Chicken Shawarma Bowls

Get the best of the Middle East with this deconstructed chicken shawarma bowl. Made with oven-roasted chicken thighs, crispy pita chips and a delicious Israeli chickpea salad this healthy dinner recipe will quickly become a family favorite.

One of the most common requests I’ve gotten over the years is more step-by-step photos detailing how to make my recipes. For a long time I resisted, simply because the process of shooting a recipe takes SO much longer when you’re shooting step-by-step but with Jess’ help last year we were finally able to step up our game (pun intended!) and offer you guys more detailed pictures for each recipe. And I get it, cooking can be intimidating for a lot of people (though I try to make it more accessible!) and seeing the process of how something is made is super helpful for visual learners. Luckily, I’m your new favorite person and managed to capture step-by-step of these chicken shawarma bowls.

And if I’m being my honest self, the decision to share more step-by-step photos is also partially selfish. At the end of the day I share these recipes so that YOU will make them! Of course, these are classics we enjoy for our meals and snacks around here but if that were the only reason, I wouldn’t have a blog. So if sharing step-by-step instructions and photos makes it easier for you, count me in! Even if it does take me that much longer to shoot…You’re worth it 😉

How to Make These Chicken Shawarma Bowls

So as promised, here is a step-by-step look at how to make these chicken shawarma bowls. I realize that it may feel a little involved, but trust me, the flavors are worth it!

STEP 1: Marinate chicken and allow to sit for at least 30 minutes. You can also marinate overnight for even more flavor!

STEP 2: Make Pita Chips by ripping pita bread into 1 inch pieces. Cook in a pan on medium heat with olive oil for 5-6 minutes or until crispy and brown. Add salt, red pepper flakes and za’atar.

STEP 3: Preheat oven to 450 degrees F. Place chicken on a baking sheet and roast for 30-40 minutes or until chicken is crispy around the edges and cooked all the way through. Let sit for 2 minutes before cutting into pieces.

STEP 4: Assemble salad by combining cucumber, tomatoes, red onion, chickpeas, parsley and lemon juice. Top with sea salt and combine.

STEP 5: To assemble the chicken shawarma bowls layer baby greens into bowls and top with veggie-chickpea salad. Add chicken and a scoop of tzatziki. Drizzle with tahini, if desired.

Some Changes You Can Make:

As always, I like to offer easy swaps that you can make if you’re missing ingredients or just have different preferences. Hopefully these can help!

• I love topping my pita chips with za’atar seasoning, however if you’re having trouble getting a hold of it, just skip it!
• No chickpeas? Add a dollop of hummus instead!
• I love making homemade tzatziki (this recipe is SO easy and is ready in less than 10 minutes) but you can always pick up store-bought instead
• I make my chicken shawarma bowls with a baby greens base but you can swap in any other green OR skip it altogether. You can also sub in leftover grains (rice, quinoa, farro etc…) instead.
• If you prefer white meat, use two large chicken breasts and marinate them the same amount. Bake in the oven for 20 minutes or until cooked all the way through.
• Optional: Drizzle with tahini at the end!

As always, if you make this recipe I would love if you left a 5-star review in the comments! It just helps other people discover this chicken shawarma recipe…and my step-by-step photos lol

Chicken Shawarma Bowls

Get the best of the Middle East with this deconstructed chicken shawarma bowl. Made with oven-roasted chicken thighs, crispy pita chips and a delicious Israeli chickpea salad this healthy dinner recipe will quickly become a family favorite.

• Author: Davida Lederle
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 bowls 1x
• Cuisine: Middle Eastern

Scale 1x2x3x

Ingredients

For the chicken:

• 1 1/4 lb boneless, skinless chicken thighs (roughly 4-5)
• 1 lemon, juiced
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp ground cumin
• 1 tsp paprika
• 1/4 tsp turmeric
• pinch of red pepper flakes

For the pita chips:

• 2 whole wheat pitas, roughly torn into 1-inch pieces
• 1 1/2 tbsp olive oil
• 1/2 tsp salt
• 1/2 teaspoon red pepper flakes
• optional: 1 tbsp za’atar seasoning

For the bowls:

• 1/2 large english cucumber, quartered (roughly 1 cup)
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, chopped finely
• 1 cup cooked chickpeas
• 2 tbsp fresh parsley, chopped
• 1/2 lemon, juiced
• 4 cups baby greens (or greens of choice)
• 1 cup tzatziki (homemade version)
• optional: tahini for drizzling

Instructions

1. Preheat oven to 450 degrees
2. Top chicken thighs with lemon, olive oil, garlic and spices and marinate for at least 30 minutes (can marinate overnight, if desired).
3. Place chicken on a parchment of silicone-lined baking tray and place in the oven roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes.
4. Remove from the oven, allow to rest 2 minutes, then slice into pieces.
5. Meanwhile, make the pita chips: heat the olive oil in a medium pan over medium heat. Add the pita and cook for 5 to 6 minutes, stirring all of the time, until the pita is crunchy and golden brown. Remove from the heat and mix in the salt, red pepper flakes and za’atar if using (it’s delicious!)
6. Prepare the salad by combining cucumber, tomatoes, red onion, chickpeas, parsley and lemon juice in a large bowl. Sprinkle with salt, if desired.
7. To assemble bowls divide baby greens into 4 bowls. Top with veggie-chickpea salad and divide chicken, pita chips and tzatziki onto each bowl.
8. Drizzle with tahini, if desired.
9. Eat right away or keep ingredients separate and store in the fridge. For the pita chips, store in a brown paper bag on the countertop for several days.

Like these chicken shawarma bowls? Here are a few others you might enjoy: