Grilled Chicken Shawarma Bowls

Grilled Chicken Shawarma Bowls are loaded with flavor! Slices of marinated and grilled chicken shawarma is served on top of saffron rice with a tomato cucumber salad, chopped romaine, pickles, hummus and Lebanese garlic sauce. Serves 6.

Grilled Chicken Shawarma Bowls

This is a recipe I could eat every single day.

Chicken marinates in lemon juice and yogurt seasoned with homemade shawarma seasoning. Once grilled, it’s sliced and added to a bowl of saffron rice, tomato cucumber salad, thinly sliced pickles, romaine and olives. A few dollops of garlic sauce and hummus and a squeeze of lemon completes this fresh and flavorful rice bowl.

Grilled Chicken Shawarma Bowls

Leftovers are just as amazing too.

ingredients for Grilled Chicken Shawarma Bowls

To Make The Chicken Shawarma Marinade You Will Need:

  • boneless skinless chicken thighs
  • plain whole milk yogurt (not fat free)
  • lemon juice
  • olive oil
  • shawarma spice

boneless skinless chicken thighs in bag

Place 2 pounds boneless skinless chicken thighs in large resealable bag.

ingredients for marinade in bowl

In a bowl, measured add 2/3 cup plain whole milk yogurt, juice from 1 lemon (about 1/4 cup), 3 tablespoons olive oil and 2 tablespoons shawarma seasoning.

mixing marinade together

Stir.

shawarma yogurt marinade

Until combined.

pour marinade over chicken

Pour the yogurt mixture over top of the chicken thighs.

seal bag and massage chicken

Seal the bag, working and marinade into the chicken from outside the bag. Refrigerate until wanting to grill. Remove and place on your counter 30 minutes prior to grilling.

While the  chicken marinates, prepare the rest of the add-ins for the bowls.

ingredients for the shawarma bowls

To Build the Chicken Shawarma Bowl You Will Need:

grease grill grates well before preheating

Grease grill grates generously before preheating your grill to 500°.

grill chicken

Once hot, place the chicken on the hot grates, close the lid and grill for 4 minutes.

grilled shawarma chicken

Loosen the chicken using tongs before turning (this chicken really likes to stick!), close the lid and continue grilling for 3 to 4 minutes or until fully cooked.

Once cooked, remove from grill and transfer to a cutting board, tent with foil and let rest for a few before slicing.

Grilled Chicken Shawarma Bowls

In a bowl add 1/2 cup of the saffron rice (more or less to your preference of course) add in some shredded romaine and a few spoonfuls of the tomato cucumber salad.

Grilled Chicken Shawarma Bowls

Top with thinly sliced pickles (I slice the pickles myself whenever making shawarma) and olives and a dollop of hummus and garlic sauce (toum).

Grilled Chicken Shawarma Bowls

Squeeze a wedge of lime over top before serving.

The juices of the tomato salad mingle with the lemon juice, toum and hummus creating a sauce of sorts for the shawarma bowl

Grilled Chicken Shawarma Bowls

Enjoy! And if you give this Grilled Chicken Shawarma Bowls recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Grilled Chicken Shawarma Bowls

Grilled Chicken Shawarma Bowls

Print

Grilled Chicken Shawarma Bowls

Grilled Chicken Shawarma Bowls are loaded with flavor! Slices of marinated and grilled chicken shawarma is served on top of saffron rice with a tomato cucumber salad, chopped romaine, pickles, hummus and Lebanese garlic sauce.
Course Mains & Entrees
Cuisine Middle Eastern
Keyword chicken, grilled chicken, grilling, Grilling Recipes, rice bowls, shawarma, shawarma seasoning
Prep Time 1 hour
Cook Time 8 minutes
Marinate 2 hours
Total Time 3 hours 8 minutes
Servings 6 servings
Calories 602kcal
Author Laurie McNamara

Ingredients

FOR THE CHICKEN:

  • 2-2½ pounds boneless skinless chicken thighs
  • 2/3 cup plain whole milk greek yogurt not fat free
  • 1/4 cup lemon juice freshly squeezed
  • 3 tablespoons extra light olive oil or avocado oil
  • 2 tablespoons shawarma seasoning

FOR THE BOWLS:

Instructions

MAKE THE CHICKEN:

  • Place 2 pounds boneless skinless chicken thighs in large resealable bag.
  • In a bowl, measured add yogurt, lemon juice, oil and shawarma seasoning.

    Stir well to combine.

  • Pour the yogurt mixture over top of the chicken thighs. Seal the bag, working and marinade into the chicken from outside the bag. Refrigerate until wanting to grill.
  • While the  chicken marinates, prepare the rest of the add-ins for the bowls, all of which takes about 1 hour or so. But the chicken can marinate for up to 2 to 3 hours.
  • WHEN READY TO GRILL:
  • Remove the bag of marinating chicken thighs from the fridge 20 to 30 minutes prior to grilling.
  • Grease your grates with extra light olive oil or avocado oil before preheating your grill to 500°.
  • Once hot, place the chicken on the hot grates, close the lid and grill for 4 minutes.
  • Loosen the chicken using tongs before turning (this chicken really likes to stick!), close the lid and continue grilling for 3 to 4 minutes or until fully cooked.
  • Once cooked, transfer to a cutting board, tent with foil and let rest for a few before slicing.

BUILD THE BOWLS:

  • In a bowl add 1/2 cup of the saffron rice (more or less to your preference of course) add in some shredded romaine and a few generous spoonfuls of the tomato cucumber salad.
  • Top with thinly sliced pickles (I slice the pickles myself whenever making shawarma), olives and a dollop of hummus and the garlic sauce.
  • Lastly squeeze a wedge of lemon over top.

Nutrition

Calories: 602kcal | Carbohydrates: 40g | Protein: 60g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 931mg | Potassium: 860mg | Fiber: 5g | Sugar: 5g | Vitamin A: 772IU | Vitamin C: 21mg | Calcium: 175mg | Iron: 4mg