Rotisserie Chicken Shawarma Bowls with Quick Garlic Sauce

How to Make Rotisserie Chicken Shawarma Bowls with Quick Garlic Sauce

1. 1

   Step 1: Make the quick garlic sauce

   In a small bowl whisk together the Greek yogurt, minced garlic, lemon juice and 1 tablespoon of olive oil until smooth. Season with salt and pepper to taste and set aside to let the flavors mellow while you finish the rest of the bowl components.

   For this step

   • 1/2 cupGreek yogurt (for quick garlic sauce)
   • 2 tbspFresh lemon juice
   • 2 clovesGarlic (minced)
   • 1 pinchSalt
   
2. 2

   Step 2: Warm and spice the chicken

   Heat a large skillet over medium-high heat and add the remaining 2 tablespoons olive oil. Toss the shredded rotisserie chicken with the shawarma seasoning, then add to the hot skillet and cook, stirring occasionally, until heated through and the edges start to crisp, about 4–6 minutes.

   For this step

   • 3 cupsShredded rotisserie chicken
   • 2 tbspShawarma seasoning (store-bought or homemade blend)
   
3. 3

   Step 3: Prepare rice and vegetables

   If your rice is cold, warm it in the microwave or in a covered pan with a splash of water until hot. Meanwhile, halve the cherry tomatoes, dice the cucumber and roughly chop the parsley; keep everything ready to assemble.

   For this step

   • 2 cupsCooked basmati rice
   • 1 1/2 cupsCherry tomatoes (halved)
   • 1 mediumCucumber (diced)
   • 1/2 cupFresh parsley (chopped)
   
4. 4

   Step 4: Assemble the shawarma bowls

   Divide the warm rice among 4 bowls, top each with an even portion of the spiced chicken and the chopped vegetables. Drizzle the quick garlic sauce over the bowls and sprinkle with chopped parsley for brightness; add an extra squeeze of lemon if desired.
   
5. 5

   Step 5: Finish and store

   Serve immediately while the chicken and rice are warm, or pack into airtight containers for meal prep. Refrigerate leftovers up to 3 days and reheat the chicken and rice before serving, adding fresh parsley and sauce after reheating.
   

1. In a small bowl whisk together the Greek yogurt, minced garlic, lemon juice and 1 tablespoon of olive oil until smooth. Season with salt and pepper to taste and set aside to let the flavors mellow while you finish the rest of the bowl components.
2. Heat a large skillet over medium-high heat and add the remaining 2 tablespoons olive oil. Toss the shredded rotisserie chicken with the shawarma seasoning, then add to the hot skillet and cook, stirring occasionally, until heated through and the edges start to crisp, about 4–6 minutes.
3. If your rice is cold, warm it in the microwave or in a covered pan with a splash of water until hot. Meanwhile, halve the cherry tomatoes, dice the cucumber and roughly chop the parsley; keep everything ready to assemble.
4. Divide the warm rice among 4 bowls, top each with an even portion of the spiced chicken and the chopped vegetables. Drizzle the quick garlic sauce over the bowls and sprinkle with chopped parsley for brightness; add an extra squeeze of lemon if desired.
5. Serve immediately while the chicken and rice are warm, or pack into airtight containers for meal prep. Refrigerate leftovers up to 3 days and reheat the chicken and rice before serving, adding fresh parsley and sauce after reheating.