Chicken Shawarma Bowl
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This Chicken Shawarma Bowl combines tender, spiced chicken with fresh vegetables, fluffy rice, and a tangy yogurt-tahini sauce. It’s a delicious, balanced dish that’s perfect for an easy lunch or dinner.
What You’ll Love About This Recipe
Recipe Ingredients
You’ll need the following ingredients to make these Chicken Shawarma Bowls:
Ingredient Notes
Chicken Thighs: Boneless, skinless thighs stay juicy and soak up all the shawarma spices. Swap with chicken breasts if you prefer.
Spices: A mix of cumin, paprika, turmeric, coriander, garlic powder, and cinnamon gives the chicken its warm, aromatic flavor.
Rice: Use cooked white or brown rice as a hearty base. Quinoa or couscous are great alternatives.
Tahini Sauce: A creamy blend of tahini, lemon juice, Greek yogurt, and water. Thin it to your desired consistency for drizzling.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
Protein Swap: Use shrimp, tofu, or chickpeas for a vegetarian version.Grain-Free Option: Replace the rice with a bed of greens for a lighter bowl.
Extra Veggies: Add roasted eggplant, bell peppers, or zucchini for even more flavor.
Spicy Kick: Stir a pinch of cayenne or red pepper flakes into the spice mix.
Herbal Boost: Garnish with fresh mint or cilantro in addition to parsley.
How to make this Chicken Shawarma Rice Bowl: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: In a small bowl, mix together the olive oil, cumin, paprika, turmeric, coriander, garlic powder, cinnamon, salt, and pepper. Rub the spice mixture all over the chicken thighs.
Step 2: Place the chicken on a baking sheet and bake for 25 minutes, or until fully cooked and the internal temperature reaches 165°F (75°C).
Step 3: In a small bowl, whisk together the tahini, lemon juice, Greek yogurt, and water. If the sauce is too thick, add more water until it reaches your desired consistency.
Step 4: Divide the rice among four bowls and top with the cooked chicken, tomatoes, cucumber, onion, and parsley. Drizzle with the tahini sauce or spoon a dollop into the bowl and serve.
Recipe Tips and Tricks
Rub the spice mixture on the chicken and let it marinate for up to 24 hours to deepen the flavor.
Line your baking sheet with parchment paper or foil to save time on cleanup.
Let the chicken rest for 5 minutes after baking before slicing to lock in the juices.
Frequently Asked Questions
Absolutely! Grill the chicken over medium-high heat for 6-8 minutes per side until fully cooked.
Keep the dressing separate and refrigerate the salad in an airtight container for up to 2 days.
Try pickled onions, olives, or a dollop of hummus for added flavor.
More Dinner Ideas
I hope you love this Chicken Shawarma Bowl recipe. Please consider leaving a star 🌟🌟🌟🌟🌟 rating in the recipe card below. Thank you so much!
Chicken Shawarma Bowl
Ingredients
- 4 boneless skinless chicken thighs
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 2 cups cooked rice white or brown
- 1 cup cherry tomatoes halved
- 1 cucumber sliced
- 1/2 red onion thinly sliced
- 1/4 cup fresh parsley chopped
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1/4 cup plain Greek yogurt
- 1 tablespoon water to thin sauce
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix together the olive oil, cumin, paprika, turmeric, coriander, garlic powder, cinnamon, salt, and pepper. Rub the spice mixture all over the chicken thighs.
- Place the chicken on a baking sheet and bake for 25 minutes, or until fully cooked and the internal temperature reaches 165°F (75°C).
- While the chicken bakes, prepare the vegetables and rice. Divide the rice among four bowls and top with the tomatoes, cucumber, onion, and parsley.
- In a small bowl, whisk together the tahini, lemon juice, Greek yogurt, and water. If the sauce is too thick, add more water until it reaches your desired consistency.
- Once the chicken is cooked, slice it into strips and place on top of the rice and vegetables.
- Drizzle with the tahini sauce or spoon a dollop into the bowl and serve.
Notes
Nutrition
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data