Save The first time I made shawarma spice blend, I accidentally dumped in way too much cinnamon and my husband took one bite and said, 'Are we having dessert for dinner?' That kitchen mistake taught me that the magic is in the balance—warm cinnamon needs that earthy cumin and smoky paprika to sing. Now I keep little jars of the mix pre-mixed in my pantry because the moment those spices hit hot chicken, the whole house smells like my favorite street food stall in Jerusalem.
Last summer my sister came to visit with a new dairy-free diet, and I panicked about dinner until I realized shawarma bowls are naturally adaptable. We stood in my tiny kitchen assembling these bowls, her with coconut yogurt sauce and me with the regular stuff, both equally happy. Now its become our thing—whenever she visits, we put on music and build these giant colorful bowls together, catching up while the chicken sizzles away.
Ingredients
- 1 lb boneless skinless chicken thighs: Thighs stay juicier than breasts through all that spice marination and high heat cooking
- 2 tbsp olive oil: Use this for the chicken marinade and a splash more in your sauce
- 1 tbsp lemon juice: Fresh squeezed really does make a difference here
- 2 cloves garlic: One minced for the chicken, one grated into the sauce
- 1 tsp ground cumin: The earthy backbone of the spice blend
- 1 tsp ground coriander: Adds a subtle citrusy floral note
- 1 tsp smoked paprika: Gives that gorgeous color and smoky depth
- 1/2 tsp ground turmeric: Mostly for that beautiful golden yellow hue
- 1/2 tsp ground cinnamon: Just a hint goes a long way
- 1/2 tsp chili powder: Adjust based on your heat tolerance
- 3/4 tsp salt: Essential for bringing out all those spices
- 1/4 tsp black pepper: Freshly ground if possible
- 6 cups mixed salad greens: I love a mix of romaine for crunch and arugula for peppery bite
- 1 cup cherry tomatoes: Look for ones that feel heavy and firm
- 1 large cucumber: English or Persian work beautifully here
- 1/4 red onion: Thin slices add just the right bite
- 1/2 cup fresh parsley: Flat leaf has more flavor than curly
- 1/2 cup plain Greek yogurt: Full fat makes the creamiest sauce
- 1 clove garlic: Grate this on a microplane so it practically melts into the yogurt
- 1 tbsp lemon juice: Brightens up that rich yogurt
- 1 tbsp olive oil: Makes the sauce silky and luxurious
- 1/4 tsp salt: Start here and add more to taste
- 1 tbsp water: Only if your sauce needs thinning
Instructions
- Marinate the chicken:
- Whisk together the olive oil, lemon juice, minced garlic, and all those beautiful spices in a bowl. Toss the chicken thighs until theyre thoroughly coated and let them sit for at least 15 minutes—though an hour in the fridge makes everything sing even louder.
- Cook to perfection:
- Get your skillet or grill pan ripping hot over medium-high heat. Cook those marinated thighs for about 5 to 7 minutes per side until theyve got gorgeous browned spots and are cooked through. Let them rest for 5 minutes before slicing—this keeps all the juices where they belong.
- Whisk the magic sauce:
- While the chicken rests, grate that clove of garlic into a small bowl with the yogurt, lemon juice, olive oil, and salt. Whisk until completely smooth and add a splash of water only if it seems too thick to drizzle.
- Build your bowl:
- Pile those greens into four bowls and arrange the tomatoes, cucumber, red onion, and parsley on top like youre creating something beautiful. Tuck the sliced chicken all around and finish with a generous drizzle of that garlicky yogurt sauce.
Save My neighbor smelled the spices wafting through our shared wall and showed up with her own bowl, saying she couldnt resist whatever was happening in my kitchen. We ate on the back porch while her toddler kept pointing at the 'orange chicken' and demanding bites. Thats when I realized this recipe is basically a dinner party disguised as a weeknight meal.
Make It Your Own
Sometimes I swap in warm quinoa or rice for the greens when I need something more substantial, and honestly it might be even better that way. The sauce clings to the grains in this incredible way.
Meal Prep Magic
These bowls assemble beautifully from components prepared ahead—just keep the sauce separate and store everything in containers in the fridge. The chicken actually benefits from sitting overnight in the spices.
Serving Suggestions
A side of warm pita bread for scooping up every last bit of sauce turns this into a complete meal. Some pickled red onions or a handful of radishes add the perfect crunch.
- Try roasted cauliflower instead of chicken for a vegan version
- Extra hot sauce on the side for spice lovers
- A squeeze of fresh lemon right before eating brightens everything
Save This is the kind of dinner that makes you feel like a magician—transforming simple ingredients into something that tastes like it came from a restaurant. Enjoy every bite.
Recipe FAQs
- → Can I prepare the chicken in advance?
Yes, you can marinate the chicken up to 2 hours ahead for deeper flavor development. Cook it fresh when ready to serve, or prepare cooked chicken up to 2 days in advance and reheat gently before assembling bowls.
- → What spices define the shawarma flavor profile?
The warm spice blend includes cumin, coriander, smoked paprika, turmeric, and cinnamon, creating the characteristic Middle Eastern shawarma taste. This combination balances earthiness with subtle sweetness and smokiness.
- → How do I make this dairy-free?
Simply substitute the Greek yogurt with a plant-based yogurt alternative like coconut or cashew yogurt in the garlic sauce. The rest of the components are naturally dairy-free, maintaining the same creamy texture and tangy flavor.
- → Can I use chicken breast instead of thighs?
Yes, boneless, skinless chicken breasts work well. They cook slightly faster (4–6 minutes per side) and are leaner. Thighs stay more moist during cooking, so watch breasts carefully to avoid overcooking.
- → What greens work best for this salad?
Mixed greens like romaine, arugula, and spinach provide good flavor variety. Arugula adds peppery notes that complement the warm spices, while spinach offers mild earthiness. Choose sturdy greens that won't wilt quickly under warm chicken.
- → How can I adjust the garlic sauce consistency?
Start with the base ingredients and gradually add water, one tablespoon at a time, whisking until you reach your preferred thickness. For thicker sauce, reduce water; for thinner, more drizzle-friendly consistency, add more water.