If you have been on the hunt for a meal that’s bursting with vibrant flavors and wonderfully satisfying textures, the 2-Hour Grilled Chicken Shawarma Bowls with Creamy Garlic Sauce Recipe is your new go-to. This dish perfectly balances tender, juicy chicken marinated in warm spices and grilled to perfection, combined with fresh vegetables, fluffy grains, and a luscious garlic sauce that ties everything together. It’s the kind of recipe that feels both wholesome and indulgent—a total crowd-pleaser that brings that authentic shawarma experience right to your own backyard grill. Trust me, once you try this, it will quickly become a staple for casual dinners and special gatherings alike.
Ingredients You’ll Need
With just a handful of simple yet essential ingredients, you’ll create a dish that’s rich in aroma, color, and depth of flavor. Each ingredient plays a crucial role, whether it’s infusing the chicken with smoky, warm spices or adding refreshing crunch and a creamy tang.
- 2 lbs boneless, skinless chicken thighs: Perfectly juicy and tender, these chicken thighs soak up the marinade beautifully.
- 2 tbsp olive oil: Adds moisture and brings the marinade ingredients together while helping with that perfect grill sear.
- 1 tbsp lemon juice: A zesty brightness that elevates the spices and balances richness.
- 2 tsp paprika: Provides smoky warmth and a beautiful red hue to the chicken.
- 1 tsp cumin: Adds that earthy, slightly nutty aroma that’s essential in shawarma.
- 1 tsp turmeric: Gives a subtle earthy flavor and a golden color that screams authenticity.
- 1 tsp garlic powder: Packs a punch of savory depth in the marinade.
- 1 tsp salt: Brings all the ingredients into harmonious flavor balance.
- ½ tsp black pepper: Just enough heat to keep things exciting.
- ½ cup plain yogurt: The creamy base for the garlic sauce that cools and complements the spices.
- 4 cloves garlic, minced: Key for that intense, fresh garlic flavor in the sauce.
- 1 tbsp tahini: Adds a nutty richness that takes the garlic sauce to the next level.
- 1 tbsp lemon juice: Brightens the creamy garlic sauce with a fresh kick.
- 2 cups cooked rice or quinoa: Your satisfying and hearty grain base.
- 1 cucumber, sliced: Crisp and refreshing texture to brighten the bowl.
- 1 tomato, diced: Juicy bursts of sweetness for balance.
- ½ red onion, thinly sliced: Sharp, tangy crunch for textural contrast.
- Fresh parsley for garnish: A vibrant herbaceous finish that makes every bite sing.
How to Make 2-Hour Grilled Chicken Shawarma Bowls with Creamy Garlic Sauce Recipe
Step 1: Prepare the Marinade and Chicken
Start by mixing your olive oil, lemon juice, paprika, cumin, turmeric, garlic powder, salt, and black pepper in a large bowl. This magical blend is the heart of your marinade, infusing each chicken thigh with layers of flavor that promise juicy, irresistible bites. Once mixed, coat each chicken thigh thoroughly and pop the bowl into the fridge for at least 30 minutes. This resting time allows the spices to penetrate deeply, making every bite juicy and aromatic.
Step 2: Fire Up the Grill
Get your grill heating to medium-high. This temperature is key to achieving those perfect char marks and caramelization without drying out the chicken. Place the marinated thighs on the grill, cooking each side for about 6 to 7 minutes. Use a meat thermometer if you want to be exact—the internal temperature should hit 165°F. This step locks in the smoky flavor that makes grilled shawarma so special.
Step 3: Rest and Slice the Chicken
After grilling, let the chicken rest for 5 minutes before slicing. This short downtime lets the juices redistribute through the meat, ensuring each slice is tender and bursting with moisture. Slice it thinly against the grain for the best texture and presentation in your bowls.
Step 4: Whip Up the Creamy Garlic Sauce
The sauce truly sets this dish apart. In a small bowl, combine plain yogurt, minced garlic, tahini, and lemon juice, stirring until smooth and creamy. This sauce offers a cooling, tangy contrast to the spiced chicken and fresh veggies, creating a perfect balance that will have you coming back for seconds.
Step 5: Assemble Your Bowls
Start with your base layer of cooked rice or quinoa. Top generously with the sliced grilled chicken, then arrange cucumber slices, diced tomato, and thinly sliced red onion around the bowl. Finally, drizzle the creamy garlic sauce over everything and sprinkle with fresh parsley. Every element contributes to an exciting mix of flavors and textures in each mouthful.
How to Serve 2-Hour Grilled Chicken Shawarma Bowls with Creamy Garlic Sauce Recipe
Garnishes
Fresh parsley is a simple yet striking garnish, adding a burst of color and a mild herbal note. You could also consider a pinch of sumac or a sprinkle of toasted pine nuts for extra texture and a subtle tang—both align perfectly with the shawarma flavors.
Side Dishes
Serve alongside warm pita bread or crispy chickpea falafel for an extra treat. A light tabbouleh salad or a side of pickled vegetables will also complement the savory richness of the grilled chicken and creamy sauce beautifully, adding refreshing brightness to the plate.
Creative Ways to Present
If you want to impress guests or turn this into a festive meal, serve the components family-style. Lay out bowls of grains, grilled chicken, veggies, and sauce separately, letting everyone build their own perfect shawarma bowl. You could also roll the chicken and veggies into flatbreads to create shawarma wraps that are just as delicious and portable.
Make Ahead and Storage
Storing Leftovers
Store leftover grilled chicken, sauce, and vegetables separately in airtight containers in the refrigerator. Kept this way, the chicken remains tender and the sauce fresh for up to 3 days. Keeping ingredients separate also gives you versatility for quick meals during the week.
Freezing
The grilled chicken freezes well but is best stored without the fresh veggies and sauce. Portion the chicken into freezer-safe bags or containers and freeze for up to 2 months. When ready, thaw in the refrigerator overnight for best texture and flavor.
Reheating
Reheat the chicken gently on a skillet over medium heat or in the oven at 350°F until warmed through. Avoid microwaving if possible to maintain the juicy texture. Warm the sauce separately and add fresh veggies only after reheating to keep their crispness.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While chicken thighs are preferred for their juiciness and flavor, chicken breasts can work if you prefer a leaner cut. Just be careful not to overcook them, as breast meat tends to dry out faster.
How long can I marinate the chicken?
Marinating for 30 minutes is the minimum, but you can marinate the chicken for up to 2 hours to deepen the flavor even more. Just try not to go beyond that as the acidity from the lemon juice could start affecting the texture.
Is the creamy garlic sauce spicy?
Nope! The sauce is delightfully creamy with a fresh garlic kick but it’s not spicy. If you want to add a little heat, you can introduce some crushed red pepper flakes or a dash of hot sauce to the sauce.
Can I make this recipe gluten-free?
Yes! This recipe is naturally gluten-free, especially if you serve it with rice or quinoa. Just double-check any store-bought tahini or yogurt labels to ensure they’re gluten-free if that’s a concern for you.
What if I don’t have a grill?
No worries! You can cook the marinated chicken under the broiler or in a hot cast-iron skillet. Just make sure to get a good sear to mimic that grilled flavor. Cooking times will be similar; keep an eye on the internal temperature to avoid overcooking.
Final Thoughts
Making the 2-Hour Grilled Chicken Shawarma Bowls with Creamy Garlic Sauce Recipe is like treating yourself to a little culinary escape, full of vibrant Middle Eastern flavors that satisfy and delight. From the simple yet flavorful marinade to the luscious garlic sauce and fresh veggies, every bite feels like a celebration of comfort and freshness. Give this recipe a try—you’ll find it’s one of those dishes that quickly earns a permanent spot in your meal rotation. Enjoy every delicious mouthful!
Print
2-Hour Grilled Chicken Shawarma Bowls with Creamy Garlic Sauce Recipe
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
Description
Enjoy flavorful and tender grilled chicken shawarma bowls topped with a creamy garlic sauce. This recipe features marinated chicken thighs grilled to perfection, served over rice or quinoa with fresh vegetables and a zesty garlic tahini dressing — a perfect balance of Middle Eastern-inspired flavors in a wholesome, easy-to-make bowl.
Ingredients
For the Chicken Marinade
- 2 lbs boneless, skinless chicken thighs
- 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
For the Creamy Garlic Sauce
- 1/2 cup plain yogurt
- 4 cloves garlic, minced
- 1 tbsp tahini
- 1 tbsp lemon juice
For Assembly
- 2 cups cooked rice or quinoa
- 1 cucumber, sliced
- 1 tomato, diced
- 1/2 red onion, thinly sliced
- Fresh parsley for garnish
Instructions
- Prepare the marinade: In a mixing bowl, combine olive oil, lemon juice, paprika, cumin, turmeric, garlic powder, salt, and black pepper to create a flavorful marinade.
- Marinate the chicken: Coat the boneless, skinless chicken thighs thoroughly in the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate.
- Preheat the grill: Heat your grill to medium-high heat to ensure even cooking and a nice char on the chicken.
- Grill the chicken: Place the marinated chicken thighs on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
- Rest and slice the chicken: Remove the chicken from the grill and let it rest for 5 minutes to retain juices. Then slice into strips or bite-sized pieces.
- Make the garlic sauce: In a small bowl, combine plain yogurt, minced garlic, tahini, and lemon juice. Mix until smooth and creamy.
- Assemble the bowls: Start with a base of cooked rice or quinoa, then top with sliced grilled chicken, fresh cucumber slices, diced tomato, and thinly sliced red onion.
- Finish and garnish: Drizzle the creamy garlic sauce over the assembled bowls and sprinkle fresh parsley on top for a burst of color and flavor. Serve immediately.
Notes
- For extra flavor, marinate the chicken overnight.
- You can substitute chicken thighs with chicken breasts if preferred; adjust grilling time accordingly.
- If you don’t have a grill, cook the chicken on a stovetop skillet over medium-high heat.
- Use quinoa instead of rice for a protein boost and gluten-free option.
- The garlic sauce can be prepared ahead and refrigerated for up to 2 days.
