These tasty chicken shawarma bowls are packed with flavor and are perfect for make-ahead lunches for school or work. With chicken tossed in spices, lemons, sweet potato fries, vegetables and couscous topped with a delicious lemon tahini dressing... what could be better?
One of my favorite type of dishes is a bowl where you can throw a bunch of different ingredients and either eat them separately or just mix them all up and enjoy it all in one bite.
My vegetarian burrito bowls and Instant Pot chicken burrito bowls are great examples.
Lately however, I've been on a Middle Eastern/Mediterranean kick. So I figured why not combine the two and get the best of both worlds with these chicken shawarma bowls.
You get some many different flavors, whether it is the juicy marinated chicken or the fries or the pesto couscous. And the lemon tahini dressing just brings it all together. Best of all, you can make this for dinner or for lunch the next day.
Why This Recipe Works
- Make-ahead meal - I'm a fan of meals that can be prepared ahead of time and still taste amazing. This chicken shawarma bowl fits the bill.
- Flavorful - you get an explosion of flavor from the spices, lemon, sun-dried tomatoes and olives.
- Fusion - you get flavors that are both Mediterranean and Middle Eastern, making it a tasty fusion recipe.
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Recipe Notes
- Chicken - chicken breasts are my go-to.
- Honey - adds a slight sweetness.
- Spices - gives you that chicken shawarma flavor you expect.
- Garlic, lemons, olive oil - used for the marinade for the shawarma.
- Veggies - adds a variety of flavors and texture.
- Sweet potato fries - a little unique but I like the added flavor. Just buy pre-made.
- Couscous - a Mediterranean dish needs Mediterranean pasta.
- Pesto - homemade or store-bought works.
- Pistachios - adds some crunch.
- Goat cheese - gives a little tang.
- Tahini - used as the base for the dressing.
Ingredient Swaps
Like any recipe you can mix up the ingredients. Some variations include:
- I like boneless, skinless chicken breasts, but you can also use chicken thighs.
- If you don't have honey, you can use sugar or maple syrup.
- I like sweet potato fries, but regular fries work too.
- While not a pasta, farro is a good substitute for couscous.
- Feta can be used instead of goat cheese if you like a more salty flavor.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Add the chicken and marinade ingredients to a bowl and marinated in the fridge for at least 30 minutes.
While it is marinating, make the lemon tahini dressing in a bowl and set aside.
Bake the fries according to package instructions. Cook the couscous according to package instructions before adding in the pesto.
In two separate pans, cook the broccoli and chicken at 425°F for 20-25 minutes or until done.
Prepare the bowls when read to serve.
FAQs
Shawarma is a Middle Eastern dish of garlicky meat or poultry that is usually served on pitas and topped with a savory yogurt sauce. These bowls take the original and add a Mediterranean twist.
Yes. Tzatziki sauce is more traditional, but I just like the tahini lemon dressing. I recommend Love & Lemons recipe.
Yes. I like the ease of the sheet pan, but just heat a skillet over medium-high heat with some oil and cook 4-5 minutes per side.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
If you are doing make ahead lunches, you can have them for 4 days so if you are just making this for one person, cut the recipe in half.
Pro Tips/Recipe Notes
- Use chicken breasts or thighs. Whatever tastes better to you.
- If you like more spice, use smoked paprika.
- Replace the broccoli with another vegetable like asparagus, green beans or Brussels sprouts.
- Use quinoa or farro instead of couscous.
- If you want a traditional tzatziki sauce, I recommend this recipe from Love & Lemons.
Similar Recipes
If you’ve tried these chicken shawarma bowls or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Chicken Shawarma Bowls
Ingredients
Bowls
- 2 lbs boneless chicken breasts, cut into 1 inch cubes
- 1 tablespoon honey
- 1 tablespoon paprika
- 2 teaspoon cumin
- 1 teaspoon ground coriander
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- 6 garlic cloves, minced
- juice of 2 lemons
- 2 tablespoon olive oil
- 1 (20 oz bag) frozen sweet potato fries
- 4 cups broccoli florets
- 5 cups cooked couscous (1 ½ cups uncooked)
- ⅓ cup pesto
- 1 (8.5 oz jar) sun-dried tomatoes, oil drained
- 1 cucumbers, diced
- ½ cup pitted kalamata olives
- 1 cup roasted pistachios
- 2 oz goat cheese
Lemon Tahini Dressing
- ½ cup tahini
- ⅓ cup warm water
- 1 lemon, juiced
- 1 garlic clove, minced
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- 1-2 tablespoon water
Instructions
Bowls
- In a large ziplock bag or bowl, combine chicken, paprika, cumin, coriander, salt, pepper, garlic, lemon juice and olive oil. Marinate in fridge for at least 30 minutes or overnight.
- Preheat oven to what the bag says for the french fries and bake according to package directions. Remove and set aside.
- Heat oven to 425°F. Dump the entire bag of chicken onto a baking sheet. On another sheet, toss the broccoli with some olive oil, salt and pepper. Place both sheets in the oven and roast for 20-25 minutes or until the chicken is cooked. Remove broccoli and turn broiler on for 2-3 minutes to get chicken charred.
- While chicken is cooking, prepare the couscous according to package instructions. Once cooked, stir in pesto and set aside.
- To assemble the bowls, place some of the couscous on the bottom. Add chicken, sweet potatoes, broccoli, sun-dried tomatoes, cucumbers, olives, pistachios and goat cheese. Top with lemon tahini dressing.
Lemon Tahini Dressing
- Pour all of the ingredients in a small bowl or jar and whisk together until smooth. If you need to thin out the dressing, add more water 1 tablespoon at a time. Taste and adjust seasoning. Can be stored in an airtight container in the fridge for 5 days.
Notes
- Use chicken breasts or thighs. Whatever tastes better to you.
- If you like more spice, use smoked paprika.
- You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
- Replace the broccoli with another vegetable like asparagus, green beans or Brussels sprouts.
- Use quinoa or farro instead of couscous.
- If you want a traditional tzatziki sauce, I recommend this recipe from The Mediterranean Dish.
Chris says
Yum!
Michelle says
My husband made this for our make ahead lunch for the week! It’s delicious and healthy too!
Ryan says
They are great as a make-ahead lunch!