4.34 from 3 votes

Healthy Chicken Shawarma Bowls

Healthy Middle Eastern Chicken shawarma bowls are ready in under 30 minutes and are filled with flavorful fresh flavors. This recipe serves two. Double or triple as needed.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 483kcal
Author Layla



For the rice

  • 1 cup basmati rice
  • 1 3/4 cup water
  • pinch of salt

For the Shawarma chicken

  • 4 chicken thighs boneless skinless or about 1 pound
  • 1 tsp lemon juice
  • 1 small garlic clove minced
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/4 tsp ground cardamom
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp Black pepper
  • 1 tsp olive oil

For the jalapeno yogurt Sauce

  • 1/2 cup plain yogurt
  • 1 jalapeƱo pepper seeds and veins removed, adjust to taste
  • 1/4 cup chopped herb of choice parsley, mint, dill or cilantro
  • 1 clove of garlic
  • 1 tsp of lime or lemon juice

For the salad

  • 1 cup diced tomato
  • 1 cup diced cucumber
  • 1/4 cup diced onion
  • 1/2 cup chickpeas canned or cooked
  • 2 tablespoons minced parsley
  • 1 tablespoon lime or lemon juice
  • salt and pepper to taste

For Serving

  • 1/4 cup hummus homemade or store bought*
  • 2 tablespoons feta cheese optional
  • 2 tablespoons tahini paste optional
  • Lettuce of choice


  • To cook the rice: Begin by making the rice. Wash the rice until it runs clear. Fill a medium saucepan with 1 3/4 cups water, add a pinch of salt, and bring to a boil. Add the rice, stir, and wait until the water comes back to a full boil then reduce the heat to low and simmer the rice covered for 15 minutes. After 15 minutes turn off the heat and allow keep rice covered for 5 more minutes. After 5 minutes fluff rice with fork and keep warm until ready to serve.

  • To cook the chicken: While the rice is cooking, prepare and cook the chicken. In a large plastic bag or bowl, combine the chicken, lemon juice, garlic, and spices until the chicken is fully loaded. Make immediately or marinate 1-2 hours or overnight. Heat a large heavy duty skillet to medium-high heat for at least 2 minute. Pour 1 teaspoon olive oil to the pan. Cook the chicken uncovered for 8-10 minutes per side or until the center is fully cooked. Rest for 5 minutes then cut and serve.

  • To make the jalapeno yogurt sauce:Place all the ingredients in a blender or food process and blend for 1 minute or until fully combined.

  • To assemble: Combine all the ingredients for the salad in a medium bowl. Assemble the shawarma bowls by place about 1/2 cup cooked rice in the bottom of two medium serving bowls. Top with sliced shawarma chicken, salad, hummus, jalapeno sauce, feta cheese, and drizzle with tahini sauce. Serve immediately.


To make homemade hummus: In a food processor, combine 1 cup drained well-cooked or canned chickpeas, liquid reserved, 1/4 cup tahini (sesame paste), 1 tablespoon olive oil, clove of garlic, and salt & pepper to taste. process everything; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.


Serving: 1bowl | Calories: 483kcal | Carbohydrates: 54g | Protein: 33g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 119mg | Sodium: 434mg | Potassium: 700mg | Fiber: 5g | Sugar: 5g | Vitamin A: 282IU | Vitamin C: 15mg | Calcium: 163mg | Iron: 4mg