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Overhead shot of a chicken shawarma bowl with cherry tomatoes, red onion, feta, cucumbers, romaine, mint, and tzatziki

Chicken Shawarma Bowls

It's just like a chicken shawarma pita - but deconstructed! These Chicken Shawarma Bowls are made with a farro base, then topped with incredibly flavorful marinated chicken, shredded romaine, shaved red onion, cucumbers, cherry tomatoes, cubes of feta, fresh mint, and a super quick tzatziki sauce!

Course Bowl, Dinner, Lunch, Main, Main Course, Salad
Cuisine Meal Prep, Mediterranean, Middle Eastern
Keyword chicken shawarama marinade, chicken shawarma bowls, chicken shawarma salad, easy chicken shawarma, easy tzatziki sauce, healthy chicken shawarma, healthy shawarma bowls, healthy tzatziki sauce, meal prep chicken shawarma, meal prep mediterranean
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 3 -4
Author Molly | Spices in My DNA


For the chicken shawarma

  • 3 cloves garlic, minced
  • 1 tablespoon cumin
  • 2 teaspoons coriander
  • 2 teaspoons paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon cardamom
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon pepper
  • juice of 2 lemons
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 pounds boneless, skinless chicken thighs

For the quick tzatziki sauce

  • 3/4 cup plain Greek yogurt
  • juice of 1 lemon
  • 1 clove garlic, minced
  • 1 tablespoon red wine vinegar
  • 3/4 cup finely diced seedless cucumber
  • 1 tablespoon chopped fresh dill
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

For the bowls

  • cooked farro, quinoa, rice, cauliflower rice, or whatever base you prefer!
  • shredded romaine
  • halved cherry tomatoes
  • sliced cucumber
  • very thinly sliced red onion
  • cubed or crumbled feta
  • chopped fresh mint
  • lemon wedges
  • a drizzle of extra virgin olive oil
  • salt and pepper to taste


  1. Start by marinating the chicken. In a large bowl, combine the garlic, cumin, coriander, paprika, smoked paprika, cardamom, salt, cinnamon, pepper, lemon juice, and olive oil. Whisk to combine. Add the chicken and mix together until completely coated. Cover and refrigerate for at least 6-12 hours. The longer the better!

  2. Once chicken is finished marinating, let it sit at room temperature for 10-15 minutes to take the chill off of it (this allows it to cook more evenly!). Heat a large cast iron or nonstick skillet over medium-high heat and add a little drizzle of olive oil. Once hot, add the chicken and cook for 4-5 minutes per side, or until cooked through. Remove from pan and let the chicken rest for 5-10 minutes before chopping into bite sized pieces. 

  3. While the chicken is cooking, make the tzatziki. In a medium bowl, combine the Greek yogurt, lemon juice, garlic, red wine vinegar, cucumber, dill, salt, and pepper. Stir until combined. Season to taste with additional salt and pepper if desired.

  4. To build your bowl, start with your base (farro, quinoa, rice, etc.), and top it with the chicken. Add a handful of romaine, a few spoonfuls of the tzatziki sauce, cherry tomatoes, cucumber, red onion, feta, mint, a squeeze of lemon, and a little drizzle of olive oil. Sprinkle with a pinch of flaky sea salt and freshly cracked black pepper if desired. Serve!