Chicken Shawarma Bowl
This Chicken Shawarma Bowl is a flavor-packed feast, perfect for meal prep or a satisfying dinner. Juicy, spiced chicken—marinated in warm, aromatic spices like cumin, coriander, and paprika—is roasted to perfection and served over fluffy rice. Paired with tangy pickles, spicy zhug, and a drizzle of garlicky tahini sauce, every bite is a balance of bold, fresh flavors. Easy to prep ahead and endlessly customizable, this bowl brings the vibrant taste of the Middle East straight to your kitchen!
Servings: 4 servings
Calories: 810kcal
Equipment
- 1 food processor or high powered blender
Ingredients
Shawarma
- 1¼ teaspoon kosher salt Diamond Crystal brand
- 1 tablespoon sweet paprika
- 1¼ teaspoon cinnamon
- 1 tablespoon cumin ground
- 1 teaspoon coriander
- 1 teaspoon crushed red pepper
- ½ teaspoon black pepper coarse ground
- 2 cloves garlic minced
- 2 teaspoon lemon juice fresh
- 1 drizzle olive oil
- 4 6oz boneless skinless chicken thighs 24oz total
Rice
- 1 cup basmati rice
- 1¾ cup chicken stock I use Knorr liquid concentrate mixed with water
- ½ teaspoon turmeric ground
- 1 teaspoon kosher salt Diamond Crystal brand
Tahini Sauce
- ½ cup tahini paste
- 2 teaspoon lemon juice
- 1 clove garlic
- ½ teaspoon kosher salt Diamond Crystal brand
- ¼ cup ice water
Schug Sauce
- ½ teaspoon caraway seeds toasted
- 1½ cups cilantro rough chop
- 1 cup parsley rough chop
- 4 fresh jalapenos stemmed, rough chop
- 6 cloves garlic
- 1 teaspoon kosher salt Diamond Crystal brand
- ½ teaspoon cumin
- ⅛ teaspoon cardamom
- 1 tablespoon lemon juice fresh
- ¾ cup olive oil
Veggies
- 1 cup cherry tomatoes cut in half
- 1 cup Persian cucumbers small dice
- ¼ cup red onion small dice
- 1 cup romaine chopped
- ½ cup parsley rough chop
- 1 tablespoon lemon juice fresh
- ½ teaspoon kosher salt Diamond Crystal brand
- 1 teaspoon sumac
- 1 cup Arabic pickles store bought or homemade
Instructions
Making Chicken
- Preheat oven to 425°F and line a sheet tray with parchment paper. Add all spices, garlic, lemon juice and olive oil to a bowl and mix. Add chicken thighs and toss to coat
- Place chicken on a parchment lined sheet tray then roast for 20 minutes until chicken reaches internal temperature of 160°F
Making Rice
- Cook rice according to package directions, using chicken stock, turmeric and salt.
Making Tahini Sauce
- Add all tahini sauce ingredients to a high powered blender and blend until smooth and fluffy. If too thick add a couple more tablespoons of ice water and blend again
Schug Sauce
- Add all schug sauce ingredients to the food processor and blend until partially smooth with small chunks
Veggies
- Add all veggies, lemon juice, sumac and salt together in a bowl then toss to coat
Building Bowls
- Layer bowls starting with rice then chicken, veggies, tahini sauce and schug sauce. Top with store bought or homemade Arabic pickles and serve
Notes
Tahini sauce and schug sauce can be made up to 5 days in advance and stored in the fridge in an airtight container.
This recipe is great for meal prep.
Find basmati rice at your local grocer near the other rice or in the Indian or Middle Eastern section.
Keep the oven high when cooking chicken. The taste really comes out when it can get a nice crisp on the edge.
Nutrition
Calories: 810kcal | Carbohydrates: 60g | Protein: 14g | Fat: 60g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 37g | Cholesterol: 4mg | Sodium: 2961mg | Potassium: 836mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4813IU | Vitamin C: 68mg | Calcium: 176mg | Iron: 6mg
