Greek Chicken Shawarma Bowls (Meal-Prep Friendly)

These Greek Chicken Shawarma Bowls are flavorful, satisfying, and perfect for easy Mediterranean meal prep. Spiced chicken is roasted until juicy and golden, then served over rice with fresh vegetables and creamy Authentic Greek Tzatziki Sauce for a balanced, nourishing bowl. This recipe pairs beautifully with Greek Lemon Potatoes or Greek Skordalia (Almond Garlic Dip) and makes an excellent rotation option alongside Greek Chicken Gyros for busy weeks.

Why You’ll Love This

• Bold shawarma-style spices with Greek-inspired flavors

• Perfect for meal prep and make-ahead lunches

• Balanced bowls with protein, grains, and fresh veggies

• Easy to customize with sauces and sides

• Naturally fits Mediterranean-style eating

Recipe Card

Prep Time: 20 minutes Marinate Time: 30 minutes (optional) Cook Time: 25 minutes Total Time: 45 minutes Servings: 4

Nutrition Information (per serving, approximate)

• Calories: ~520

• Protein: ~38g

• Fat: ~18g

• Carbohydrates: ~45g

• Fiber: ~5g

Ingredients

For the Shawarma Chicken

• 1½ lb (680 g) boneless, skinless chicken thighs or breasts

• 3 tbsp olive oil

• 2 tbsp fresh lemon juice

• 3 cloves garlic, minced

• 1½ tsp paprika

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp ground turmeric

• ½ tsp dried oregano

• ¾ tsp salt

• ¼ tsp black pepper

For the Bowls

• 2 cups cooked rice (white or brown) (about 360 g cooked)

• 1 cup cherry tomatoes, halved (150 g)

• 1 cup cucumber, chopped (130 g)

• ¼ cup thinly sliced red onion (40 g)

• Authentic Greek Tzatziki Sauce

• Fresh parsley or dill, for garnish

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, garlic, paprika, cumin, coriander, turmeric, oregano, salt, and pepper.

2. Add chicken and toss until evenly coated. Marinate for at least 30 minutes or up to 12 hours refrigerated.

3. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

4. Arrange chicken in a single layer and roast for 22–25 minutes, flipping once, until cooked through and lightly caramelized.

5. Remove from oven and rest for 5 minutes, then slice chicken thinly.

6. Assemble bowls with rice, sliced chicken, tomatoes, cucumber, and red onion.

7. Finish with a generous spoonful of tzatziki and fresh herbs before serving.

Tips & Variations

• Chicken thighs deliver the most traditional shawarma-style flavor

• Add roasted bell peppers or zucchini for extra vegetables

• Swap rice for quinoa or cauliflower rice if preferred

• Drizzle with olive oil or lemon juice before serving for brightness

• Excellent served with warm pita on the side

Make-Ahead & Storage

• Chicken can be cooked up to 4 days in advance

• Store bowl components separately for the best texture

• Reheat chicken gently before assembling bowls

• Ideal for weekday lunches or quick dinners

FAQ

Is shawarma the same as gyro meat? No. Shawarma uses a warmer spice blend with cumin and coriander, while gyros rely more on oregano and garlic.

Can I grill the chicken instead of roasting? Yes. Grill over medium-high heat for 5–6 minutes per side, then slice.

Is this recipe spicy? No, it’s warmly spiced but not hot. Add chili flakes if desired.

Final Thoughts

Greek Chicken Shawarma Bowls are the kind of recipe that quietly becomes a staple — flavorful, flexible, and incredibly practical. Whether you’re prepping lunches for the week or building a cozy Mediterranean dinner at home, these bowls deliver bold flavor without feeling heavy. Paired with creamy tzatziki and fresh vegetables, they’re satisfying, nourishing, and endlessly adaptable.

If you love easy Mediterranean meals you can prep ahead, try one of these next:

Authentic Greek Chicken Gyros (Stovetop or Grill) for a fresh, pita-style dinner using similar flavors

Greek Chicken Souvlaki Bowls for a lighter, herb-forward option that’s great for quick weeknight meals

Greek Skordalia (Almond Garlic Dip) for a bold, garlicky sauce that works beautifully with grilled or roasted chicken