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Chicken shawarma rice bowl made with air fryer chicken thighs, red cabbage salad, and garlic yogurt sauce.

Air Fryer Chicken Shawarma Bowls

5 from 1 vote
These Air Fryer Chicken Shawarma Bowls are a high-protein, weeknight-friendly dinner ready in under 30 minutes. Juicy shawarma-marinated chicken thighs are served with rice, a quick red cabbage salad, and garlicky yogurt sauce for 56 grams of protein per serving.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings : 2 servings

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Equipment

Ingredients

Chicken Shawarma
  • 1 lb boneless skinless chicken thighs
  • 1 tbsp plain Greek yogurt
  • 2 tbsp lemon juice
  • 3 tbsp shawarma seasoning, (or 2 tsp ground cumin, 2 tsp ground coriander, 2 tsp smoked paprika, 1 tsp ground turmeric, 1 tsp garlic powder, ½ tsp ground cinnamon, and ½ tsp ground allspice)
  • salt, to taste, (if not already included in the shawarma mix)
Garlic Yogurt Sauce
  • ½ cup plain Greek yogurt
  • 1-2 small garlic cloves, finely grated
  • 1 tbsp lemon juice
  • salt, to taste
Quick Red Cabbage Salad
  • 2 cups finely shredded red cabbage
  • 2 tbsp chopped fresh parsley
  • ½ tbsp olive oil
  • 1 tbsp white vinegar
  • 1 tsp honey
  • ½ tsp kosher salt
  • ½ tbsp sumac, (optional)
For Serving
  • 2 cups microwave or frozen rice, warmed
  • pickles, I like Middle Eastern pickled cucumbers or turnips
  • hot sauce, harissa, zhug, or Middle Eastern chili sauce
  • pita or flatbread, optional
Start Cooking

Instructions
 

  1. Marinate the Chicken
    In 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.)
    Chicken thighs marinated in shawarma seasoning, yogurt, and lemon juice for air fryer chicken shawarma.
  2. Air Fry the Chicken
    Air 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.
    Air fryer chicken shawarma thighs cooked until juicy and lightly crisp, ready to slice for high-protein shawarma bowls.
  3. Make the Garlic Yogurt Sauce
    While 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.
    Garlicky yogurt sauce for air fryer chicken shawarma bowls, made with Greek yogurt, fresh garlic, and lemon juice.
  4. Prepare the Red Cabbage Salad
    To 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.
    Quick shredded red cabbage salad with parsley, olive oil, and vinegar for chicken shawarma bowls.
  5. Assemble the Bowls
    Divide 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.
    Air fryer chicken shawarma bowl with rice, shredded red cabbage salad, garlicky yogurt sauce, and sliced tomatoes.

Nutrition

Calories: 635kcalCarbohydrates: 66gProtein: 56gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 218mgSodium: 834mgPotassium: 1005mgFiber: 2gSugar: 7gVitamin A: 1006IUVitamin C: 41mgCalcium: 200mgIron: 11mg

Notes

No air fryer?
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.