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
Units
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- 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