If you're craving something vibrant, healthy, and absolutely bursting with Middle Eastern flavor, look no further than this Lebanese Chicken Shawarma Bowl with Tabbouleh. This dish is my go-to when I want something that feels indulgent but is actually quite wholesome. It takes all the smoky, spiced, juicy goodness of traditional shawarma food and delivers it in a fresh, satisfying bowl loaded with crispy vegetables, herby tabbouleh, and a rich, creamy garlic sauce shawarma-style. Whether you’re familiar with Arabic food or exploring Syrian food or Egyptian food traditions for the first time, this bowl is a brilliant place to start. Best of all, it’s a great introduction for anyone curious about how to make shawarma at home.
Lebanese Chicken Shawarma Bowl with Tabbouleh
Prep Time 35 minutes mins
Cook Time 25 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine Lebanese, Middle Eastern
Mixing bowls For marinating chicken and mixing tabbouleh.
Baking sheet or cast iron skillet To cook the chicken; cast iron gives a more authentic char.
Blender or food processor For the garlic sauce.
Knife and Cutting Board Essential for prep.
Large Salad Bowl For tossing and serving the tabbouleh.
For the Chicken Shawarma
- 1 ½ lbs boneless skinless chicken thighs (more flavorful and tender than breast)
- 3 tablespoons plain full-fat yogurt
- 3 tablespoons olive oil
- Juice of 1 lemon
- 4 garlic cloves minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- ½ teaspoon cayenne pepper adjust to heat preference
- Salt and black pepper to taste
For the Tabbouleh
- ½ cup fine bulgur wheat
- 1 cup boiling water
- 1 large bunch of flat-leaf parsley finely chopped
- ½ bunch of mint finely chopped
- 2 ripe tomatoes finely diced
- ½ English cucumber finely diced
- 2 scallions thinly sliced
- Juice of 2 lemons
- ¼ cup extra virgin olive oil
- Salt and pepper to taste
For the Garlic Sauce (Toum-inspired)
- 4 garlic cloves
- 1 egg white optional for better emulsification
- 1 cup neutral oil like grapeseed or sunflower oil
- Juice of 1 lemon
- Salt to taste
- 1 –2 tablespoons ice water as needed for consistency
Bowl Components
- Cooked rice or couscous 1 cup per bowl
- Romaine or iceberg lettuce chopped
- Cherry tomatoes halved
- Pickled turnips or pickled red onions
- Thinly sliced red cabbage
- Hummus optional, for extra creaminess
- Warm pita bread or lavash on the side
Marinate the Chicken
In a large bowl, whisk together yogurt, olive oil, lemon juice, garlic, and all the spices. Add the chicken thighs, turning to coat well. Cover and marinate for at least 30 minutes, ideally overnight in the fridge. This step is key to infusing that deep, layered shawarma flavor.
Prepare the Tabbouleh
Place bulgur wheat in a bowl and cover with boiling water. Let sit for 10-15 minutes until fluffy and tender. Drain any excess water and fluff with a fork.
Add chopped parsley, mint, tomatoes, cucumber, and scallions. Drizzle with lemon juice and olive oil, then season with salt and pepper. Mix thoroughly. Let it chill in the fridge while everything else comes together.
Make the Garlic Sauce
In a blender or food processor, combine garlic cloves, lemon juice, and egg white (if using). Blend until smooth. With the motor running, slowly drizzle in oil, a few drops at a time at first, then in a thin stream. Add a tablespoon or two of ice water to adjust thickness and mellow the bite. Season with salt. The result? A creamy, punchy shawarma sauce recipe that pairs perfectly with grilled meats and fresh veg.
Cook the Chicken
Remove chicken from marinade and shake off excess. You can either:
Bake at 425°F for 20-25 minutes, flipping halfway.
Pan-fry over medium-high heat in a skillet for about 6-7 minutes per side until golden and cooked through.
Let it rest for 5 minutes, then slice thinly or shred.
Assemble the Bowls
Start with a base of rice, couscous, or even a bed of romaine lettuce for a chicken shawarma salad vibe. Top with sliced chicken, tabbouleh, chopped lettuce, tomatoes, cabbage, and pickled veggies. Add a generous drizzle of garlic sauce shawarma-style, or serve it on the side for dipping.
Warm pita or lavash on the side makes this bowl even more satisfying.
Pairings
While the shawarma bowl is a complete meal on its own, here are a few pairings that elevate it to a full Mediterranean-style spread:
Drinks
- Mint lemonade: Refreshing and balances the spice of the chicken.
- Ayran: This Turkish yogurt drink cools your palate after a garlicky bite—great if you're inspired by turks shawarma flavors.
- Pomegranate iced tea: Slightly tart, very refreshing.
Sides
- Baba Ganoush or Hummus: Perfect as creamy additions or side dips.
- Stuffed grape leaves (Warak Enab): Adds another classic from the lebanese food or syrian food tables.
- Fattoush: A crispy pita salad that offers a different texture compared to tabbouleh.
FAQs
1. Can I use chicken breast instead of thighs?
You can, but chicken thighs are juicier and more traditional for shawarma food. If using breast, make sure not to overcook, and consider pounding it thin for more even cooking.
2. How do I store leftovers?
Keep components separate: chicken, tabbouleh, and garlic sauce should all be stored in airtight containers in the fridge. Everything will stay fresh for about 3–4 days. Reheat chicken separately for best texture.
3. What’s the difference between shawarma and gyros?
Shawarma, common in arabic food and egyptian food, is spiced with warm, earthy seasonings and often served with garlic sauce or tahini. Gyros, typically Greek, use a different herb blend and often come with tzatziki.
4. Can I grill the chicken instead of baking?
Absolutely! Grilling adds smoky depth and mimics street-style shawarma. Just be sure to oil the grates and monitor for flare-ups.
5. Is this dish authentic?
This bowl-style adaptation is a modern twist, but it stays true to the core flavors of Lebanese food, inspired by traditional shawarma techniques. It's a great example of how to make shawarma at home without the need for a rotisserie.
