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–+ servings
Chicken Shawarma Rice Bowl

Savor Every Bite of This Chicken Shawarma Rice Bowl

This Chicken Shawarma Rice Bowl is a quick and customizable meal bursting with vibrant Middle Eastern flavors, perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Middle Eastern
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Base
  • 1 cup Basmati Rice Can be substituted with quinoa or cauliflower rice.
For the Chicken
  • 1 pound Boneless Chicken Thighs Juicy and tender; swap for beef, lamb, or chickpeas.
  • 2 tablespoons Olive Oil Avocado oil is a great alternative.
  • 3 cloves Garlic (minced) Garlic powder works in a pinch.
  • 1 teaspoon Ground Cumin Adjust to suit your flavor profile.
  • 1 teaspoon Ground Coriander Fresh is more aromatic.
  • 1 teaspoon Paprika Try smoked paprika for added flavor.
  • 1/2 teaspoon Ground Turmeric A little goes a long way.
  • 1/2 teaspoon Ground Cinnamon For warmth and depth.
  • 1/4 teaspoon Cayenne Pepper Adjust according to spice tolerance.
  • to taste Salt and Pepper
For the Salad
  • 1 cup Cucumber (diced) Use any seasonal vegetables preferred.
  • 1 cup Cherry Tomatoes (halved) Can be replaced with diced bell peppers.
  • 1/4 cup Red Onion (finely chopped) Scallions can be a milder alternative.
  • 1/4 cup Fresh Parsley (chopped) Cilantro is an excellent alternative.
For the Toppings
  • 1/2 cup Plain Yogurt Use plant-based yogurt for a vegan option.
  • 2 tablespoons Tahini Can be omitted or replaced with more yogurt.
  • 4 pieces Fresh Pita Bread A delightful side for scooping.

Equipment

  • Skillet
  • Mixing bowl
  • Meat thermometer

Method
 

Step‑by‑Step Instructions
  1. In a bowl, whisk together olive oil, minced garlic, ground cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, pepper, and the juice of one lemon. Add the boneless chicken thighs, ensuring each piece is well coated. Cover and let this marinate for at least 30 minutes, preferably up to 2 hours in the refrigerator.
  2. While the chicken is marinating, chop your cucumber, halve the cherry tomatoes, and finely chop the red onion and fresh parsley. In a bowl, combine these fresh vegetables, sprinkle with salt and pepper, and toss gently to mix. Set this salad aside.
  3. Heat a large skillet over medium-high heat and add the marinated chicken thighs to the pan. Sear for about 5-7 minutes, ensuring each piece reaches an internal temperature of 165°F.
  4. Prepare the basmati rice according to package instructions, typically involving rinsing, boiling in water with a pinch of salt, and simmering for about 15 minutes until fluffy. Fluff with a fork before serving.
  5. In serving bowls, create a layer of fluffy rice as the base. Top it off with the golden-brown chicken pieces and the fresh vegetable salad. Drizzle yogurt-tahini mixture over the top.
  6. Optionally, serve with warm, fresh pita bread on the side.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 750mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 750IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

Storing notes: Store assembled bowls in an airtight container for up to 3-4 days, keeping salad separate until serving. Chicken and rice can be frozen for up to 3 months. Reheat thoroughly before serving.

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