Homemade Chicken Shawarma Bowl with Rice and Vegetables | recipesbybrad.comColorful chicken shawarma bowl featuring seasoned chicken, fluffy rice, fresh vegetables, and creamy tahini sauce in a white bowl
Quick Overview
This Chicken Shawarma Bowl brings the vibrant flavors of Middle Eastern street food right to your kitchen. Featuring perfectly spiced chicken, fresh vegetables, and creamy tahini sauce served over fluffy rice, this recipe delivers restaurant-quality taste in just 30 minutes. The combination of warm spices like cumin, paprika, and garlic creates an aromatic marinade that transforms simple chicken into something extraordinary. Perfect for busy weeknights or meal prep, this bowl offers a healthy, satisfying meal that the whole family will love.
Ingredient Breakdown
Each ingredient in this Chicken Shawarma Bowl plays a crucial role in creating the authentic Mediterranean flavors. The spice blend forms the foundation of the dish, while fresh vegetables add crunch and color. Quality ingredients make all the difference in achieving that perfect balance of flavors.
Chicken Thighs (2 lbs, boneless and skinless)
Chicken thighs provide the perfect balance of flavor and tenderness for shawarma. Their higher fat content keeps the meat juicy during cooking, while the mild flavor absorbs the spice marinade beautifully. Cut into bite-sized pieces for even cooking and easy eating.
Ground Cumin (2 tablespoons)
Cumin delivers the earthy, warm flavor that’s essential to authentic shawarma spicing. This aromatic spice adds depth and complexity to the chicken marinade. Toast whole cumin seeds and grind them fresh for the most intense flavor profile.
Paprika (1 tablespoon)
Sweet paprika contributes both color and mild pepper flavor to the chicken. It creates that beautiful reddish hue associated with traditional shawarma while adding a subtle smokiness. Use Hungarian sweet paprika for the best results.
Garlic Powder (1 tablespoon)
Garlic powder provides consistent garlic flavor throughout the chicken without burning during cooking. It blends seamlessly with other spices and creates a more even distribution than fresh garlic. This ingredient is crucial for authentic Middle Eastern taste.
Ground Coriander (1 teaspoon)
Coriander seeds ground fresh add a bright, citrusy note that balances the earthier spices. This ingredient brings freshness and complexity to the spice blend. The subtle lemony flavor complements the other Mediterranean seasonings perfectly.
Turmeric (1 teaspoon)
Turmeric adds golden color and mild earthy flavor to the chicken marinade. Beyond taste, it provides anti-inflammatory benefits and creates that signature yellow tint. A little goes a long way with this potent spice.
Olive Oil (3 tablespoons)
Extra virgin olive oil helps the spices adhere to the chicken while adding richness and Mediterranean flavor. It prevents sticking during cooking and keeps the chicken moist. Choose a good quality oil for the best taste results.
Lemon Juice (2 tablespoons, fresh)
Fresh lemon juice tenderizes the chicken while adding bright acidity that cuts through rich flavors. It helps balance the warm spices and adds authentic Middle Eastern taste. Always use fresh juice rather than bottled for optimal flavor.
Basmati Rice (1 cup, uncooked)
Long-grain basmati rice provides the perfect fluffy base for the shawarma bowl. Its delicate flavor and aromatic qualities complement the spiced chicken beautifully. Rinse thoroughly before cooking to remove excess starch for fluffier results.
Cucumber (1 large, diced)
Fresh cucumber adds cool crunch and refreshing contrast to the warm spiced chicken. Its high water content provides a cooling effect that balances the bold flavors. Remove seeds for better texture and less water content.
Cherry Tomatoes (1 cup, halved)
Sweet cherry tomatoes burst with flavor and add vibrant color to the bowl. Their natural sweetness balances the savory spices while providing essential vitamins and antioxidants. Choose ripe, firm tomatoes for the best texture and taste.
Red Onion (1/2 medium, thinly sliced)
Thinly sliced red onion provides sharp flavor and beautiful purple color. Soak in cold water for 10 minutes to mellow the bite while maintaining crunch. The mild pungency complements the rich chicken perfectly.
Tahini (1/4 cup)
Creamy tahini forms the base of the authentic Middle Eastern sauce. Made from ground sesame seeds, it provides rich, nutty flavor and smooth texture. Stir well before using as natural separation occurs in the jar.
Greek Yogurt (1/2 cup, plain)
Thick Greek yogurt adds protein and creamy texture to the tahini sauce. Its tangy flavor balances the richness while providing probiotics and calcium. Choose full-fat yogurt for the creamiest, most luxurious sauce consistency.
Step By Step Recipe: Chicken Shawarma Bowl
Follow these detailed steps to create the perfect Chicken Shawarma Bowl with tender, flavorful chicken and fresh accompaniments. Each step builds upon the previous one to create layers of authentic Middle Eastern flavors that will transport you straight to the bustling streets of Lebanon.
Step 1: Prepare the Spice Marinade
In a large mixing bowl, combine cumin, paprika, garlic powder, coriander, turmeric, salt, and black pepper. Whisk the dry spices together until evenly distributed. Add olive oil and fresh lemon juice, whisking vigorously to create a smooth paste. The marinade should have a thick, coating consistency that will cling to the chicken pieces. Taste and adjust seasoning as needed, remembering that the flavors will concentrate during cooking.
Step 2: Marinate the Chicken
Cut chicken thighs into uniform bite-sized pieces, about 1-inch cubes for even cooking. Add the chicken pieces to the spice marinade, using clean hands or tongs to coat every piece thoroughly. The chicken should be completely covered in the aromatic spice mixture. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, though 2-4 hours will develop deeper flavors. Remove from refrigerator 15 minutes before cooking to bring to room temperature.
Step 3: Cook the Basmati Rice
Rinse basmati rice in cold water until the water runs clear, about 3-4 rinses. In a medium saucepan, combine 1 cup rice with 2 cups water and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer for 18 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork just before serving to achieve light, separate grains that won’t clump together.
Step 4: Prepare Fresh Vegetables
While the rice cooks, prepare your fresh vegetables for optimal flavor and texture. Dice the cucumber into small, uniform pieces and place in a colander to drain excess moisture. Halve the cherry tomatoes, ensuring clean cuts that won’t release too much juice. Slice the red onion as thinly as possible using a sharp knife or mandoline. Soak the onion slices in ice water for 10 minutes to reduce sharpness while maintaining crunch, then drain and pat dry completely.
Step 5: Make Tahini Sauce
In a medium bowl, whisk tahini until smooth and creamy. Gradually add Greek yogurt, whisking constantly to prevent lumps. Add fresh lemon juice, minced garlic, and a pinch of salt. The sauce should be creamy but pourable; if too thick, thin with cold water one tablespoon at a time. Taste and adjust seasoning with more lemon juice or salt as needed. The finished sauce should be tangy, creamy, and complement the spiced chicken perfectly without overpowering the other flavors.
Step 6: Cook the Marinated Chicken
Heat a large skillet or cast-iron pan over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook undisturbed for 4-5 minutes until the bottom develops a golden-brown crust. Flip and cook another 3-4 minutes until the internal temperature reaches 165°F. The chicken should be caramelized and aromatic with crispy edges. Remove from heat and let rest for 2 minutes before serving to retain juices and ensure optimal tenderness.
Step 7: Assemble the Shawarma Bowls
Divide the fluffy basmati rice among four serving bowls, creating a base layer. Arrange the hot chicken shawarma over one section of the rice, allowing the juices to flavor the grains. Add cucumber, cherry tomatoes, and red onion in separate sections around the bowl for visual appeal and varied textures. Drizzle the tahini sauce generously over the entire bowl, or serve on the side for individual preference. Garnish with fresh herbs like parsley or cilantro if desired, and serve immediately while the chicken is still warm.
Serving and Storing Tips
These practical tips will help you get the most out of your Chicken Shawarma Bowl, whether you’re serving it fresh or preparing it for meal prep. Proper storage and serving techniques maintain the dish’s vibrant flavors and appealing textures.
Perfect Serving Temperature
Serve the chicken hot while the rice is warm and fluffy for the best eating experience. The contrast between warm chicken and cool vegetables creates an appealing temperature variation. If preparing ahead, reheat only the chicken and rice while keeping vegetables fresh and crisp.
Meal Prep Strategy
Store components separately in airtight containers for up to 4 days. Keep chicken and rice together, vegetables in another container, and tahini sauce separately. This prevents soggy vegetables and maintains optimal textures. Assemble just before eating for the freshest taste and best presentation.
Reheating Instructions
Reheat chicken and rice in the microwave for 60-90 seconds or in a skillet over medium heat until warmed through. Add a splash of water or broth to prevent drying. Never reheat the tahini sauce or fresh vegetables, as this will compromise their texture and flavor.
Customization Options
Swap basmati rice for quinoa, cauliflower rice, or bulgur wheat for different nutritional profiles. Add pickled vegetables, olives, or feta cheese for extra Mediterranean flair. The versatile base accommodates various dietary preferences while maintaining authentic Middle Eastern flavors that pair well with dishes like creamy whipped feta dip.
Sauce Consistency Tips
If tahini sauce becomes too thick during storage, whisk in cold water one teaspoon at a time until desired consistency returns. The sauce can be made up to 3 days ahead and actually improves in flavor as ingredients meld together. Store covered in the refrigerator.
Leftover Transformations
Transform leftover chicken into wraps using warm pita bread, or create a Mediterranean salad by serving over mixed greens. The seasoned chicken also works beautifully in grain bowls or stuffed into bell peppers. Consider pairing with other Mediterranean-inspired dishes like baked feta with chickpeas for a complete Middle Eastern feast.
Mistakes to avoid
Creating the perfect chicken shawarma bowl requires attention to detail and proper technique. Avoid these common pitfalls to ensure your dish turns out restaurant-quality every time.
Overcooking the Chicken
One of the biggest mistakes is cooking chicken until it becomes dry and tough. Shawarma chicken should remain juicy and tender. Monitor internal temperature carefully, removing chicken from heat once it reaches 165°F. Let the meat rest for five minutes before slicing to retain moisture. Overcooked chicken will ruin the entire bowl experience, making it chewy and unappetizing.
Skipping the Marinade Time
Rushing the marination process results in bland, flavorless chicken. The spices and acids need time to penetrate the meat properly. Allow at least two hours for marination, though overnight produces the best results. This crucial step develops the authentic Middle Eastern flavors that make shawarma special. Without proper marination, your chicken will taste one-dimensional and lack the complex spice profile expected in shawarma.
Using the Wrong Cut of Chicken
Selecting lean chicken breast might seem healthy, but it often results in dry shawarma. Chicken thighs contain more fat and connective tissue, making them ideal for this cooking method. The extra fat keeps the meat moist during cooking and adds richness to the final dish. Thighs also absorb marinades better than breasts, creating more flavorful results that stay tender throughout the cooking process.
Neglecting Proper Rice Preparation
Soggy or undercooked rice ruins the entire bowl foundation. Rinse rice thoroughly until water runs clear to remove excess starch. Use the proper water-to-rice ratio and avoid lifting the lid during cooking. Season the rice with salt and consider adding aromatics like bay leaves or cardamom pods. Well-prepared rice should be fluffy, separate, and flavorful enough to complement the spiced chicken without competing with it.
Tips and tricks
Master these professional techniques to create an exceptional chicken shawarma bowl that rivals your favorite Mediterranean restaurant. These insider secrets will transform your home cooking game.
Create Authentic Shawarma Spice Blend
The secret to authentic shawarma lies in the spice blend. Combine cumin, coriander, paprika, turmeric, cinnamon, and allspice for the base. Toast whole spices in a dry pan before grinding them fresh for maximum flavor impact. Add garlic powder, onion powder, and a pinch of cardamom for complexity. Store your custom blend in an airtight container for up to six months. This homemade mixture beats store-bought versions every time, providing the warm, aromatic profile that defines true shawarma. Adjust ratios to your taste preferences, but maintain the balance between warm spices and earthy undertones.
Perfect Your Yogurt Sauce
A creamy, tangy yogurt sauce brings the entire bowl together. Use Greek yogurt for thickness and protein content. Mix in minced garlic, lemon juice, olive oil, and fresh herbs like dill or mint. Season with salt and white pepper for clean flavor. Let the sauce rest in the refrigerator for at least thirty minutes to allow flavors to meld. The acid in lemon juice helps tenderize any residual toughness in the chicken while providing bright contrast to rich spices. Consider adding cucumber for extra freshness or tahini for nutty depth. This versatile sauce also works wonderfully with other Mediterranean dishes.
Layer Flavors in Your Bowl
Building your shawarma bowl requires strategic layering for optimal flavor distribution. Start with warm, seasoned rice as the foundation. Add fresh greens like lettuce or spinach for crunch and nutrition. Place the hot chicken on one side to prevent wilting delicate vegetables. Include pickled vegetables for acidity and crunch. Finish with dollops of yogurt sauce, fresh herbs, and a sprinkle of sumac or za’atar. This arrangement ensures each bite contains multiple flavor elements while maintaining textural contrast. Consider warming your bowl slightly to keep the chicken at optimal serving temperature throughout the meal.
Batch Cook for Meal Prep Success
Shawarma bowls are perfect for meal preparation when done correctly. Cook larger batches of chicken and rice, storing them separately in the refrigerator for up to four days. Prepare vegetables and sauces in advance, keeping wet and dry ingredients separate until serving. Portion components into containers for grab-and-go meals. When reheating, add a splash of water or broth to prevent drying. Fresh elements like herbs and crisp vegetables should be added just before eating. This approach saves time during busy weekdays while ensuring you always have a healthy, flavorful meal ready. Consider freezing marinated chicken for future use.
Suggestions for Chicken Shawarma Bowl
Transform your chicken shawarma bowl into a customizable feast with these creative variations and serving suggestions that cater to different dietary needs and flavor preferences.
Mediterranean Vegetable Additions
Boost nutrition and flavor by incorporating traditional Mediterranean vegetables. Roasted red peppers add sweetness and vibrant color, while cucumber provides cooling freshness. Pickled turnips or red onions contribute tangy acidity that cuts through rich chicken. Cherry tomatoes bring juiciness and bright flavor. Consider adding roasted eggplant or zucchini for heartiness. These vegetables not only enhance the visual appeal but also provide essential nutrients and fiber. Prepare them ahead of time and store separately to maintain optimal texture and freshness.
Alternative Grain Options
While rice is traditional, experiment with different grains to change the nutritional profile and texture. Quinoa provides complete protein and a nutty flavor that complements shawarma spices beautifully. Bulgur wheat offers authentic Middle Eastern taste and chewy texture. Cauliflower rice works perfectly for low-carb dieters without sacrificing satisfaction. Farro or barley add hearty, nutty flavors and substantial texture. Each grain brings unique nutritional benefits and flavor profiles, allowing you to customize bowls based on dietary goals or personal preferences while maintaining the dish’s integrity.
Protein Variations
While chicken is classic, other proteins work wonderfully with shawarma spicing. Lamb provides traditional authenticity with rich, gamey flavors that pair beautifully with warm spices. Turkey offers a leaner option while maintaining similar texture to chicken. For plant-based alternatives, try marinated and grilled portobello mushrooms or seasoned chickpeas. These options absorb the spice blend well and provide satisfying protein content. Each protein requires slight cooking adjustments, but the core spicing and bowl assembly remain the same, making this recipe highly adaptable to various dietary preferences.
Creative Sauce Combinations
Expand beyond traditional yogurt sauce with complementary options. Tahini sauce adds nutty richness and authentic Middle Eastern flavor. Harissa provides spicy heat for those who enjoy bold flavors. A simple lemon-herb vinaigrette brightens the entire bowl with fresh acidity. Consider mixing sauces for complexity – combine yogurt with a small amount of harissa for creamy heat, or blend tahini with lemon juice for tangy nuttiness. These sauce variations allow diners to customize their experience while maintaining the dish’s Mediterranean character and providing different flavor profiles to suit various palates.
FAQs
How long should I marinate chicken for shawarma bowl?
Marinate chicken for at least two hours, but overnight produces the best results. The acids and spices need time to penetrate the meat properly, developing complex flavors. Longer marination creates more tender, flavorful chicken. You can marinate for up to 24 hours without negative effects. If you’re short on time, even 30 minutes will provide some flavor improvement, though the results won’t be as pronounced as longer marination periods.
Can I make chicken shawarma bowl ahead of time?
Yes, shawarma bowls are excellent for meal prep. Cook chicken and rice in advance, storing them separately in the refrigerator for up to four days. Prepare vegetables and sauces ahead, keeping wet and dry ingredients separate until serving. Assemble bowls just before eating to maintain optimal texture. When reheating, add a splash of water or broth to prevent drying. This approach saves time while ensuring fresh, flavorful meals throughout the week.
What makes chicken shawarma bowl authentic?
Authentic chicken shawarma bowl features properly spiced chicken with cumin, coriander, paprika, and warm spices like cinnamon and allspice. Traditional accompaniments include yogurt-based sauce, pickled vegetables, fresh herbs, and rice or bulgur. The chicken should be tender and flavorful from proper marination. Using chicken thighs instead of breasts provides better texture and flavor. Fresh elements like cucumber, tomatoes, and herbs add brightness and contrast to the rich, spiced meat.
How do I prevent my chicken from drying out?
Use chicken thighs instead of breasts for natural moisture retention. Monitor internal temperature carefully, removing chicken at 165°F. Allow proper marination time for the acids to tenderize the meat. Let cooked chicken rest for five minutes before slicing to retain juices. Avoid overcooking, which is the primary cause of dry chicken. Consider adding a small amount of oil to your marinade for extra moisture. These techniques ensure juicy, tender chicken every time.
What vegetables work best in chicken shawarma bowl?
Traditional vegetables include cucumber, tomatoes, red onion, and lettuce for freshness and crunch. Pickled vegetables like turnips or red onions add tangy acidity. Roasted red peppers contribute sweetness and color. Fresh herbs such as parsley, mint, or cilantro provide aromatic brightness. Consider adding roasted eggplant or zucchini for heartiness. These vegetables provide textural contrast, nutritional value, and authentic Mediterranean flavors that complement the spiced chicken perfectly. Choose vegetables that maintain their texture and don’t wilt quickly.
Summary
Creating the perfect chicken shawarma bowl requires attention to marination, proper cooking technique, and thoughtful assembly. Avoid common mistakes like overcooking chicken or skipping marination time. Use chicken thighs for optimal moisture and flavor absorption. Master the spice blend with cumin, coriander, and warm spices for authenticity. Layer components strategically, keeping hot and cold elements separate until serving. Consider meal prep options and creative variations to suit different dietary preferences. With these techniques, you’ll create restaurant-quality bowls at home that satisfy cravings while providing nutritious, flavorful meals. Practice these methods to perfect your shawarma bowl mastery.
Chicken Shawarma Bowl
Spiced, marinated chicken over fluffy rice with crisp veggies and creamy garlic sauce—all the authentic street food flavor in a healthy, easy bowl ready in 35 minutes.
Ingredients
- 1½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- ½ teaspoon cinnamon
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- 2 cups cooked basmati rice
- 1 cucumber, diced
- 2 tomatoes, diced
- ½ red onion, thinly sliced
- 1 cup fresh parsley, chopped
- ½ cup plain Greek yogurt
- 2 cloves garlic, minced (for sauce)
- 1 tablespoon lemon juice (for sauce)
- 2 tablespoons tahini
- 2 tablespoons water
- Salt to taste
Instructions
- In a large bowl, combine chicken pieces with olive oil, cumin, paprika, coriander, turmeric, cinnamon, cayenne, salt, pepper, minced garlic, and lemon juice. Mix well to coat evenly and marinate for at least 10 minutes.
- While chicken marinates, prepare the garlic sauce by whisking together Greek yogurt, minced garlic, lemon juice, tahini, and water in a small bowl. Season with salt to taste and set aside.
- Heat a large skillet or cast-iron pan over medium-high heat. Add the marinated chicken and cook for 12-15 minutes, stirring occasionally, until chicken is golden brown and cooked through (internal temperature of 165°F).
- While chicken cooks, prepare your vegetables by dicing cucumber and tomatoes, slicing red onion, and chopping fresh parsley.
- Warm the cooked basmati rice if needed and divide among 4 serving bowls.
- Top each bowl with the cooked shawarma chicken, arranging it over one section of the rice.
- Add cucumber, tomatoes, red onion, and fresh parsley to each bowl, creating colorful sections.
- Drizzle generously with the garlic sauce and serve immediately while chicken is hot.
Tools You’ll Need
- Large mixing bowl
- Large skillet or cast-iron pan
- Small mixing bowl for sauce
- Whisk
- Sharp knife
- Cutting board
- Measuring cups and spoons
- 4 serving bowls
Notes
- For extra flavor, marinate the chicken for up to 4 hours or overnight in the refrigerator.
- Chicken thighs work best for this recipe as they stay more tender and juicy than breasts, but you can substitute with chicken breast if preferred.
- Make the garlic sauce ahead of time and store in the refrigerator for up to 3 days – the flavors will develop even more.
- Leftover shawarma chicken can be stored in the refrigerator for 3 days and reheated gently in a skillet or microwave.
Allergy Information
- Contains: Dairy (Greek yogurt), Sesame (tahini)
- Optional Substitutions: Use coconut yogurt instead of Greek yogurt for dairy-free; substitute sunflower seed butter for tahini to make sesame-free
Nutrition Facts (Per Serving)
- Calories: ~485 kcal
- Protein: 38g
- Carbohydrates: 42g
- Fat: 18g
- Fiber: 4g
- Sodium: 720mg