These easy Chicken Shawarma Bowls are delicious for dinner or meal prep. They have marinated chicken, veggies, couscous, and garlic sauce!
Whether you're making them ahead for the week or serving them fresh for dinner, these bowls are satisfying, customizable, and packed with protein. Say goodbye to takeout—homemade shawarma has never been easier!
Why you'll love this recipe
- Big on flavour: Marinated chicken, warm spices, and creamy garlic sauce make every bite delicious.
- Perfect for meal prep: Make ahead and enjoy flavorful, ready-to-go lunches or dinners.
- Balanced and nutritious: Packed with protein, fiber, and fresh veggies for a wholesome meal.
- Better than takeout: Enjoy the taste of authentic shawarma at home with fresh, quality ingredients!
Ingredients and substitutions
Chicken marinade
- Chicken cutlets – you could also use chicken thighs, or boneless skinless chicken breasts cut in half lengthwise.
- Olive oil – or another neutral cooking oil like avocado or canola oil.
- Lemon juice – fresh lemon juice is best. Bottled lemon or lime juice can be used in a pinch.
- Cumin – ground coriander is the best substitute here.
- Turmeric – curry powder would also work, but will have a slightly different flavor.
- Smoked paprika – cayenne pepper would also help add some spice to your marinade.
- Nutmeg – use allspice for a similar flavor.
- Cinnamon – add some more nutmeg or use allspice or cassia instead.
Couscous
- Pearl couscous – you could also make your bowls with quinoa, farro or rice.
Garlic sauce
- Sunflower oil – canola oil, avocado oil or olive oil would also work here.
- Soy milk – you can use any unsweetened plain dairy-free milk here.
- Garlic – freshly minced garlic is best, but jarred minced garlic or garlic powder will work if they're all you have on hand.
- Lemon juice – fresh lemon juice is best. Bottled lemon or lime juice can be used in a pinch.
- Honey – add a bit of agave syrup for sweetness instead or leave this out altogether.
Toppings
- Red onion – white onion or pickled onions would also be good.
- Sumac – top with some lemon zest instead or leave this off altogether.
- Romaine lettuce – use any leafy green of your choice like iceberg lettuce or even kale.
- Cucumber – zucchini would be good here too.
- Plum tomato – use regular tomato or cherry tomatoes instead.
- Pickled turnips – regular pickles would also be yummy on these bowls.
- Parsley – you can leave this off, but the fresh parsley add tons of flavor.
How to make chicken shawarma bowls
Step 1: Marinate the chicken.
Add marinade ingredients to a Ziploc bag, then add the chicken.
Step 2: Make the couscous.
Cook until the liquid has absorbed.
Step 3: Cook the chicken.
Cook until the chicken is ready. Let it rest, then slice.
Step 4: Make the garlic sauce.
Blend ingredients until thickened.
Step 5: Prep your toppings.
Prep any toppings of your choice.
Step 6: Assemble your bowls and serve!
Divide the couscous, then add the chicken and onions. Add any toppings of your choice, drizzle with garlic sauce and serve.
Recipe tips & variations
- Ingredient prep: Cut down on prep time by marinating the chicken, cooking the couscous, making the garlic sauce and chopping up all the veggies a couple days beforehand.
- Swap out the grains: Instead of couscous, try using brown or white rice, quinoa, farro or cauliflower rice for a low-carb option.
- Add extra veggies: Throw in any extra veggies of your choice to these bowls – it's a great way to clear out your vegetable crisper! Bell peppers, olives, pickles, pickled onions, cauliflower and more would all be delicious.
- Try other sauces: Instead of garlic sauce, try using store-bought hummus and/or tzatziki.
- Repurpose the leftovers: Use any leftover chicken to make shawarma wraps, salad or loaded shawarma fries.
Frequently asked questions
How can I make a vegetarian version of a shawarma bowl?
Substitute the chicken with marinated and roasted vegetables like eggplant, zucchini, and bell peppers, or use plant-based proteins such as chickpeas or tofu. Season them with the same shawarma spices to maintain the dish's characteristic flavor.
What is the ideal marinating time for chicken shawarma?
For optimal flavour, marinate the chicken for at least 1 hour, but preferably up to 12 hours. This allows the spices and aromatics to deeply penetrate the meat.
Can I prep these bowls ahead of time?
Yes! You can prep these shawarma bowls by marinating the chicken, chopping veggies, making garlic sauce, and cooking couscous ahead of time, then cooking and assembling fresh.
What to serve with this dish
These chicken shawarma bowls are an entire meal on their own, and you can add pretty much any toppings of your choice. If you're looking for side dish ideas, you can't go wrong with fries (or sweet potato fries for a healthier option), zaatar bread or homemade pita bread. Here are some other sides you can try:
- Warm pita or naan: Perfect for scooping up chicken and sauce.
- Lentil soup: A hearty, comforting side that adds protein and warmth.
- Grilled halloumi: A salty, seared cheese that enhances the meal.
- Stuffed grape leaves (Dolma): A delicious, tangy Mediterranean side.
How to store and reheat
Store: Refrigerate all components separately in airtight containers for 3-5 days.
Reheat: Warm the chicken and couscous in the microwave for 1-2 minutes until heated through; assemble the bowl with fresh toppings and sauce.
Freeze & Reheat: Freeze the raw marinated chicken in a freezer-safe container for up to 9 months. Thaw in the refrigerator overnight, cook as directed, and assemble with fresh
More easy bowl recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls to pack up your weekly lunches.
- Meal prep with your freezer! Butcher Box, conveniently delivers a variety of meats to your door frozen.
- Get a meat thermometer to make sure your chicken is cooked through.
- A rice cooker is invaluable for saving time, and it cooks other grains, too!
- My Vitamix is a must have for sauces, soups and purees.
- An Immersion blender is a cheaper way to blend things up.
Chicken Shawarma Bowl
Ingredients
Chicken marinade
- 1 lb chicken cutlets or chicken thighs
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp cumin
- 1 tsp turmeric
- 1/2 tsp smoked paprika
- 1/2 tsp each salt & pepper
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
Couscous
- 1 1/2 cups water
- 1 cup pearl couscous or white rice
- 1 pinch salt
Garlic sauce – to save time, use store bought hummus and/or tzatziki
- 1/2 cup sunflower oil
- 1/4 cup unsweetened plain soy milk
- 2 cloves garlic minced
- 1 tsp lemon juice
- 1/2 tsp honey
- 1 pinch salt
Toppings
- 1 red onion sliced
- 1 tsp sumac
- 2 cups romaine lettuce
- 1 cup cucumber diced
- 1 plum tomato diced
- 1 cup pickled turnips or regular pickles
- 1 cup parsley finely chopped
Instructions
- Add all ingredients to a bowl or ziptop bag under the chicken marinade heading and let marinate for at least 15 minutes. Meanwhile, add couscous or rice and water to a rice cooker and cook until liquid has absorbed.
- Heat a large skillet over medium heat, then add chicken with marinade. Cook for about 10-12 minutes, flipping chicken halfway through. Let rest for 10 minutes, then slice chicken against the grain.
- Add a bit of olive oil to a small skillet over medium heat, then add onions, sumac and a pinch of salt, sauteeing for 5-10 minutes until softened.
- While chicken and onions are cooking, add ingredients for garlic sauce to a blender and blend for 30 seconds until thickened. At the same time, prepare toppings.
- Divide couscous among bowls, then divide chicken and onions. Add toppings, then drizzle with garlic sauce. Serve and enjoy!
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