Bring the flavor of your favorite Mediterranean takeout home—without the takeout price or time.

These chicken shawarma bowls are marinated with warm spices and roasted until golden, then layered over rice or greens with a cool, creamy tzatziki.

It’s a colorful, vibrant dinner that comes together with surprisingly little effort.

Most of the work happens in the marinade and the oven—leaving you free to prep toppings or just relax.

Designed with two portions in mind, this is a satisfying meal that’s perfect for a busy weeknight but also feels special enough for a Friday night in.

Why You’ll Love This Recipe

• Big flavor from simple spices
• Oven-roasted for ease
• Fresh toppings and creamy sauce balance the spice

Equipment You’ll Need

• Sheet pan
• Mixing bowls
• Chef’s knife

Serving Suggestions

• Serve with rice, quinoa, or greens
• Add pita or naan on the side

Make-Ahead and Storage Tips

• Marinate chicken up to 24 hours in advance
• Tzatziki keeps for 3 days in the fridge

Chicken Shawarma Bowls with Tzatziki

Recipe by Tammy Poppie

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Servings

2

servings

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Ingredients

• 2 boneless skinless chicken thighs

• 1 tbsp olive oil

• Juice of ½ lemon

• 1 tsp ground cumin

• 1 tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp turmeric

• Salt and pepper

• 1 cup cooked rice or greens

• ½ cup diced cucumber

• ½ cup cherry tomatoes, halved

• ¼ red onion, thinly sliced

• ¼ cup tzatziki sauce

Directions

• Mix olive oil, lemon juice, and spices in a bowl. Add chicken and marinate 30 minutes or up to 24 hours.
• Roast chicken at 425°F for 20-25 minutes until browned and cooked through. Let rest, then slice.
• Assemble bowls with rice or greens, veggies, chicken, and a dollop of tzatziki.

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