Save to Pinterest My tiny apartment kitchen filled with the most incredible aromas when I first attempted shawarma at home. The warm spices hit the hot pan and suddenly I understood why this dish is beloved across the Middle East. Now this salad bowl version has become my weeknight savior, delivering all those bold flavors in a fraction of the time.
Last summer my sister dropped by unexpectedly and I threw this together using whatever I had in the fridge. She literally stopped mid conversation after her first bite and asked for the recipe immediately. Now she makes it for her family every Tuesday and her kids actually beg for the spicy chicken.
Ingredients
- Chicken thighs: These stay juicy and tender even with high heat cooking unlike breasts which can dry out
- Smoked paprika: The secret ingredient that gives that authentic shawarma depth and warmth
- Greek yogurt: Creates a creamy tangy sauce that cools down the spices perfectly
- Fresh parsley: Dont skip this it adds brightness that cuts through the rich spices
Instructions
- Marinate the chicken:
- Combine all the spices with olive oil and lemon juice until fragrant then toss with chicken thighs. Let it sit while you prep the veggies but try to give it at least 15 minutes.
- Cook the chicken:
- Get your skillet ripping hot and cook those thighs until they are deeply browned and caramelized on both sides. Let them rest before slicing so all the juices stay inside.
- Whisk the sauce:
- Mix yogurt with grated garlic lemon juice and a pinch of salt until smooth. Add water one spoonful at a time until it reaches drizzling consistency.
- Build your bowls:
- Pile greens into four bowls and arrange tomatoes cucumber onion and parsley on top. Fan the sliced chicken over everything generously.
- Finish and serve:
- Drizzle that garlic sauce all over the bowl and dig in immediately while the chicken is still warm.
Save to Pinterest This recipe saved me during my first real job when I was too exhausted to cook but still wanted something that felt special. Now whenever I see those warm spices in my cabinet I remember those quiet nights treating myself to something genuinely delicious.
Make It Your Own
Sometimes I swap in cauliflower steaks instead of chicken for a meatless Monday version that still satisfies that shawarma craving. The spice rub works magic on roasted vegetables too especially eggplant and sweet potato.
Perfect Sides
Warm pita bread feels like a luxury here and helps scoop up every last drop of that sauce. A side of pickled onions or radishes adds crunch and acidity that balances the rich spiced chicken beautifully.
Meal Prep Magic
This recipe is basically designed for busy weeks. The chicken actually tastes even better after marinating overnight and the sauce keeps in the fridge for days. Store everything separately and your lunches are ready to go.
- Cook extra chicken at the start of the week for bowls wraps or grain salads
- Double the sauce because you will want it on everything all week
- Keep prepped veggies in containers so assembly takes under two minutes
Save to Pinterest Hope this bowl brings as much joy to your table as it has to mine over the years.
Recipe FAQs
- → What cut of chicken works best?
Chicken thighs are ideal because they stay juicy during cooking. Breasts work too but may dry out faster—just reduce cooking time slightly.
- → Can I make this ahead?
Marinate chicken up to 24 hours in advance. Cook and slice chicken beforehand, then store separately. Assemble bowls just before serving to keep greens crisp.
- → How do I make it dairy-free?
Swap Greek yogurt for coconut yogurt or any plain non-dairy alternative. The sauce still delivers creamy, tangy flavor without dairy.
- → What sides pair well?
Warm pita bread, roasted vegetables like cauliflower or eggplant, or a side of tabbouleh complement the flavors beautifully.
- → Can I grill the chicken?
Absolutely. Preheat grill to medium-high and cook chicken 5-7 minutes per side. The grill adds extra charred flavor that enhances the shawarma spices.