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There’s something about the bold, smoky flavors of chicken shawarma that instantly takes me back to my day in Jerusalem—surrounded by vibrant food, warm sun, and a plate full of tabbouleh, falafel, and creamy dips. It was one of those meals I wished could last forever. These Grilled Chicken Shawarma Bowls are my quick and nourishing way of recreating that moment at home, no spit-roasting required.
They’re packed with spiced grilled chicken, crunchy veggies, fresh herbs, and finished with a lemony tahini drizzle that brings it all together. Whether you’re meal prepping for the week or grilling for a casual dinner, this one’s a winner.
What You’ll Love About This Recipe
- Big flavor, simple prep – The chicken is marinated in classic shawarma spices (cumin, coriander, paprika, and a hint of cardamom) and grilled to perfection in under 15 minutes.
- Perfect for meal prep – Make the chicken and tahini sauce ahead of time and assemble the bowls fresh when you’re ready to eat.
- Nutrient-dense & satisfying – A hearty, balanced bowl that’s grain-free, dairy-free, and packed with protein and fiber.
- Family-friendly – Everyone can build their own bowl with toppings they love.
Serving
Serve your chicken shawarma bowl over:
- Cauliflower rice or quinoa for a base
- Chopped romaine or greens for extra crunch
- Add toppings like cucumbers, tomatoes, red onion, fresh mint, or even olives
Finish it with a generous drizzle of tahini lemon dressing. I keep this dressing in my fridge all week. It’s great on salads, bowls, and even roasted veggies.
Optional: Serve with a side of hummus or warm pita for anyone who wants a little extra.
Variations & Tips
- Spice it up: Add cayenne pepper or crushed red pepper to the marinade for more heat.
- Add grains: Not grain-free? Try it with farro or brown rice.
- Switch up the protein: This marinade works beautifully with shrimp, beef, or even tofu.
- Want more sauce? Try a quick yogurt-garlic sauce in place of tahini for a creamy, cooling option.
These bowls are everything I love about summer meals. Fresh, bold, easy to customize, and made to enjoy outside with the people you love. I hope they bring a little flavor adventure to your week!
Chicken Shawarma Bowls
Ingredients
For the Chicken:
- 2 lbs chicken breast
- 1/3 cup olive oil or avocado oil
- 1/4 cup lemon juice
- 3 cloves garlic, minced
- 2 tsp cumin
- 2 tsp smoked paprika
- 1/2 tsp cardamom
- 1/2 tsp coriander
- 1/2 tsp turmeric
- 1/2 tsp sea salt
- 1/2 tsp cayenne pepper*
For the dressing:
- 1/4 cup lemon juice
- 1/4 cup apple cider vinegar
- 1/2 cup tahini
- 3 tbsp coconut aminos
- 1 tbsp olive oil or avocado oil
- 2 large cloves garlic, minced
- 1 tsp cumin
- 1/2 cup water
For the bowls:
- 1 large head of cauliflower*
- 4 cups chopped romaine lettuce
- 1 cup chopped cherry tomatoes
- 1 cup chopped cucumber
- 1/3 cup diced red onion
- 1/4 cup chopped mint
- salt and pepper, to taste
Instructions
- Begin by making your marinade: whisk together oil, lemon juice, spices, and garlic in a medium size bowl. Pour marinade into a large container with the chicken, and mix until chicken is well coated. Marinade for at least 1 hour, up to 24 hours.
- When ready to grill, place chicken on prepared grill and cook for 4-5 minutes. Flip the chicken over, basting with any extra marinade, cooking until chicken is no longer pink (about another 5 minutes). Remove and cover with foil until ready to eat.
- Make the tahini dressing: In a food processor or blender, blend your dressing ingredients: lemon juice, vinegar, tahini, coconut aminos, oil, garlic, cumin, and water. If dressing is too thick, add in additional water.
- Prepare your bowls: Chop the cauliflower into florets and place inside a blender or food processor. Pulse until cauliflower forms a rice-like texture, careful not to over pulse. In a separate bowl, mix together tomatoes, cucumber, onion, and mint. Top with a pinch of salt and pepper.
- Layer the bowls by adding in romaine lettuce, cauliflower rice, and then chicken. Now top with the tomato mixture, and finally drizzle with tahini dressing.
I had the ingredients here for a while and kept avoiding making this for some reason and I’m sorry I waited because it was fantastic! I forgot to marinate ahead of time so probably only did 10 min, then cooked it in the oven like the sheet sharwarma recipe you have, used already prepped cauliflower bits, and added red bell pepper instead of tomatoes and mint and it was so delicious! Chicken had so much flavor, loved the dressing and it was so easy. Thank you for your always tasty recipes!
Fabulous, definitely will be in the biweekly rotation! The tahini dressing has the best flavors!