Colorful, fresh, and customizable, these chicken shawarma bowls are packed with bold spices, tender chicken, and all your favorite toppings. A weeknight favorite that beats takeout.

Close-up of chicken shawarma bowls with sliced chicken, roasted vegetables, fresh cucumber, cherry tomatoes and yogurt sauce.

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Sheet Pan Chicken Shawarma Bowls

You’re going to love the Middle Eastern-inspired flavors of these chicken shawarma bowls, made without a long marinade or complicated prep. Juicy, warm-spiced chicken is served over fluffy yellow rice and finished with fresh, colorful toppings for a satisfying all-in-one meal.

Inspired by my easy chicken shawarma sheet pan dinner, this bowl version is a faster, customizable shortcut that delivers big flavor with a takeout-style feel, perfect for busy weeknights.

Ingredients Notes

Ingredients for chicken shawarma bowls including chicken, spices, rice, lemon, garlic, and vegetables.

Find the full printable recipe with specific measurements below.

  • Olive oil, lemon juice, and garlic: The base of the marinade includes a fat and an acid to help break down the fibers of the chicken, to tenderize it.
  • Seasoning: Salt, smoked paprika, cumin, turmeric, black pepper, and cinnamon.
  • Boneless chicken breasts: Cut into thin strips.
  • Bell peppers, red onion, and olive oil: Use whichever color of bell peppers you prefer. I think the more colors, the better!
  • Yellow rice. Rice, chicken broth, turmeric, and salt. The turmeric gives the rice its signature yellow color and subtle warmth.

How to Make a Chicken Shawarma Bowl

Marinate the chicken in a Ziploc bag, making sure to coat each piece. The olive oil and lemon juice will help disperse the seasoning, making sure everything is evenly coated. Marinate at least 1/2 an hour, up to overnight.

Chicken marinating with shawarma spices and lemon juice in a zip-top bag.

Toss the peppers and onions in olive oil and salt, and arrange them in a single layer on a sheet pan. Use a second sheet pan to arrange the marinated chicken. Roast the chicken and veggies in a preheated 425°F oven for 10-15 minutes until the chicken is cooked through.

Marinated chicken arranged on a sheet pan before roasting.
Bell peppers and red onion spread on a sheet pan for roasting.

Add rice and oil to a small saucepan to cook over medium high for 1 minute. Toasting the rice like this helps to develop extra flavor. Pour in the broth and sprinkle in the turmeric and salt. Bring to a boil. Cover with a tight lid and simmer for 20-25 minutes. Fluff and serve!

Fluffy yellow rice finished cooking for chicken shawarma bowls.

Shawarma Chicken and Rice Bowl Assembly

Scoop the rice into a serving bowl. Top with as much chicken as you desire and add all of your favorite toppings:

  • Hummus or tzatziki sauce
  • Diced tomatoes and cucumber
  • Kalamata olives
  • Pickled turnips
  • Feta cheese
Close-up of roasted chicken and vegetables an a sheet pan for chicken shawarma bowls.

Recipe Tips

  • If you have the time (hello, meal prep!), I encourage you to marinate your chicken overnight for juicier meat.
  • In the summer, this chicken is great on the grill. You can’t beat those char marks.
  • Even if prepping ahead, wait to build the bowls until just before serving.
  • Finishing the bowls with a pop of freshness, like a squirt of lemon juice, adding fresh dill or fresh chopped parsley is a great way to bring the whole bowl together.
Chicken shawarma bowls with sliced spiced chicken, yellow rice, cucumbers, tomatoes, red onion, and creamy sauce.

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Close-up of chicken shawarma bowls with sliced chicken, roasted vegetables, fresh cucumber, cherry tomatoes and yogurt sauce.

Chicken Shawarma Bowl

5 from 5 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 25 minutes
Marinating Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Colorful, fresh, and customizable, these chicken shawarma bowls are packed with bold spices, tender chicken, and all your favorite toppings.
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Ingredients 

Chicken Shawarma

  • ⅓ cup olive oil
  • ¼ cup lemon juice (1-2 lemons, juiced)
  • 2 teaspoons garlic , minced
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground cinnamon
  • 1 ½ pounds boneless chicken breasts , sliced into thin strips

Bell Peppers

  • 2 bell peppers
  • ½ red onion , thinly sliced
  • 1-2 Tablespoons olive oil

Yellow Rice

  • 1 Tablespoon olive oil
  • 1 cup rice
  • 1 ½ cups chicken broth
  • 1 teaspoon turmeric
  • ½ teaspoon salt

Optional Toppings: Hummus, Tzatziki, Chopped tomatoes, red onions, kalamata olives, cucumbers, pickles, etc.

Instructions

Chicken Shawarma

  • Marinate chicken: In a zip top bag, mix together 1/3 cup oil, 1/4 cup lemon juice, 2 teaspoons garlic, 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon cumin, 1/4 teaspoon turmeric, 1/4 teaspoon cinnamon, 1/4 teaspoon pepper. Add chicken. Close the bag and marinate in the refrigerator for at least 1/2 hour, up to overnight.
  • Cook: Preheat oven to 425°F. Toss the peppers and onions with olive oil and salt on a sheet pan. Arrange the chicken on a second sheet pan. Roast both for 10–15 minutes, until the chicken is cooked through and the peppers are lightly browned.

Yellow Rice

  • Brown rice: In a small saucepan, add 1 cup of rice and 1 Tablespoon oil. Cook on medium high for 1 minute.
  • Boil: Add 1 1/2 cups chicken broth, 1 teaspoon turmeric, and 1/2 teaspoon salt. Bring to a boil.
  • Simmer: Cover with a tight fitting lid and simmer for 20 – 25 minutes. Fluff with a fork before serving.

Add rice and chicken to a bowl with desired toppings and serve.

    Last step: Please leave a comment and rating after you make the recipe.

    Notes

    Chicken thighs or chicken breasts: You can use either! I prefer chicken breast for this recipe, but will often throw in a chicken thigh or two.
    Marinating: If you have more time to marinate, you will have juicier meat. 
    Optional cooking method: You can also cook this chicken on a BBQ grill on medium high for a few minutes on each side. 

    Nutrition

    Calories: 434kcal, Carbohydrates: 28g, Protein: 32g, Fat: 21g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.03g, Cholesterol: 145mg, Sodium: 937mg, Potassium: 470mg, Fiber: 1g, Sugar: 1g, Vitamin A: 207IU, Vitamin C: 5mg, Calcium: 35mg, Iron: 2mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Variations

    • Swap the chicken breasts for thighs for extra juicy meat. You could also use strips of beef or lamb if preferred.
    • If you’re looking for a meatless option, go for roasted chickpeas.
    • For an option other than yellow rice, you could do the classic basmati or jasmine rice. Brown rice or quinoa also works.
    • A low-carb option could be shredded lettuce!
    • Adjust the spice level or enhance the smoky, earthy flavors. Sprinkle some cayenne pepper into the marinade or increase the amount of cumin and paprika.

    Storage

    • Fridge: Keep the chicken, rice, and toppings separate when storing them to maintain their texture. Keep everything covered in an airtight container in the fridge for up to 4 days.
    • Freeze: You can also freeze the chicken and rice separately for up to 2 months. Thaw in the fridge overnight, reheat, and serve with fresh toppings.
    • Reheat: Use the microwave for the chicken and rice, or warm everything in a skillet or saucepan on the stove. You may need to add moisture to the rice by adding a splash of water or broth.