Protein Atlas
High-Protein Chicken Shawarma Salad Bowls high-protein recipe

Meals · High Protein

High-Protein Chicken Shawarma Salad Bowls

These savory chicken shawarma salad bowls feature marinated chicken thigh, crisp vegetables, and a creamy tahini dressing, delivering around 40 grams of protein and 580 calories per serving.

Serves 4 bowls
51g protein 622 cal
Prep Time 15 min
Cook Time 10 min
Total Time 25 min

Nutrition per serving

Protein
51 g
Calories
622

Nutritional values are estimates based on standard ingredient data and may vary by brand or preparation method. This information is for general reference only and is not a substitute for professional dietary advice. Consult a healthcare provider or registered dietitian for personalized nutrition guidance.

Ingredients

4 servings
  • 1.5 lb boneless, skinless chicken thighs — cut into 1-inch pieces
  • 2 tbsp shawarma seasoning
  • 3 tbsp olive oil — divided
  • 3 tbsp lemon juice — divided
  • 2 cloves garlic — minced
  • 6 cups romaine lettuce — chopped
  • 1 large cucumber — diced
  • 1 pint cherry tomatoes — halved
  • 0.5 small red onion — thinly sliced
  • 0.25 cup fresh parsley — chopped, for garnish
  • 0.25 cup tahini
  • 0.25 cup plain Greek yogurt
  • 2-4 tbsp water — as needed for dressing
  • salt and black pepper — to taste

Steps

  1. In a medium bowl, combine the chicken thighs, shawarma seasoning, 2 tablespoons olive oil, 2 tablespoons lemon juice, and minced garlic. Toss to coat evenly. Marinate for at least 20 minutes at room temperature, or refrigerate for up to 4 hours.
  2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the marinated chicken in a single layer on the prepared baking sheet.
  3. Bake for 20-25 minutes, or until the chicken is cooked through and slightly caramelized, flipping halfway. Alternatively, grill the chicken pieces over medium-high heat until cooked through, about 5-7 minutes per side.
  4. While the chicken cooks, prepare the vegetables. In a large bowl, combine the chopped romaine lettuce, diced cucumber, halved cherry tomatoes, and thinly sliced red onion.
  5. For the tahini-yogurt dressing, whisk together the tahini, Greek yogurt, 1 tablespoon olive oil, 1 tablespoon lemon juice, and 2 tablespoons water in a small bowl until smooth. Add more water, 1 tablespoon at a time, until desired consistency is reached. Season with salt and pepper to taste.
  6. Divide the prepared vegetable mixture among 4 serving bowls. Top each with an equal portion of cooked shawarma chicken. Drizzle generously with the tahini-yogurt dressing and garnish with fresh chopped parsley.

Why This Works

This salad bowl delivers 40 grams of protein per serving while showcasing the aromatic spices of Middle Eastern cuisine in a nutrient-dense format. Marinated chicken thighs provide juicy, flavorful protein that stays tender during cooking, while the yogurt-based sauce adds creaminess with additional protein instead of heavy tahini. Compared to typical restaurant shawarma bowls (averaging 27g protein with rice), this version provides 48% more protein by maximizing the chicken portion, using a salad base instead of rice to allocate more calories to protein, and incorporating chickpeas which contribute both protein and authentic Mediterranean flavor.

Serving Suggestions & Variations

For a heartier meal, serve these bowls with warm pita bread or a side of fluffy couscous. A dollop of hummus or a sprinkle of crumbled feta cheese would also complement the flavors beautifully. Feel free to add other crisp vegetables like bell peppers or shredded carrots to your salad mix.

Make Ahead

The chicken can be cooked and refrigerated for up to 3 days. The dressing can also be made ahead and stored in an airtight container in the fridge for up to 5 days. Assemble the bowls just before serving to keep the greens fresh.