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Baked and shressd chicken with pitta bread and salad, with hummus and feta in a blue bowl.
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5 from 6 votes

Chicken Shawarma Bowl

This yummy chicken shawarma bowl is packed with veggies for a nutritious, flavorful meal. It’s a quick and easy dish for dinner for the whole family.
Prep Time1 hour
Cook Time35 minutes
Total Time1 hour 35 minutes
Course: mains, meal prep
Cuisine: Turkish
Servings: 5
Calories: 734kcal
Author: Mimi Harrison
Cost: £1.72

Ingredients

  • 100 ml yogurt + extra to serve (£0.35)
  • 1.1 kg 5 chicken legs (£3.35)
  • 5 wholemeal pittas (£0.50)
  • 6 salad tomatoes, thinly sliced (£0.85)
  • 1 red onion, thinly sliced (£0.16)
  • 1 cucumber, thinly sliced (£0.79)
  • 1-2 heads of round lettuce, washed and pat dry (£0.58)
  • 200 g pot of hummus (£1.20)
  • 100 g Greek style cheese/feta, crumbled (£0.85)
  • Bunch of fresh coriander, roughly torn (£0.55)

Cupboard Essentials

  • 1 tbsp cumin
  • ½ tbsp paprika
  • 1 tsp garlic granules
  • Salt & Pepper
Metric - US Standard

Instructions

  • Start by combining the spices, garlic granules, yogurt and a pinch of salt and pepper in a bowl. Pop the chicken legs into the bowl and stir to evenly coat. Marinade for 1 hour minimum (if possible) to 12 hours (I did this for just 1 hour)!
  • Preheat the oven to 200°C FAN. Next, place the chicken legs onto a baking tray and pop in the oven for 15 minutes. After 15 minutes, baste the chicken legs in the juices/chicken fat to maximise crispiness. Cook for another 15 - 20 minutes.
  • When your chicken is ready, shred it off of the bone and mix the pan juices into the chicken for the best flavour. Allow to cool slightly.
  • Toast your pittas and slice in half. Add a handful of lettuce, cucumber, tomatoes and red onion into the bowl. Add a dollop of hummus, the shredded chicken, a sprinkle of feta, coriander and optional chilli flakes. Use any leftover yogurt to add an extra drizzle on top. Enjoy!

Notes

  • Marinate the chicken for optimal juiciness and flavour, avoiding marination for over 24 hours to prevent mushiness.
  • Season the vegetables before adding them to the pita, using either the same spices as the marinade or simple salt and pepper.
  • Use thick yoghurt instead of runny yoghurt to ensure it stays on the chicken and doesn't drip off into the pan.
  • Enhance the flavour by adding a small amount of lemon juice to each chicken bowl during assembly for a tangy taste.

Nutrition

Calories: 734kcal | Carbohydrates: 39g | Protein: 64g | Fat: 35g