Savor 2-Hour Grilled Chicken Shawarma Bowls with Creamy Garlic Sauce

Name: Savor 2-Hour Grilled Chicken Shawarma Bowls with Creamy Garlic Sauce
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Middle Eastern
Ingredients: 2 lbs chicken thighs, boneless and skinless; 2 tbsp olive oil; 1 tbsp lemon juice; 2 tsp paprika; 1 tsp cumin; 1 tsp turmeric; 1 tsp garlic powder; 1 tsp salt; 1/2 tsp black pepper; 1/2 cup plain yogurt; 4 cloves garlic, minced; 1 tbsp tahini; 1 tbsp lemon juice; 2 cups cooked rice or quinoa; 1 cucumber, sliced; 1 tomato, diced; 1/2 red onion, thinly sliced; Fresh parsley for garnish

By:

Christina R. Jones

June 12, 2025

Grilled Chicken Shawarma Bowls with Garlic Sauce

This post may contain affiliate links learn more

Jump to Recipe·Print Recipe

Oh my goodness, let me tell you about the first time I fell in love with shawarma. It was at this tiny street cart in Jerusalem – the scent of smoky grilled meat and garlic wafting through the air made my stomach growl before I even saw the food. That’s exactly what I’ve tried to capture in these Grilled Chicken Shawarma Bowls with Garlic Sauce. The combination of warm spices, juicy chicken, and that creamy garlic sauce is pure Middle Eastern magic in a bowl. It’s become my go-to recipe when I want something healthy but packed with flavor, and trust me, once you try it, you’ll understand why!

Why You’ll Love These Grilled Chicken Shawarma Bowls with Garlic Sauce

Listen, these bowls are a total game-changer—here’s why:

Quick & easy: From marinade to table in under an hour (most of that’s hands-off marinating time while you relax).
Bold flavors: That smoky, spiced chicken with garlic sauce? Absolute magic—your taste buds will throw a party.
Healthier than takeout: Lean protein, fresh veggies, and yogurt-based sauce? Yes, please.
Endlessly customizable: Swap rice for quinoa, pile on extra veggies, or add a spicy kick—it’s your bowl, your rules.

Honestly, it’s like having your favorite street food at home—without the guilt or the price tag.

Ingredients for Grilled Chicken Shawarma Bowls with Garlic Sauce

Okay, let’s gather the good stuff! Here’s everything you’ll need, grouped so you can prep like a pro:

For the Chicken Marinade

2 lbs boneless, skinless chicken thighs (trust me, thighs stay juicier than breasts on the grill)
2 tbsp olive oil – the good stuff for coating
1 tbsp lemon juice – fresh squeezed makes all the difference
2 tsp paprika – smoked if you’ve got it for extra depth
1 tsp each: cumin, turmeric, garlic powder (that golden trio of flavor)
1 tsp salt – kosher salt works best
1/2 tsp black pepper – freshly cracked, please!

For the Garlic Sauce

1/2 cup plain yogurt – Greek yogurt if you like it extra thick
4 cloves garlic, minced – yes, really four cloves (we’re not shy here)
1 tbsp tahini – that sesame paste magic
1 tbsp lemon juice – brightens everything up

For the Bowls

2 cups cooked rice or quinoa – your carb of choice
1 cucumber, sliced – Persian cucumbers stay crisp
1 tomato, diced – roma tomatoes hold up best
1/2 red onion, thinly sliced – soak in cold water if you want milder flavor
Fresh parsley – for that pop of green

See? Nothing too fancy, just ingredients that work together like a dream team. Now let’s get cooking!

How to Make Grilled Chicken Shawarma Bowls with Garlic Sauce

Alright, let’s turn these ingredients into something magical! Follow these steps, and you’ll have restaurant-quality shawarma bowls right at home. Don’t skip the resting time—patience makes perfect here.

Marinate the Chicken

First things first: that flavor-packed marinade! Grab a big bowl and whisk together the olive oil, lemon juice, and all those gorgeous spices (paprika, cumin, turmeric, garlic powder, salt, and pepper). It’ll smell like a Middle Eastern spice market in your kitchen—heaven!

Add the chicken thighs and really massage that marinade into every nook and cranny. Pop it in the fridge for at least 30 minutes, but if you’ve got time, let it go for 2-4 hours. Overnight? Even better! The longer it marinates, the deeper those flavors sink in.

Grill the Chicken Shawarma

Fire up your grill or grill pan to medium-high heat—you want those perfect grill marks without burning. A quick tip: pat the chicken dry with paper towels before grilling. This helps get that beautiful sear instead of steaming.

Grill for about 6-7 minutes per side until you’ve got those gorgeous char marks and the internal temp hits 165°F. Don’t poke and prod too much—let the grill do its work! And whatever you do, don’t overcook—those thighs should stay juicy and tender.

Once off the grill, let the chicken rest for 5 minutes before slicing. I know it’s tempting to dive right in, but this keeps all those delicious juices right where they belong—in the meat!

Prepare the Garlic Sauce

While the chicken rests, let’s make that creamy garlic sauce that makes everything better. Simply whisk together the yogurt, minced garlic, tahini, and lemon juice until smooth. Taste it—is it garlicky enough for you? Add another clove if you’re feeling bold!

If your sauce seems too thin, no worries! Greek yogurt will thicken it right up. Too thick? A splash of water or more lemon juice loosens it perfectly. This sauce is forgiving—just like your favorite aunt.

Assemble the Bowls

Now for the fun part! Start with a base of fluffy rice or quinoa. Top with your sliced grilled chicken—pile it high, no skimping! Scatter those fresh veggies all around (I like to make little sections like a rainbow).

The grand finale? Drizzle that garlic sauce generously over everything. I mean it—this sauce is the star! Finish with a sprinkle of fresh parsley for color and freshness.

There you have it—restaurant-worthy shawarma bowls that’ll have everyone begging for seconds. Dig in while it’s warm and enjoy the flavor explosion!

Grilled Chicken Shawarma Bowls with Garlic Sauce - detail 1

Tips for Perfect Grilled Chicken Shawarma Bowls with Garlic Sauce

Want to take your shawarma bowls from good to oh-my-goodness amazing? Here are my tried-and-true secrets:

Marinate overnight if possible—those spices deepen into something magical after 8+ hours in the fridge.
Pat chicken dry before grilling for those Instagram-worthy char marks instead of sad, steamed chicken.
Let sauce sit 10 minutes after mixing—the garlic mellows slightly and flavors blend beautifully.
Toast your spices in a dry pan for 30 seconds before mixing the marinade—it wakes up their flavor like nothing else.
Warm your pita on the grill for 30 seconds if serving—it makes the perfect edible spoon for scooping up every last bite!

These little tricks? Total game-changers, every single time.

Ingredient Substitutions & Variations

Life happens—here’s how to adapt these bowls without losing that shawarma magic:

Chicken swap: Turkey thighs work great, or use cauliflower florets for a veggie version (toss them in the marinade!).
Dairy-free? Coconut yogurt makes a killer garlic sauce—just add extra tahini for richness.
Veggie boost: Throw roasted eggplant or zucchini on the grill with the chicken—charred veggies are *chef’s kiss*.
Spice lover? Add a pinch of cayenne or harissa paste to the marinade for heat.

See? No stress—just deliciousness your way.

Storing and Reheating Grilled Chicken Shawarma Bowls with Garlic Sauce

Here’s the deal—these bowls taste best fresh, but if you’ve got leftovers (lucky you!), store everything separately. The garlic sauce keeps beautifully for 3 days in the fridge—just give it a stir before using. For the chicken, reheat gently in a skillet with a splash of water or broth to keep it from drying out. Pro tip: microwave reheating turns chicken into rubber—just don’t do it!

Nutritional Information for Grilled Chicken Shawarma Bowls with Garlic Sauce

Keep in mind—these numbers vary based on your exact ingredients, but here’s the general scoop per serving:

Calories: 450
Protein: 35g (hello, muscle fuel!)
Carbs: 35g
Fiber: 4g

Not bad for a meal that tastes this indulgent, right? The yogurt-based sauce keeps things lighter than traditional mayo versions too.

FAQs About Grilled Chicken Shawarma Bowls with Garlic Sauce

Got questions? I’ve got answers! Here are the things people ask me most about these glorious bowls:

Can I bake the chicken instead of grilling?
Absolutely! Bake at 425°F for 20-25 minutes—just broil for the last 2 minutes to get that charred shawarma effect. Not quite the same smokiness, but still delicious!

How spicy is this recipe?
As written? Mild-medium. The spices are warm and aromatic, not “call-the-fire-department” hot. Want more kick? Add a pinch of cayenne to the marinade or swirl harissa into your garlic sauce.

Best rice alternatives?
Quinoa’s my go-to, but cauliflower rice keeps it low-carb. For a fun twist, try bulgur or even roasted sweet potatoes—anything that soaks up that garlic sauce!

Can I prep components ahead?
Totally! Marinate chicken overnight, make sauce 2 days ahead (it gets more flavorful!), and chop veggies. Just grill the chicken fresh for the best texture.

See? No shawarma mysteries here—just good food made easy!

Share Your Grilled Chicken Shawarma Bowls with Garlic Sauce

I’d love to see your creations! Snap a pic of those gorgeous bowls and tag me—I’ll be the one drooling over your grill marks and garlic sauce swirls. Happy cooking, friends!