Blackstone Chicken Shawarma Bowls with Grilled Naan
There is something magical about the smell of cumin, coriander, and turmeric hitting a hot griddle. If you’ve been looking for a way to level up your weeknight dinner game, these Blackstone Chicken Shawarma Bowls are the answer.
By using the massive surface area of the Blackstone, we’re doing more than just grilling chicken; we’re spice-toasting the rice and getting that perfect buttery char on the naan—all at the same time.
🥘 Why the Blackstone?
Traditional shawarma is shaved off a vertical rotisserie. Since most of us don’t have one of those in our backyard, the flat-top grill is the next best thing. The high heat creates a beautiful crust on the yogurt-marinated chicken, locking in the moisture while giving you those charred “bits” that pack all the flavor.
🛒 The Shopping List
The Star: Spiced Chicken
- 2 lbs chicken thighs: (Thighs stay juicier on the griddle, but breasts work too!)
- The Marinade: Greek yogurt, olive oil, lemon juice, and fresh garlic.
- The Spice Blend: Cumin, paprika, coriander, turmeric, cinnamon, salt, pepper, and a pinch of cayenne.
The Base & Sides
- The Rice: 2 cups cooked basmati, butter, turmeric, and cumin.
- The Sauce: A creamy “Toom-style” blend of Greek yogurt, mayo, garlic, and lemon.
- The Naan: Store-bought or homemade, brushed with garlic butter and oregano.
- Fresh Toppings: Cucumbers, tomatoes, red onions, feta, parsley, and pickled onions.
Blackstone Chicken Shawarma Bowls with Grilled Naan
Juicy, spice-marinated chicken, golden griddle-toasted rice, fresh toppings, and warm, pillowy naan grilled on the Blackstone—this is the ultimate shawarma bowl experience!
Servings: 8
Ingredients
Chicken Marinade
- 2 lbs boneless skinless chicken thighs (or breasts)
- 3 tbsp olive oil
- 3 tbsp plain Greek yogurt
- 2 tbsp lemon juice
- 3 cloves garlic minced
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp ground cinnamon
- 1 tsp black pepper
- 1 tsp salt
- ½ tsp cayenne pepper optional for heat
For the Bowls
- 2 cups cooked basmati or jasmine rice
- 1 tbsp butter
- ½ tsp turmeric
- ½ tsp cumin
Toom Inspired Yogurt Sauce:
- ½ cup Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 2 cloves garlic minced or grated
- ½ tsp salt
- ½ tsp cumin
Toppings
- 1 cup chopped cucumber
- 1 cup chopped tomatoes
- ½ cup sliced red onion
- ½ cup crumbled feta optional
- ¼ cup chopped parsley
- ¼ cup pickled red onions optional
Grilled Naan
- 2 store-bought naan or homemade naan see quick recipe below
- 2 tbsp butter or olive oil
- 1 clove garlic minced
- ½ tsp dried oregano optional
Instructions
- In a bowl, mix olive oil, yogurt, lemon juice, garlic, and spices. Coat the chicken well and let it marinate for at least 30 minutes (overnight is best).
- Set the Blackstone to medium-high heat and oil the surface. Lay the chicken on the griddle and cook for 5-6 minutes per side until nicely charred and fully cooked.
- Move to a cooler side and let it rest for a few minutes, then slice into strips.
- Add butter to the Blackstone, followed by the cooked rice, turmeric, and cumin. Cook 2-3 minutes until lightly crispy.
- Brush naan with a mix of butter, minced garlic, and oregano. Place on the Blackstone over medium heat for 1-2 minutes per side, pressing down lightly. Flip once golden and slightly charred.
Garlic Sauce
- Mix Greek yogurt, mayo, lemon juice, garlic, salt, and cumin in a bowl.
Assemble the Bowls
- Start with a base of rice. Top with shawarma chicken slices. Add cucumbers, tomatoes, red onions, feta, and parsley. Drizzle with the garlic yogurt sauce. Serve with grilled naan on the side.
💡 Quick Tips for the Best Bowls
- Don’t Crowd the Meat: Give the chicken space so it sears instead of steams.
- The Sauce is Key: Don’t skip the mayo in the sauce; it adds a richness that mimics traditional garlic sauce (toum).
- Prep Ahead: You can chop all your veggies and make the sauce while the chicken marinates to make the actual cooking process take less than 15 minutes.
