I tested a quick Chicken Shawarma Rice Bowl with a surprising spice trick you’ll want to try.

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I never planned to be obsessed with a bowl but here we are, me and my Chicken Shawarma Rice Bowl. I coat boneless skinless chicken thighs with plain Greek yogurt, let the flavors sneak in, then cook until the edges get a little char and the meat is stupidly tender.

People call it one of those Shwarma Chicken Bowls you grab when you’re tired of polite dinners. It’s messy, loud, kinda impatient cooking and honestly way more exciting than meal planning should be.

You’ll wanna know the tricks I use, even if i act like I didn’t.

Ingredients

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Chicken thighs, high in protein and iron, stay moist and flavorful, a bit rich
Greek yogurt gives tang, tenderizes meat, adds protein and creamy texture
Garlic adds pungent, savory heat, may support immune health
Warm spices like cumin and paprika give smoky earthy notes and aromatic depth
Basmati rice brings fluffy fragrant carbs, pairs well with saucy chicken
Fresh cucumber and tomatoes add crunch, hydration, bright acidic and sweet balance
Lemon juice brightens flavors with tangy acidity and cuts richness
Tahini and yogurt sauce gives creamy nuttiness, cools spice, adds needed fat

Ingredient Quantities

1 1/2 lb (about 700 g) boneless skinless chicken thighs

1/4 cup plain Greek yogurt (for marinade)

2 tbsp olive oil (for marinade)

2 tbsp fresh lemon juice

4 garlic cloves, minced

1 1/2 tsp ground cumin

1 1/2 tsp ground coriander

1 1/2 tsp smoked paprika

1 tsp ground turmeric

1/2 tsp ground cinnamon

1/4 tsp ground cardamom (optional)

1/4 to 1/2 tsp cayenne pepper (optional, to taste)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 cup basmati rice (uncooked)

1 3/4 cups water

1 tbsp olive oil (for cooking rice or pan)

3 cups shredded romaine or mixed greens

1 cup cherry tomatoes

1 cup cucumber

1/2 small red onion

1/4 cup fresh parsley, chopped

1/4 cup pickled turnips or dill pickles (optional)

1 lemon, for serving

1/2 cup plain Greek yogurt (for garlic sauce)

1 tbsp tahini (optional, for sauce)

1 clove garlic, minced (for sauce)

1 tbsp lemon juice (for sauce)

salt, to taste (for sauce and finishing)

How to Make this

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1. Make the marinade: mix 1/4 cup plain Greek yogurt, 2 tbsp olive oil, 2 tbsp fresh lemon juice, 4 minced garlic cloves, 1 1/2 tsp ground cumin, 1 1/2 tsp ground coriander, 1 1/2 tsp smoked paprika, 1 tsp ground turmeric, 1/2 tsp ground cinnamon, 1/4 tsp ground cardamom if using, 1/4 to 1/2 tsp cayenne if you like heat, 1 tsp kosher salt and 1/2 tsp black pepper. Taste once, adjust salt if needed. Slice the 1 1/2 lb chicken thighs into strips or leave whole, toss in the marinade so everything’s coated, cover and chill at least 30 minutes, overnight if you can. Tip: slice the chicken first for faster marinating.

2. Rinse 1 cup basmati rice under cold water until it runs clear. In a small pot combine the rice with 1 3/4 cups water and a pinch of salt, bring to a boil, then lower heat to a gentle simmer, cover and cook 12 to 15 minutes until water is absorbed. Turn off heat and let rest, covered, 10 minutes. Tip: a tight lid helps the rice steam nicely.

3. Make the garlic sauce: whisk 1/2 cup plain Greek yogurt with 1 tbsp tahini if using, 1 minced garlic clove, 1 tbsp lemon juice and salt to taste. If it’s too thick thin with a teaspoon or two of water. Let it sit a few minutes so the flavors mellow, taste and fix the salt or lemon.

4. Prep the salad and garnishes: shred 3 cups romaine or mixed greens, halve 1 cup cherry tomatoes, dice 1 cup cucumber, thinly slice 1/2 small red onion, chop 1/4 cup fresh parsley, slice 1/4 cup pickled turnips or dill pickles if using, and cut the 1 lemon into wedges.

5. Cook the chicken: heat 1 tbsp olive oil in a large skillet over medium high. Shake off excess marinade then add chicken in a single layer (work in batches if needed so it browns). Cook 4 to 7 minutes per side until nicely browned and cooked through (internal temp 165 F) and there’s a bit of char. Tip: don’t overcrowd the pan or you’ll steam the meat instead of getting that shawarma crust. Transfer to a board, rest 5 minutes, then slice thicker pieces into strips if needed.

6. Reheat or fluff the rice with a fork and divide among bowls. Lay down the shredded greens, scatter tomatoes, cucumber, red onion and parsley.

7. Top each bowl with sliced chicken, add pickled turnips or pickles, then drizzle the garlic yogurt sauce over everything. Squeeze lemon over the bowl, season a bit more with salt and pepper if needed. Tip: a pinch of smoked paprika or sumac on top makes it look pro.

8. Serve warm with extra sauce on the side for dunking. Leftovers keep in the fridge 3 days, chicken reheats fine in a hot pan for a minute or two to re-crisp.

Equipment Needed

1. Large mixing bowl (for the marinade and tossing the chicken)
2. Measuring cups and spoons
3. Chef’s knife and cutting board
4. Fine-mesh sieve or colander (to rinse the basmati)
5. Small saucepan with a tight-fitting lid (to cook the rice)
6. Large skillet or cast-iron pan (for browning the chicken)
7. Whisk and a fork (for the garlic yogurt sauce and fluffing rice)
8. Tongs or a spatula (to turn and transfer chicken)
9. Serving bowls and a spoon (to assemble and drizzle the sauce)

FAQ

How long should I marinate the chicken

Aim for at least 1 hour, but overnight is best like 8 to 24 hours for deep flavor. If you are short on time, even 20 minutes helps because the yogurt and lemon start to tenderize the meat.

Can I use chicken breast instead of thighs

Yes. Use thinly sliced or pounded breasts so they cook evenly, and watch the time since breast dries out faster. Cook until the thickest part hits 165 F and let it rest a few minutes before slicing against the grain.

What is the easiest way to get a nice char on the chicken

Use a very hot cast iron pan or grill and dont crowd the pieces. Cook a few minutes per side until browned, then finish in the oven if needed. Let the cooked chicken rest 5 to 10 minutes before slicing so juices settle.

How do I make the basmati rice fluffy and not sticky

Rinse the rice under cold water until it runs clear, soak 20 minutes if you can, then use a tight lid. Bring to a boil, lower to a gentle simmer and cook until water is absorbed, then rest off heat 10 minutes. Fluff with a fork just before serving.

How long will leftovers keep and how should I reheat them

Store chicken and rice separately in airtight containers in the fridge for 3 to 4 days. Reheat on the stove or in the oven with a splash of water and a lid so they dont dry out. Sauce keeps about 3 days. You can freeze cooked chicken up to 2 months.

How can I change the spice level or swap ingredients

Adjust cayenne to taste or skip it for mild. Add more smoked paprika for depth. Pickled turnips or dill pickles add nice tang, and tahini in the sauce makes it richer. To thin the garlic yogurt, stir in water or more lemon juice a little at a time.

Chicken Shawarma Bowl Recipe Substitutions and Variations

Chicken thighs: boneless skinless chicken breasts for a leaner bowl, lamb shoulder or leg for a richer more traditional shawarma flavor, or firm tofu or seitan if you want a vegetarian option.
Plain Greek yogurt (marinade): sour cream or labneh for similar tang and creaminess, coconut yogurt if you need dairy free, or buttermilk thinned with lemon for extra tang.
Basmati rice: jasmine or long grain white rice will work fine, quinoa for more protein and a nuttier bite, or couscous or bulgur if you need something that cooks faster.
Pickled turnips or dill pickles: quick pickled red onions for bright acidity, sliced olives for briny depth, or pepperoncini and preserved lemons to add heat and extra tang.

Pro Tips

1. Slice the thighs thin before you marinate when you can. More surface area = faster, deeper flavor so even 30 minutes makes a big difference. If you do marinate overnight, take the chicken out 20 to 30 minutes before cooking so it isn’t fridge cold or it’ll seize up in the pan. Pat the pieces dry right before you cook them so you get a real browned crust, not steam.

2. Get the pan screaming hot and cook in small batches. A heavy skillet like cast iron holds heat and gives a better char, and overcrowding will make everything steam instead of browning. Shake off excess yogurt marinade first, and use a probe thermometer to pull the chicken at about 165 F so you don’t overcook it.

3. Rice and texture hacks: rinse basmati until the water runs clear, use a tight lid and let it rest off the heat for 10 minutes before you fluff it with a fork. Stir in a little olive oil or butter right after fluffing to keep the grains separate and glossy. If you want extra flavor, toast the dry rice one minute in the pot with a teaspoon of oil before adding water.

4. Make the yogurt garlic sauce ahead and let it sit so the garlic mellows, then thin it with a teaspoon or two of cold water or olive oil if it’s too thick. Finish bowls with a squeeze of fresh lemon and a sprinkle of sumac or smoked paprika for brightness. For leftovers, reheat the chicken quick in a hot pan to re-crisp the edges instead of nuking it in the microwave.

Chicken Shawarma Bowl Recipe

Recipe by Sarah level

0.0 from 0 votes

I tested a quick Chicken Shawarma Rice Bowl with a surprising spice trick you'll want to try.

Servings

servings

Calories

661

kcal

Equipment: 1. Large mixing bowl (for the marinade and tossing the chicken)
2. Measuring cups and spoons
3. Chef’s knife and cutting board
4. Fine-mesh sieve or colander (to rinse the basmati)
5. Small saucepan with a tight-fitting lid (to cook the rice)
6. Large skillet or cast-iron pan (for browning the chicken)
7. Whisk and a fork (for the garlic yogurt sauce and fluffing rice)
8. Tongs or a spatula (to turn and transfer chicken)
9. Serving bowls and a spoon (to assemble and drizzle the sauce)

Ingredients

1 1/2 lb (about 700 g) boneless skinless chicken thighs
1/4 cup plain Greek yogurt (for marinade)
2 tbsp olive oil (for marinade)
2 tbsp fresh lemon juice
4 garlic cloves, minced
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp smoked paprika
1 tsp ground turmeric
1/2 tsp ground cinnamon
1/4 tsp ground cardamom (optional)
1/4 to 1/2 tsp cayenne pepper (optional, to taste)
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 cup basmati rice (uncooked)
1 3/4 cups water
1 tbsp olive oil (for cooking rice or pan)
3 cups shredded romaine or mixed greens
1 cup cherry tomatoes
1 cup cucumber
1/2 small red onion
1/4 cup fresh parsley, chopped
1/4 cup pickled turnips or dill pickles (optional)
1 lemon, for serving
1/2 cup plain Greek yogurt (for garlic sauce)
1 tbsp tahini (optional, for sauce)
1 clove garlic, minced (for sauce)
1 tbsp lemon juice (for sauce)
salt, to taste (for sauce and finishing)

Directions

Make the marinade: mix 1/4 cup plain Greek yogurt, 2 tbsp olive oil, 2 tbsp fresh lemon juice, 4 minced garlic cloves, 1 1/2 tsp ground cumin, 1 1/2 tsp ground coriander, 1 1/2 tsp smoked paprika, 1 tsp ground turmeric, 1/2 tsp ground cinnamon, 1/4 tsp ground cardamom if using, 1/4 to 1/2 tsp cayenne if you like heat, 1 tsp kosher salt and 1/2 tsp black pepper. Taste once, adjust salt if needed. Slice the 1 1/2 lb chicken thighs into strips or leave whole, toss in the marinade so everything’s coated, cover and chill at least 30 minutes, overnight if you can. Tip: slice the chicken first for faster marinating.
Rinse 1 cup basmati rice under cold water until it runs clear. In a small pot combine the rice with 1 3/4 cups water and a pinch of salt, bring to a boil, then lower heat to a gentle simmer, cover and cook 12 to 15 minutes until water is absorbed. Turn off heat and let rest, covered, 10 minutes. Tip: a tight lid helps the rice steam nicely.
Make the garlic sauce: whisk 1/2 cup plain Greek yogurt with 1 tbsp tahini if using, 1 minced garlic clove, 1 tbsp lemon juice and salt to taste. If it’s too thick thin with a teaspoon or two of water. Let it sit a few minutes so the flavors mellow, taste and fix the salt or lemon.
Prep the salad and garnishes: shred 3 cups romaine or mixed greens, halve 1 cup cherry tomatoes, dice 1 cup cucumber, thinly slice 1/2 small red onion, chop 1/4 cup fresh parsley, slice 1/4 cup pickled turnips or dill pickles if using, and cut the 1 lemon into wedges.
Cook the chicken: heat 1 tbsp olive oil in a large skillet over medium high. Shake off excess marinade then add chicken in a single layer (work in batches if needed so it browns). Cook 4 to 7 minutes per side until nicely browned and cooked through (internal temp 165 F) and there’s a bit of char. Tip: don’t overcrowd the pan or you’ll steam the meat instead of getting that shawarma crust. Transfer to a board, rest 5 minutes, then slice thicker pieces into strips if needed.
Reheat or fluff the rice with a fork and divide among bowls. Lay down the shredded greens, scatter tomatoes, cucumber, red onion and parsley.
Top each bowl with sliced chicken, add pickled turnips or pickles, then drizzle the garlic yogurt sauce over everything. Squeeze lemon over the bowl, season a bit more with salt and pepper if needed. Tip: a pinch of smoked paprika or sumac on top makes it look pro.
Serve warm with extra sauce on the side for dunking. Leftovers keep in the fridge 3 days, chicken reheats fine in a hot pan for a minute or two to re-crisp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.