I’m embarrassed to say it took me almost thirty years to experience shawarma for the first time, but once I did, I knew I had to create my own version. This Chicken Shawarma Bowl Recipe is the result. The bowls are filled with homemade chicken, crispy potatoes, crunchy salad, hummus, and a very special yoghurt sauce. Despite all the different components, its super simple to prepare.
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What is Chicken Shawarma?
Chicken Shawarma is a Middle Eastern classic where chicken is marinated in a blend of spices and slow cooked on a spit. While we’re not using a rotisserie here, this recipe captures all that incredible flavor by marinating the chicken and cooking it to perfection in a pan. Served in a bowl with fresh veggies, crispy potatoes, and a tangy yogurt sauce, this dish is both satisfying and wholesome.
✅Why This Recipe is Dietitian Approved
As a dietitian, I’m always looking for ways to help you enjoy your meals while nourishing your body. This Chicken Shawarma Bowl is packed with protein from the chicken, fiber from the veggies and potatoes, and healthy fats from the olive oil and hummus. Plus, by making it at home, you control the quality of the ingredients—no hidden sugars or unhealthy fats like you might find in takeout!
🍳Tips for Choosing Ingredients
For the chicken
Chicken: Go for boneless, skinless chicken breasts for a lean protein source. Thighs are a great alternative if you prefer a juicier cut.
Spices: Middle Eastern cuisine is known for its heavily spiced dishes, so no need to go sparingly here. In this recipe we use ground cumin, turmeric, ground coriander, paprika salt and black pepper. I also use cayenne pepper for a little extra heat, but you can use chilli powder if easier.
Yogurt: Greek yogurt not only helps tenderize the chicken but also adds a boost of protein.
Lemon: Fresh lemon juice is always best if you have it available.
Olive oil: I use light olive oil as it has a higher smoke point.
Onion: Yellow onions work well in this recipe.
Garlic: I always recommend using freshly pressed garlic for the best flavour. If you want to save time, pre-minced garlic will work as well.
For the air fryer potatoes
Potatoes: Both sweet potatoes and white potatoes work well in this recipe.
For the bowl:
Veggies: The salad is customizable—feel free to add your favorite veggies. I love the crunch of lettuce and carrots paired with the tang of pickled cucumbers.
Hummus: Optional but a recommended addition. Use store bought if you are tight on time or try my high protein hummus recipe.
For the yogurt tahini dressing
All you need is yogurt, tahini, lemon juice and some optional honey. You can also add herbs and garlic powder to jazz it up further. Check out my full tahini yogurt dressing post for more details on this recipe.
Substitutions for Different Dietary Needs
- Gluten-Free: This recipe is naturally gluten-free, but always check the labels on your spices to ensure there’s no cross-contamination.
- Dairy-Free: Swap the Greek yogurt in the marinade and sauce with a dairy-free yogurt alternative. Coconut or almond-based yogurts work well.
- Nut-Free: This recipe is nut-free, but always double-check any packaged ingredients to ensure they’re processed in a nut-free facility.
Storage Tips
If you’re meal prepping, this Chicken Shawarma Bowl is a great option! Store the components separately in airtight containers in the fridge. The chicken and potatoes will keep for up to 4 days, while the yogurt sauce and salad should be eaten within 2-3 days. To reheat, just warm the chicken and potatoes in the microwave or a pan, and assemble your bowl fresh each time.
Chicken Shawarma Bowl Recipe
Ingredients
Chicken Shawarma Marinade
- 500 g raw chicken breast
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper more if you prefer
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 tablespoon greek yoghurt
- ½ lemon juiced
- 1 medium yellow onion thinly sliced
- 2 cloves garlic minced
Air-Fryer Potators
- 600 g potatoes (can be sweet potatoes or white potatoes, whichever you prefer) cut into small chunks
- 1 tablespoon olive oil
- 1 tablespoon seasonings I recommend rosemary and paprika with some salt & pepper
For the bowl
- ½ head lettuce shredded
- 2 grated carrots
- 1 handful pickled cucumber
- 40 g hummus per plate see notes for recipe
To Serve
- 3 tablespoon tahini yogurt dressing see notes for recipe
Instructions
Chicken
- Dice the chicken breast and mix with the seasonings, yogurt, lemon juice., olive oil, sliced onions and minced garlic.
- Let marinate in the fridge for a minimum of 4 hours.
- When ready, preheat the oven to 425 degrees F. Spread the marinated chicken with the onions and garlic in one layer on a large baking sheet pan. Roast for 25-30 minutes in the 425 degrees F heated oven.
- Remove from the oven when the chicken is fully cooked and no longer pink in color. If you have a food thermometer the safe cooked chicken temp is 165°F as per the FDA.
Air Fryer Potatoes
- While the sheet pan is cooking, prep your air-fryer potatoes. Preheat the air-fryer to 400F. If your air fryer does not have a preheat option, simply let it run for a few minutes.
- Use a sharp knife to dice potatoes into ½’-¾; inch cubes. You do not need to peel them, just wash and dry them.
- Add the potatoes, olive oil and seasonings to the air fryer and make sure to toss well to ensure they are evenly covered. Allow to run for 15-20 minutes tossing half-way. Cook time will depend on your air fryer. I recommend beginning to watch them at 15 minutes to avoid burning.
To Serve
- Add hummus to the base of the bowls, top with the crispy potatoes, salad, pickles, chicken mixture and top with the homemade tahini yogurt dressing.
Video
Notes
Connect with Maria Lucey, RD!
I hope you love this recipe as much as I do. If you try it, let me know what you think by leaving a rating and a review in the comments below. Oh, and be sure to take a photo and tag me on @marialuceyrd_dietitian so I can see!
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Other Recipes You May Also Enjoy:
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More about the author:
Hi there! My name is Maria, and I am a Registered Dietitian practising in Ireland and Bermuda. I have extensive experience in helping clients improve their health through the power of good nutrition. I hope you enjoyed this recipe. If you have any questions or concerns, please do not hesitate to contact me. Additionally, if there are nutrition topics or recipes you would like me to make in future posts, please let me know. I would be more than happy to help.
Stay happy and healthy 💚
Your Registered Dietitian
Maria xox
Check me out on YouTube!
🎥 Visit my YouTube Channel to learn more about my approach to eating.
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