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Shawarma Bowl Magic in 20 Minutes
Print Recipe

Shawarma Bowl

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes

Ingredients

  • 1 pound chicken thighs boneless, skinless or your favorite protein swap
  • 2 tablespoons olive oil
  • 2 teaspoons garam masala or shawarma spice blend
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 cup cooked rice or quinoa your call
  • 1 cup chopped cucumber
  • 1 cup cherry tomatoes halved
  • 1/2 red onion thinly sliced
  • 1/2 cup pickled turnips or radishes optional but delightful
  • 1/2 cup hummus or tzatziki for drizzling
  • Fresh herbs parsley or cilantro for brightness
  • Salt and pepper to taste

Instructions

  • Marinate the protein: Toss the chicken with olive oil and all the spices. Let it rest while you prep the veg—about 15 minutes is perfect, but longer is never a crime.
  • Cook the protein: Sauté or grill the marinated chicken until cooked through and nicely browned. Slice into strips or chop into bite-sized pieces.
  • Warm the base: If using rice, fluff it and season lightly with salt. If you’re team quinoa, no drama needed—it’s already a superfood sidekick.
  • Assemble the bowls: Start with a base of rice or quinoa, pile on the chicken, then add cucumber, tomatoes, onion, and pickles. You want color, texture, and a little crunch.
  • Add sauces and finish: Dollop hummus or tzatziki on top, drizzle a touch more olive oil, and scatter fresh herbs. A squeeze of lemon if you’re feeling zesty.