blend of spices and herbs, and then stacked in layers on the rotisserie.

    The popularity of shawarma has grown worldwide, and it has become a staple in Middle Eastern cuisine. It is commonly served in pita bread or flatbreads, often accompanied by vegetables, pickles, and sauces like tahini or garlic sauce.

    Chicken shawarma bowl with veggies ina whi

    Homemade Chicken Shawarma Bowl Recipe Loaded With Veggies

    Amy Sandidge
    Creating these delicious chicken shawarma bowls is an easy decision to make. They are loaded with the perfectly grilled chicken, tender rice, creamy yogurt sauce, and tons of fresh veggies.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Marinading time 2 hours hrs
    Total Time 2 hours hrs 25 minutes mins
    Course Main Course
    Cuisine Indian
    Servings 4

    Ingredients
      

    • ½ cup olive oil
    • ¼ cup fresh squeezed lemon juice
    • 1 tablespoon minced garlic
    • 2 teaspoons salt
    • 1 teaspoon coriander, ground
    • 1 teaspoon cumin, ground
    • ¼ teaspoon black pepper
    • ½ teaspoon turmeric
    • 1 teaspoon cinnamon
    • ½-1 teaspoon cayenne pepper We like it spicier, so we used 1 teaspoon.
    • 2 ½-3 pounds chicken thighs, boneless skinless do not trim fat, we can do that after grilling

    Yogurt sauce

    • ½ cup plain greek yogurt
    • 1 tablespoon tahini
    • 3 tablespoons fresh lemon juice
    • 2 teaspoons minced garlic
    • salt and pepper to taste

    Bowl ingredients

    • 4 cups cooked jasmine rice
    • 2 cups sliced cucumbers
    • 2 cups cherry tomatoes
    • ½ cup sliced red onions

    Instructions
     

    • Combine all ingredients but chicken in medium sized bowl and mix well.
    • Add in chicken thighs and mix until all chicken is covered.
    • Cover bowl with saran wrap and place in the fridge. Let this marinate for at least 2 hours, up to overnight. Mine was marinated for 4 hours.
    • Mix the ingredients for the yogurt sauce. Add salt and pepper to taste.
    • Remove from fridge. Heat the grill to about 450 degrees.
    • Oil the grates and add the thicken thighs, making sure they are spread for even grilling.
    • Grill for 3-5 minutes on each side. Remove from heat and allow to sit, covered, for about 5 minutes or so.
    • Chop the chicken and put together the chicken shawarma bowls. Serve.

    Video

    Keyword chicken shawarma, cucumber, jasmine rice, tomato, yogurt sauce
    Tried this recipe?Let us know how it was!
    • Chicken
    • Dinner
    • Grilled
    « Hiking Bunsen Peak Yellowstone
    Box Canyon Springs Idaho »

    Reader Interactions

    Comments

      5 from 2 votes (2 ratings without comment)

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Alyssa & Marissa says

      June 26, 2020 at 1:05 am

      This chicken shawarma sounds like just the recipe we need to change up our weeknight dinners.

      Reply
      • admin says

        June 28, 2020 at 3:56 am

        Thank you so much girls! I think this would make a great addition to your menu!!

        Reply

    Primary Sidebar

    Hi, I'm Amy! I am a culinary school graduate creating a comprehensive collection of recipes, with a focus on incorporating whole grains. My goal is to craft dishes that resonate with the whole family. 

    More about me →

    Popular

    • Slices of grilled stuffed pork tenderloin on a white plate.
      Grilled Stuffed Pork Tenderloin
    • Breakfast Oat Groats Instant Pot Recipe
    • Virgin pina colada with a drink umbrella and pineapple wedge on it.
      Virgin Pina Colada Recipe- with Coconut Milk
    • Lemon curd in small mason jars with fresh lemons on the side.
      The Best Thick Lemon Curd
    • Facebook
    • Instagram
    • Pinterest

    Subscribe

    Are Whole Grains and Carbs the Big Bad Wolf?

    Subscribe and find out. I will be sending out weekly or biweekly updates on recipes I am creating!

    Thank you for subscribing!

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 A Red Spatula

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.