Alright, this isn’t exactly a traditional, authentic shawarma dish, but it is both incredibly easy to make, perfect for meal prep, and truly delicious. We’re talking a 30 minute journey to dinner, everything included, and way better than take out. Did I mention it’s also very healthy?
The spice rub is awesome: cayenne, cumin, coriander, turmeric, smoked paprika, cinnamon, garlic powder, and this makes more rub than you need for the bowls. Coat the chicken thighs, let them sit for at least 15 minutes, then cook them in a hot skillet until charred on the outside and cooked through. Slice against the grain.
Build the bowl with fluffy rice, the sliced chicken, pickled red onion, cucumber, cherry tomatoes, and a drizzle of garlic sauce or tahini. A squeeze of lemon over everything at the end pulls it together. This takes about 30 minutes start to finish, most of which is the chicken cooking. 
How to Make Chicken Shawarma Rice Bowl
Season and Sear the Chicken
Mix together ground cumin, ground coriander, turmeric, cayenne, smoked paprika, cinnamon, garlic powder, kosher salt, and black pepper in a small bowl.
Rub the spice blend all over the chicken thighs and let sit for 10 minutes.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5 to 6 minutes per side until charred and cooked through to 165 degrees.
Let rest for 5 minutes, then slice into strips.
Make the Garlic Yogurt Sauce
While the chicken rests, make the garlic sauce. In a small bowl, stir together plain Greek yogurt, minced garlic, fresh lemon juice, and a pinch of salt.
Taste and adjust seasoning. The sauce should be thick but pourable.
If it is too thick, thin it with a teaspoon of water. Set aside.
Assemble the Bowls
Divide cooked basmati rice among 4 bowls.
Arrange the sliced chicken over the rice.
Top each bowl with diced cucumber, pickled red onion, and chopped fresh parsley.
Drizzle generously with the garlic yogurt sauce.
Serve with hot sauce on the side for those who want extra heat.
The bowls can be served warm or at room temperature, which makes them great for meal prep.
Chicken Shawarma Rice Bowl
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This bowl takes the warm spice of Middle Eastern shawarma and turns it into a weeknight-friendly rice bowl without losing any of the character. Chicken thighs get rubbed with cumin, coriander, turmeric, and a little cinnamon, then seared until charred and sliced over fluffy rice with pickled onions, cucumber, and a drizzle of garlic sauce. It is the kind of bowl that makes you forget takeout exists.
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 1/2 teaspoon cinnamon
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 cups cooked basmati rice
- 1 cup plain Greek yogurt
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/2 English cucumber, diced
- 1/2 cup pickled red onion
- 1/4 cup fresh parsley, chopped
- Hot sauce for serving
Instructions
- Mix cumin, coriander, turmeric, paprika, cinnamon, garlic powder, salt, and pepper. Rub the spice blend all over the chicken thighs and let sit 10 minutes.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken 5 to 6 minutes per side until charred and cooked through to 165°F. Let rest 5 minutes, then slice into strips.
- While the chicken rests, make the garlic sauce by stirring together Greek yogurt, minced garlic, lemon juice, and a pinch of salt.
- Divide the rice among 4 bowls. Arrange the sliced chicken over the rice.
- Top each bowl with diced cucumber, pickled red onion, and fresh parsley.
- Drizzle generously with the garlic yogurt sauce and serve with hot sauce on the side.
Notes
- Chicken thighs are non-negotiable here — breasts dry out under the high heat needed to get that shawarma char.
- Quick-pickled red onions take 10 minutes and transform this bowl. Slice thin, cover with red wine vinegar and a pinch of sugar, and let sit while you cook.
- The garlic yogurt sauce is what ties everything together — make extra, because you will want it on everything for the rest of the week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4
- Sodium: 690
- Fat: 16
- Carbohydrates: 42
- Fiber: 2
- Protein: 38
- Cholesterol: 110
Frequently Asked Questions
How long should I let the spice rub sit on the chicken thighs before cooking?
Let the spice rub sit on the chicken thighs for at least 15 minutes to allow the flavors to penetrate the meat.
What type of rice is best for the Chicken Shawarma Rice Bowl?
Fluffy white rice, such as basmati or jasmine, works best for this recipe as it complements the spices and ingredients well.
Can I use a different sauce instead of garlic yogurt sauce?
Yes, you can substitute the garlic yogurt sauce with tahini for a different flavor profile, or use any sauce that you prefer.
How spicy is this with the cayenne? I want to make it for my kids but they can’t handle much heat. Could I just leave it out or does it need something in its place?
Yup, totally, can absolutely leave it out Paul!
Yum yum yum.
I couldn’t have said it better Becca!
Really liked this. I let the chicken marinate in the spice rub for about 4 hours and the flavor was deep and warm. Charring it in cast iron was the way to go.
That extra rub time is well worth it if you have time!
Those pickled onions!! I could put them on everything honestly. Made extra and they’ve been going on sandwiches and eggs all week.
Agree, works super well with tacos too!!