Easy Sheet Pan Chicken Shawarma Bowl

Why this recipe works

• Just like my Salmon and Quinoa Bowl, this shawarma bowl is perfect for lunch meal prep or as a delicious dinner.
• You can switch out the base of these bowls and use this chicken on a salad or on top of Cumin Sweet Potatoes to make it Whole30 or my Rosemary Sweet Potato Mash.
• ​Bowl dinners are always easy to make. All you do is marinate the chicken, cook off the next day, assemble with your favorite rice and enjoy! 

Shawarma is a popular dish in Middle Eastern food. Usually it’s made with beef, lamb or chicken. Traditional shawarma  is slow roasted on a vertical spit and shaved off. My version is a little different since the chicken is cooked in the oven. If you love the Middle Eastern flavors of my Chicken Shawarma Bowl, you’ll also love my herbaceous Greek Yogurt Chicken and my juicy Middle Eastern Spatchcock Chicken. 

Shawarma marinade ingredients

All you need is few simple ingredients for this shawarma chicken bowl:

• Extra virgin olive oil. When marinating the chicken breast, don’t be shy with olive oil! Olive oil will help flavor and also help tenderize the chicken.

• Chicken breast. I use skinless chicken breasts to keep it lower in fat but boneless skinless chicken thighs work as well. 

• Red onion.

• Shawarma seasoning. I use a batch of my Shawarma Spice Recipe but any Shawarma spice rub mixture from a grocery store will work. 

• Lemon juice. I suqeeze the lemon into the marinade and also throw the lemon wedges into the bag also.

• Rice or grain of your choice.

• Optional garnish: Cucumber and tomato dressed with fresh lemon juice, olive oil and garlic and fresh chopped parsley.

How to make this Chicken Shawarma Bowl recipe

Step One: Prep Chicken and Rice: Start with cutting up the chicken into 1 inch cubes. Cook rice according to package and set rice aside once done.

Step Two: Marinate Chicken: Place the chicken breasts in large zip lock bag or large bowl. Scatter the sliced onion over the top and then add the seasoning and the olive oil. Squeeze the lemon juice over the top. Mix together with your hands to make sure its well combined. Let the chicken marinate for 4 hours or overnight for best flavor.

Step Three: Bake: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Place the chicken on the sheet pan in a single layer and put in the oven for 20 minutes or until chicken is no longer pink(165 degrees F internal temperature). Serve immediately on top of your favorite rice or veggies.

Storing and reheating

Store leftovers in an airtight container in the fridge for 2 days. Reheat in the microwave. 

Serving suggestions

• A Chicken Shawarma Bowl can in enjoyed in so many different ways:

• Use either brown rice, white rice like jasmine rice or basmati or yellow rice. Cauliflower rice works too! 

• Top with fresh veggies like red bell peppers or cucumbers.

• Add a delicious sauce such as tzatziki sauce.

• Make a Shawarma wrap using pita bread, fresh vegetables and a smear of hummus or tahini.