Chicken Shawarma Rice Bowl
Craving street-food style Middle Eastern chicken without leaving home? This Chicken Shawarma Rice Bowl is the answer. It combines spice-marinated chicken, fragrant yellow rice, and a cool, creamy garlic sauce.
The secret is the homemade shawarma spice blend. It infuses the chicken with warm spices like cumin, coriander, and smoked paprika. In under forty minutes, you can assemble a restaurant-quality meal. It is perfect for weeknight dinners and healthy meal prep.
Why this is a Great Meal
This rice bowl recipe will quickly become a favorite in your household:
- Bold Aromas: The warm spices marinade creates deeply flavorful, juicy chicken. - Textural Balance: Fluffy rice paired with crisp cucumbers, tomatoes, and smooth sauce. - Meal Prep Friendly: Cook components ahead and assemble whenever you need a quick dinner.
Instructions
- 01
Marinate Chicken: Whisk oil, lemon juice, garlic, and the spice blend. Toss chicken in the marinade. Let sit for 15 minutes.
- 02
Cook the Rice: Melt butter in a saucepan. Add turmeric and rinsed rice. Pour in chicken broth, bring to a boil, then cover and simmer on low for 15 minutes. Fluff with a fork.
- 03
Sear Chicken: Heat a cast-iron skillet over medium-high heat. Cook chicken strips for 6 to 8 minutes until slightly charred.
- 04
Make Sauce: In a bowl, whisk together the Greek yogurt, mayonnaise, minced garlic, lemon juice, and a pinch of salt.
- 05
Assemble: Divide yellow rice into bowls. Top with sliced chicken, salad, pickled onions, and a drizzle of garlic sauce.
- ✦Use chicken thighs instead of breasts for the juiciest, most authentic street-food texture.
- ✦Don't crowd the skillet; cooking the chicken in a single layer ensures a beautiful, charred sear.
- ✦Rinse basmati rice multiple times until the water runs clear to get light, fluffy grains.
Easy Variations
Low-Carb
Swap turmeric rice for cauliflower rice or a bed of fresh romaine lettuce.
Tahini Version
Use a dairy-free tahini-lemon drizzle instead of the Greek yogurt sauce.
Frequently Asked Questions
Q: Can I make this ahead?
A: Yes, store components separately in airtight containers in the fridge for up to 4 days.
Q: Can I bake the chicken?
A: Yes, bake thighs at 400°F (200°C) for 20 minutes, then slice.
Nutrition
Approximate values — meant as a guide, not a verdict.
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