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High Protein Chicken Shawarma Bowls - Flavor-Packed, Meal-Prep Friendly

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5–2 pounds boneless, skinless chicken thighs or breasts
  • Marinade: Plain Greek yogurt, olive oil, lemon juice, garlic, ground cumin, ground coriander, smoked paprika, turmeric, ground cinnamon, ground black pepper, kosher salt, optional cayenne
  • Base options: Cooked brown rice, white rice, quinoa, couscous, or mixed salad greens
  • Veggies and add-ins: Cucumber, cherry tomatoes, red onion, chopped parsley, fresh mint (optional), romaine or mixed greens, pickled red onions or pickles (optional)
  • Sauce: Tahini, lemon juice, water, garlic, salt, olive oil, or use Greek yogurt for a lighter garlic-yogurt sauce
  • Extras: Pita or flatbread, hummus, feta cheese, olives, hot sauce or harissa

Method
 

  1. Make the marinade: In a large bowl, whisk 1/2 cup Greek yogurt, 2 tablespoons olive oil, juice of 1 lemon, 3–4 minced garlic cloves, 2 teaspoons cumin, 2 teaspoons coriander, 1.5 teaspoons smoked paprika, 1/2 teaspoon turmeric, a pinch of cinnamon, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and a pinch of cayenne if you like heat.
  2. Marinate the chicken: Slice chicken into 1-inch strips for faster cooking. Toss in the marinade until coated. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours. Overnight is fine for maximum flavor.
  3. Cook your base: While the chicken marinates, make rice, quinoa, or couscous according to package directions. Fluff and set aside. For a low-carb option, prep a big bed of crisp romaine or mixed greens.
  4. Prep the veggies: Dice cucumber, halve cherry tomatoes, and thinly slice red onion. Chop parsley and mint. If using pickled onions, get them ready now. Keep veggies chilled until assembly.
  5. Make the sauce: For tahini sauce, whisk 1/4 cup tahini with juice of 1/2–1 lemon, 1 small grated garlic clove, 2–4 tablespoons water (to thin), a pinch of salt, and 1 teaspoon olive oil. Adjust water until it’s pourable. For a lighter garlic-yogurt sauce, mix 1/2 cup Greek yogurt, 1 tablespoon lemon juice, 1 grated garlic clove, 1 teaspoon olive oil, salt, and a splash of water.
  6. Cook the chicken: Heat a large skillet over medium-high. Add a drizzle of oil. Shake excess marinade off the chicken and cook in batches 4–6 minutes total, turning once, until browned with crispy edges and cooked through. Internal temp should reach 165°F (74°C). Rest 2–3 minutes, then slice if needed.
  7. Warm the pita (optional): Toast or warm flatbread in a dry skillet for a minute per side for serving alongside.
  8. Assemble the bowls: Add a scoop of base (rice, quinoa, or greens). Top with chicken, tomatoes, cucumber, red onion, and herbs. Drizzle with tahini or yogurt sauce. Add extras like hummus, feta, olives, pickles, or hot sauce.
  9. Taste and adjust: Finish with a squeeze of lemon, a pinch of salt, and a sprinkle of smoked paprika or sumac if you have it. Serve immediately.