When it comes to takeout, my love for CAVA is not a secret. It is a Mediterranean chain that builds bowls around toppings, and I have ordered enough of them to have opinions. Enough that I already shared my recipe for making a CAVA Bowl from scratch at home.
This one is a twist on that. Shawarma is traditionally served in a wrap or as a platter for everyone to build from. The bowl is the modern version, and it is the easiest way I know to feed a family, because everyone picks what they want.
The best part is that you decide what goes in it. No time to make hummus? Buy a good jar. Same with tzatziki. Not a dill pickle person? Use pickled turnips instead.
Think of this recipe as a guide rather than a rule. It gives you a new way to serve chicken shawarma at a fraction of the cost of ordering out.
Ingredient Notes
Here are a few notes on the ingredients that need some guidance when you are shopping for this chicken shawarma bowl recipe.
Please refer to the recipe card below for the full list and measurements.
For The Chicken
Chicken: I use boneless skinless chicken thighs for flavor and texture, but boneless skinless chicken breasts would also work. This is the same Chicken Shawarma Recipe I use for making wraps.
Shawarma seasoning: I usually keep a jar of my Homemade Shawarma Spice Blend, made with everyday spices like ground cumin, paprika, turmeric, coriander, cardamom, and cinnamon, but you can use a store-bought brand. Here is my favorite one.
Garlic: I prefer fresh garlic cloves for a bold flavor, but garlic powder works well if you want something milder.
Short on time? Take the Trader Joe’s shortcut. If you live in the US and have access to Trader Joe’s, the packaged chicken shawarma they sell takes about 20 minutes to cook in the oven, making it a great time-saving option for a quick weeknight dinner.
For The Rice
Rice: I used long-grain white rice for my chicken shawarma rice bowl. I rinse mine before cooking to wash off surface starch, which helps keep the grains separate and prevents them from sticking together.
Water or Stock: While water is sufficient, using vegetable stock or chicken broth will make the rice taste better.
Unsalted butter: I prefer unsalted butter so that I can adjust the salt, but if all you have is salted butter, omit the additional salt from the recipe. Alternatively, you can also use olive oil to cook your rice.
Toppings For The Bowls
Cherry tomatoes: Look for fresh, crisp cherry tomatoes and cut them into quarters. Regular or grape tomatoes will also work if that is what you have available.
English cucumber: Persian cucumbers are also an option.
Curly salad greens: These can be a single type of lettuce or a blend of various types. The key here is to use a more delicate, curly leaf and slice it thinly for extra texture.
Pickles: I used a combination of pickled red onions and dill pickles, which are both classic shawarma toppings. You can also use pickled turnips for a classic Lebanese flavor.
Tzatziki: This is the sauce for the bowl. While you can find many tzatziki options at the grocery store, you can try making your own tzatziki using plain Greek yogurt, cucumbers, and fresh lemon juice.
Hummus: While optional, a dollop adds creaminess to the dish. Again, you can select any version at the store, or you can make my Mediterranean Hummus in advance.
Ingredient Substitutions
You can follow the recipe as written or customize it with what you have on hand. Here are a few substitution ideas to help you make it your own.
Other sauces: As an alternative to tzatziki, you can use my Tahini Yogurt Sauce or Lemon Tahini Sauce.
Other grains for the base: If you would like to skip the long-grain white rice and go with a more traditional Middle Eastern grain, I recommend bulgur wheat.
For a gluten-free option, my Seasoned Quinoa is a good swap. Vermicelli Rice and Jasmine Brown Rice both work too.
Other proteins: If you would like to try this with beef instead of chicken, my Beef Shawarma recipe is built on the same traditional shawarma flavors.
Other toppings: To add a creamy zing to your bowl, make a batch of my take on CAVA’s Feta Dip Recipe, or add a handful of crumbled feta for a quicker alternative.
How to Make Chicken Shawarma Bowl
Here is how I make it from scratch. If you would rather spread the work out, the make-ahead section below covers what to prep and when.
Step 1 – Season the chicken: Pat 1 ½ pounds (680 g) of chicken thighs dry with paper towels and season them with 1 ½ teaspoons of kosher salt on both sides. Transfer them to a large bowl.
Step 2 – Marinate the chicken: Add 2 tablespoons of shawarma seasoning, ¼ cup of lemon juice, ¼ cup of olive oil, and 2 cloves of fresh, minced garlic to the bowl with your chicken. Mix it all together using kitchen tongs to coat the chicken with the marinade.
Cover the chicken with plastic wrap and marinate it in the refrigerator for an hour or overnight.
Pro Tip: Growing up, my mom always marinated chicken shawarma overnight. While you can cook it right away, this extra time allows the spices to fully infuse the meat, making the chicken even more tender.
Step 3 – Cook the chicken: Preheat the oven to 425°F (218°C). Arrange the marinated chicken on the sheet pan and place it on the middle rack.
Bake for 18 to 20 minutes or until the internal temperature of a chicken thigh registers 165°F (74°C).
If you want the signature browning that replicates the chicken shawarma cooked on a spit, move the sheet pan to the top rack and broil for 2 to 3 more minutes. However, watch it closely to prevent burning.
If you do not want to turn the oven on, you can also cook your chicken shawarma on the stovetop or the grill. You can find the details of each cooking method in my chicken shawarma recipe.
Step 4 – Rest and slice the chicken: After cooking, let the chicken rest for 5 minutes, then slice it into ½-inch (1.27 cm) strips or cut it into cubes.
Step 5 – Cook the rice: I like to start this while the chicken bakes. Place 1 cup of rice in a colander and rinse under cold running water until the water runs clear.
In a medium saucepan, add 2 cups of water (or stock), 1 tablespoon of unsalted butter, and 1 teaspoon of kosher salt. Bring to a boil over medium-high heat, then add the rice, reduce the heat to low, cover, and cook until tender, about 15 to 17 minutes.
Remove from the heat and let it rest for 10 minutes without removing the lid. Right before serving, fluff it with a fork.
Step 6 – Assemble: Divide the rice into 4 portions. Top it off with sliced shawarma chicken, a handful of cherry tomatoes, sliced cucumbers, salad greens, dill pickles, pickled red onions, and a generous dollop of hummus and tzatziki.
How to Meal Prep And Store Leftovers
Meal Prep: I cook this by roasting a big tray of shawarma chicken on the weekend. From there, dinner is a shawarma chicken bowl on Tuesday and lunch on Wednesday, with nothing left to do but assemble.
Here is how I prepare each component of the recipe:
- Marinate and cook the chicken. Let it cool to room temperature and store it in the fridge in an airtight container for up to 3 days.
- Cook the rice, let it cool completely, and refrigerate it in an airtight container for up to 3 days.
- Chop the tomatoes, cucumbers, and greens and store them in separate containers for up to 3 days.
- Make the tzatziki and hummus, or buy them, and keep them in the fridge so they are ready to go. Both dishes store well for up to 3 days.
How you store it depends on how you plan to eat it. If you want your bowls hot, keep the rice and chicken together in one container and the toppings separate, so reheating is quick. If you do not mind eating them cold or at room temperature, store everything together.
To reheat, warm the rice and chicken in a 300°F (148°C) oven for 10 minutes, or in a skillet over medium heat until heated through. Add the toppings right before serving.
Storing assembled leftovers: Transfer to an airtight container and refrigerate for up to 3 days, or until the vegetables start to wilt and soften.
What to Serve With Chicken Shawarma Bowls
While these bowls are a complete meal on their own, here are a few side dishes that I like to pair with them when I am feeding guests or want something more special:
Breads: Warm Pita Bread, crunchy Pita Chips, or soft Lavash Bread are great for scooping up the sauce left in the bowl.
Salads: A crisp Turkish Shepherd Salad or Fattoush Salad adds a fresh, tangy contrast to the warm, spiced chicken.
Drinks: Ayran is a refreshing, cooling match for the spices. If you are going after the full CAVA experience at home, try my CAVA Cucumber Mint Lime recipe.
Dips and Mezze: Baba Ganoush and Muhammara add a smoky, roasted depth, turning this into a proper mezze.
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Chicken Shawarma Bowl Recipe
Ingredients
For The Marinade:
- 1 ½ lbs. Boneless skinless chicken thighs, or chicken breasts
- 1 ½ teaspoons kosher salt
- 2 tablespoons shawarma seasoning
- ¼ cup lemon juice
- ¼ cup olive oil
- 2 cloves garlic, minced
For The Rice:
- 2 cups vegetable stock , or water or chicken stock
- 1 tablespoon unsalted butter or olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup long-grain white rice, rinsed and drained
For The Bowls:
- 1 ½ cups cherry tomatoes, quartered
- 1 English cucumber, cut into small pieces, or 3 Persian cucumbers
- 1 ½ cup curly salad greens, rinsed and sliced thinly (or any other salad greens)
- ½ cup pickled cucumber, sliced (aka dill pickles)
- ½ cup pickled red onions
- 1 cup tzatziki sauce, or yogurt tahini sauce
- 1 cup hummus, optional
- 4 wedges of a lemon
Instructions
- Pat dry 1 ½ pounds of chicken thighs with paper towels and season with 1 ½ teaspoon of kosher salt on both sides. Transfer them to a large bowl.
- Add 2 tablespoons of shawarma seasoning, ¼ cup of lemon juice, ¼ cup of olive oil, and 2 cloves of fresh minced garlic. Mix well using kitchen tongs to coat the chicken with the marinade. Cover the chicken with stretch film and marinate it in the refrigerator for an hour or overnight.
- Preheat the oven to 425 degrees F. (218 degrees F.).
- Arrange the marinated chicken on the baking sheet in a single layer and place it on the middle rack. Bake for 18-20 minutes or until a meat thermometer inserted into the thickest part of a chicken registers 165 degrees F. If you prefer your chicken to be on the browned side, move the sheet pan to the top rack and broil for 2-3 minutes (be sure to watch it closely).
- Let the chicken rest for 5 minutes, then slice it into ½ inch strips (or you can cut it into cubes as well).
- While the chicken is cooking, cook the rice. Into a medium saucepan, add 2 cups of water (or stock), 1 tablespoon of unsalted butter, and 1 teaspoon of kosher salt. Bring to a boil over medium-high heat. Add the rinsed rice, reduce the heat down to low, cover, and cook until rice is tender, about 15-17 minutes. Remove from the heat and let it rest for 10 minutes (do not remove the lid); right before serving, fluff it with a fork and season with black pepper.
- To assemble the chicken shawarma bowls, divide the rice among four bowls. Top it off with sliced shawarma chicken, a handful of cherry tomatoes, sliced cucumbers, salad greens, pickled cucumbers, pickled red onions, and a generous dollop of hummus and tzatziki.
- Serve right away.
Video
Notes
- Yields: This recipe makes four adult servings of chicken shawarma bowls. The nutrition values below include optional toppings like hummus and tzatziki.
- Meal prep: All components of this recipe can be prepared 3 days in advance and kept in airtight containers.
If preferred, you can assemble it in airtight meal prep containers. If you go in that direction, I recommend storing cooked chicken and rice together and adding the toppings right before serving the freshest shawarma rice bowls. - Storing: Bring leftovers to room temperature, place in an airtight container and keep in the fridge for upto 3 days.
- Marinading: The one-hour (or overnight) marinading is optional. If you are short on time, you can cook chicken right away.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photos by Tanya Pilgrim.
I’ve made this several times. It’s easy and so delicious. Thank you for another amazing recipe.
This is music to my ears Debbie. I am thrilled to hear that you enjoy this recipe.
I truly appreciate you coming by and taking the time to leave a review.
Is there a “dressing” that you would recommend besides hummus and the other thing? thx
Yes! My Greek yogurt salad dressing would be a great option here. Hope you enjoy it!
Really looking forward to recreating this.
Thank you Milette. I hope you like it as much as we do.