Name: Easy Shawarma Chicken Bowls with Lemon Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 1 can chickpeas, drained & rinsed; 1 tbsp Wesson Corn Oil; 1/8 tsp kosher salt; 1/8 tsp black pepper; 1/4 tsp paprika; 1 lb chicken thighs; 1 tsp paprika; 1 tsp kosher salt; 1/2 tsp ground cinnamon; 1/2 tsp ground allspice; 1/2 tsp ground cumin; 1/2 tsp ground turmeric; 1/2 tsp garlic powder; 1/2 tsp ground cardamom; 1/2 tsp ground black pepper; 1/2 tsp ground cinnamon (additional); Zest of 1 lemon; 2 tbsp lemon juice; 2 tbsp Wesson Corn Oil; 1 1/2 cups cherry tomatoes, halved; 2 tbsp red onion, diced; 3 tbsp parsley, chopped; 1/2 tsp Wesson Corn Oil; 1 tbsp lemon juice; 1/4 tsp kosher salt; Marinated and cooked chicken (from above) – approximately 1 lb; 2 tbsp Wesson Corn Oil; 1 1/4 cups cooked couscous (from 2/3 cup uncooked); Lemon chickpea mayo (prepared from crispy chickpeas – see method)

The vibrant flavors, satisfying textures, and simple preparation make these Easy Shawarma Chicken Bowls with Lemon Sauce an instant favorite. Juicy, spiced chicken thighs paired with crisp chickpeas and a refreshing parsley and tomato salad come together beautifully on a bed of fluffy couscous. Topped with a tangy, creamy lemon chickpea mayo, this bowl offers a perfect balance of savory, bright, and crunchy that will brighten any meal and nourish your soul.

Easy Shawarma Chicken Bowls with Lemon Sauce - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for these bowls is straightforward but powerful in flavor. Each one plays a key role in crafting that authentic shawarma experience, from the aromatic spices in the chicken to the fresh brightness of the lemon sauce and the satisfying crunch of the chickpeas.

Chickpeas (1 can, drained & rinsed): Essential for crispy texture and protein-packed bites.
Wesson Corn Oil (various amounts): A neutral oil perfect for sautéing and roasting without overpowering flavors.
Kosher salt and black pepper: The foundational seasonings that enhance every component.
Paprika (1 1/4 tsp total): Adds a warm, earthy depth and beautiful color.
Chicken thighs (1 lb.): The protein powerhouse of the dish, moist and flavorful when cooked perfectly.
Cinnamon, allspice, cumin, turmeric, garlic powder, cardamom (various ground spices): This spice blend infuses the chicken with authentic shawarma warmth and aroma.
Lemon zest and lemon juice: Brighten the chicken and sauce with a fresh citrus pop.
Cherry tomatoes (1 1/2 cups, halved): Sweet juiciness that balances the spices.
Red onion (2 tbsp, diced): Adds sharpness and color contrast to the salad.
Parsley (3 tbsp, chopped): Herbaceous freshness to lift the whole bowl.
Couscous (1 1/4 cups cooked): Fluffy, light base that soaks up all the delicious juices.
Lemon chickpea mayo: Creamy, tangy sauce that ties all the flavors together in every bite.

How to Make Easy Shawarma Chicken Bowls with Lemon Sauce

Step 1: Prepare the Crispy Chickpeas

Start by preheating your oven to 425°F. Toss the drained chickpeas with Wesson Corn Oil, kosher salt, freshly ground black pepper, and paprika so every little bean gets coated with spicy, savory goodness. Spread them out on a cookie sheet in a single layer to ensure even crisping. Bake for 15 to 20 minutes, stirring at least once, until they turn delightfully crispy and golden. These crunchy chickpeas are what make each bite texturally exciting, so don’t rush this step!

Step 2: Marinate and Cook the Shawarma Chicken

In a large bowl, mix together your paprika, kosher salt, cinnamon, allspice, cumin, turmeric, garlic powder, cardamom, black pepper, lemon zest, lemon juice, and 2 tablespoons of Wesson Corn Oil. Add the chicken thighs and toss until every inch is coated in the fragrant marinade. Let this rest for at least 30 minutes—overnight is even better if you can plan ahead. When ready, heat 2 tablespoons of oil in a large skillet over medium heat. Cook the chicken thighs for about 4 minutes per side, until they’re cooked through and juicy inside with a slight charred edge. Let them rest while you move on to the salad and assembling your bowls.

Step 3: Make the Parsley and Tomato Salad

Simple, fresh, and vibrant! Combine halved cherry tomatoes, diced red onion, and chopped parsley in a small bowl. Dress with a splash of Wesson Corn Oil, fresh lemon juice, and kosher salt. Toss to combine. This bright salad cuts through the richness of the chicken and adds a necessary burst of freshness and color that truly completes the bowl experience.

Step 4: Assemble Your Easy Shawarma Chicken Bowls with Lemon Sauce

In each serving bowl, start by spreading two generous dollops of lemon chickpea mayo at the bottom. Add a bed of warm, fluffy couscous, then top with chopped cooked shawarma chicken. Garnish with the parsley and tomato salad and scatter plenty of crispy chickpeas on top. The contrast in textures, colors, and flavors is spectacular, making each bowl a feast for both your eyes and your palate.

How to Serve Easy Shawarma Chicken Bowls with Lemon Sauce

Garnishes

Sprinkle the bowls with extra chopped fresh parsley or a few lemon zest curls just before serving for an added splash of green and citrus aroma that instantly freshens every bite.

Side Dishes

Pair your shawarma bowls with warm pita bread or a simple cucumber and yogurt salad to add creamy coolness and keep the meal balanced and refreshing.

Creative Ways to Present

For a casual party, serve the components deconstructed in separate bowls so guests can build their own Easy Shawarma Chicken Bowls with Lemon Sauce according to their preferences. You can also drizzle additional lemon sauce or a sprinkle of toasted pine nuts for a crunchy, nutty twist.

Make Ahead and Storage

Storing Leftovers

Store any leftover chicken, couscous, and salad components separately in airtight containers in the refrigerator for up to 3 days. Keep the crisp chickpeas and lemon sauce on the side to preserve their texture and freshness.

Freezing

You can freeze the marinated chicken before cooking for up to 1 month. Cooked chicken and couscous can also be frozen but may lose some texture; it’s best to freeze them if you plan to reheat later. Avoid freezing the salad or chickpeas as they won’t reheat well.

Reheating

Warm the cooked chicken and couscous gently in the microwave or on the stovetop until heated through. Reheat the chickpeas briefly in a hot pan to help them regain some crispiness. Add fresh salad and lemon sauce before serving for the best experience.

FAQs

What kind of chicken is best for these bowls?

Chicken thighs are ideal for Easy Shawarma Chicken Bowls with Lemon Sauce because they stay juicy and tender during cooking. You can also use boneless skinless thighs for convenience or swap for chicken breasts if preferred, though they are leaner and may dry out faster.

Can I make the lemon chickpea mayo from scratch?

Absolutely! Blending cooked chickpeas with lemon juice, garlic, oil, and a bit of mayo or yogurt creates a creamy, tangy sauce that perfectly complements the bowls. It’s a simple, healthy alternative to store-bought sauces.

Is couscous the only grain that works?

Not at all! Quinoa, rice, or even cauliflower rice can be swapped in as the base to suit your dietary preferences or whatever you have on hand. The key is to have a fluffy, neutral base that absorbs the shawarma juices.

Can I prepare the components in advance?

Yes, the components for the bowls can be prepped ahead—marinate the chicken, cook couscous, roast chickpeas, and prepare the salad the day before. Assemble just before serving to keep textures fresh and vibrant.

How spicy is this recipe?

This recipe is more flavorful than spicy, with warm, aromatic spices rather than hot chiles. If you love more heat, feel free to add a pinch of cayenne pepper or drizzle with hot sauce at serving time.

Final Thoughts

These Easy Shawarma Chicken Bowls with Lemon Sauce are just the kind of meal that makes weeknights exciting and satisfying. They’re colorful, comforting, and boast that irresistible combo of juicy chicken, tangy sauce, and crispy chickpeas that everyone will rave about. I can’t wait for you to try this recipe and make it your own—it’s a guaranteed crowd-pleaser that feels like a little celebration every time you dig in.

Easy Shawarma Chicken Bowls with Lemon Sauce

Print Recipe

★★★★★

5.3 from 6 reviews

Delicious and easy-to-make Shawarma Chicken Bowls featuring tender spiced chicken thighs, crispy roasted chickpeas, fresh parsley and tomato salad, fluffy couscous, and a tangy lemon chickpea mayo. Perfect for a flavorful, wholesome meal that comes together quickly with vibrant Middle Eastern-inspired flavors.

Author: Elias
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Baking, Pan-frying, Mixing
Cuisine: Middle Eastern
Diet: Halal

Ingredients

Scale

Crispy Chickpeas

1 can chickpeas, drained & rinsed
1 tbsp Wesson Corn Oil
1/8 tsp kosher salt
1/8 tsp black pepper
1/4 tsp paprika

Marinated Shawarma Chicken

1 lb chicken thighs
1 tsp paprika
1 tsp kosher salt
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp garlic powder
1/2 tsp ground cardamom
1/2 tsp ground black pepper
1/2 tsp ground cinnamon (additional)
Zest of 1 lemon
2 tbsp lemon juice
2 tbsp Wesson Corn Oil

Parsley and Tomato Salad

1 1/2 cups cherry tomatoes, halved
2 tbsp red onion, diced
3 tbsp parsley, chopped
1/2 tsp Wesson Corn Oil
1 tbsp lemon juice
1/4 tsp kosher salt

Shawarma Chicken Bowls Assembly

Marinated and cooked chicken (from above) – approximately 1 lb
2 tbsp Wesson Corn Oil
1 1/4 cups cooked couscous (from 2/3 cup uncooked)
Lemon chickpea mayo (prepared from crispy chickpeas – see method)

Instructions

Prepare Crispy Chickpeas: Preheat oven to 425°F. In a bowl, toss the drained and rinsed chickpeas with Wesson Corn Oil, kosher salt, black pepper, and paprika until coated evenly. Spread in a single layer on a cookie sheet and bake for 15-20 minutes, stirring at least once, until golden and crispy. Set aside to cool.
Marinate the Chicken: In a large bowl, combine paprika, kosher salt, ground cinnamon, allspice, cumin, turmeric, garlic powder, cardamom, black pepper, extra cinnamon, lemon zest, lemon juice, and Wesson Corn Oil. Add chicken thighs and mix thoroughly until all pieces are well coated. Marinate for at least 30 minutes or up to overnight in the refrigerator.
Cook Shawarma Chicken: Heat 2 tbsp Wesson Corn Oil in a large frying pan over medium heat. Add marinated chicken thighs and cook about 4 minutes per side until internal temperature reaches 165°F and the chicken is golden brown. Remove from pan and let rest briefly before chopping.
Make Parsley and Tomato Salad: In a small bowl, combine halved cherry tomatoes, diced red onion, chopped parsley, 1/2 tsp Wesson Corn Oil, lemon juice, and kosher salt. Mix gently and set aside.
Assemble Bowls: Spread two large dollops of lemon chickpea mayo on the bottom of each serving bowl. Divide cooked couscous evenly between bowls. Roughly chop cooked chicken thighs and add on top of couscous. Garnish with parsley and tomato salad and crispy chickpeas for added texture and flavor.

Notes

You can marinate chicken up to overnight to deepen flavor.
Use canned chickpeas for convenience and quick prep.
Adjust seasoning and spices to taste, especially salt and paprika.
Couscous can be substituted with rice or quinoa if preferred.
For a vegetarian version, omit chicken and add extra crispy chickpeas or grilled vegetables.