NYC Street Food, Right in Your Backyard

Hey friends! If you have ever stood in a long line on a New York City street corner just to get a styrofoam container of “chicken over rice,” you know exactly why I created this recipe. That smell the intoxicating mix of cumin, garlic, and sizzling meat is something I dream about.

But here is the good news: you don’t need a vertical spit or a plane ticket to get those flavors. These Halal Grilled Chicken Shawarma Bowls capture all that magic with a simple marinade and your trusty grill. Just like my halal grilled chicken shawarma bowls (yes, I love them so much I make them weekly!), this dish is all about bold spices, tender charred meat, and that addictive white sauce that brings it all together.

Why This Bowl Beats Takeout

The secret is in the marinade. We are using yogurt to tenderize the chicken and a spice blend that packs a serious punch. Grilling gives it that smoky, charred edge that mimics the street cart rotisserie.

It’s also surprisingly healthy and customizable. I layer mine with turmeric rice and fresh veggies, similar to my Mason Jar Greek Salad vibe, but with a warm, hearty twist. If you are looking for grilled chicken dinner ideas that aren’t boring, this is the one to beat.

The Flavor Essentials

Chicken Thighs: Boneless, skinless thighs are non-negotiable here. They stay juicy under high heat and absorb the marinade better than breasts.
The Spices: You’ll need cumin, coriander, turmeric (for that golden color), paprika, cinnamon, and lots of garlic. The cinnamon is the “secret ingredient” that makes it taste authentic.
Yogurt & Lemon: The base of the marinade. The acid breaks down the meat fibers so it’s super tender.
Turmeric Rice: Basmati rice cooked with butter, turmeric, and chicken broth. It’s vibrant yellow and deeply savory.
The White Sauce: A creamy mix of yogurt, mayo, garlic, and vinegar. It’s tangy, rich, and essential.
Fresh Toppings: Lettuce, tomatoes, and cucumbers to cut through the richness.

How to Master the Shawarma

Step 1: In a large bowl, whisk together 1/2 cup plain yogurt, 1/4 cup lemon juice, 4 minced garlic cloves, 1 tbsp cumin, 1 tsp turmeric, 1 tsp coriander, 1/2 tsp cinnamon, salt, and pepper.

Step 2: Add your chicken thighs and toss to coat. Let it marinate for at least 1 hour, or overnight if you have time. The longer, the better!

Step 3: While the chicken marinates, make the white sauce. Whisk together 1/2 cup mayonnaise, 1/2 cup Greek yogurt, 1 tbsp white vinegar, 1 tsp sugar, and a pinch of garlic powder. Chill it until serving.

Step 4: Preheat your grill to medium-high heat. Oil the grates well.

Step 5: Grill the chicken for 5-6 minutes per side until it’s charred in spots and cooked through (165°F). Don’t be afraid of the char that’s where the flavor lives!

Step 6: Let the chicken rest for 5 minutes, then chop it into bite-sized pieces.

Step 7: Assemble your bowls: A big scoop of yellow rice, a pile of chopped lettuce and tomatoes, generous amounts of chicken, and a drizzle (or drench!) of white sauce.

Mix It Up

Low Carb: Skip the rice and serve it over a big salad of greens, cucumbers, and tomatoes, like a deconstructed version of my Mediterranean hummus wraps.
Add Some Crunch: Serve with warm pita bread or pita chips on the side.
Extra Protein: Toss in some chickpeas or serve alongside Turkish spiced meatballs for a meat lover’s feast.
Sauce It Up: Add a dollop of hot sauce or harissa if you like it spicy!

Your New Weeknight Obsession

These bowls are vibrant, filling, and packed with flavor. They are perfect for meal prep because the components store well separately. Trust me, one bite and you will understand why this is one of my all-time favorite grilled chicken recipes.