Chicken Shawarma Bowls


Total Time:

1 hour 20 minutes



1000% fully obsessed with these Chicken Shawarma Bowls!! You’re gonna want them on the regular dinner rotation from here on out… they are THAT good!

Chicken Shawarma Bowls from (@whatsgabycookin)

Another bowl recipe coming your way!! This time Chicken Shawarma Bowls which are really just fun to say if you think about it! I took everything I love from a Chicken Shawarma pita and stuffed it into a bowl so I could curl up on my new couch and eat it very carefully without spilling. Makes sense right?

A few things – the marinade for the chicken… is everything. You might even want to use it to marinate beef or fish moving forward too. Once the chicken is cooked and sliced, it gets added to a bed of lettuce, plenty of tomatoes and cukes!! Then we’ve got the icing on the cake for these is the Tzatziki as it really just brings everything together!

If you need a side dish – these Greek Fries are where it’s at! But also don’t feel obligated to make them because that’s the beauty of a bowl… everything you need is in one place!

Chicken Shawarma Bowls from (@whatsgabycookin)

Chicken Shawarma Bowls

1000% fully obsessed with these Chicken Shawarma Bowls!! You're gonna want them on the regular dinner rotation from here on out... they are THAT good!
5 from 13 votes
Prep Time 1 hr 10 mins
Cook Time 10 mins
Total Time 1 hr 20 mins
Course Main Course
Cuisine Mediterranean
Servings 6 people


For the Chicken

  • 2 lemons juiced
  • ½ cup olive oil
  • 6 cloves garlic peeled, smashed and minced
  • Kosher salt and freshly cracked black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon red-pepper flakes
  • 2 pounds boneless skinless chicken thighs

For the Bowls

  • 3 heads Romaine Lettuce Shredded
  • ½ cup chopped Parsley
  • 1 pint cherry Tomatoes halved
  • 4 Persian Cucumbers diced
  • 1 cup homemade Tzatziki
  • Homemade Toasted Pita Chips


  • In a large zip-top bag, combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, oregano and red-pepper flakes. Add the chicken, zip the top of the bag and give it a quick shake to combine. Refrigerator for at least 1 hour and up to 12 hours.
  • Preheat a cast iron to medium high heat. Remove the chicken from the marinade and grill each chicken thigh for 4-5 minutes on each side until done. Remove and set aside to rest.
  • Slice the chicken against the grain into thin strips and transfer back into the skillet and sauté for 2 minutes until just slightly crispy around the edges.
  • Transfer the chicken to a large bowl and toss to combine with the parsley, cherry tomatoes and cucumbers.
  • Divide the shredded lettuce amongst 4 bowls and top with a hefty portion of the chicken tomato mixture. Drizzle wtih tzatziki or serve it on the side. Also pita chips on the side.

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Recipe Rating


  1. Heidi

    Looks perfect! I neeeeed to try!

    Question…I don’t want to dirty the stove top cooking the chicken- would you consider baking the chicken in the oven? If so, for how long?
    Thanks for this recipe!

    • Gaby

      It doesn’t quite get the same crispiness if you do it in the oven so I haven’t tested it that way – but you could totally try it!

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  3. Rachel

    We made this last night. It was so, so good! We added bacon and feta and grilled a bit of romaine. Will definitely repeat soon!

  4. Rosie

    I just made this with Tofu and it was amazing – I’ll definitely use marinade again. YUM.

  5. Michelle

    I made these tonight for a group dinner and it was a hit! Had the option to do it as bowls of a loaded Pita. That chicken marinade is so good. This is my first time cooking from your site and I will definitely be back!

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  7. Emily Pagac

    5 stars
    Tasted just like a Greek restaurant! Makes me excited about eating salad. Can’t wait to make again.

  8. Megan

    5 stars
    Loved these!! Every single recipe I’ve made of yours has been so good! Just ordered your Bloody Mary mix for sun!

  9. Hannah

    5 stars
    So bomb! Used chicken breast and it was perfect. Will be making again and again.

  10. DevinK

    Can I do these kabob style on the grill? (Rather, how can I do that?) This looks so good!!!

  11. Rachel

    5 stars
    I love this healthy, flavorful, and easy recipe! I never would’ve thought to toss the chicken with the vegetables – so good!

  12. Jennifer

    Fresh and delicious. So easy to put together. Made this for 2 for dinner and had lunch for 3 days.. Flavors are so on point as always with WGC. Love this one!

  13. Peggy

    5 stars
    So good! My 11 year old said the chicken was perfection. Served along with some grilled eggplant and zucchini from the garden.

  14. Ashley

    5 stars
    So delicious! I actually made this vegan with tofu and turned out so amazing. I turned mine into a bowl with rice and romaine and some roasted veggies that also had the marinade on them.

  15. Kristina

    5 stars
    My son rarely eats sauce, or mix the chicken with the rice. This dish , he poured sauce over his rice , and mixed it with the chicken. If that’s not a good review….

  16. Alik N Kantarci

    5 stars
    These bowls were delicious and most importantly, kids and hubby approved! The first time I used tahini sauce instead of the tzatziki, Which totally worked. But I’m trying it with tzatziki this week.