Grilled Chicken Shawarma Bowls with Pickled Veggies

Grilled Chicken Shawarma Bowls with Pickled Veggies

Mia

Transport your dinner table to the bustling streets of Beirut with these vibrant Grilled Chicken Shawarma Bowls. This recipe captures the essence of Middle Eastern street food while honoring the principles of the Mediterranean Diet—plenty of vegetables, whole grains, lean protein, and heart-healthy fats. Tender chicken thighs are marinated in a fragrant blend of warm spices including cumin, coriander, and paprika, then grilled to perfection with those coveted charred edges that make shawarma irresistible.

What sets this bowl apart is the symphony of textures and flavors. The nutty brown rice provides a wholesome base, while quick-pickled turnips add a tangy crunch that cuts through the richness of the meat. A generous drizzle of creamy tahini sauce brings everything together with its subtle sesame flavor and silky texture. Fresh vegetables like crisp cucumbers, juicy tomatoes, and peppery red onions add brightness and nutrition.

This recipe is perfect for meal prep—the chicken and pickled vegetables can be prepared ahead of time, making weeknight dinners a breeze. The pickled turnips, a staple in Lebanese cuisine, develop even better flavor after a day in the refrigerator. Unlike traditional shawarma cooked on a vertical rotisserie, this home-friendly version uses a grill or grill pan to achieve similar results with minimal equipment.

Each bowl delivers a complete, balanced meal that satisfies both your taste buds and nutritional needs. The combination of fiber-rich whole grains, lean protein, and an abundance of vegetables makes this dish a Mediterranean Diet star, proving that healthy eating never has to be boring or bland.

Nutrition

55 minutes
None servings
525 calories
Fat 20.00g
Carbs 52.00g
Protein 35.00g

Ingredients

1.5 lbsboneless, skinless chicken thighs, trimmed of excess fat
3 tbspextra virgin olive oil, divided
3 tbsplemon juice, freshly squeezed
4 clovesgarlic, minced
2 tspground cumin
1.5 tspground coriander
1.5 tsppaprika
1 tspground turmeric
1/4 tspground cinnamon
1 tspsalt
1/2 tspblack pepper, freshly ground
1.5 cupsbrown rice, uncooked
2 mediumturnips, peeled and cut into matchsticks
1/2 cupwhite vinegar
1/2 cupwater
1 tbspsugar
1 tspsalt, for pickling
1 smallbeet, peeled and sliced (for color) (optional)
1/3 cuptahini
3 tbsplemon juice, for tahini sauce
1 clovegarlic, minced, for tahini sauce
3-4 tbspwater, cold, for tahini sauce
1/4 tspsalt, for tahini sauce
1 largecucumber, diced
1 cupcherry tomatoes, halved
1/2 mediumred onion, thinly sliced
1/4 cupfresh parsley, chopped

Equipment

Cutting board
Whisk
medium saucepan with lid
tongs
large mixing bowl
serving bowls
meat thermometer
measuring cups and spoons
sharp knife
grill or grill pan
small saucepan
heat-safe jar or bowl

16:8 Diet

This complete, balanced meal is ideal for the 16:8 eating window, providing sustained energy from complex carbohydrates, lean protein, healthy fats, and fiber-rich vegetables that promote satiety and help meet daily nutritional needs within the compressed eating timeframe.

80/20 Diet

This recipe exceeds 80/20 Diet standards with approximately 90% nutrient-dense whole foods including lean chicken, brown rice, fresh vegetables, and tahini, while using minimal processed ingredients. The emphasis on whole grains, lean protein, and abundant produce makes it an ideal everyday healthy meal.

Anti-Inflammatory Diet

This bowl is rich in anti-inflammatory ingredients including turmeric, ginger, garlic, extra virgin olive oil, and colorful vegetables packed with antioxidants. The whole grains, lean protein, and abundance of fresh produce combined with anti-inflammatory spices like cumin and coriander make it ideal for reducing inflammation.

Clean Eating

This recipe epitomizes clean eating with its use of whole, minimally processed ingredients in their natural state—fresh chicken, brown rice, fresh vegetables, whole spices, and simple tahini sauce. It contains no refined sugars, artificial ingredients, preservatives, or highly processed components.

DASH Diet

This recipe supports DASH Diet principles with lean chicken protein, whole grain brown rice, abundant fresh vegetables, and minimal added sodium. The use of herbs, spices, and lemon for flavoring instead of salt, combined with heart-healthy olive oil and tahini, makes it excellent for blood pressure management.

Diabetic Diet

This recipe supports blood sugar management with its balanced combination of lean protein, whole grain brown rice with a low glycemic index, abundant non-starchy vegetables, and healthy fats from olive oil and tahini that slow glucose absorption. The controlled portions of complex carbohydrates and high fiber content help maintain stable blood sugar levels.

Gluten-Free Diet

This recipe is naturally gluten-free, using brown rice as the grain base and featuring chicken, vegetables, and tahini—all naturally gluten-free whole foods. No wheat, barley, rye, or gluten-containing ingredients are used in any component of the dish.

Heart-Healthy Diet

This heart-healthy bowl features lean chicken protein, whole grain brown rice, extra virgin olive oil and tahini for healthy unsaturated fats, and abundant vegetables while avoiding saturated fats, processed meats, and excessive sodium. The anti-inflammatory spices and omega-rich tahini further support cardiovascular health.

High-Fiber Diet

This bowl provides excellent fiber content from brown rice, abundant fresh vegetables (cucumber, tomatoes, turnips), and tahini, delivering approximately 8-10 grams of fiber per serving to support digestive health and satiety.

High-Protein Diet

With 1.5 pounds of chicken thighs serving multiple portions, this recipe delivers substantial protein (approximately 30-35g per serving) from the lean chicken, complemented by protein from tahini and brown rice, making it excellent for high-protein dietary goals.

Intermittent Fasting

This nutrient-dense bowl is ideal for intermittent fasting eating windows, providing balanced macronutrients with lean protein, complex carbohydrates from brown rice, healthy fats from tahini and olive oil, and abundant vegetables that promote satiety and stable blood sugar levels throughout fasting periods.

Intuitive Eating

This satisfying and balanced bowl honors intuitive eating principles by combining protein, whole grains, healthy fats, and abundant vegetables in a flavorful, culturally rich meal that provides both pleasure and nourishment without restriction or food rules.

Mayo Clinic Diet

This balanced bowl exemplifies Mayo Clinic Diet principles with abundant vegetables, whole grain brown rice, lean protein from skinless chicken, and healthy fats from olive oil and tahini in appropriate portions. The recipe emphasizes nutrient-dense whole foods while avoiding processed ingredients and excessive fats.

Mediterranean Diet

This recipe is a quintessential Mediterranean Diet meal, featuring extra virgin olive oil as the primary fat, lean chicken protein, abundant vegetables, whole grain brown rice, and heart-healthy tahini. The emphasis on fresh vegetables, herbs, minimal processing, and traditional Middle Eastern flavors aligns perfectly with Mediterranean eating principles while avoiding processed foods and excessive red meat.

MIND Diet

This recipe aligns with MIND Diet principles by featuring brain-healthy ingredients including leafy greens (parsley), whole grain brown rice, abundant vegetables, olive oil as the primary fat, and lean poultry. It avoids butter, cheese, fried foods, and processed ingredients while emphasizing nutrient-dense, antioxidant-rich foods.

Mindful Eating

This recipe is perfect for mindful eating with its symphony of colors, textures, and flavors—from the charred chicken and crunchy pickled vegetables to the creamy tahini and fresh herbs. The variety of whole, minimally processed ingredients engages multiple senses and encourages slow, conscious consumption.

Weight Watchers

Perfect for Weight Watchers with its emphasis on lean skinless chicken thighs (trimmed of excess fat), whole grain brown rice in controlled portions, abundant non-starchy vegetables, and minimal added fats. The recipe prioritizes nutrient-dense ingredients and natural flavors from herbs and spices.

Instructions

1

In a large bowl, whisk together 2 tablespoons olive oil, 3 tablespoons lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, 1 teaspoon salt, and black pepper to create the marinade.

2 min
2

Add the chicken thighs to the marinade and toss to coat evenly. Cover and refrigerate for at least 20 minutes, or up to 4 hours for deeper flavor.

20 min
3
3 min

While the chicken marinates, prepare the pickled turnips. In a small saucepan, combine white vinegar, 1/2 cup water, sugar, and 1 teaspoon salt. Bring to a boil over medium-high heat, stirring until sugar and salt dissolve.

4

Place the turnip matchsticks and beet slices (if using) in a heat-safe jar or bowl. Pour the hot pickling liquid over the vegetables, ensuring they're fully submerged. Let cool to room temperature, then refrigerate.

15 min
5
45 min

Cook the brown rice according to package directions, typically combining 1.5 cups rice with 3 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 40-45 minutes until tender.

6

While the rice cooks, prepare the tahini sauce. In a small bowl, whisk together tahini, 3 tablespoons lemon juice, minced garlic, and 1/4 teaspoon salt. Gradually whisk in cold water, 1 tablespoon at a time, until the sauce reaches a pourable consistency.

3 min
7

Preheat your grill or grill pan to medium-high heat (about 400°F). Brush the grates with the remaining 1 tablespoon olive oil to prevent sticking.

5 min
8
12 min

Remove the chicken from the marinade, letting excess drip off. Place the chicken thighs on the hot grill and cook for 5-6 minutes per side, until the internal temperature reaches 165°F and the chicken has nice char marks.

9

Transfer the grilled chicken to a cutting board and let rest for 5 minutes, then slice into thin strips.

5 min
10

Slice the chicken into thin strips using a sharp knife.

2 min
11

To assemble the bowls, divide the cooked brown rice among four serving bowls. Top each with sliced chicken shawarma, diced cucumber, halved cherry tomatoes, sliced red onion, and drained pickled turnips.

3 min
12

Drizzle each bowl generously with tahini sauce and garnish with fresh chopped parsley. Serve immediately.

1 min

Frequently Asked Questions