You know I love a good bowl recipe! Make sure to try my Hawaiian Bowl, Hot Honey Salmon Bowl, Jerk Chicken Bowl, and this Korean Ground Beef Bowl.
How to make Chicken Shawarma:
Marinate Chicken: Mix the shawarma marinade ingredients together then marinate the thighs for at least one hour or overnight. Cook jasmine rice according to package instructions. Make the tzatziki sauce by combining all the ingredients in a bowl. There’s always a little magic in bowl-style dinners that have grains, veggies, protein and sauce making harmony together. And although this isn’t traditional chicken shawarma in the meat-roasting-on-a-spit, sense (since most of us aren’t lucky enough to have one of those lying around), we try our best to get some of that same amazing flavor from the seasoned chicken roasting in our good old fashioned oven. Trust when I say to save every bit of leftovers for a great meal prep lunch. Cook Chicken: Preheat oven to 425 degrees F. Grease a baking pan, remove chicken from the marinade then place the chicken thighs and chopped red onion on the pan. Bake for 30-40 minutes or until baked through. Allow chicken to rest for a few minutes before slicing thinly. Assemble: Add a scoop of cooked rice to the bottom of your bowl. Top with chopped chicken and red onion, a few cucumbers and tomatoes, then a scoop of tzatziki sauce and hummus. Top with fresh chopped parsley, feta cheese, and a little crushed red pepper, if desired. Save any leftover tzatziki sauce to enoy with Gyros, Chicken Gyros, or these Beef Gyros.
More flavorful favorites:
Gallo Pinto Bánh Mì (Vietnamese Sandwich) Chicken Marsala Sweet and Sour Chicken Matzo Ball Soup
I originally shared this recipe August 2018. Updated November 2019 and April 2024.
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