Chicken Shawarma
These bowls are built around a proper yoghurt-based shawarma marinade, the kind that tenderises the chicken as much as it flavours it. Paprika, cumin, coriander and turmeric with lemon and garlic, left to sit before it even hits the pan.
The rice picks up lemon and garlic while it’s still hot, so it actually absorbs the flavour instead of just having it sit on top. A crisp, fresh salad and a garlic yoghurt sauce round it out, so every bowl has warmth from the chicken and something cold and sharp to cut through it.
Five containers, salad and sauce kept separate so nothing goes soggy, and it reheats cleanly with the fresh components added right before eating.
Chicken Shawarma
SHAWARMA BOWLS · CHICKEN · MEAL PREP · EASY
Every component pulling its own weight
The yoghurt in the marinade isn't just for flavour, it helps tenderise the chicken too, so even a quick 20-minute marinate makes a real difference to the texture.
Mixing the lemon and garlic through the rice while it's hot means the grains actually take on that flavour instead of it just sitting as a garnish, and keeping the salad separate means it stays crisp instead of wilting in the fridge.
It's a proper balance of warm and cold, rich and fresh, in every single bowl.
Chicken Shawarma Meal Prep
Ingredients
Chicken
- 1 kg Chicken Thigh Boneless & Skinless
- 30 ml Greek Yoghurt
- 15 ml Olive Oil
- 22 ml Lemon Juice
- 3 Garlic Cloves Grated
- 8 g Paprika
- 6 g Ground Cumin
- 4 g Ground Coriander
- 2 g Ground Turmeric
- Salt & Pepper
Lemon Garlic Rice
- 300 g Jasmine Rice Washed
- 550 ml Cold Water
- 1 Garlic Clove Grated
- ½ Lemon Zest
- 15 ml Lemon Juice
- 5 g Flat Leaf Parsley Chopped
- Salt & Pepper To Taste
Fresh Salad
- 200 g Cherry Tomatoes Halved
- ½ Cucumber Diced
- 120 g Iceberg Lettuce Shredded
- 30 ml Lemon Juice
- Salt & Pepper To Taste
Garlic Yoghurt Sauce
- 200 g Greek Yoghurt
- 1 Garlic Clove Grated
- 15 ml Lemon Juice
- Salt & Pepper To Taste
Method
- Whisk together the yoghurt, olive oil, lemon juice, garlic, paprika, cumin, coriander, turmeric, salt and pepper. Add the chicken thighs and coat thoroughly. Marinate for at least 20 minutes.
- Rinse the rice until clear. Add to a pot with water and salt. Bring to the boil, reduce to low, cover, and cook for 12 minutes. Turn off the heat and rest covered for 10 minutes.
- While the rice is still hot, mix in the grated garlic, lemon zest, lemon juice and parsley. Fluff until well combined and glossy.
- Heat a large pan over medium-high heat. Cook the chicken for 5-6 minutes per side until browned and reaching an internal temperature of 74°C (165°F). Rest for a few minutes, then slice into bite-sized pieces.
- Combine the cucumber and tomatoes with salt and lemon juice. Pat the lettuce dry and add just before serving. Toss gently.
- Whisk together the yoghurt, garlic, lemon juice and salt until smooth.
- Divide the lemon garlic rice among five containers and top with sliced chicken. Portion the salad into separate containers. Store the sauce separately or drizzle over the chicken before sealing.
Can I marinate the chicken longer than 20 minutes?⌄
Yes, and it's worth it if you have the time. Anywhere up to 24 hours in the fridge will give you deeper flavour throughout the chicken, not just on the surface.
Why mix the lemon and garlic into the rice while it's still hot?⌄
Hot rice absorbs flavour much better than cold rice does. Mixing it through while it's steaming means the lemon and garlic actually work their way into the grains instead of just coating the outside.
Can I use chicken breast instead of thighs?⌄
Yes, though thigh stays juicier and is more forgiving if it cooks a minute or two longer than planned. If using breast, keep a close eye on it so it doesn't dry out.
What can I use instead of Greek yoghurt?⌄
Natural yoghurt works in both the marinade and the sauce, just note it's slightly thinner than Greek yoghurt, so the sauce won't be quite as thick.
