Save to Pinterest The first time I made shawarma at home, my kitchen smelled like a street market in Jerusalem. I couldn't believe something so complex-tasting came from spices I already had in my pantry. Now it's our go-to when we want something vibrant but don't want to spend hours cooking.
My sister came over for lunch last month and literally licked her bowl clean. She's not usually one for salad-heavy meals, but this combination of juicy spiced chicken and cool tangy sauce won her over completely.
Ingredients
- Chicken thighs: Stay juicier than breasts and handle high-heat cooking beautifully
- Ground cumin and coriander: The backbone of shawarma flavor, toast them briefly in a dry pan first if you want to deepen the taste
- Smoked paprika: Adds that subtle charred flavor you'd get from a vertical spit
- Greek yogurt: Use full-fat for the creamiest sauce, and bring it to room temperature before whisking
- Mixed salad greens: A sturdy mix like romaine with some arugula or spinach holds up better than delicate spring mix
Instructions
- Marinate the chicken:
- Combine all the spices with olive oil and lemon juice until it forms a paste, then coat the chicken thoroughly. The longer it sits, the more the spices penetrate, but even 15 minutes makes a difference.
- Cook until deeply browned:
- Get your skillet ripping hot before adding the chicken. Don't move it around, let it develop a crust. Those browned bits are where all the flavor lives.
- Whisk up the garlic sauce:
- Grate the garlic finely so it almost disappears into the yogurt. Add water one tablespoon at a time until it's drizzle-able but still coats a spoon.
- Build your bowls:
- Start with a bed of greens, then arrange the toppings in sections rather than tossing everything together. It looks restaurant-worthy and lets everyone customize each bite.
Save to Pinterest This recipe has saved countless weeknight dinners when takeout sounded easier but we wanted something real. The leftovers pack beautifully for lunch the next day, though the sauce is best kept separate until you're ready to eat.
Making It Your Own
Sometimes I'll add roasted cauliflower or eggplant to the mix, especially in cooler months. The spices work just as well on roasted vegetables as they do on chicken.
The Sauce Magic
That garlic sauce is what ties everything together. I make double and keep it in the fridge, it's fantastic on grain bowls, as a dip for roasted vegetables, or thinned further as a dressing for simpler salads.
Perfect Pairings
Warm pita bread on the side feels like a treat, even if you're keeping it gluten-free. Some crispy chickpeas or a sprinkle of toasted pine nuts add incredible crunch.
- Try pickled red onions instead of raw for a tangy twist
- A squeeze of fresh lemon right before serving wakes everything up
- Extra chopped parsley makes it feel fresher and lighter
Save to Pinterest There's something so satisfying about a bowl that looks this beautiful and leaves you feeling this good. Hope it becomes a staple in your kitchen too.
Recipe FAQs
- → What cut of chicken works best for shawarma bowls?
Boneless, skinless chicken thighs are ideal because they stay juicy and tender during cooking. Chicken breast can be used for a leaner option, though it may be slightly less moist.
- → Can I make this bowl ahead of time?
Yes! Cook the chicken and prepare the sauce up to 2 days in advance. Store them separately in the refrigerator. Assemble with fresh greens and vegetables just before serving.
- → How do I make this dairy-free?
Simply substitute the Greek yogurt with a non-dairy alternative like coconut yogurt, almond yogurt, or cashew yogurt. The flavor and creamy texture remain excellent.
- → What vegetables can I add to customize this bowl?
Fresh additions like sliced radishes, pickled red onions, shredded carrots, or bell peppers work wonderfully. Roasted vegetables like cauliflower or sweet potato also complement the spiced chicken beautifully.
- → Is the chicken spice blend adjustable?
Absolutely! Increase chili powder for more heat, add extra cinnamon for warmth, or reduce the paprika for a milder flavor. The spice blend is highly versatile to suit your taste preferences.