Chicken Shawarma Bowls

Recipe by @mitchell

Chicken shawarma bowls with big roasted veggie volume, a crunchy cucumber-tomato salad, and a creamy tahini-lemon drizzle. High protein, full veggie servings, and maximum flavor.

Chicken shawarma bowls are a high-protein meal built around spiced, oven-roasted chicken and a big mix of caramelized peppers, onions, and cauliflower. They’re ideal when you want maximum flavor and volume—crunchy cucumber-tomato salad plus a creamy tahini-style (here: harissa-lemon yogurt) drizzle—without a complicated cook.

IngredientsMetricUS

For the Chicken + Shawarma Spice

• 1.5 lb boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 4 cloves garlic, minced
• 1.5 tsp kosher salt
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 0.5 tsp ground turmeric
• 0.5 tsp ground cinnamon
• 0.25 tsp cayenne pepper
• 0.5 cup plain Greek yogurt

For the Veg Bowls

• 2 cups bell peppers, sliced
• 2 cups red onion, sliced
• 3 cups cauliflower florets, bite-size
• 1 tbsp olive oil
• 1 tsp kosher salt
• 0.5 tsp black pepper

For the Quick Cucumber-Tomato Salad

• 2 cups cucumber, diced
• 1 cup cherry tomatoes, halved
• 0.25 cup red onion, finely sliced
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 0.25 cup parsley, chopped

For the Harissa-Lemon Sauce

• 0.5 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tsp harissa
• 1 clove garlic, grated or minced
• 0.25 tsp kosher salt
• 0.25 tsp black pepper
• 2 tbsp water

To Build the Bowls

• 4 cups cooked basmati rice
• 4 cups cauliflower rice

Instructions

1. Slice the bell peppers and red onion into thin slices. Cut the cauliflower into bite-size florets.
2. Dice the cucumber; halve the cherry tomatoes; finely slice the extra red onion (if using). Chop the parsley.
3. Mince the garlic (for the chicken) and mince or grate the garlic (for the sauce). Measure the spices and set out the yogurt, lemon juice, vinegar, olive oil, salt, and pepper.
4. Whisk olive oil, lemon juice, vinegar, minced garlic, salt, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne, and Greek yogurt in a bowl. Add chicken and coat well, then marinate at least 15 minutes (best 2–8 hours in the fridge; up to overnight is fine).
5. Heat oven to 425°F. Toss bell peppers, red onion, and cauliflower with olive oil, salt, and pepper, then roast on a sheet pan for 20–25 minutes, stirring once, until browned and tender.
6. Heat a large skillet over medium-high heat. Scrape off excess yogurt from the chicken but leave some clinging, then add chicken and cook 6–10 minutes, turning occasionally, until cooked through. Rest chicken 5 minutes, then slice.
7. In a bowl, combine cucumber, tomatoes, (optional) onion, lemon juice, olive oil, salt, pepper, and parsley. Set aside while you assemble.
8. Whisk Greek yogurt, lemon juice, harissa, garlic, salt, and pepper. Add water a tablespoon at a time until pourable and creamy.
9. Add rice to bowls. Top with roasted veggies, sliced chicken, and cucumber-tomato salad. Drizzle generously with the harissa-lemon yogurt sauce. Optional: add pickles/olives and a little extra lemon.

More from @mitchell

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