There’s a special kind of magic that happens when food is cooked over a flame. The smoky aroma that fills the air, the beautiful char marks that promise intense flavour – it’s a process I find endlessly satisfying. This Grilled Chicken Shawarma Bowl Recipe channels that magic into a vibrant, satisfying meal that we make on repeat in my house, especially when the sun is shining. It brings together tender, spiced grilled chicken with fresh, crunchy salad, fluffy rice, and a drizzle of creamy garlic-tahini sauce. This was inspired by a dish I had at a little restaurant in Spain, where they served grilled, marinated meats with an incredible array of fresh toppings you could assemble yourself. It was such a fun, interactive way to eat, and I wanted to recreate that joyful experience at home.

What I adore about this recipe is how it balances complex, layered flavours with a straightforward cooking process. The chicken marinade is the heart of the dish, a fragrant blend of spices like cumin, coriander, paprika, and a whisper of cinnamon that infuses the meat with the authentic taste of Middle Eastern street food. When that marinated chicken hits the hot grill, the spices toast and create a delicious crust, while the inside remains wonderfully juicy.

This is a dish for everyone. It works beautifully for a relaxed weekend lunch in the garden, and it’s also fantastic for meal prepping. You can prepare all the components ahead of time and assemble your bowls throughout the week for a healthy and exciting lunch that you’ll actually look forward to. It’s one of those recipes that always gets compliments, and seeing my family happily build their own bowls is always a highlight for me.

Recipe Overview

This Grilled Chicken Shawarma Bowl is all about building layers of flavour and texture. At its core is succulent chicken thigh, marinated in a classic blend of shawarma spices and grilled to perfection. This is served over a bed of fluffy rice and accompanied by a crisp, refreshing mix of cucumber, tomatoes, and red onion. A creamy, tangy tahini-yogurt sauce ties everything together. I’ve tested this recipe many times, and my one non-negotiable note is to let the chicken rest after grilling; it makes an enormous difference to how juicy it is.

• Prep Time: 20 minutes (plus 30 minutes marinating)
• Cook Time: 15 minutes
• Total Time: 35 minutes (plus marinating time)
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Grilled Chicken Shawarma Bowl Recipe

• Genuine Flavour: The marinade is key here. The earthy warmth of cumin and coriander, the gentle smokiness of paprika, and the subtle sweetness from a pinch of cinnamon create a truly aromatic and deep flavour profile that penetrates the chicken beautifully.
• Comes Together in About 35 Minutes: Excluding the marinating time (which is mostly hands-off), the active cooking and assembly is surprisingly fast, making it manageable for a weeknight dinner.
• Flexible Recipe: This bowl is a brilliant canvas for customisation. Swap the rice for quinoa or cauliflower rice. Add a handful of chickpeas for extra protein, or crumble some feta cheese over the top for a salty kick. You could even serve it all in a warm pita bread.
• Ideal for Meal Prep: All the components can be made in advance. Cook the chicken and rice, chop the vegetables, and mix the sauce. Store them in separate airtight containers in the fridge, and you have healthy, delicious lunches ready for up to 3 days.
• Family Tested: My husband and kids love this. They particularly enjoy the “build-your-own” aspect, which means everyone gets exactly what they want in their bowl. It’s a fantastic way to get everyone involved and eating plenty of fresh veg.

Grilled Chicken Shawarma Bowl Recipe

⏱️ 25 min prep  •  🍳 20 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, I recommend using chicken thigh fillets as they stay much juicier on the grill than breast meat. For the yogurt sauce, I always reach for a full-fat Greek yogurt, like Fage Total; its thickness creates a wonderfully creamy, luxurious sauce that doesn’t become watery.

• For the Grilled Chicken Shawarma:
• 600g boneless, skinless chicken thigh fillets
• 2 tbsp olive oil
• 1 lemon, juiced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• ½ tsp ground turmeric
• ¼ tsp ground cinnamon
• ¼ tsp black pepper
• 1 tsp salt
• For the Tahini-Yogurt Sauce:
• 150g full-fat Greek yogurt
• 2 tbsp tahini
• 1 clove garlic, minced
• 1 lemon, juiced
• 2-3 tbsp cold water, to thin
• A pinch of salt
• For the Bowl Assembly:
• 250g basmati rice, cooked
• 1 large cucumber, diced
• 200g cherry tomatoes, halved
• 1 small red onion, thinly sliced
• A handful of fresh parsley, chopped
• A handful of fresh mint, chopped

Elena’s Tip: For an even deeper flavour, gently toast the whole spices (cumin and coriander seeds) in a dry pan for a minute until fragrant, then grind them yourself before adding them to the marinade. It truly elevates the entire dish.

How to Make This Grilled Chicken Shawarma Bowl Recipe

The process is quite straightforward. We’ll start by making the flavour-packed marinade for the chicken, then grill it until tender and lightly charred. While the chicken cooks and rests, you can prepare the fresh components and whip up the creamy sauce. It all comes together beautifully at the end.

1. Marinate the Chicken: In a large bowl, combine the olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, salt, and pepper. Whisk everything together to create the marinade. Add the chicken thigh fillets and turn them over several times to ensure they are completely coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for the best flavour.
2. Prepare the Sauce: While the chicken marinates, make the sauce. In a small bowl, whisk together the Greek yogurt, tahini, minced garlic, and lemon juice. It will be quite thick initially. Slowly add the cold water, one tablespoon at a time, whisking continuously until you reach a smooth, pourable consistency. Season with a pinch of salt. Set aside.
3. Cook the Rice and Prep Veg: If you haven’t already, cook the basmati rice according to the packet instructions. Dice your cucumber, halve the cherry tomatoes, and thinly slice the red onion. Chop the fresh herbs. Keep everything separate for assembly.
4. Grill the Chicken: Preheat your grill or a cast-iron grill pan over a medium-high heat. Once hot, place the marinated chicken thighs on the grill. Cook for 6-8 minutes on each side. The chicken should have visible char marks and be cooked through. I find that using a meat thermometer is the best way to ensure it’s perfectly cooked – you’re looking for an internal temperature of 74°C.
5. Rest the Chicken: This step is crucial! Remove the chicken from the grill and place it on a cutting board. Cover it loosely with foil and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in incredibly tender meat. Don’t skip this!
6. Slice and Assemble: After resting, slice the grilled chicken into thin strips. Now, assemble your bowls. Start with a base of cooked rice. Top with a generous portion of the sliced grilled chicken shawarma. Arrange the cucumber, tomatoes, and red onion around the chicken.
7. Serve: Drizzle the creamy tahini-yogurt sauce generously over everything. Garnish with the chopped fresh parsley and mint. Serve immediately and enjoy!

Tips From My Kitchen

• Temperature Control: Don’t let your grill get screaming hot. A steady medium-high heat is ideal. If it’s too hot, the marinade’s spices and sugars can burn before the chicken is cooked through, leaving you with a bitter taste.
• The Secret Step: I learned that adding the lemon juice to the marinade not only adds flavour but also helps to tenderise the chicken meat. The acidity breaks down the proteins slightly, which is why even a short 30-minute marinade makes a difference.
• Make-Ahead: The chicken can be marinated up to a day in advance. The sauce can also be made and stored in an airtight container in the fridge for up to 3 days. This makes assembly on the day incredibly fast.
• Storage: If you have leftovers, store the components separately in the fridge. The chicken, rice, and vegetables will keep well for up to 3 days. The sauce might thicken slightly in the fridge; just give it a good stir before serving.

Equipment You’ll Need

• Grill or a heavy-based grill pan
• Meat thermometer (for perfectly cooked chicken)
• Tongs
• Basting brush (useful for any extra marinade)

Common Mistakes to Avoid

• Overcrowding the grill pan: If you’re cooking indoors, don’t place too many chicken thighs in the pan at once. They will steam instead of grill, and you won’t get those desirable char marks. Cook in batches if necessary.
• Wrong temperature: As mentioned, a grill that’s too hot will burn the marinade. One that’s too cool won’t create a good sear, leading to less flavourful, slightly rubbery chicken. Aim for a consistent medium-high heat.
• Skipping the rest time: It’s tempting to slice into the chicken right away, but resting is essential for juicy meat. The muscle fibres relax and reabsorb the juices that were pushed to the centre during cooking. For more on the science, check out this great guide on how to rest meat.

Delicious Variations to Try

One of the best things about a bowl recipe is how easily you can adapt it. Here are a few of our favourite ways to change things up:

• Spicy Version: Add 1-2 teaspoons of harissa paste or ½ teaspoon of cayenne pepper to the chicken marinade for a welcome kick of heat.
• Vegetarian Option: This marinade works brilliantly with halloumi or firm tofu. For halloumi, slice it into thick slabs, marinate for 20 minutes, and grill until golden. For tofu, press it well first, cut it into cubes, and marinate for at least an hour before grilling or pan-frying.
• Different Protein: Try this recipe with lamb leg steaks or beef sirloin, cut into thin strips. The robust spices stand up beautifully to the richer flavour of red meat. Our Smoky Grilled Chicken Skewers also provide great inspiration for other grilled delights.

What to Serve With This Grilled Chicken Shawarma Bowl

This bowl is a complete meal in itself, but a few extras can make it even more special.

• Warm Flatbreads: Serve with warm, fluffy pita or naan bread on the side for scooping up the chicken and sauce.
• Pickled Turnips: The bright pink, tangy crunch of Middle Eastern pickled turnips is a traditional and fantastic accompaniment that cuts through the richness of the dish.
• Drink Pairing: A crisp, cold lager or a zesty Sauvignon Blanc complements the spices and fresh flavours perfectly. For a non-alcoholic option, a sparkling mint lemonade is wonderfully refreshing.

Frequently Asked Questions

Grilled Chicken Shawarma Bowl Recipe

A vibrant and flavorful bowl featuring tender grilled chicken shawarma, fresh vegetables, and a creamy tahini-yogurt sauce, all served over a bed of fluffy basmati rice.

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Middle Eastern

Calories: 665

Ingredients Method Notes

Ingredients

  

For the Grilled Chicken Shawarma

• 600 g boneless skinless chicken thigh fillets
• 2 tbsp olive oil
• 1 lemon juiced
• 3 cloves garlic minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• ½ tsp ground turmeric
• ¼ tsp ground cinnamon
• ¼ tsp black pepper
• 1 tsp salt

For the Tahini-Yogurt Sauce

• 150 g full-fat Greek yogurt
• 2 tbsp tahini
• 1 clove garlic minced
• 2-3 tbsp cold water to thin
• A pinch of salt

For the Bowl Assembly

• 250 g basmati rice cooked
• 1 large cucumber diced
• 200 g cherry tomatoes halved
• 1 small red onion thinly sliced
• A handful of fresh parsley chopped
• A handful of fresh mint chopped

Method

 

1. Marinate the Chicken: In a large bowl, combine the olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, salt, and pepper. Whisk everything together to create the marinade. Add the chicken thigh fillets and turn them over several times to ensure they are completely coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for the best flavour.
2. Prepare the Sauce: While the chicken marinates, make the sauce. In a small bowl, whisk together the Greek yogurt, tahini, minced garlic, and lemon juice. It will be quite thick initially. Slowly add the cold water, one tablespoon at a time, whisking continuously until you reach a smooth, pourable consistency. Season with a pinch of salt. Set aside.
3. Cook the Rice and Prep Veg: If you haven't already, cook the basmati rice according to the packet instructions. Dice your cucumber, halve the cherry tomatoes, and thinly slice the red onion. Chop the fresh herbs. Keep everything separate for assembly.
4. Grill the Chicken: Preheat your grill or a cast-iron grill pan over a medium-high heat. Once hot, place the marinated chicken thighs on the grill. Cook for 6-8 minutes on each side. The chicken should have visible char marks and be cooked through. I find that using a meat thermometer is the best way to ensure it's perfectly cooked – you’re looking for an internal temperature of 74°C.
5. Rest the Chicken: This step is crucial! Remove the chicken from the grill and place it on a cutting board. Cover it loosely with foil and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in incredibly tender meat. Don't skip this!
6. Slice and Assemble: After resting, slice the grilled chicken into thin strips. Now, assemble your bowls. Start with a base of cooked rice. Top with a generous portion of the sliced grilled chicken shawarma. Arrange the cucumber, tomatoes, and red onion around the chicken.
7. Serve: Drizzle the creamy tahini-yogurt sauce generously over everything. Garnish with the chopped fresh parsley and mint. Serve immediately and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate and add just before serving.

This Grilled Chicken Shawarma Bowl is a true staple in my kitchen, bringing a taste of vibrant street food to our family table. I hope you enjoy the incredible aromas and flavours as much as we do. If you try this recipe, I would love to hear how it turned out for you. Please leave a comment below and let me know your thoughts!

Happy cooking,
Elena