shawarma bowl

Chicken Shawarma Salad Bowls 

tbsp ground cumin

tbsp turmeric powder

coriander

tbsp garlic powder

tbsp paprika

cloves

tsp cayenne pepper, more if you prefer

Salt

8 boneless, skinless chicken thighs

1 large onion, thinly sliced

1 large lemon, juice of

extra virgin olive oil (Private Reserve Greek EVOO)

oz baby arugula

Roma tomatoes, diced

cucumber,

red onion, thinly sliced

lemon

Extra Virgin Olive Oil (Private Reserve

garlic

Salt and pepper

Sumac (about 1/2 tsp to 1 tsp sumac)

side of hummus, tzatziki, tahini, or baba ganoush

In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.

Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.

Place the chicken in a large bowl. Add the shawarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss to combine. Set aside for now, while you prepare the salad (and if you have time, cover and refrigerate for a couple hours or overnight.)

Prepare the salad. Place the arugula, tomatoes, cucumbers, and onions in one large mixing bowl. In a small bowl make the dressing combine lemon juice, olive oil, garlic, salt, pepper and sumac. Mix well. When ready, pour dressing over the salad and toss to combine.

Heat a little bit of extra virgin olive oil in a large cast iron skillet over medium/medium-high heat until shimmering but not smoking. Add the chicken, cook for about 5 to 6 minutes, then toss and cook another 5 to 6 minutes or until chicken is fully cooked (I like a bit of color on my chicken, so I tend to go a bit longer until chicken is browned and crusted in some parts.)

When ready, divide the salad into serving bowls. Add chicken shawarma. If you like, add a side of hummus, tzatziki or tahini.  Add warm pita wedges if needed. Enjoy!

Outstanding! Every one of your recipes has always turned out to rave reviews in my house. Thankyou!

I never had Chicken Schwarma before! WOW! amazing, another family favorite here! With the homemade tzatziki!! Yum!!

This is an amazing Shawarma recipe. I have use several pre-mixed blends and this one is by far the best. In fact, I used it last week to make a sheet pan meal in my Ninja Foodi oven. Marinated the chicken for a couple of hours and mixed in a pepper, onion, green beans and broccoli frozen vegetable blend. It coated the veggies with Shawarma goodness!

Family loved it and it was easy to make.  Thanks!

This has become one of our favorites! I made this for about 40 people at one point and it was a hit! I've started changing up the salad now that it's a comfortable recipe for me. Tonight we had chickpeas, kalamata olives and feta added to the salad. Also, I used too much lemon juice in the marinade so I replaced the lemon in the salad dressing with fig balsamic.

This is a great recipe as is but it's also great to riff on. Your recipes are far and above any others that I use. 

Thanks, Suzy for bringing us healthy, filling, and delicious recipes.

This is excellent! We also made the couscous recipe to add to the bowl. Thank you Suzy.

Hi Suzy, this is always a hit in our house! The spice mix is just amazing. The chicken is so tender and has a lovely char to it, along with the onions. We added some extras to our salad just because we had them to hand : olives, feta and avocado. We finally got our hands on some tahini and put this to the side as shown in your photo. We are in love! Tahini is so yummy. Thank you for this wonderful recipe 🤗

I cooked this recipe twice now and both times it was delicious! Your website made me use more spices in my cooking and I love it. Thank you!

https://www.youtube.com/watch?v=pCtq5rK2_Ns

Easy, healthy shawarma salad bowls made with skillet chicken and bright Mediterranean ingredients.

👉 FULL RECIPE: http://bit.ly/TMD-Chicken-Shawarma-Salad-Bowls
👉 SUBSCRIBE TO THIS CHANNEL: http://bit.ly/TMDYouTube-Subscribe
👉 MEDITERRANEAN SPICES: http://bit.ly/TMD-Spices
👉 GREEK OLIVE OIL: http://bit.ly/Private-Reserve-EVOO

For the Chicken Shawarma
🔹 3/4 tbsp ground cumin
🔹 3/4 tbsp turmeric powder
🔹 3/4 tbsp ground coriander
🔹 3/4 tbsp garlic powder
🔹 3/4 tbsp paprika
🔹 1/2 tsp ground cloves
🔹 1/2 tsp cayenne pepper, more if you prefer
🔹 Salt
🔹 8 boneless, skinless chicken thighs
🔹 1 large onion, thinly sliced
🔹 1 large lemon, juice of
🔹 1/3 cup extra virgin olive oil (Private Reserve Greek EVOO)

For the Salad
🔹 8 oz baby arugula
🔹 2 to 3 Roma tomatoes, diced
🔹 1 English cucumber, diced
🔹 1/4 red onion, thinly sliced
🔹 Juice of 1 lemon
🔹 Extra Virgin Olive Oil (Private Reserve or Early Harvest Greek EVOO)
🔹 1 garlic clove minced
🔹 Salt and pepper
🔹 Sumac (about 1/2 tsp to 1 tsp sumac)

To serve (optional)
A side of hummus, tzatziki, tahini, or baba ganoush

Chicken Shawarma Salad Bowls | The Mediterranean Dish

These homemade chicken shawarma bowls made with quick skillet-cooked shawarma-spiced chicken thighs is sure to make it into the weekly rotation. Serve with a bright, vegetable Mediterranean arugula salad.

Just made this and it was so delicious! We used the skillet method and will be trying the sheet pan method next time. We served it with tahini sauce. Yum!

Just a note that the protein amount in the Nutrition Facts looks to be a typo. 

Thank you!

Loved this chicken! Made the sheet pan version, with a few minutes of broil at the end. Served with the Mediterranean Cucumber Tomato Salad, tziziki and pita. Looking forward to serving the left over chicken and salad over greens.

We had this for dinner last night, it was so full of flavour! It’s most definitely going into our dinner rotation   The salad was the perfect balance  10/10

I made the Chicken Shawarma salad bowl today! It was delicious and really satisfied the taste buds. However, after all was said and done, it was not so easy. After I found all the seasonings and ran to the store a couple of times, marinating for a couple hours, and then finally cooking and arranging the dish, I was exhausted! I hope most of all the new spices added to my rack will be used again in the more dishes. I’m assuming most of them are the staples in Mediterranean cuisine.

Skip the takeout—this Easy Sheet Pan Chicken Shawarma Bowl delivers all the bold, roasted flavor of your favorite shawarma spot straight from your oven!
After a quick marinate, juicy chicken thighs bake on a sheet pan until tender and finish under the broiler for crispy, charred edges.
Pile it all over golden turmeric rice with fresh veggies and a Creamy Yogurt Garlic Sauce for an epic weeknight dinner (or next-day lunch) ready in no time.

Easy Sheet Pan Chicken Shawarma Bowl with Turmeric Rice

chicken thighs

shawarma marinade (below)

turmeric rice (below)

lettuce

Roma tomato, deseeded and diced

Quick Pickled Red Onions

5-Minute Yogurt Garlic Shawarma Sauce

olive oil

honey (can substitute pure maple syrup

½ lemon, juiced (approx. 2 tablespoons)

garlic,

cumin

paprika

cinnamon

ginger

oregano

turmeric

optional: ¼ – ½ teaspoon cayenne pepper,

salt black pepper, to season

basmati rice

vegetable broth/stock or water

Prepare the shawarma marinade and marinate the chicken: 

Add all listed marinade ingredients to a large bowl or airtight container. Season with 2 teaspoons kosher salt and ground black pepper as desired. Whisk to combine well. Add the chicken thighs or breasts. Toss to combine, coating the chicken evenly. Cover or seal and marinate in the refrigerator for at least 2 hours, or up to 3 days.

Dinner prep: 

At dinnertime, preheat the oven to 425 degrees F, arranging the oven racks such that one is in the center of the oven and one is 4-6 inches under the broiler. Line a baking sheet with foil for easy clean up. Transfer the chicken to the prepared baking sheet, shaking off any excess marinade and arranging the chicken in an even layer. Set aside.

Cook the turmeric rice: 

Add the oil in a small saucepan with a tight-fitting lid over medium-high heat. Once hot, add the cumin, turmeric, and dry basmati rice. Stir well to combine. Toast the rice, stirring often, until lightly browned and fragrant. Stir in the vegetable broth. Bring the mixture to a boil, then cover the pot and reduce heat to maintain a gentle simmer. Cook 15-18 minutes, or until the liquid is absorbed and the rice is tender. Remove from the heat and set aside to steam (with the lid on) for 5 minutes. Fluff with a fork and set aside.

Roast the chicken shawarma: 

Once the oven is preheated, transfer the baking sheet to the center rack. Bake for 15-18 minutes, until the chicken is nearly cooked through—total time varies based on the thickness of your chicken. Remove from the oven.

Finish under the broiler: 

Preheat the oven&#8217;s broiler to its highest setting. Transfer the baking sheet back into the oven, positioning it directly under the broiler. Broil 4-5 minutes, rotating the pan halfway through, until the chicken shawarma is deeply browned and caramelized. Remove from the oven and set aside to cool slightly. 

Serve

Once the roasted chicken shawarma is cool enough to handle, slice into thin strips or dice into bite-sized pieces. Build a chicken shawarma bowl with turmeric rice, shredded lettuce or cabbage, diced cucumber, diced tomato, and sliced chicken shawarma. Top with a drizzle of yogurt garlic sauce, pickled red onions, and a sprinkling of fresh herbs as desired. Enjoy!

Delicious and super easy!  Will definitely make this again.

10/10 delicious. Will make again! I used chicken tenders, which I think worked just as well (it was what we had on hand) and topped it with some taziki sauce. Easy recipe and big on flavor!

Delicious! I made this tonight and it was devoured. My boys loved the flavors and tenderness of the chicken. The tumeric rice was a little extra work, but the golden color was beautiful. The garlic yogurt sauce was a nice addition. I added one chopped jalapeño pepper to the sauce to give it some kick. Thanks for sharing.

I love bowls and this was no exception. Made this yesterday and the only change was to cook chicken 10 minutes longer (may be my oven) and I used packaged cole slaw mix.  I prepped over a few days-marinaded chicken in advance along with preparing the yogurt sauce and pickled onions. A little more complicated if done in one day for a weeknight meal. But,  it was so good, chicken and rice were very flavorful. Bowls were crunchy, creamy, garlicky, and comforting. Even my picky nephew loved it and asked to take leftovers home. Will definately be making again

Great meal to use up cucumbers and tomatoes from the garden. Make sure you leave time to marinade the chicken - preferably a day before. I also made the rice when I was preparing the marinade. This saved a lot of time the following day. I really like the flavors of the marinade with the garlic yogurt sauce. Will make again!

So delicious and flavorful! It was even better leftover. Don’t skip the garlic yogurt sauce! I will definitely make this again.

Yum!! Such a fresh and relatively easy dinner to whip up. Excited for leftovers for lunch tomorrow.

This was so tasty! I know it's a sheetpan recipe but I decided to grill the chicken as we're having summer weather still and it was wonderful. I loved the flavors and as other's mentioned, the yogurt sauce was delicious and tied the meal together really nicely. I look forward to doing again in cooler weather and cooking on a sheetpan.

Great flavors and textures (I added cabbage to my bowl). Don’t skip the garlic sauce! Loved the bites that the broiler hit the most.

Wow, crowd favorite! We marinated the chicken overnight and it turned out perfect. The turmeric rice is a perfect pairing, delicious!

Great flavors, good way to accommodate lots of different kid taste buds with one meal. Question for you, Jess: all the basmati rice I find says to rinse it well before cooking. Yet you say to dry toast the rice, so we don’t rinse off the rice first?

I had a pretty good shawarma recipe but yours looked interesting so decided to give it a try. Wow!! The pickled onions were perfect, the rice was great, but the chicken…omg. I marinated for about 3 hours and it was fantastic. Thank you!

Made this recipe tonight. The sauce, the onions, the chicken and rice….all amazing delicious. My guy said he felt like he traveled via his tastebuds to a faraway land of fantastic flavors.  We had lots left over which I froze for future meals.

https://content.jwplatform.com/videos/ioIFOJmW.mp4

Skip the takeout—this Easy Sheet Pan Chicken Shawarma Bowl delivers all the bold, roasted flavor of your favorite shawarma spot straight from your oven! After a quick marinate, juicy chicken thighs bake on a sheet pan until tender & finish under the broiler for crispy, charred edges. Pile it all over golden turmeric rice with fresh veggies & a creamy yogurt garlic sauce for an epic weeknight dinner (or next-day lunch) ready in no time. 

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Chicken Shawarma Salad Bowls

Chicken Shawarma Salad Bowls

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Top 3 shawarma bowl recipes from across the web

The most viewed shawarma bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Shawarma Salad Bowls

Chicken Shawarma Salad Bowls

Easy Sheet Pan Chicken Shawarma Bow...

The most viewed shawarma bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine