Chicken Shawarma Bowls
Shawarma spice is what makes this bowl taste like it came from a corner cart instead of my own kitchen, and it doesn't take much more effort than my usual roasted chicken. A cool yogurt sauce and chopped vegetables balance out all that warm spice.
The spice blend here is doing the heavy lifting, turning simple chicken thighs into something with real depth once it's seared. Rice underneath soaks up any juices left in the pan so nothing goes to waste.
Cucumber and tomato stay crisp since they're added raw, which keeps the bowl feeling fresh even under all that warm spice. A spoonful of yogurt at the end cools everything down the way shawarma always should.
The recipe card has the full ingredient list and cook time for all ten portions. Let the chicken cool before dividing everything into containers, then refrigerate what you'll eat within four days and freeze the rest. This shawarma bowl is a nice change of pace from my usual fajita and teriyaki rotation.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Chicken Shawarma Bowls
YIELD
10 portions
ESTIMATED NUTRITION
540 calories • 58g protein • 42g carbs • 14g fat per portion
What I really like about this recipe is how much flavor the shawarma spice adds without any extra sauce or marinating time.
Ingredients
• 5 lb boneless chicken thighs, sliced
• 7 1/2 cups cooked rice
• 5 cucumbers, diced
• 5 tomatoes, diced
• 3/4 cup plain yogurt
• 5 tbsp olive oil
• 5 tbsp shawarma spice blend
• salt and pepper
Directions
1. Toss chicken with oil, shawarma spice, salt and pepper.
2. Sear or roast at 425°F for 20–22 minutes, until browned and cooked through.
3. Divide chicken and rice into containers with cucumber and tomato.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers. Add a spoonful of yogurt just before eating.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
