If you’re craving shawarma but want something a little lighter than a wrap, this chicken shawarma bowl is the perfect answer. It has everything you love about a classic shawarma plate—juicy, spice-marinated chicken, fluffy turmeric rice, crisp salad, tangy pickles, and a creamy tahini yogurt sauce—all served in one satisfying bowl.
The chicken is packed with warm Middle Eastern spices and caramelized until beautifully golden, while the fresh toppings balance every bite with crunch and brightness. It’s a wholesome meal that’s perfect for weeknight dinners, meal prep, or whenever you’re craving the flavors of your favorite shawarma shop at home.
Chicken Shawarma Rice bowl
Description
A flavorful chicken shawarma bowl made with juicy marinated chicken, fluffy rice, fresh vegetables, and a creamy tahini yogurt sauce. A healthy, satisfying Middle Eastern-inspired meal.
Ingredients
Chicken Marinade
Tahini yogurt sauce
Turmeric rice
Tomato salad
To serve
Instructions
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Marinade the chicken
In a bowl, combine the yogurt, olive oil, lemon juice, garlic and spices.
Add the chicken and toss until fully coated. Marinate for at least 1 hour, or overnight for the best flavor.
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Cook the chicken
Heat a large skillet over medium-high heat.
Cook the chicken for 8–10 minutes, flipping midway until golden brown with lightly caramelized edges and fully cooked.
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Make the yogurt tahini sauce
Whisk together the yogurt, tahini, lemon juice, garlic, salt, and enough water to create a smooth, drizzleable consistency.
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Prepare the rice
Wash basmati rice until water runs clear.
In a pot, heat olive oil, add rice and cook for 2 minutes. Add turmeric and salt.
Add water and bring to a boil. Then lower the heat and cook rice until most water disappear. Turn the heat off and let rest. Fluff the rice using a fork.
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Make the salad
In a bowl, mix tomatoes, onions, parsley, olive oil, lemon, salt, black pepper and sumac.
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Assemble the bowls
Divide the rice among serving bowls.
Top with the cooked shawarma chicken, tomato salad, pickled cucumbers,
Drizzle generously with the tahini yogurt sauce and garnish with parsley and chili flakes if desired.
