TL;DR
- 830 kcal · 57.6 g protein per serving
- Ready in 45 min · serves 2
- Gluten-free, High-protein, Dairy-free
Chicken shawarma is one of the great street foods of the Middle East — thin slices of marinated chicken roasted on a vertical spit, shaved off in ribbons, and tucked into warm pita with pickles and garlic sauce. The technique was born in the Ottoman Empire and perfected across Lebanon, Syria, and beyond, where it remains a late-night staple and a celebration food alike. This bowl version takes the soul of that marinade — garlic, lemon, warm spices like cumin, coriander, and paprika — and turns it into a weeknight-friendly meal that fits neatly into a calorie-conscious routine.
Why does this work so well for tracking? First, portion control. Instead of piling everything into a sandwich, a bowl gives you clear compartments: a measured portion of chicken, a bed of rice, and a pile of vegetables. You see exactly what you're eating, and the high protein from the chicken plus the fiber from the salad and rice keeps you full for hours. Second, it's naturally gluten-free and dairy-free as written — no bread, no yogurt-based sauce — so it sidesteps two common sources of hidden calories and discomfort. The tahini-lemon dressing adds richness without cream, and the pickled onions cut through the spice with acidity.
Three tips for a better bowl. First, don't skip the resting time after cooking the chicken. Searing it in a hot pan or on a grill creates a crust, but letting it rest for five minutes before slicing keeps the juices in — slice too soon and you'll lose moisture on the cutting board. Second, make the pickled onions at least 15 minutes ahead, or even the night before; the quick pickle softens their bite and turns them sweet-tart, which is essential against the warm spices. Third, if you're meal-prepping, keep the dressing separate and add it just before eating — otherwise the salad wilts and the rice soaks up all the liquid, turning mushy. A squeeze of fresh lemon at the end brightens everything, so don't skip that final touch.
This recipe scales easily: double the marinade and chicken for a family, or halve it for a solo dinner. The spice blend is forgiving — add a pinch of cayenne for heat, or a teaspoon of smoked paprika for depth. Serve it warm, straight from the pan, or cold as a lunch bowl the next day.
Ingredients — For 2 servings
- 400 g chicken thighs, boneless skinless, cut into bite-sized pieces (thighs stay juicier than breast) 400 g
- 2 cloves garlic, minced 6 g
- 2 tbsp lemon juice, fresh (plus more for serving) 30 g
- 2 tbsp olive oil (divided) 27 g
- 1 tsp ground cumin 3 g
- 1 tsp ground coriander 2 g
- 1 tsp smoked paprika 2 g
- 0.5 tsp ground turmeric 1 g
- 0.5 tsp ground cinnamon 1 g
- 1 tsp fine salt (plus more to taste) 6 g
- 0.5 tsp black pepper, freshly ground 1 g
- 150 g basmati rice, dry (or any long-grain rice) 150 g
- 300 g romaine lettuce, chopped (about 1 large head) 300 g
- 1 medium cucumber, diced 150 g
- 2 medium tomatoes, diced (about 2 cups) 240 g
- 1 small red onion, thinly sliced (for quick pickling) 70 g
- 2 tbsp red wine vinegar 30 g
- 1 tsp sugar 4 g
- 2 tbsp tahini (stir well before measuring) 30 g
- 2 tbsp water (to thin dressing) 30 g
- 2 tbsp fresh parsley, chopped (for garnish) 8 g
Nutrition per serving
830 kcal
| Protein | 57.6 g |
|---|---|
| Carbohydrates | 85.9 g |
| of which sugars | 10.5 g |
| Fat | 28.9 g |
| of which saturates | 4.5 g |
| Fiber | 9.6 g |
| Sodium | 1303 mg |
Nutrition computed from USDA FoodData Central per-ingredient data (curated reference table, engine/systems/recipe/data/ingredient_nutrition_db.json). 15 of 21 ingredients use a model-estimated figure pending live FDC verification (flagged in the source table).
Instructions
-
In a medium bowl, combine the chicken pieces with the minced garlic, lemon juice, 1 tablespoon of the olive oil, cumin, coriander, smoked paprika, turmeric, cinnamon, salt, and black pepper. Toss well to coat every piece. Cover and let marinate at room temperature for 15 minutes, or up to 2 hours in the fridge.
~15 min -
While the chicken marinates, make the quick pickled onions: in a small bowl, combine the sliced red onion, red wine vinegar, sugar, and a pinch of salt. Toss to coat and set aside — they'll soften and turn pink in about 15 minutes.
~5 min -
Rinse the basmati rice under cold water until the water runs clear. In a small saucepan, combine the rice with 300 ml (about 1.25 cups) of water and a pinch of salt. Bring to a boil, cover, reduce heat to low, and simmer for 12–15 minutes until the water is absorbed and the rice is tender. Remove from heat and let sit, covered, for 5 minutes.
~18 min -
In a small bowl, whisk together the tahini, remaining 1 tablespoon of olive oil, 2 tablespoons of water, and a pinch of salt until smooth and pourable. Set aside.
~2 min -
Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer (work in batches if needed). Sear without moving for 3–4 minutes until deeply browned, then flip and cook another 3–4 minutes until the chicken is cooked through and reaches 165°F (74°C) in the thickest piece. Transfer to a plate and let rest for 5 minutes.
~10 min -
Meanwhile, assemble the salad: in a large bowl, toss the chopped romaine, cucumber, and tomatoes with a pinch of salt.
~3 min -
Divide the rice between two bowls. Top with the chicken, then the salad mixture, and drained pickled onions. Drizzle with the tahini dressing, sprinkle with fresh parsley, and serve with extra lemon wedges on the side.
~2 min
Track Chicken Shawarma Bowl in Kaloria
No manual logging — point your camera at the plate and Kaloria's AI recognizes the dish and logs it with the nutrition panel above in one tap. Voice logging and a food-savvy AI coach are built in too.
Get Kaloria freeFrequently asked questions
Can I use chicken breast instead of thighs?
Absolutely. Thighs are more forgiving and stay juicier, but breast works if you prefer leaner meat. Cut breast pieces slightly larger so they don't dry out, and be careful not to overcook — pull them at 165°F (74°C) and rest them well. You may want to add a touch more olive oil to the marinade to compensate for the leaner cut.
How do I store leftovers and reheat them?
Store the chicken, rice, salad, and dressing in separate airtight containers in the fridge for up to 3 days. Reheat the chicken and rice in a microwave or skillet until hot, then add the cold salad and dressing fresh. Don't reheat the salad — it will wilt. The pickled onions keep well for up to a week.
Why do I need to rest the chicken before slicing?
Resting allows the juices that have been pushed to the center during cooking to redistribute throughout the meat. If you slice immediately, those juices run out onto the cutting board and you're left with dry chicken. Five minutes under loose foil is enough — the chicken will still be warm when you serve it.
Can I make this spicier or milder?
The base spice blend is warm but not hot. For heat, add 1/4 to 1/2 teaspoon of cayenne pepper or a chopped fresh chili to the marinade. For a milder version, reduce the smoked paprika slightly and omit the cinnamon if you find it too assertive. A drizzle of hot sauce at the end is the easiest way to adjust per serving.
Is this really gluten-free and dairy-free?
Yes, as written. The recipe uses no wheat-based ingredients — just rice, vegetables, chicken, and spices. The dressing is tahini (sesame paste) and lemon, not yogurt. Just double-check your spice blends for anti-caking agents containing wheat, and use certified gluten-free rice if you're highly sensitive.
Sources
- USDA FoodData Central — Nutrition panel computed from USDA FoodData Central per-ingredient data via a curated reference table.