These flavor-packed bowls are filled with marinated Shawarma-spiced chicken crispy chickpeas, dill yogurt sauce, and pickled red onions.
These Shawarma-Spiced Chicken Bowls are my new favorite dinner recipe. They are loaded with flavor and texture and are high in protein, fiber, and healthy fats.
These Shawarma-Spiced Chicken Bowls start with chicken marinated in shawarma-inspired spices, oil, and yogurt (for extra moisture, flavor, and richness).
Next comes the ultra crispy chickpeas that are flavored also with shawarma-inspired spices.
The bowl also features rice, fresh cucumber, creamy dill yogurt sauce, pickled red onions, and fresh herbs.
Why you’ll love these Shawarma-Spiced Chicken Bowls:
Flavor-packed. These bowls are nothing short of flavorful, starting with the marinaded shawarma-spiced chicken, crispy spiced chickpeas, creamy yogurt sauce, tangy pickled red onions, and fresh mint and dill.
Simple and easy. Although this recipe requires multiple steps, it is SO worth it. This recipe is easy to follow and contains easy-to-find ingredients.
High in protein and fiber. This recipe is packed with protein from the chicken, chickpeas, and greek yogurt and high in fiber from also the chickpeas, rice, and cucumber.
How do I make this recipe vegan?
Swap the chicken for pressed and drained tofu and yogurt with plain, unsweetened dairy-free yogurt.
Can I prep anything ahead of time?
Definitely! That’s one of my favorite things about this recipe. I highly suggest marinating the chicken overnight, so I prep the chicken the day before along with the pickled red onions and dill yogurt sauce.
The day-of, you can make the crispy chickpeas, fry up the chicken, cut the cucumber, and make the rice.
How to make Shawarma-Spiced Chicken Bowls:
Preferably DAY BEFORE: Marinate the chicken
- Preferably the night before, prep the chicken. In a large mixing bowl, whisk together the yogurt, oil, spices, salt, and water. Add the chicken and toss to combine. Cover bowl with plastic wrap and refrigerate at least 30 minutes but ideally 8 hours or overnight.
DAY OF:
Pickled Red Onion
- Thinly slice red onion and add to a large glass jar.
- In a medium sauce pan, whisk together the vinegars, water, sugar, and salt. Bring to a simmer and cook until sugar has dissolved, about 3-4 minutes. Take off the heat and pour vinegar mixture over the red onions. Let onions sit at room temp for 30 minutes before storing in the fridge until assembly time.
Dill Yogurt Sauce
- In a medium bowl, whisk together all yogurt sauce ingredients. Adjust salt and sugar as desired. Cover with plastic wrap and store in fridge while preparing the rest of the ingredients.
Crispy Chickpeas
- Preheat the oven to 425°F. Rinse and drain the chickpeas and add to a large baking sheet. Toss with oil and spices. Bake for 20-25 minutes until crispy and golden brown.
Cook the chicken
- While chickpeas are cooking, prepare the chicken. Heat 1 tbsp of high-heat oil (i.e. avocado or grapeseed oil) in a large cast iron skillet over medium-high.
- Add chicken to the skillet, shaking off any excess marinade. Sear on both sides until golden brown and cooked through. Let chicken rest for at least 5 minutes before slicing.
Assembly
- On your grain of choice, top with chopped cucumber, sliced chicken, crispy chickpeas, dill yogurt sauce, and pickled red onion. Garnish with additional fresh dill and mint.
Recipe Modifications:
Make this recipe vegan by…
- Swapping the chicken for pressed and drained firm tofu.
- Substitute greek yogurt with non-dairy unsweetened, plain yogurt.
Storage Instructions:
Store all components separately in an airtight container in the fridge for up to 5 days. The pickled red onions will keep in the fridge for 2-3 weeks.
More Mediterranean-inspired Recipes..
- Shawarma-Spiced Tofu Pita Wraps
- Mediterranean Herbed Lemon Tofu and Couscous Bowl
- Mediterranean Meatballs with Spiced Rice
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Shawarma-Spiced Chicken Bowls
Ingredients
Shawarma-Spiced Chicken
- 1 lb boneless, skinless chicken thighs
- ½ cup full-fat greek yogurt
- 2 tbsp olive oil
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp red pepper flakes
- ½ tsp ground cinnamon
- 2 tbsp water
Pickled Red Onion
- 1 medium red onion, thinly sliced
- 1 cup water
- ½ cup white distilled vinegar
- ½ cup rice vinegar (or substitute with more white vinegar)
- 3 tbsp granulated sugar
- 1 tbsp kosher salt
Dill Yogurt Sauce
- 1 cup full-fat greek yogurt
- ½ cup fresh dill
- Juice from ½ lemon
- 2 garlic cloves, grated
- 1 tsp kosher salt
- ½ tsp granulated sugar
Crispy Chickpeas
- 1-14 oz can chickpeas, drained and rinsed
- 2 tsp olive oil
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp red pepper flakes
- ¼ tsp ground cinnamon
Other Bowl Ingredients
- Cooked white or brown rice
- Chopped fresh cucumber
- Fresh dill
- Fresh mint
Instructions
Preferably DAY BEFORE: Marinate the chicken
- Preferably the night before, prep the chicken. In a large mixing bowl, whisk together the yogurt, oil, spices, salt, and water. Add the chicken and toss to combine. Cover bowl with plastic wrap and refrigerate at least 30 minutes but ideally 8 hours or overnight.
DAY OF:
Pickled Red Onion
- Thinly slice red onion and add to a large glass jar.
- In a medium sauce pan, whisk together the vinegars, water, sugar, and salt. Bring to a simmer and cook until sugar has dissolved, about 3-4 minutes. Take off the heat and pour vinegar mixture over the red onions. Let onions sit at room temp for 30 minutes before storing in the fridge until assembly time.
Dill Yogurt Sauce
- In a medium bowl, whisk together all yogurt sauce ingredients. Adjust salt and sugar as desired. Cover with plastic wrap and store in fridge while preparing the rest of the ingredients.
Crispy Chickpeas
- Preheat the oven to 425°F. Rinse and drain the chickpeas and add to a large baking sheet. Toss with oil and spices. Bake for 20-25 minutes until crispy and golden brown.
Cook the chicken
- While chickpeas are cooking, prepare the chicken. Heat 1 tbsp of high-heat oil (i.e. avocado or grapeseed oil) in a large cast iron skillet over medium-high.
- Add chicken to the skillet, shaking off any excess marinade. Sear on both sides until golden brown and cooked through. Let chicken rest for at least 5 minutes before slicing.
Assembly
- On your grain of choice, top with chopped cucumber, sliced chicken, crispy chickpeas, dill yogurt sauce, and pickled red onion. Garnish with additional fresh dill and mint.
