These air fryer chicken shawarma bowls are ready in under 30 minutes and pack in 56 grams of protein per serving, thanks to shawarma-spiced chicken thighs, rice, quick red cabbage salad, and garlicky yogurt sauce that brings everything together.
Growing up in Los Angeles, I was a huge fan of Zankou Chicken. The spiced chicken, the creamy garlic sauce, the pickled veggies. I would savor every single bite.
This is my weeknight version of those flavors. Instead of a rotisserie, the chicken cooks in the air fryer, which makes it easy to get juicy meat with lightly crisp edges without much effort. While it cooks, you can stir together a simple garlic yogurt sauce, warm some rice, and toss a quick red cabbage salad.
Everything comes together in about 30 minutes and makes a high-protein dinner that feels filling but still healthy. It’s the kind of meal I reach for when I want something satisfying, flavorful, and easy.
This recipe is part of my 30 under 30 series, where I share recipes that take under 30 minutes to make and have over 30 grams of protein per serving. Hungry for more?
- High-Protein Sesame Crusted Salmon Bowl
- Air Fryer Buffalo Chicken Bowl
- High-Protein Copycat Chipotle Burrito Bowl
- Sticky Miso Glazed Salmon Bowl
- Air Fryer Coconut Shrimp Bowls
- Air Fryer Chicken Tikka Bowl
- Air Fryer Garlic Parmesan Chicken Skewers with Corn Ribs
Why You’ll Love It
- High in protein: Each bowl delivers 56 grams of protein, making it a filling, balanced dinner.
- Air fryer friendly: The air fryer gives you juicy chicken with lightly crisp edges in just 15 minutes.
- Weeknight-friendly: Everything comes together in about 30 minutes, start to finish.
- Great for meal prep: The components store well and can be mixed and matched throughout the week.
- Big flavor, simple ingredients: Warm spices, creamy garlic yogurt, crunchy cabbage, and punchy pickles make every bite interesting without a long ingredient list.
Looking for another high-protein air fryer recipe? Try this High-Protein Copycat Chipotle Burrito Bowl.
Key Ingredients
- Chicken thighs: Juicy, forgiving, and ideal for the air fryer. They stay tender even with high heat and deliver great flavor.
- Shawarma seasoning: A bold blend of warm spices that gives the chicken its signature flavor. Store-bought works perfectly, or you can mix your own.
- Greek yogurt: Used in both the marinade and the sauce to tenderize the chicken and add creaminess.
- Red cabbage: Finely shredded for crunch and freshness, it holds up well to dressing and adds texture to the bowl.
- Garlic: Grated into the yogurt sauce for that classic creamy, garlicky bite.
- Microwave Rice: A true weeknight shortcut.
Love air fryer salmon? Try this High-Protein Sesame Crusted Salmon Bowl. It takes under 30 minutes to prep and has over 50 grams of protein per serving.
How to Make It
This chicken shawarma bowl comes together quickly, with most of the work happening while the chicken cooks in the air fryer.
Marinate the chicken
Add the chicken to a bowl with yogurt, lemon juice, shawarma seasoning, and salt. Toss until evenly coated and set aside while you prep the other components, or marinate ahead for deeper flavor.
Air fry until juicy and lightly crisp
Preheat the air fryer and arrange the chicken in a single layer. Cook until the chicken is cooked through and lightly browned at the edges. Let it rest briefly, then slice thinly against the grain.
Make the garlic yogurt sauce
Stir together yogurt, grated garlic, lemon juice, and salt until smooth and creamy. Thin with a splash of water if needed.
Toss the red cabbage salad
Combine shredded red cabbage with parsley, olive oil, vinegar, honey, salt, and sumac if using. Toss well and let it sit for a few minutes to soften slightly.
Assemble the bowls
Divide the rice between bowls, then top with sliced chicken, red cabbage salad, and a generous spoonful of garlic yogurt sauce. Finish with pickles, hot sauce, and optional bread on the side.
Looking for more Middle Eastern recipe inspo? Try this Lamb Kofta and Tzatziki with Grilled Eggplant for dinner.
Save this recipe
Love this recipe? Get it sent to your inbox.
Tips & Variations
- Gluten-free: The bowl itself is naturally gluten-free when served with rice. Skip the pita or use a gluten-free flatbread if needed.
- Dairy-free: Swap the Greek yogurt in the marinade and sauce for a thick dairy-free yogurt. Add a little extra lemon juice to keep the flavors bright. You can also swap the sauce for Toum or hummus, which are naturally dairy-free.
- Other meats: Chicken breast works well if you prefer leaner meat, just reduce the cooking time slightly.
- Adjust the heat: Keep it mild with a creamy garlic sauce only, or turn up the heat with harissa, zhug, or extra chili sauce on top. You can also add a pinch of chili flakes to the marinade if you like it spicy.
Storage & Meal Prep
Store the chicken, rice, red cabbage salad, and garlic yogurt sauce in separate airtight containers.
The chicken and rice will keep well in the fridge for up to 4 days, while the yogurt sauce lasts up to 5 days.
For the best texture, reheat the chicken and rice before assembling and add the cabbage salad, sauce, and toppings just before serving.
FAQ
Totally! You can cook the chicken either on the stovetop or in the oven. For the stovetop, cook the marinated chicken in a hot skillet with a little olive oil until browned and cooked through. For the oven, roast it on a sheet pan at 425°F until fully cooked, then slice it thin. Both methods work well and still give you juicy, flavorful chicken.
Yes. Chicken breast works well if you prefer a leaner option, but it cooks faster and can dry out more easily. Reduce the cooking time slightly and keep an eye on it.
Yes. This recipe is great for meal prep. Store the chicken, rice, cabbage salad, and sauce separately and assemble just before eating for the best texture.
Air Fryer Chicken Shawarma Bowls
Save this recipe
Love this recipe? Get it sent to your inbox.
Equipment
Ingredients
Instructions
- Marinate the ChickenIn a large bowl, mix 1 tbsp plain Greek yogurt, 2 tbsp lemon juice, 3 tbsp shawarma seasoning, and salt, to taste (if not already in the seasoning blend). Add 1 lb boneless skinless chicken thighs and toss to coat evenly. Marinate for at least 30 minutes, or up to overnight. (If short on time, even 10 to 15 minutes works.)
- Air Fry the ChickenAir fry at 400°F (200°C) for 15 minutes, shaking or flipping halfway, until the chicken is cooked through and lightly charred.If your air fryer is on the smaller side, you might need an extra 5 to 10 minutes.
- Make the Garlic Yogurt SauceWhile the chicken cooks, stir together ½ cup plain Greek yogurt, 1-2 small garlic cloves (grated), 1 tbsp lemon juice, and salt. Thin with a splash of water if needed.
- Prepare the Red Cabbage SaladTo a bowl, add ½ tbsp olive oil, 1 tbsp white vinegar, 1 tsp honey, ½ tsp kosher salt, and ½ tbsp sumac. Whisk to combine. Add 2 cups finely shredded red cabbage and 2 tbsp chopped fresh parsley and toss until evenly coated.
- Assemble the BowlsDivide 2 cups microwave or frozen rice (warmed) between the bowls. Top with thinly sliced chicken, cabbage salad, and garlic yogurt sauce. Finish with pickles, hot sauce, and optional pita or flatbread.
Nutrition
Notes
You can make the chicken using either a skillet or the oven with equally great results.
-
Stovetop method:
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer and cook for 5 to 7 minutes per side, until cooked through and nicely browned. Rest for 5 minutes, then thinly slice. -
Oven method:
Preheat oven to 425°F. Arrange the marinated chicken on a lined sheet pan and bake for 20 to 25 minutes, flipping once halfway through. For extra browning, broil for the last 2 to 3 minutes. Rest, then slice thin.
More recipes you’ll love
- 7 Cheap High-Protein Meal Prep Lunch Ideas (30g+ Protein Each)
- 7 Easy 300-Calorie Breakfast Ideas (with 30g Protein Each)
- 7 Low-Calorie High-Protein Soups (Under 500 Calories)
Pin this Recipe
Save this Air Fryer Chicken Shawarma Bowls to Pinterest so you can easily find it again later.
I’ve made so many recipes in this 30 under 30 series now but this one remains my favorite. So much flavor, so fresh, and so easy.