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Easy Chicken Shawarma Bowls

Perfectly spiced chicken with fresh vegetables, feta cheese, and creamy yogurt sauce, creating a healthy Mediterranean bowl.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lbs boneless skinless chicken breasts cut into bite-sized pieces
  • 2 tbsp olive oil
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp ground coriander
  • 1 tsp garlic powder
  • 0.5 tsp turmeric
  • 0.5 tsp cinnamon
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Bowl Components
  • 1 large cucumber sliced
  • 2 cups cherry tomatoes halved
  • 0.5 cup crumbled feta cheese
  • 0.25 cup diced red onion
  • 0.25 cup fresh cilantro chopped
Yogurt Sauce
  • 1 cup plain Greek yogurt
  • 2 tbsp lemon juice
  • 1 clove garlic minced
  • salt to taste

Equipment

  • Large skillet or grill pan
  • Mixing bowls
  • Sharp knife
  • Cutting board

Method
 

  1. In a large bowl, combine olive oil, cumin, paprika, coriander, garlic powder, turmeric, cinnamon, salt, and black pepper to create the shawarma spice blend.
  2. Add the chicken pieces to the spice mixture and toss thoroughly until every piece is evenly coated.
  3. Heat a large skillet or grill pan over medium-high heat and add the marinated chicken in a single layer.
  4. Cook the chicken for 5-6 minutes without moving it, allowing a flavorful crust to develop.
  5. Flip the chicken pieces and continue cooking for another 5-6 minutes until fully cooked through to 165°F.
  6. While the chicken cooks, prepare the yogurt sauce by mixing Greek yogurt, lemon juice, minced garlic, and salt.
  7. Prepare vegetables by slicing cucumber, halving cherry tomatoes, dicing red onion, and chopping cilantro.
  8. To assemble bowls, divide base among serving bowls, top with chicken, vegetables, feta cheese, and drizzle with yogurt sauce.

Notes

For extra flavor, marinate chicken for 30 minutes before cooking. Store components separately for meal prep - chicken keeps for 4 days refrigerated. Serve with rice, quinoa, or greens as base.