# Shawarma chicken bowls 4 adult servings · US measures · shared · 14 min active per base batch · 30–40 min Shawarma-spiced chicken, cauliflower and lemon yogurt. Heat one separate starch while roasting; optional rack swap. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

150g Cucumberdiced	Prepare cucumber and greens.		Plate shawarma bowls: greens, cucumber, cooked chicken and cauliflower, yogurt sauce and remaining lemon.
142g Salad greenswashed, ready to eat · Buy by scaled edible weight.
120g Plain strained Greek yogurtplain, strained · At least 9 g protein and no more than 4 g total carbs per 100 g.	Mix yogurt sauce.
¼ tsp Garlic powder
pinch of Fine salt
15g Lemon juiceunsweetened
454g Cauliflower floretsabout 1 inch across	Toss cauliflower with oil and spices on its own 18×13-inch pan.	Heat oven to 425°F on bake. Roast both pans for 18–23 min, until chicken reaches 165°F and cauliflower is tender.
14g Olive oil
2g Ground cumin
1g Smoked paprika
1g Garlic powder
¼ tsp Ground turmeric
⅛ tsp Ground cinnamon
to taste Black pepper
½ remaining (5g total) Fine salt
680g Boneless skinless chicken thighsraw, thawed, cut into 1-inch pieces	Toss chicken with oil and spices on its own 18×13-inch pan.
14g Olive oil
2g Ground cumin
1g Smoked paprika
1g Garlic powder
¼ tsp Ground turmeric
⅛ tsp Ground cinnamon
to taste Black pepper
½ remaining (5g total) Fine salt
15g Lemon juiceunsweetened

## Ingredients - 680g Boneless skinless chicken thighs — raw, thawed, cut into 1-inch pieces - 454g Cauliflower florets — about 1 inch across - 27g Olive oil - 4g Ground cumin - 2g Smoked paprika - 3g Garlic powder - 2g Ground turmeric - ¼ tsp Ground cinnamon - 5g Fine salt - to taste Black pepper - 120g Plain strained Greek yogurt — plain, strained. At least 9 g protein and no more than 4 g total carbs per 100 g. - 30g Lemon juice — unsweetened - 150g Cucumber — diced - 142g Salad greens — washed, ready to eat. Buy by scaled edible weight. ## Family starch options (per non-keto adult) - Cooked rice: 80g Cooked rice — fully cooked, ready to heat. About ½ cup per non-keto diner; heat ready-cooked rice. Buy at least 320 g for four. - Pita: 60g Pita — ready to eat; warm briefly. One ready-to-eat 60 g pita per non-keto diner; warm briefly. Contains wheat; check package. ## Equipment - Oven at 425°F on bake - Two 18×13-inch half-sheet pans - Instant-read thermometer - Microwave for ready-to-eat family rice or briefly warmed pita, if serving non-keto diners ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Prepare.** Heat the oven to 425°F. Prepare cucumber and greens. Mix yogurt with its garlic, a pinch of salt and half the lemon juice. Toss cauliflower and chicken with their own oil and spice portions and half the remaining salt on separate 18×13-inch pans. 2. **Cook.** Roast for 18–23 minutes, checking the largest chicken pieces for 165°F and cauliflower for tenderness. If your oven browns unevenly, swap racks halfway. 3. **Finish.** Near the end of roasting, if serving non-keto diners, microwave ready-to-eat rice or briefly warm the chosen pita according to its package. Assemble greens, cucumber, chicken and cauliflower. Add the prepared yogurt sauce and remaining lemon. Put starch on family plates only. ## Attention timeline - Preheat and load: 10–12 min. Prepare cold sides and seasoned yogurt sauce first; split remaining spice oil between cauliflower and chicken. - Roast: 18–23 min. Check largest chicken pieces for 165°F and cauliflower for browned edges and tenderness; optional rack swap if browning unevenly. Heat ready family starch near serving. - Finish: 2 min. Assemble with prepared yogurt sauce and remaining lemon; starch on family plates only. Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity Warm spices coat small chicken pieces and cauliflower; cold lemon yogurt balances them. - Cut chicken into 1-inch pieces; no marinade wait. - Keep ready-to-eat greens away from raw-poultry tools. ## Nutrition per serving Calories: 339 kcal; protein: 39.7 g; total carbs: 11.6 g; fiber: 3.8 g; net carbs: 7.8 g Per adult: base includes measured sauces, seeds and sides. Family nutrition adds one selected starch portion. US net carbs = total carbohydrate − fiber. Labels and food variation matter; no guarantee of ketosis. Known allergens for these plates: milk. Check product labels and cross-contact. ## First-cook checks and limits - Family starch adds calories and carbs only to the plates that receive it. - Check every packaged ingredient label for additional allergens; this data is not an allergy guarantee. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [USDA FoodData Central source data](https://fdc.nal.usda.gov/download-datasets/) - [FoodSafety.gov safe minimum temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) - [USDA poultry handling guidance](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/chicken-farm-table) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/shawarma-chicken-bowls/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.