Easy Chicken Shawarma Bowl (Gluten-free, Whole30 & Paleo Option)

Juicy Middle Eastern spiced chicken thighs baked to perfection and combined with fresh veggies, hummus, pita chips and a creamy tahini sauce for a delicious easy chicken bowl that’s sure to wow your tastebuds! Included: A Gluten-free, Whole30 & Paleo option. 

Craving Street Food? Make your own chicken shawarma bowls at home!

These chicken shawarma bowls are here to mix up your chicken dinner rut!  Loaded with flavor, color, and textures and they are not only fun to eat but also SUPER healthy. What's not to love about a bowl packed with deliciously spiced chicken thighs, veggies, hummus, pita chips, and a special tahini sauce. So much flavor and goodness!

First off, what is chicken shawarma?

Chicken Shawarma - one of my absolute favorite Middle Eastern street foods and one of life's great pleasures for all fans of lean meat.

Shawarma is a world-famous Middle Eastern street food consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit. Originally, it is made of lamb or mutton but today's shawarma may also be chicken, turkey, beef, or veal.

As the sliced and stacked meat cooks, thin slivers are shaved off the surface as the spit continuously rotates.

Like kebab, pizza or sushi, it's one of those things you eat when you're out and about living your best life, maybe shopping, traveling or simply meeting up with friends in town. Those street foods always bring back the best memories, amirite?

Now, I’ve found an easy way to enjoy a quick and healthy chicken shawarma right at home. We’re talking tender, juicy chicken pieces, loaded with the most amazing warm and earthy shawarma spices: cumin, paprika, turmeric, garlic, cinnamon, nutmeg and a pinch of cayenne for a spicy kick!

The chicken should probably be called Shawarma-Style Chicken. Because obviously I wouldn’t post a  recipe that requires a turning rotisserie spit on your kitchen counter. Don't worry, I kept things simple for us and still feel like I’ve cracked the homemade shawarma code. Because these chicken bowls are awesome. Seriously awesome.

Why you will love these healthy Middle Eastern chicken bowls:

So many reasons to love this plate-licking delicious Middle Eastern chicken dish!

• These bowls are done in about 30 minutes!
• The chicken also tastes great the next day so you can make a big portion and have the rest as make-ahead lunches!
• Chicken shawarma bowls are packed with veggies and have way fewer calories than any restaurant-style shawarma plate.

How to make Chicken Shawarma Bowls at home:

Prep - Preheat oven to 425F / 220C.

Step 1 - 3- Pat dry chicken and slice it into strips. Place in a bowl with sliced onion and olive oil.

Tip: If you have time, marinate the chicken thighs for one hour and up to overnight. If you don’t, it’ll still be delicious without marinating!

Step 4 & 5 - Add spices (cumin, paprika, turmeric, garlic powder, cinnamon, nutmeg, and cayenne) and salt. Using your hands or a spoon, stir until well combined and every piece of chicken is well coated with spices.

Step 6 - Spray a baking sheet lightly with olive oil and spread the chicken and onion mix. Bake for 15 to 20 minutes or until chicken is cooked through (but still juicy).

Step 7 - While the chicken is cooking, prep the other bowl ingredients (lettuce, cucumber, tomatoes, red onion and tahini sauce). When the chicken is done, assemble the bowls.

How to assemble a chicken shawarma bowl:

Start with a bed of lettuce then arrange chicken, cucumber, tomatoes, red onion and hummus on top. Drizzle with a couple of tablespoons of homemade tahini sauce and serve.

More delicious toppings for your chicken shawarma bowl:

• Homemade Baked Pita Chips 
• Guacamole
• Mint Yogurt Dip
• Olives
• Sumac
• Za'atar 
• Tzatziki
• Bump up the proteins by adding canned or roasted crispy chickpeas.
• Bell peppers
• Carrots
• Red cabbage
• Fresh mint or/and parsley

Can I make this bowl Whole30 and paleo approved?

Yes, you can. Simply ditch the hummus and pita chips, and add more veggies

Recipe Tips and Variations:

• For the shawarma sauce, use my tahini sauce recipe.
• Not a fan of tahini? Drizzle the bowl with homemade cashew cream. Or use tzatziki but then it won’t be dairy-free anymore.
• Take these clean eating bowls to the next level by serving them with my homemade baked pita chips.
• Make your bowl more filling with a bed of rice or quinoa.

5 from 5 votes

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Easy Chicken Shawarma Bowl Recipe

Juicy Middle Eastern spiced chicken baked to perfection and combined with fresh veggies, hummus, pita chips and a creamy tahini sauce for a delicious easy chicken bowl that’s sure to wow your tastebuds! Included: A Gluten-free, Whole30 & Paleo Option. 

Course dinner, Main Course

Cuisine Lebanese, Middle Eastern

Keyword chicken bowl recipe, chicken shawarma marinade, chicken shawarma recipe

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6

Calories 393 kcal

Author Marie

Ingredients

• 6 boneless skinless chicken thighs
• 1 large yellow onion sliced
• 2  tsp  cumin
• 2  tsp  paprika
• ¾  tsp  turmeric
• ¼  tsp  garlic powder
• ¼  tsp  cinnamon
• 1 pinch of nutmeg
• 1  pinch  cayenne
• ¼ tsp salt
• 1 tbsp olive oil

Toppings:

• 8 cup romaine lettuce shredded (about two medium heads)
• 2 English cucumbers chopped (or 4 Lebanese cucumbers)
• 2 cups cherry tomatoes cut in half
• 1 small red onion thinly sliced
• 1 ½ cup hummus
• ½ cup tahini sauce
• a few pita chips optional

Instructions

1. Pat dry chicken and slice it into strips. Place in a bowl with sliced onion and olive oil. Add spices (cumin, paprika, turmeric, garlic powder, cinnamon, nutmeg and cayenne) and salt. Using your hands or a spoon, stir until well combined and every piece of chicken is well coated with spices.
2. If you have time, marinate chicken for one hour and up to overnight. If you don’t, it’ll still be delicious without marinating!

3. Preheat oven to 425F / 220C. 

4. Spray a baking sheet lightly with olive oil and spread the chicken and onion mix.
5. Bake for 15 to 20 minutes or until chicken is cooked through (but still juicy).
6. While the chicken is cooking, prep the other bowl ingredients (lettuce, cucumber, tomatoes, red onion and tahini sauce).

7. When the chicken is done, assemble the bowls. Start with a bed of lettuce then arrange chicken, cucumber, tomatoes, red onion and hummus on top. Drizzle with a couple of tablespoons of tahini sauce and serve.

Recipe Notes

• For the shawarma sauce, use my tahini sauce recipe.
• Not a fan of tahini? Drizzle the bowl with homemade cashew cream. Or use tzatziki but then it won’t be dairy-free anymore.
• Take these clean eating bowls to the next level by serving them with my homemade baked pita chips.
• Make your bowl more filling with a bed of rice or quinoa.

Nutrition Facts

Easy Chicken Shawarma Bowl Recipe

Amount Per Serving

Calories 393 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 3g19%

Cholesterol 107mg36%

Sodium 453mg20%

Potassium 1018mg29%

Carbohydrates 24g8%

Fiber 8g33%

Sugar 5g6%

Protein 31g62%

Vitamin A 6750IU135%

Vitamin C 20mg24%

Calcium 122mg12%

Iron 5.9mg33%

* Percent Daily Values are based on a 2000 calorie diet.

If you tried this chicken shawarma bowl recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

More healthy bowl recipes you will love:

• Roasted Cauliflower Detox Bowl 
• Asian Ground Turkey Bowls 
• Chicken Burrito Bowl
• Thai Chicken Patties & Vegetable Bowl