These chicken shawarma bowls feature grilled chicken shawarma kebabs with turmeric yellow rice, veggies, and feta cheese for an easy weeknight dinner that's packed with bold Mediterranean flavor.
Why this Recipe Works
If you're looking for a healthy, satisfying dinner that is easy to make, these Chicken Shawarma Bowls are for you. The grilled chicken thighs are loaded with flavor from the blend of warm, savory spices, and they pair perfectly with fluffy turmeric rice and fresh toppings like tomatoes, cucumbers, and tangy feta.
They're also customizable, so you can swap in your favorite veggies and toppings or add other ingredients to the mix.
If you marinate the chicken ahead, these shawarma bowls come together in just about 30 minutes, making this a great weeknight dinner option.
For another classic Mediterranean street food, check out my chicken souvlaki recipe!
Ingredient Notes
- Chicken thighs - Boneless, skinless thighs are flavorful and stay juicy on the grill.
- Shawarma spice mix - A blend of cumin, paprika, coriander, turmeric, allspice, and a touch of cayenne gives the chicken its signature taste. You can swap in ground cinnamon for the allspice if you prefer.
- Turmeric rice - Bright, fluffy yellow rice adds color and subtle warmth to the bowl.
- Cherry tomatoes & cucumber - Fresh veggies add crunch and balance.
- Feta cheese - Brings a salty, creamy finish to each bite.
- Olive oil & lemon juice - For the marinade and finishing drizzle.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Step-by-Step Instructions
Chicken Shawarma
- Combine all of the shawarma ingredients in a gallon-sized resealable plastic bag. Seal the bag and toss until the chicken is evenly coated. Refrigerate for at least 30 minutes, up to 24 hours.
- Clean and oil your grill grates and heat to medium-high heat. While the grill heats, thread the chicken onto wide, flat skewers, folding the meat back and forth over itself onto the skewer. Repeat with the remaining chicken.
- Grill the chicken for 4-5 minutes per side until cooked through.
Yellow Rice
- Heat chicken broth over medium heat until it comes to a boil. While the broth heats, rinse the rice under cold water until the water runs clear. When the broth begins to boil, stir in the rice, olive oil, turmeric, cumin, and salt.
- Cover and lower the heat to maintain a gentle simmer. Cook until the liquid is absorbed, around 20 minutes. Remove from the heat and let the pot sit covered for 5 minutes, then fluff the rice with a fork.
Assemble the Bowls
- Place a bed of yellow rice in a bowl then top with chicken. Add sliced tomatoes and cumbers on the side and then top with crumbled feta cheese. Finish with a drizzle of olive oil and a squeeze of lemon juice.
Expert Tips
- You can trim any large pockets of fat from the chicken thighs, but do not trim all of the fat. The fat adds tons of flavor and helps to keep the chicken moist and juicy on the hot grill.
- If the chicken thighs are large, cut them in half so they are easier to skewer.
- Marinate the chicken for at least 30 minutes, up to overnight to absorb the flavors of the shawarma marinade.
- Wide, flat metal metal skewers work best for these shawarma kebabs. If using wooden skewers, soak them for 30 minutes before grilling to prevent burning, and skewer the chicken with two skewers per kebab.
What to Serve with Chicken Shawarma Bowls
This chicken shawarma bowl is a complete meal, so you don't really need other sides. To complete the dish, I serve these bowls with wedges of pita bread and some of my homemade tzatziki sauce on the side.
Recipe Variations
- Make it low-carb - Swap the rice for cauliflower rice or mixed greens.
- Add a sauce - Tzatziki, garlic sauce, or tahini dressing all work great here.
- Use chicken breast - If you prefer white meat, just keep an eye on cook time to avoid drying it out.
- Swap the protein - The shawarma marinade is also great on lamb, beef, or pork.
Storage and Reheating Instructions
Store leftovers in an airtight container and refrigerate for up to 4 days.
Reheat the chicken and rice in the microwave. The veggies are best fresh, so add those along with the feta cheese just before serving.
More Mediterranean Recipes
📖 Recipe
Chicken Shawarma Bowls
Ingredients
Chicken Shawarma
- 2 pounds boneless skinless chicken thighs
- 1 Tablespoon ground cumin
- 1 Tablespoon ground coriander
- 2 teaspoons Kosher salt
- 1 teaspoon ground turmeric
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground allspice, or cinnamon
- 2 cloves garlic, minced
- 2 Tablespoons lemon juice, juice of 1 lemon
- ½ cup olive oil
Yellow Rice
- 2 cups chicken broth
- 1 cup long grain white rice, rinsed and drained
- 1 tablespoon olive oil
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- 1 teaspoon salt
Toppings
- 1 block feta cheese
- 2-3 Persian cucumbers, or 1 small English cucumber
- 1 cup cherry tomatoes
- salt and pepper, to taste
Instructions
Grilled Chicken Shawarma
- Combine all of the shawarma ingredients in a gallon sized resealable plastic bag and toss until the chicken is evenly coated. Refrigerate for at least 2 hours, up to 24 hours.
- Clean and oil your grill grates and heat to medium-high heat. While the grill heats, thread the chicken onto wide flat skewers (see note), folding the meat back and forth over itself onto the skewer. Repeat with the remaining chicken.
- Grill the chicken for 4-5 minutes per side until cooked through.
Yellow Rice
- Heat chicken broth over medium heat until boiling. While the broth heats, rinse the rice under cold water until the water runs clear. When the broth comes to a boil, stir in the rice, olive oil, turmeric, cumin, and salt.
- Cover and lower the heat to maintain a gentle simmer. Cook until the liquid is absorbed, around 20 minutes. Remove from the heat and let the pot sit covered for 5 minutes, then fluff the rice with a fork.
Assemble the Bowls
- Place a bed of yellow rice in a bowl, then top with chicken. Add sliced tomatoes and cumbers on the side and then top with crumbled feta cheese. Finish with a drizzle of olive oil or a squeeze of lemon juice.
Notes
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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