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Chicken Shawarma Bowls

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  • Author: Jodi
  • Total Time: 0 hours
  • Yield: 4 servings 1x


Units Scale


  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon smoked paprika
  • 2 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon black pepper
  • 2 lbs. boneless, skinless chicken breasts


  • 3 to 4 cups cooked rice or your choice, see notes
  • 1 tbsp. plus 2 tsp. extra-virgin olive oil
  • 1 english cucumbers, sliced into half-moons
  • 1 red bell peppers, chopped
  • 1 yellow bell pepper, chopped
  • 1/4 of a red onion, thinly sliced
  • 1 cup cherry or grape tomatoes, halved
  • 1/2 cup crumbled feta
  • Pinch of crushed red pepper flakes
  • Juice of 2 lemons, divided
  • 1 cup plain Greek yogurt
  • 1 tablespoon chopped fresh dill, see notes
  • Hummus, optional
  • Pita bread, optional



  1. Place the chicken breasts in large bowl, and drizzle with the olive oil and toss together until chicken breasts are coated with the oil.
  2. In a small bowl combine the, paprika, coriander, salt, cumin, turmeric, cayenne, cinnamon and black pepper. Sprinkle evenly over chicken breasts and toss together until chicken breasts are evenly coated with the spice mix. Cover and refrigerate for at least 30 minutes and up to 4 hours.
  3. To cook chicken heat 1 tablespoon of the oil in a large skillet over medium-high heat. Cook chicken until golden brown and an instant-read thermometer inserted into thickest part registers 165°, about 7 minutes per side. Transfer chicken to a cutting board, cover with foil and let it rest 10 minutes then slice into thin strips.


  1. In a large bowl, combine cucumbers, bell peppers, onion, tomatoes, feta, red pepper, juice from 1 lemon, and remaining 2 teaspoons oil. Gently toss until coated and season with salt to taste.
  2. In a small bowl, stir yogurt, dill, and juice from remaining 1 lemon.


  1. Divide rice among bowls. Top with sliced chicken, veggies, a dollop of yogurt sauce, and a dollop of hummus. Serve with pita alongside.


  • I love making these bowls with coconut rice, but regular or brown will both also work. Feel free to use any kind of rice you love.
  • You can substitute 3/4 to 1 teaspoon of dried dill in place of the fresh dill.
  • Prep Time: 20 mins
  • Cook Time: 15 mins + marinating time