Go Back

Chicken Shawarma Bowls

Chicken shawarma bowls with turmeric rice and garlic tahini sauce. Juicy, warmly spiced chicken thighs are cooked to golden edges, then sliced and served over fluffy basmati rice with fresh vegetables and creamy hummus.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
marinate 30 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Middle Eastern
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

For the shawarma chicken
  • 1.5 lb boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 3 garlic cloves, minced
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 0.5 tsp ground cinnamon
  • 0.5 tsp salt
  • 0.25 tsp black pepper
For the turmeric rice
  • 1.5 cup basmati rice
  • 2.25 cup chicken broth
  • 1 tbsp olive oil
  • 0.5 tsp ground turmeric
  • 0.25 tsp salt
For the bowls
  • 1.5 cup cherry tomatoes, halved
  • 1 large cucumber, diced
  • 0.25 small red onion, thinly sliced
  • 1 cup hummus
  • 0.5 cup chopped fresh parsley
  • 1 lemon, cut into wedges
For the garlic tahini sauce
  • 0.5 cup tahini
  • 0.25 cup fresh lemon juice
  • 1 garlic clove, finely grated
  • 0.25 tsp salt
  • 0.25 cup cold water

Equipment

  • 1 large skillet
  • 1 saucepan

Method
 

Marinate the chicken
  1. In a bowl, mix olive oil, fresh lemon juice, garlic, ground cumin, paprika, ground coriander, ground turmeric, ground cinnamon, salt, and black pepper until the chicken thighs are evenly coated.
  2. Refrigerate the chicken thighs for at least 30 minutes so the flavors penetrate.
Cook and rest the turmeric rice
  1. Rinse basmati rice under cold water until the water runs mostly clear, then drain.
  2. Add the rinsed rice to a saucepan with chicken broth, olive oil, ground turmeric, and salt.
  3. Bring the rice to a boil over high heat.
  4. Cover, reduce the heat to low, and cook for 15 minutes.
  5. Remove from the heat and rest, covered, for 10 minutes.
  6. Fluff the turmeric rice with a fork and keep it covered until serving.
Sear the shawarma chicken
  1. Heat a large skillet over medium-high heat until hot.
  2. Add the marinated chicken thighs in a single layer and cook for 5–7 minutes per side until deeply golden at the edges and the chicken reaches 165°F.
Slice the chicken
  1. Rest the chicken for 5 minutes, then slice it into thick strips against the grain.
Make the garlic tahini sauce
  1. Whisk tahini, fresh lemon juice, garlic, and salt until smooth.
  2. Gradually whisk in cold water (about 1/4–1/3 cup) until the sauce becomes smooth and pourable.
Assemble the bowls
  1. Divide turmeric rice among serving bowls.
  2. Top with sliced shawarma chicken, cherry tomatoes, cucumber, and red onion.
  3. Add hummus and sprinkle with chopped fresh parsley.
  4. Drizzle generously with garlic tahini sauce and serve with lemon wedges on the side.

Notes

For best texture, slice the chicken only after the 5-minute rest so the juices stay in the meat. Store components separately for up to 4 days in the refrigerator; assemble just before eating to keep vegetables crisp. Freezing is not recommended for the assembled bowls, but cooked chicken and rice freeze well for up to 2 months. For a lighter option, use low-fat or reduced-fat hummus and reduce the tahini amount slightly while keeping the lemon-garlic flavor.