About This Recipe
These yogurt chicken shawarma bowls pack restaurant-worthy flavor with weeknight simplicity. Tender, spiced chicken roasts to juicy perfection, then gets layered over bright cauliflower tabbouleh and finished with a silky garlic-yogurt drizzle. It’s high-protein, naturally gluten-free, and ideal for meal prep.
Servings: 4 | Prep: 20 minutes (plus marinating) | Cook: 20 minutes
Ingredients
For the Chicken
- 1 1/4 lb boneless, skinless chicken thighs
- 1/2 cup plain Greek yogurt
- Juice of 1 lemon
- 2 garlic cloves, minced
- 1 1/2 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground coriander
- 1/4 tsp turmeric
- 1/8 tsp cinnamon
- 3/4 tsp fine sea salt + black pepper to taste
For the Cauliflower Tabbouleh
- 1 medium head cauliflower, riced (about 4 cups) or 4 cups pre-riced
- 1 cup finely chopped fresh parsley
- 2 Tbsp chopped fresh mint
- 1 cup diced cucumber
- 1 cup halved cherry tomatoes
- Juice of 1 lemon
- 1 tsp extra-virgin olive oil
- 1/2 tsp fine sea salt + black pepper
For the Garlic-Yogurt Drizzle
- 1/2 cup plain Greek yogurt
- 1 small garlic clove, finely grated
- Pinch of salt
- 1–2 Tbsp water to thin
Instructions
- Make the marinade: In a bowl, whisk Greek yogurt, lemon juice, garlic, cumin, paprika, coriander, turmeric, cinnamon, salt, and pepper.
- Marinate chicken: Add chicken thighs and coat well. Chill 20–60 minutes (or up to 8 hours).
- Cook chicken: Heat oven to 425°F (220°C). Arrange chicken on a lined sheet pan and roast 18–22 minutes until the thickest part reaches 165°F (74°C). Broil 1–2 minutes for char. Rest 5 minutes, then slice.
- Rice the cauliflower: Pulse florets in a food processor until fine (or use pre-riced). Microwave or sauté 2–3 minutes to just soften. Cool slightly.
- Mix the tabbouleh: In a large bowl, toss riced cauliflower with parsley, mint, cucumber, tomatoes, lemon juice, olive oil, salt, and pepper.
- Make the drizzle: Stir yogurt with grated garlic, a pinch of salt, and enough water to reach a pourable consistency.
- Assemble bowls: Divide cauliflower tabbouleh among 4 bowls, top with sliced chicken, and finish with garlic-yogurt sauce. Optional: lemon wedges, sumac, or chili flakes.
Healthy Focus
- High protein: Greek yogurt + chicken thighs deliver 37g protein per serving.
- Lower carb swap: Riced cauliflower replaces bulgur for a lighter, gluten-free base.
- Veg-forward: Parsley, mint, cucumber, and tomatoes boost fiber and micronutrients.
- No added sugar: Clean, whole-food ingredients with Mediterranean spices.
Nutrition Facts (per serving)
- Calories: 380
- Protein: 37g
- Fat: 17g
- Carbs: 18g
- Fiber: 6g
- Net Carbs: 12g
Tips & Variations
- Grill or pan-sear: Instead of roasting, cook the chicken on a grill or hot skillet for extra char.
- Swap the cut: Use boneless chicken breasts and reduce cook time; marinating helps keep them tender.
- Dairy-free option: Try a thick plain coconut yogurt for the marinade and drizzle.
- Add-ins: Pickled onions, olives, or a pinch of sumac elevate brightness and texture.
- Make it a platter: Serve with hummus or warm pita if you don’t need it low carb.
- Meal prep: Store components separately up to 4 days. Add the yogurt sauce just before serving.