Lebanese Chicken Shawarma Bowl

Shawarma is one of the great street foods of the Levant, and in Lebanon it means stacked, marinated meat shaved off a slowly turning vertical spit, tucked into warm flatbread with garlicky toum and pickles. The flavor comes from a warm spice blend — cumin, coriander, paprika and a whisper of cinnamon — that perfumes the meat as it roasts. Our bowl honors that spice profile while rethinking the format for a lighter, more balanced plate.

The healthier angle starts with the protein. Instead of fatty layered meat dripping from a spit, we use lean chicken breast, thinly sliced so every piece gets a deeply spiced, caramelized edge in just a hot skillet. A single tablespoon of olive oil in the marinade is enough to bloom the spices and help the chicken brown. The classic garlic sauce, which is often pure oil and garlic emulsified into toum, becomes a tangy garlic-yogurt made from nonfat Greek yogurt — same punchy garlic hit, a fraction of the fat, and a welcome protein boost.

Building it as a bowl rather than a wrap is where the calories really come into line. A pile of crisp romaine, cucumber, tomato and red onion adds crunch, water and fiber that fill you up, while a modest scoop of bulgur keeps it satisfying with a nutty, whole-grain base. The result is a vibrant dinner around 440 calories with an impressive 43 grams of protein and 8 grams of fiber, which makes it a strong pick for both high-protein and weight-loss goals.

To serve, treat it like a build-your-own spread. Set out warmed whole-wheat pita wedges, extra lemon, a small bowl of olives, or a spoonful of hummus for anyone who wants to round things out. Pickled turnips or cucumbers, a shawarma-stand staple, add a bright, acidic pop that cuts the spice beautifully. If you are meal prepping, store the cooked chicken, bulgur, chopped vegetables and yogurt sauce separately, then assemble fresh so the greens stay crisp.

This bowl is genuinely flexible. Keep the cayenne for heat or leave it out for a milder, family-friendly version, and lean on cauliflower rice in place of bulgur on lower-carb days. For more globally inspired, lightened-up dinners, explore our Mediterranean recipes.

FAQ

What can I use instead of bulgur?
Cooked quinoa, brown rice or even cauliflower rice all work well. Cauliflower rice is the lightest option and shaves off a good chunk of the carbs and calories.

Can I cook the chicken on a grill?
Yes, and it is excellent that way. Thread the marinated slices onto skewers and grill over medium-high heat for that authentic char, turning once, until they reach 165°F.

Is this good for meal prep?
Very. Store the components separately for up to 4 days. The chicken and bulgur reheat well, and keeping the salad and yogurt sauce apart prevents anything from going soggy.

Ingredients

• 1.25 lb chicken breast, thinly sliced
• 2 tsp ground cumin
• 2 tsp sweet paprika
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne (optional)
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 3 garlic cloves, minced
• 3/4 cup bulgur (dry)
• 4 cups chopped romaine or mixed greens
• 1 cup diced cucumber
• 1 cup diced tomato
• 1/4 red onion, thinly sliced
• 3/4 cup nonfat plain Greek yogurt
• 1 tbsp chopped parsley and mint

Instructions

1. In a bowl, whisk the cumin, paprika, coriander, cinnamon, turmeric, cayenne, lemon juice, olive oil and two-thirds of the minced garlic with a pinch of salt.
2. Add the sliced chicken and toss to coat. Marinate at least 20 minutes, or up to overnight for deeper flavor.
3. Meanwhile, cook the bulgur: combine with 1.5 cups water, bring to a boil, cover, and simmer 12 minutes until tender. Fluff and set aside.
4. Stir the remaining garlic into the Greek yogurt with a splash of lemon juice and a pinch of salt to make the sauce. Thin with a little water if needed.
5. Heat a large skillet over medium-high. Cook the chicken in a single layer, undisturbed, for 3 to 4 minutes to get color, then stir and finish until cooked through to 165°F, about 7 minutes total.
6. Assemble bowls: divide the bulgur, greens, cucumber, tomato and red onion among four bowls.
7. Top each with the shawarma-spiced chicken, a drizzle of garlic yogurt, and a scatter of parsley and mint. Serve with a lemon wedge.