Healthy Chicken Shawarma Bowl served on top of quinoa and lettuce then topped with a Garlic Yogurt Sauce. A flavorful gluten free dinner recipe the family will devour.

Chicken Shawarma Bowl

  • Author: Krista @
  • prep_time Prep Time: 12 hr
  • cook_time Cook Time: 30 min
  • total_time Total Time: 50 minute
  • yield Yield: 4 1x
  • category Category: Dinner
  • method Method: Oven
  • cuisine Cuisine: Middle Eastern


Healthy Chicken Shawarma Bowl served on a bed of quinoa and lettuce then topped with a Garlic Yogurt Sauce. This flavorful gluten free dinner recipe will be devoured in minutes.



Chicken Shawarma:

  • 1.5 lbs. boneless skinless chicken breast
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon sea salt
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil

Garlic Yogurt Sauce:

  • 1 cup plain greek yogurt
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves, pressed (or finely minced)
  • 1 teaspoon cumin
  • salt & pepper to taste

The Bowl:

  • 2 cups cooked quinoa
  • 1 cup diced cucumber
  • 1 zucchini, sliced lenghwise
  • 1 cup sliced cherry tomatoes
  • 2 cups sliced romaine lettuce


  1. For the Chicken Shawarma: to a small bowl add cumin, coriander, smoked paprika, garlic powder, cinnamon, cardamom, black pepper, sea salt, lemon juice and olive oil. Using a spoon mix all the spices together. Add chicken breast to a large ziplock bag, pour the spice blend over the chicken. Close the ziplock bag, mix the spice blend around in the bag using your hands and refrigerator chicken overnight.
  2. For the Garlic Yogurt Sauce: to a small bowl add plain greek yogurt, lemon juice, garlic cloves, cumin, salt and pepper to taste. Using a spoon, stir everything together.
  3. Heat grill to medium high heat, about 375-400 degrees F. Spray grill grates with cooking spray or rub down with olive oil soaked rag. Place marinaded chicken on grill along with zucchini slices.
  4. Grill zucchini for 2-3 minutes per side.
  5. Grill chicken for 5-7 minutes per side, until they are no longer pink. Let the chicken sit for 5 minutes to let the juices redistribute then slice.
  6. Assemble bowls: add 1/2 cup cooked quinoa, 1/2 cup sliced romaine, 1 zucchini slice, 1/4 cup of cherry tomatoes, 1/4 cup diced cucumber, 3-4 oz. of sliced chicken and top with a dollop of the garlic yogurt sauce.


  • Serving Size: 1 bowl
  • Calories: 389
  • Sugar: 7 g
  • Sodium: 568 mg
  • Fat: 14 g
  • Saturated Fat: 2 g
  • Carbohydrates: 28 g
  • Fiber: 4 g
  • Protein: 43 g
  • Cholesterol: 85 mg

Keywords: chicken, gluten free, kid friendly, how to make shawarma, easy chicken dinner recipe, middle eastern chicken recipe