Chicken Shawarma Bowls

Chicken Shawarma Bowls

with Turmeric Couscous, Roasted Veggie Medley, & Garlicky White Sauce

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Buckle up, because the power bowl just got a whole lot more powerful. Yep, this Mediterranean-style dish is a veritable one-bowl feast that’s positively bursting with flavor. Fluffy turmeric-spiced couscous is topped with yogurt-marinated chicken strips, lemony roasted zucchini and tomato, creamy hummus, garlicky white sauce, and a drizzle of hot sauce. Yep, it doesn’t get much better than digging into all that!

Tags:Family friendly

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove


4 tablespoon



10 ounce

Chicken Cutlets

1 unit


1 unit

Roma Tomato

2 unit


1 unit


4 tablespoon

Sour Cream


1 unit

Chicken Stock Concentrate

1 teaspoon


½ cup



4 tablespoon


1 teaspoon

Hot Sauce

1 tablespoon

Shawarma Spice Blend

Not included in your delivery



2 tablespoon

Olive Oil

1 tablespoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2887 kJ
Calories690 kcal
Fat33 g
Saturated Fat9 g
Carbohydrate59 g
Sugar10 g
Dietary Fiber9 g
Protein9 g
Cholesterol130 mg
Sodium1120 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Bowl
Paper Towel
Small Bowl
Baking Sheet
Large Pan
Small pot
Instructionsarrow up iconarrow up icon
download icondownload icon

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Mince garlic. In a medium bowl, combine yogurt, half the garlic, half the Shawarma Spice (you’ll use the rest later), 1 TBSP olive oil, 1 tsp salt, and pepper. (For 4 servings, use 2 TBSP olive oil and 2 tsp salt.) Pat chicken dry with paper towels; add to bowl and turn to coat. Set aside to marinate.


Trim and dice zucchini into ½-inch pieces. Dice tomato into 1-inch pieces. Trim and thinly slice scallions, separating whites from greens. Quarter lemon. In a small bowl, combine sour cream and remaining garlic to taste. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.


Toss zucchini and tomato on a baking sheet with a drizzle of olive oil, remaining Shawarma Spice, salt, and pepper. Roast on top rack until veggies are browned and tender, 15-18 minutes.


Meanwhile, heat a drizzle of olive oil in a large, preferably nonstick, pan over medium heat. Remove chicken from marinade; allow excess to drip off. Add chicken and cook until browned and cooked through, 6-8 minutes per side. (TIP: Medium heat is key in preventing the marinade from burning. If chicken begins to brown too quickly, lower the heat.) Turn off heat; transfer chicken to a cutting board. Once cool enough to handle, slice crosswise.


While chicken cooks, heat a drizzle of olive oil in a small pot over mediumhigh heat. Add scallion whites; cook until slightly softened, 1 minute. Add stock concentrate, ¾ cup water, ¼ tsp turmeric (be sure to measure), 1 TBSP butter, and a pinch of salt. (For 4 servings, use 1½ cups water, ½ tsp turmeric, and 2 TBSP butter.) Once boiling, stir in couscous; cover pot and remove from heat. Let stand until water has absorbed and couscous is tender, at least 5 minutes.


Fluff couscous with a fork and season with salt and pepper. Toss roasted veggies with a big squeeze of lemon juice. Divide couscous and veggies between bowls; top with chicken and dollop with hummus. Drizzle with white sauce and hot sauce to taste. Sprinkle with scallion greens. Serve with remaining lemon wedges on the side.