If you're craving bold Middle Eastern flavors without all the fuss, this Grilled Chicken Shawarma Bowl is about to become your new favorite weeknight dinner.
It's everything I love in one bowl: juicy grilled chicken marinated in warm spices like sumac, coriander, and smoked paprika, piled high with fresh veggies, creamy hummus, and tangy feta. The best part? It comes together in about 30 minutes (plus marinating time), and it's perfect for meal prep.
I started making this when I got tired of the same old grilled chicken routine. Don't get me wrong, I love a good plain grilled chicken breast, but sometimes you need a little more excitement. This grilled chicken shawarma bowl delivers flavor without requiring any fancy techniques or hard-to-find ingredients.
If you are looking for more grilled Chicken Recipes make sure to try these Grilled Tahini Chicken and Easy Teriyaki Chicken Skewers recipes
Quick Answer
A Grilled Chicken Shawarma Bowl is a flavorful Mediterranean-inspired meal featuring marinated grilled chicken served over rice with fresh vegetables and Middle Eastern toppings.
- Prep: Marinate chicken 30 minutes to overnight, then grill
- Cook: 12-15 minutes on the grill for juicy, charred chicken
- Texture: Tender grilled chicken, fluffy rice, crisp fresh veggies
- Perfect for: Easy weeknight dinners, meal prep, or summer grilling
- Method: Grill marinated chicken, slice, and serve over rice with toppings
This grilled chicken shawarma bowl brings all the flavors of your favorite Middle Eastern restaurant right to your backyard grill.
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The Ingredients
- Chicken breasts: Ideal for this recipe because they stay tender and juicy when grilled.
- Lime juice: Adds brightness and enhances the flavors of the spices.
- Avocado oil: Preferred for its high smoke point and mild flavor, but olive oil works well too.
- Garlic: Adds depth and aroma. Roasting it beforehand will give it a sweeter, more mellow flavor.
- Salt: Fine sea salt works best for seasoning.
- Black pepper: Freshly ground for better flavor.
- Ground coriander: Provides a citrusy, slightly sweet flavor that balances well with the smoky notes of paprika and turmeric.
- Sumac: A Middle Eastern spice with a tangy, lemony flavor - available at Middle Eastern markets or online. If you can't find sumac, a mix of lemon zest and a pinch of salt makes a good substitute.
- Smoked paprika: Adds a deep, smoky flavor to the chicken.
- Ground turmeric: Gives the chicken a warm earthiness and a golden color.
- Ground cinnamon: Adds a subtle warmth without overpowering the other spices.
- Hummus: Provides creaminess and a rich, nutty flavor. Use store-bought or homemade hummus.
- Cucumber: English or Persian cucumbers are preferred because they're seedless and have a crisp texture.
- Bell pepper: Red, yellow, and orange peppers are sweeter, while green peppers are slightly more bitter.
- Rice: Basmati or jasmine rice work well as a fragrant base. For a healthier alternative, use brown rice or quinoa.
- Green onions: Add a mild onion flavor without overpowering the dish.
- Cilantro: Provides a fresh, bright finish. Parsley is a good substitute if you don't like cilantro.
- Feta cheese: Use feta from a block for the creamiest texture. If you want to keep it dairy-free, skip the feta or use a dairy-free alternative.
How to Make Grilled Chicken Shawarma Bowl
Step 1: Prepare the Marinade
In a mixing bowl, whisk together lime juice, avocado oil, garlic, salt, pepper, coriander, sumac, smoked paprika, turmeric, and cinnamon. Add the chicken breasts and coat them thoroughly. Cover and refrigerate for at least 30 minutes (or up to 24 hours for deeper flavor).
Step 2: Grill the Chicken
Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and shake off excess. Grill for 5-7 minutes per side until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
Step 3: Assemble the Bowls
Divide cooked rice into bowls. Arrange sliced grilled chicken, hummus, diced cucumber, bell pepper, green onions, and feta cheese on top. Garnish with fresh cilantro.
Step 4: Serve and Enjoy
Drizzle with extra lime juice or your favorite dressing if desired. Enjoy immediately!
Tips for the Best Chicken Shawarma Bowl
- Marinate Longer: The longer the chicken marinates, the more flavorful it will be.
- Use a Meat Thermometer: Ensure the chicken reaches 165°F for perfect doneness.
- Make It Spicier: Add cayenne pepper or chili flakes for extra heat.
- Use a Grill Pan: If you don't have an outdoor grill, a grill pan works just as well.
- Chop Veggies Evenly: For a balanced texture and taste in each bite.
Variations
- Low-Carb Option: Swap the rice for cauliflower rice or a bed of greens to keep it keto-friendly.
- Extra Toppings: Try adding kalamata olives, cherry tomatoes, or tzatziki sauce for more Mediterranean flavor.
What to Serve With
- Pita Bread or Naan: Perfect for scooping up the hummus and chicken.
- Tzatziki or Garlic Sauce: Adds creaminess and extra flavor.
- Lemon Wedges: A fresh squeeze of lemon brightens up the dish.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm the chicken in a skillet over medium heat for 3-4 minutes or microwave for 1-2 minutes.
- Freezing: The grilled chicken can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
FAQ
Can I make this grilled chicken shawarma bowl without a grill?
Yes! You can use a grill pan on your stovetop over medium-high heat. Cook the chicken for 5-7 minutes per side until it reaches 165°F. You won't get the same smoky char as an outdoor grill, but the flavor will still be amazing. You can also bake the chicken at 400°F for 20-25 minutes if needed.
What can I substitute for sumac in this recipe?
Sumac gives this grilled chicken shawarma its signature tangy flavor, but if you can't find it, mix equal parts lemon zest and a pinch of salt. It won't be exactly the same, but it'll add that bright, citrusy note that makes shawarma so good. You can also add a squeeze of extra lime juice when serving.
How long should I marinate the chicken for the best flavor?
At least 30 minutes for decent flavor, but I recommend 2-4 hours for the best results. If you want to meal prep, you can marinate it overnight (up to 24 hours). The longer it sits, the more those warm spices soak into the chicken. Just don't go past 24 hours or the lime juice will start breaking down the texture.
Grilled Chicken Shawarma Bowl
Equipment
- Mixing bowl
- Whisk
- Grill or grill pan
- Tongs
- Cutting board
- Knife
- Measuring cups and spoons
- Serving bowls
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts
- Juice of 1 lime
- ⅓ cup avocado oil
- 1 clove garlic minced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon ground coriander
- 1 teaspoon sumac
- ½ teaspoon smoked paprika
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cinnamon
For the Bowls:
- ½ cup hummus
- 1 cucumber diced
- 1 bell pepper diced
- 2 cups cooked rice
- 2 green onions sliced
- ¼ cup fresh cilantro chopped
- ⅓ cup feta cheese crumbled
Instructions
- In a mixing bowl, whisk together lime juice, avocado oil, garlic, salt, pepper, coriander, sumac, smoked paprika, turmeric, and cinnamon. Add the chicken breasts and coat them thoroughly. Cover and refrigerate for at least 30 minutes (or up to 24 hours for deeper flavor).
- Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and shake off excess. Grill for 5-7 minutes per side until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
- Divide cooked rice into bowls. Arrange sliced grilled chicken, hummus, diced cucumber, bell pepper, green onions, and feta cheese on top. Garnish with fresh cilantro.
- Drizzle with extra lime juice or your favorite dressing if desired. Enjoy immediately!
Sophie Viau says
A delicious meal packed with Middle Eastern spices, juicy grilled chicken, and fresh veggies!