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chicken shawarma bowl in white plate

Chicken Shawarma Bowls

These tasty shawarma bowls are packed with flavor and are perfect for make-ahead lunches for school or work.
Course Main Course
Cuisine Middle Eastern
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Calories 595kcal
Author Ryan Beck



  • 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)
  • 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
  • cup warm water
  • 1 lemon, juiced
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt
  • 1-2 tablespoon water



  • 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.


  • 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.


Serving: 1bowl | Calories: 595kcal | Carbohydrates: 43g | Protein: 36g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 58mg | Sodium: 978mg | Potassium: 825mg | Fiber: 7g | Sugar: 11g