Chicken Shawarma Bowls

These Straightforward Chicken Shawarma Bowls are loaded with juicy spiced chicken, fluffy rice, fresh veggies, feta and silky from-scratch tzatziki! A lighter, flavor-packed meal that is great for meal prep!

This Chicken Shawarma Bowl recipe is everything you want in an straightforward weeknight dinner! Juicy, perfectly seasoned chicken, fluffy rice, crisp veggies, tangy feta and the BEST silky from-scratch tzatziki all piled together in one satisfying bowl. There is so much satisfying flavor and textures in every bite!

The chicken thighs are marinated in lemon juice, garlic, olive oil and a warm blend of shawarma spices, then cooked until tender and beautifully browned. Add your favorite rice, plenty of fresh toppings and a generous drizzle of cool tzatziki, and you've got a satisfying meal that feels fresh while still being hearty and filling. You will want to keep this chicken shawarma recipe

What goes in

• 1 1/2 lbs boneless, skinless chicken thighs
• 2 tablespoons olive oil
• Juice of 1 lemon (about 2 tablespoons)
• 4 cloves garlic, minced
• 2 teaspoons smoked paprika
• 2 teaspoons cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 2 cups cooked jasmine or basmati rice
• 1 cup cherry tomatoes, halved
• 1 English cucumber, diced
• 1 cup shredded leafy lettuce
• 1/2 cup thinly sliced picked red onion
• 1/2 cup crumbled feta cheese
• Tzatziki sauce
• Fresh parsley, finely chopped
• Serve with lemon slices and pita bread

How it comes together

1. Marinate the chicken. Use a wide bowl, whisk together the olive oil, lemon juice, minced garlic, and shawarma spice blend. Add the chicken thighs and toss well, making sure every piece is completely coated in the marinade. Cover and refrigerate for at least 30 minutes or up to 8 hours. The longer the chicken marinates, the more flavorful it will be.
2. Make the tzatziki. While the chicken marinates, combine the plain Greek yogurt, grated and squeezed cucumber, lemon juice, olive oil, garlic, fresh dill, salt and pepper in a small bowl. Mix until silky and well combined. Cover and refrigerate until you're ready to assemble the bowls.
3. Cook the chicken. Heat a large cast-iron skillet over a lively burner. Once hot, add the chicken thighs in a single layer making sure not overcrowd the pan. Cook for about 5 to 7 minutes per side, depending on thickness, until deeply browned and cooked through. The internal temperature should reach 165°F when tested in the thickest portion.
4. Let the chicken rest. Transfer the chicken to a cutting board and allow it to rest for about 5 minutes before slicing into strips or bite-sized pieces.
5. Assemble the bowls. Divide the cooked rice among four bowls. Top each with sliced shawarma chicken, cherry tomatoes, cucumber, shredded lettuce, pickled red onion, and crumbled feta.
6. Add the tzatziki and serve. Spoon a generous amount of from-scratch tzatziki over each bowl and finish with fresh chopped parsley. Serve with lemon wedges and warm pita bread, if desired.