These chicken shawarma bowls are loaded with spiced chicken, golden turmeric rice, crisp vegetables, tangy pickles, and a zesty yoghurt dressing. Each bowl offers bold, Middle Eastern-inspired flavours with a mix of textures that make it a satisfying meal for lunch or dinner.
If you want a hearty, protein-packed meal that’s easy to prep and full of flavour, these chicken shawarma rice bowls are a great choice. This version is a quick stovetop adaptation of classic shawarma—no rotisserie needed—so you get the same fragrant spices and tender chicken in a fraction of the time.
Shawarma starts with well-spiced, tender chicken. Here, the chicken is marinated, cooked on the stovetop, and sliced into thin pieces. The vibrant bowl comes together with crunchy cucumbers, juicy cherry tomatoes, sharp red onion, briny pickles, and fragrant turmeric rice. A sumac and garlic yoghurt dressing finishes the dish, adding a bright, tangy note that ties everything together.
Ingredients You’ll Need
This recipe uses aromatic spices and fresh vegetables to create a balanced, flavourful bowl. Key components include:
- Chicken: Skinless chicken breast or tenderloins—easy to slice and great at absorbing the marinade.
- Cucumbers: Provide a refreshing crunch; English or Lebanese cucumbers both work well.
- Cherry Tomatoes: Sweet, juicy bites that contrast the spices.
- Red Onion: Offers color and a sharp bite to balance the creamy sauce.
- Dill Pickles: Add a briny tang that complements the shawarma seasoning.
- Rice: Jasmine rice makes a fragrant, golden base when cooked with turmeric.
- Spices & Seasonings: Turmeric for the rice; a blend of turmeric, cumin, cardamom, paprika, and black pepper for the chicken; sumac for the yoghurt sauce.
- Greek Yoghurt: Thick and creamy—perfect for the dressing.
- Lemon Juice & Garlic: Add brightness and depth to the marinade and sauce.
See the recipe card below for exact ingredient amounts.
How to Make Chicken Shawarma Bowls
Prepare the chicken: If using chicken breast, slice into strips about the same size as tenderloins to ensure even cooking. Tenderloins can be used as-is.
Marinate: Combine the chicken with olive oil, minced garlic, the spice mix, salt, pepper, and lemon juice. Toss well to coat and let it marinate while you prepare the rice and sauce—30 minutes is fine, or refrigerate for a few hours for deeper flavour.
Cook the chicken: Heat a pan over medium heat. Add the chicken in a single layer, cover, and cook about 5 minutes. Flip the pieces, cover and cook another 5 minutes. Remove the lid and cook 1–2 minutes more to lightly brown the chicken.
Make the golden rice: Rinse the jasmine rice under cold water. In a saucepan combine rice, water, turmeric, and salt. Bring to a gentle boil, reduce heat to low, cover and simmer 15 minutes or until liquid is absorbed. Fluff with a fork.
Make the yoghurt sauce: Whisk together Greek yoghurt, minced garlic, lemon juice, salt, and sumac until smooth and creamy.
Assemble: Divide golden rice among bowls. Top with sliced or shredded chicken, cucumbers, cherry tomatoes, red onion, and pickles. Finish with a generous spoonful of the sumac-garlic yoghurt.
Ingredient Modifications & Variations
Customize the bowls to suit your tastes or dietary needs:
- Protein swaps: Substitute chicken with thighs, tofu, chickpeas, or grilled halloumi for a vegetarian option.
- Grain options: Use brown rice, quinoa, or cauliflower rice if you prefer a different base.
- Spice adjustments: If you don’t have cardamom, a pinch of cinnamon adds warmth; leave out what you don’t have without losing the overall flavour.
- Sauce alternatives: Tahini, hummus, or labneh are great swaps for the yoghurt dressing.
- Extra veg: Add shredded lettuce, roasted peppers, or avocado for more texture and freshness.
- Bread option: Turn the mixture into a wrap with pita or flatbread.
Storing Leftovers
Keep components in separate airtight containers in the fridge for up to 3 days. Reheat chicken in a skillet or microwave and warm rice in the microwave. Assemble bowls just before serving to preserve texture.
Recipe FAQ
Yes. Thighs stay juicy and often have a richer flavour; trim excess fat before slicing if needed.
If you don’t have sumac, a squeeze of extra lemon juice or a splash of vinegar will provide a similar tang.
Yes. Cook the chicken and rice and prep the vegetables ahead, store separately, and assemble when ready to serve.
Try shredded lettuce, avocado, roasted peppers, crumbled feta, hummus, or a drizzle of tahini for extra flavour.
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If you make these chicken shawarma bowls or have questions, leave a comment and rate the recipe. Feedback and tweaks are always welcome.
Chicken Shawarma Bowls
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- Author: Caitlin Rule
- Total Time: 25 minutes
- Yield: Serves 4
Description
These chicken shawarma bowls are packed with spiced chicken, golden rice, crunchy veg, pickles, and a tangy yoghurt dressing. Full of bold, Middle Eastern-inspired flavours in every bite.
Ingredients
Scale
- 500g skinless chicken breast or ten tenderloins
- 2 teaspoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon ground cardamom
- ½ teaspoon ground black pepper
- 2 tablespoon lemon juice
Yoghurt Sauce:
- 1 cup plain yoghurt
- 1 garlic clove, minced
- Juice of ½ lemon
- 1 teaspoon salt
- 1 teaspoon sumac
Golden Rice:
- 1 cup jasmine rice
- 2 cups water
- 1 teaspoon ground turmeric
- 1 teaspoon salt
For Serving:
- ½ red onion, thinly sliced
- 8 cucumber pickles, diced
- 2 Lebanese cucumbers, sliced
- 1 punnet cherry tomatoes, quartered
Instructions
- If using chicken breast, slice it into pieces roughly the same size as chicken tenderloins for even cooking. Alternatively, use tenderloins as they’re already the ideal size.
- Place the chicken in a bowl and add olive oil, garlic, all the spices, salt, pepper, and lemon juice. Toss well to coat. Let it marinate while you prepare the rice and sauce (or overnight for the best flavour).
- Heat a pan over medium heat. Add the chicken and cover with a lid. Cook for 5 minutes, then flip and cook for another 5 minutes, covered. Remove the lid and cook for 1–2 more minutes to lightly brown the chicken.
- Rinse the rice well under cold water. In a small saucepan, combine the rice, water, turmeric, and salt. Bring to a gentle boil, then reduce the heat, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork.
- In a small bowl, whisk together the yoghurt, minced garlic, lemon juice, salt, and sumac until smooth and creamy.
- Divide the golden rice between serving bowls. Top with the cooked chicken, cucumbers, cherry tomatoes, red onion, and pickles. Finish with a generous dollop of yoghurt sauce.
Notes
- Store leftovers in separate airtight containers in the fridge for up to 3 days. Reheat chicken in a skillet or microwave and rice in the microwave.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main meal
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: ¼ recipe
- Calories: 404
- Sugar: 10.4g
- Fat: 6g
- Saturated Fat: 1.1g
- Carbohydrates: 50.4g
- Fiber: 3.5g
- Protein: 34.8g