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Chicken Shawarma Bowls
Chicken Shawarma Bowls
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4
For the chicken marinade
  • 1 lb chicken breasts
  • a pinch of cayenne pepper
  • 2 tsp coriander
  • 2 tsp cumin
  • 1 tsp kosher salt
  • ¼ tsp cinnamon
  • ¼ tsp ground cloves
  • 1 tsp oregano
  • juice of 1 lemon
  • ¼ cup olive oil
  • black pepper
  • 1 cup plain greek yogurt
For the Shawarma Bowls
  • 2 cups cherry tomatoes, halved
  • 1 head of green leaf lettuce, chopped into bite size pieces
  • 1 cucumber, sliced
  • 15 oz can garbanzo beans, drained and rinsed
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp dijon mustard
  • a pinch of salt and pepper
  • a pinch of dried oregano
  • 2 pita rounds
For the chicken marinade
  1. Butterfly your chicken breasts by slicing into them horizontally and cutting them in half. In a large mixing bowl, mix together all the marinade ingredients with a whisk. Add your chicken breasts and toss to coat. Cover and refrigerate at least one hour or up to 24 hours.
  2. When you're ready to cook them, heat a skillet or grill pan over medium high heat. Add a drizzle of olive oil to coat the surface. Add your chicken, careful not to overcrowd so they brown, leaving at least one inch between each piece. Cook for 7 minutes on each side and remove to a clean plate to let it rest. Do not disturb or move the chicken while it cooks until the full 7 minutes have passed. This will prevent the chicken from sticking to the skillet.
For the shawarma bowls
  1. Prepare 4 salad bowls, dividing the lettuce evenly between them. Mix together the olive oil, vinegar, oregano, mustard, and salt and pepper in a small bowl. Pour over each salad. To each salad, add a quarter of the cherry tomatoes, a quarter of the sliced cucumber, and a quarter of the garbanzo beans.
  2. Toast the pita in a toaster lightly or in a large skillet over medium heat on each side until just warmed and slightly browned. Cut into triangles and divide between bowls.
  3. Slice the chicken into slices and top each bowl with a quarter of the sliced chicken. Serve immediately.
Recipe by Tastemaker Blog at https://tastemakerblog.com/2019/08/20/chicken-shawarma-bowls/