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Chicken Shawarma Bowl
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Chicken Shawarma With Vegetarian Option

Easy chicken shawarma with a vegetarian option. Featuring an herbed dill yogurt sauce you can drizzle on salads and meats. 
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 4
Calories: 545kcal
Author: Bailey


For The Chicken or Cauliflower Rub

  • 2 lbs boneless, skinless chicken breast *See notes for vegetarian
  • ½ tsp cumin
  • ½ tsp paprika
  • ½ tsp turmeric
  • ½ tbsp oregano
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tbsp lemon juice
  • ½ tbsp olive oil
  • 1 tbsp pressed and chopped garlic
  • 6 Fresh Pitas

Herbed Yogurt Sauce

  • 1 cup Plain Organic Wallaby Yogurt or Greek Yogurt
  • 2 tbsp fresh dill chopped
  • ½ tbsp oregano
  • ½ tsp cumin
  • ¼ tsp salt
  • ¼ tsp garlic powder
  • tbsp fresh lemon
  • 1 tbsp chopped cilantro optional
  • ½ tbsp chopped parsley optional

Optional Fresh Garnish Items

  • 1 cup sliced red bell pepper
  • ½ cup sliced red onions
  • ½ cup fresh feta or mozzarella 
  • 1 cup fresh greens


For The Chicken or Cauliflower Rub

  • Step one. You will whisk together all the seasonings and chop your garlic up. Rinse your chicken and pat dry with a paper towel. For more tender chicken, tenderizer with a mallet before marinating. For cauliflower, chop into bite size pieces.
  • Step two. Rub seasoning all over chicken or cauliflower if making vegetarian. Pour 1 tbsp olive oil and lemon juice over chicken or cauliflower and continue to rub in seasoning. Let the chicken sit for 15 minutes, or overnight in the rub. If using cauliflower, no marinade time is necessary.
  • Step three. Bake cauliflower or chicken on a sheet pan on 375 degrees F for 35 - 40 minutes until meat is cooked all the way through. While it is baking slice up your veggies and fresh garnish. 

Herbed Yogurt Sauce

  • Step Four. Make the yogurt dill sauce. Chop up herbs finely. Add the Wallaby yogurt, lemon juice, cumin, salt, oregano, dill, garlic, cilantro, parsley (optional) to a medium sized bowl. Whisk together well or use an immersion blender. 
  • Step Five. Option: assemble pitas with chicken/cauliflower and fresh garnish and drizzle yogurt dill sauce over or add all ingredients into a large bowl toss together and fill pitas.  


*This recipe is delicious with cauliflower for a vegetarian option
*make a loaded salad or stuff pitas with this recipe
*Refrigerate for up to 4 days 
*Sauce will last 4 -6 days in the fridge in an airtight container.


Calories: 545kcal | Carbohydrates: 51g | Protein: 61g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 1169mg | Potassium: 1062mg | Fiber: 3g | Sugar: 2g | Vitamin A: 134IU | Vitamin C: 7mg | Calcium: 166mg | Iron: 3mg