This Chicken Shawarma Bowl is a delicious low-carb alternative to the traditional shawarma wrap. Packed with authentic Middle Eastern flavors, fresh vegetables, and juicy marinated chicken.
Enjoy this healthy and satisfying meal for lunch or dinner, with all the flavors of classic shawarma in this delicious salad option, made with juicy spiced chicken, crisp vegetables, and a rich tahini or shawarma sauce.
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Shawarma is everyday street food in Palestine and has become mainstream food in the US. In my hometown Ramallah, you'll find small places specializing in making shawarma when you walk around town. Falafel a vegan option, is another popular street food.
What is Shawarma?
Shawarma is a well-marinated meat (chicken, beef, or lamb) with a combination of spices layered on a vertical rotisserie or a long-standing skewer where it is slow-roasted until perfectly tender, juicy, and full of flavor which gives it a rich and aromatic flavor.
Shawarma is one of the world's most popular street foods, it is especially popular in the Middle East. Shawarma has become mainstream food in the US.
Once the shawarma meat is cooked, it is shaved off the rotating spit into thin slices and often served on a wrap or flatbread covered with Tahini sauce, pickles, and other fresh veggies such as cabbage and red onions mixed with sumac.
My favorite combination with shawarma is onions with Sumac, pickles, and lots of tahini dressing. These I feel are a must to include with shawarma.
Shawarma has gained popularity worldwide and has different regional variations, with each country or culture adding its twist to the recipe. It is known for its delicious flavors and is often enjoyed as a street food or as a meal in Middle Eastern and Mediterranean restaurants.
Equipment
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- Grilling Skillet - which gives the chicken grilling lines and flavor.
- Large Bowl - to use in marinating the chicken.
- Knife - to cut the chicken into thin slices.
- Cutting Board - To slice the grilled shawarma.
- Meat Thermometer - to make sure chicken is fully cooked.
Ingredients
For Chicken
- Boneless, skinless Chicken Breasts - I like to use chicken breasts with this recipe
- Seasoning - garlic powder, kosher salt, powder, onion powder, ginger powder, cinnamon powder, clove powder, black pepper.
- Plain Yogurt - Yogurt helps in making the meat more tender.
- Extra Virgin Olive Oil - it helps with marinating the chicken and makes it more tender.
- Fresh lemon juice and some lemon zest - It gives a tangy taste to the chicken.
For The Salad Bowl
- Arugula - Arugula adds a fresh, peppery bite to this shawarma salad bowl, but you can easily substitute it with spinach, lettuce, mixed greens, or your favorite leafy vegetables.
- Red Cabbage - Red cabbage adds a delicious crunch and pairs beautifully with arugula. If preferred, you can easily substitute it with green cabbage.
- Cucumbers and Cherry tomatoes - Cucumbers and cherry tomatoes add freshness, color, and a juicy crunch to the shawarma bowl.
- Sliced Red Onions with Sumac - Sliced red onions tossed with sumac add a tangy, slightly citrusy flavor that is a classic shawarma topping, highly recommended.
- Tahini dressing or Shawarma Sauce - Traditional tahini sauce or shawarma sauce is essential for this Chicken Shawarma Bowl, adding a creamy, flavorful dressing that perfectly complements the spiced chicken and fresh vegetables.
Instructions
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Step 1 | Place spices, yogurt, lemon, and olive oil together in a bowl.
Step 2 | Mix all the spices, yogurt, and olive oil well together.
Step 3 | Add chicken to the mixture, integrate everything well together, and let it marinate for 2-3 hours.
Step 4 | Heat skillet on medium-high and place chicken.
Step 5 | Grill chicken on both sides until it's fully cooked.
Step 6 | Slice chicken into thinly sliced pieces, similar to shaved shawarma.
Substitutions and Variations
- You can use as rice bowl and add white or brown rice, cauliflower rice, quinoa, or freekeh.
- You can turn it into salad and replace arugula with lettuce or any other leafy greens
- You can use a regular pan skillet or regular grill.
- You can bake chicken using a baking sheet instead of a grilling skillet
Pro Tips and Storage
- If you use beef or lamb you may want to marinate for a longer time or overnight, lamb will take longer to tenderize.
- Store leftover chicken in an airtight container, it can last up to 3 days in the fridge.
- If you use boneless chicken breast I highly recommend cutting the breast into smaller thinner pieces so the chicken will cook faster.
- No need to grease your pan or skillet since the chicken has olive oil in the marinade.
- You can use a cooking thermometer to make sure the chicken is fully cooked.
Frequently Asked Questions?
Yes. Chicken thighs are a popular choice for shawarma because they stay juicy and tender during cooking. Both chicken breasts and thighs work well in this recipe.
ou can use portobello mushrooms instead of chicken, feel free to mix the same ingredients and follow the same instructions but there is no need to marinate the mushrooms.
Sumac is a Middle Eastern spice with a tangy, lemon-like flavor. It is commonly sprinkled on red onions and salads to add brightness and authentic shawarma flavor.
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More Delicious Recipes
Chicken Shawarma Salad
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 2
- Category: Salad
- Method: Stove
- Cuisine: Palestinian/Middle Eastern
- Diet: Low Calorie
Description
This Chicken Shawarma Bowl is a delicious low-carb alternative to the traditional shawarma wrap. Packed with authentic Middle Eastern flavors, fresh vegetables, and juicy marinated chicken.
Ingredients
For Chicken
- 2 boneless breast chicken thinly cut
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ginger powder
- ¼ teaspoon cinnamon powder
- ¼ teaspoon clove powder
- ½ teaspoon black pepper
- ½ teaspoon sea salt
- ¼ cup olive oil
- ¼ cup lemon juice
- ¼ cup plain yogurt
For Salad
- 2-3 cups pre-washed baby arugula
- 1 cup thinly chopped red cabbage
- 1-2 small persian cucumbers sliced
- 4 ounces cherry tomatoes cut into half
- 4 ounces thinly sliced red onions
- ½ teaspoon sumac spice
- ¼ tahini dressing
For Tahini Dressing
- ¼ cup tahini paste (sesame oil)
- 3-4 tablespoons of water
- 1-2 tablespoons of fresh lemon juice
- ¼ teaspoon salt
Instructions
- Place spices, yogurt, lemon and olive oil together in a bowl and mix well together.
- Cut breast chicken into thin slices and add to the mixture, integrate everything well together, and let it marinate for 2-4 hours or overnight.
- Heat skillet on medium-high and place chicken.
- Grill chicken on both sides until it's fully cooked.
- Once grilled slice chicken into thinly sliced pieces, similar to shaved shawarma.
- To serve, on the top of arugula,red cabbage, sliced cucumbers and cherry tomatoes, sliced onions mixed with sumac.
- Drizzle with tahini or shawarma sauce.
Tahini Dressing Instructions
- In a small bowl gradually add water over the tahini paste and stir together.
- With a small utility whisk or a spoon mix tahini and water together.
- When you start mixing water with tahini paste the mixture will harden, gradually add more water as needed.
- Keep mixing aiming for a smoother mixture. Then add lemon, and salt (adjust to taste).
- Give it another mix combining everything together.
Notes
- If you use beef or lamb you may want to marinate for a longer time or overnight, lamb will take longer to tenderize.
- If you prefer to bake chicken you can use a baking sheet instead of grilling skillet.
- Store leftover chicken in an airtight container, it can last up to 3 days in the fridge.
- If you use boneless chicken breast I highly recommend cutting the breast into smaller thinner pieces so the chicken will cook faster.
- No need to grease your pan or skillet since the chicken has olive oil in the marinade.
- You can use a cooking thermometer to make sure the chicken is fully cooked.
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