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Chicken Shawarma Bowl

Warm-spiced roast chicken thighs over herby bulgur with a tomato-cucumber salad, garlic yogurt sauce and a spoon of hummus.

Prep
15 min
Cook
25 min
Serves
2
Level
easy
Log this meal Cooking mode
Chicken shawarma over rice with a feta-olive salad and garlic yogurt sauce in a takeaway box

Photo: CrunchySkies (Wikimedia Commons user) · CC BY-SA 3.0

Method

  1. 1

    Rub the chicken with the spices, half the oil, lemon zest and salt. Marinate as long as you can (15 minutes minimum).

    15 min
  2. 2

    Roast at 220°C until charred at the edges and cooked through, then rest and slice.

    22 min
  3. 3

    Pour boiling water over the bulgur to cover by 1 cm, cover the bowl and leave to steam, then fluff and stir in half the herbs.

    15 min
  4. 4

    Mix the yogurt, garlic and a squeeze of lemon. Toss the tomato and cucumber with the remaining oil, lemon and herbs.

  5. 5

    Build bowls: bulgur, chicken, salad, garlic sauce and hummus.

Watch how it's made

Hand-picked videos of this dish or its classic version. Their quantities differ, so follow ours for the macros above.

  • Chicken Shawarma Salad Bowls | The Mediterranean Dish

    The Mediterranean Dish · YouTube

  • High Protein Chicken Shawarma Meal Prep | Fresh All Week

    Chef Jack Ovens · YouTube

Substitutions

  • Use chicken breast to save about 6 g fat per serving.
  • Wrap everything in a whole-wheat pita for shawarma to go.
  • Vegetarian: roast chickpeas and cauliflower with the same spice rub.

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