Save to Pinterest The first time I had authentic shawarma was from a tiny street cart in Jerusalem, the aroma alone stopped me in my tracks. I spent years trying to recreate those bold, spiced flavors at home, always falling short until I realized the magic lies in the spice balance and letting the chicken rest. This bowl captures everything I love about Middle Eastern cuisine but keeps it fresh and light enough for everyday eating.
Last summer, my neighbor Sarah came over while I was marinating the chicken, and the smell had her asking what I was making within seconds of walking through the door. We ended up eating these bowls on my back porch while her kids played in the yard, and she texted me the next morning that her family had already requested it again for dinner that week.
Ingredients
- Boneless chicken thighs: Stay juicier than breasts and hold onto the marinade beautifully, though you can substitute if needed
- Smoked paprika and cinnamon: This unexpected combination creates that signature shawarma warmth and depth
- Greek yogurt: Makes the sauce creamy and tangy while cooling down the spices, plus non-dairy versions work perfectly too
- Mixed greens: Use whatever looks freshest at the market, arugula adds a nice peppery bite that complements the spices
Instructions
- Marinate the chicken:
- Whisk together the olive oil, lemon juice, garlic, and all those beautiful spices in a bowl. Toss the chicken thighs until every piece is coated, then let them sit for at least 15 minutes while you prep the vegetables.
- Cook the chicken:
- Heat your skillet over medium-high heat until a drop of water sizzles. Cook the chicken for about 6 minutes per side until you get gorgeous charred spots and the meat is cooked through. Let it rest for 5 minutes before slicing.
- Make the garlic sauce:
- Grate the garlic finely so it melts into the yogurt, then whisk everything together until smooth. Add water one tablespoon at a time until it reaches drizzling consistency.
- Build your bowls:
- Divide the greens among four bowls and arrange the tomatoes, cucumber, onion, and parsley on top like youre plating for a food magazine. Slice the chicken against the grain and fan it over the vegetables.
- Finish and serve:
- Drizzle that garlic sauce generously over everything and serve immediately while the chicken is still warm. The contrast between hot spiced chicken and cool crisp greens is absolute magic.
Save to Pinterest My sister-in-law usually claims she hates healthy salads, but she texted me from the restaurant parking lot the first time she tried this bowl to tell me she had already looked up the ingredients. Theres something about the warm, spiced chicken against the cool vegetables that makes you forget youre eating something so good for you.
Making It Ahead
The chicken actually tastes even better when marinated overnight and the sauce keeps for several days in the refrigerator. I often grill extra chicken on Sunday and use it for quick lunches throughout the week, just store the sauce separately so nothing gets soggy.
Customizing Your Bowl
Sometimes I add roasted eggplant or bell peppers when I want more vegetables, and pickled red onions bring the perfect acid kick. During winter, warm quinoa or rice makes a nice base instead of just greens, especially when its freezing outside and you need something more substantial.
Perfect Pairings
A cold glass of mint lemonade cuts through the spices beautifully, and warm pita bread for scooping turns this into more of a meal. My husband likes to crumble falafel on top for extra protein, and hummus drizzled alongside the garlic sauce creates the most incredible creamy situation.
- Mix some zaatar into the sauce for an herby, nutty upgrade
- Toast your pita until charred in spots for the best texture
- Leftover chicken makes incredible wraps the next day
Save to Pinterest Hope this bowl brings as much joy to your table as its brought to mine over the years.
Recipe FAQs
- → Can I prepare the chicken ahead of time?
Yes, marinate the chicken for up to 2 hours in advance for deeper flavor development. Cook it the day before and refrigerate, then slice and warm gently before serving, or serve chilled for a lighter option.
- → What can I substitute for Greek yogurt in the sauce?
Use non-dairy yogurt, tahini thinned with lemon juice and water, or cashew cream for dairy-free versions. Each option provides creamy richness while maintaining the garlic-forward flavor profile.
- → How do I know when the chicken is cooked through?
The chicken should reach an internal temperature of 165°F (74°C) at the thickest part. It will be golden brown outside and have no pink inside. A meat thermometer ensures perfect doneness every time.
- → What greens work best for this salad?
Romaine, arugula, and spinach are excellent choices, but kale, mixed baby greens, or butter lettuce also work wonderfully. Choose hearty varieties that won't wilt under the warm chicken and sauce.
- → Is this bowl suitable for meal prep?
Absolutely. Store cooked chicken, prepared vegetables, and sauce separately in airtight containers for up to 4 days. Assemble fresh bowls as needed to keep greens crisp and prevent sogginess.
- → Can I use chicken breast instead of thighs?
Yes, boneless, skinless chicken breasts work well and are leaner. Reduce cooking time to 3–4 minutes per side and watch carefully to avoid drying out. Thighs stay juicier, but either cut delivers delicious results.