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Flavorful Grilled Chicken Shawarma Bowls with Creamy Garlic Sauce

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A quick and easy grilled chicken shawarma bowl recipe featuring juicy spiced chicken, fresh veggies, fluffy rice, and a creamy garlic sauce. Perfect for weeknight dinners or casual gatherings.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs or breasts
  • 3 tablespoons olive oil (for marinade)
  • 3 garlic cloves, minced (for marinade)
  • 2 teaspoons ground cumin
  • 2 teaspoons ground paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon salt (for marinade)
  • 1/2 teaspoon black pepper (for marinade)
  • 2 tablespoons lemon juice (for marinade)
  • 1/2 cup Greek yogurt (about 120 ml)
  • 2 tablespoons mayonnaise
  • 2 garlic cloves, minced (for sauce)
  • 1 tablespoon lemon juice (for sauce)
  • 1 tablespoon olive oil (for sauce)
  • Salt and pepper to taste (for sauce)
  • 2 cups cooked basmati or jasmine rice (about 370 grams)
  • 1 cup diced cucumber (about 120 grams)
  • 1 cup cherry tomatoes, halved (about 150 grams)
  • 1/2 medium red onion, thinly sliced
  • 1/4 cup fresh parsley or cilantro, chopped
  • 1/2 cup pickled turnips or pickled veggies (optional)

Instructions

  1. Prepare the Chicken Marinade: In a medium bowl, whisk together 3 tablespoons olive oil, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, salt, pepper, and lemon juice.
  2. Marinate the Chicken: Add the chicken thighs or breasts to the bowl, turning to coat evenly. Cover and refrigerate for at least 30 minutes, ideally 2 hours or overnight.
  3. Make the Creamy Garlic Sauce: While the chicken marinates, mix Greek yogurt, mayonnaise, minced garlic, lemon juice, olive oil, salt, and pepper in a small bowl. Whisk until smooth and refrigerate.
  4. Prep the Bowls: Cook rice according to package instructions. Dice cucumber, halve cherry tomatoes, thinly slice red onion, and chop parsley or cilantro. Drain pickled veggies if using.
  5. Grill the Chicken: Heat grill or grill pan to medium-high. Grill chicken for 5-7 minutes per side until internal temperature reaches 165°F (74°C) and grill marks form.
  6. Rest and Slice the Chicken: Let grilled chicken rest for 5 minutes, then slice thinly against the grain.
  7. Assemble the Bowls: Start with warm rice, layer grilled chicken slices, scatter fresh veggies and pickled toppings, then drizzle generously with creamy garlic sauce. Garnish with fresh herbs.

Notes

Marinate chicken for at least 30 minutes for best flavor; overnight is ideal. Use fresh garlic for the sauce for best taste. Let chicken rest after grilling to keep it juicy. If no grill available, use broiler or cast-iron skillet. For dairy-free sauce, substitute Greek yogurt with coconut yogurt and mayonnaise with vegan mayo. Pickled veggies add authentic tang but are optional.

Nutrition

Keywords: grilled chicken shawarma, garlic sauce, chicken bowls, easy dinner, weeknight meal, healthy, gluten-free, dairy-free option

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