Classic Chicken Shawarma Rice Bowl
Traditional dish · Middle Eastern
A traditional and flavorful chicken shawarma rice bowl featuring marinated, thinly sliced chicken served over fragrant rice with a variety of fresh toppings and a creamy tahini sauce.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Chicken thighs1.5 lbs
- Yogurt1/2 cup
- Lemon juice1/4 cup
- Garlic4 cloves
- Shawarma spice blend2 tbsp
- Cumin1 tsp
- Coriander1 tsp
- Turmeric1/2 tsp
- Paprika1/2 tsp
- Basmati rice2 cups
- Vegetable oil2 tbsp
- Tomatoes1 cup, diced
- Cucumbers1 cup, diced
- Red onion1/2 cup, thinly sliced
- Pickled turnips1/2 cup
- Fresh parsley1/4 cup, chopped
- Tahini1/2 cup
- Water1/4 cup
- Saltto taste
- Black pepperto taste
Steps
- 1
In a bowl, combine yogurt, lemon juice, minced garlic, shawarma spice blend, cumin, coriander, turmeric, paprika, salt, and pepper. Add chicken thighs and marinate for at least 4 hours or overnight.
- 2
Preheat oven to 400°F (200°C).
- 3
Thread marinated chicken onto skewers or arrange on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until cooked through and slightly charred.
- 4
While chicken is roasting, cook basmati rice according to package directions.
- 5
Prepare the tahini sauce: whisk tahini with water, lemon juice, and a pinch of salt until smooth and creamy. Adjust consistency with more water if needed.
- 6
Thinly slice the roasted chicken.
- 7
Assemble the bowls: spoon rice into bowls, top with sliced chicken, diced tomatoes, cucumbers, red onion, and pickled turnips. Drizzle generously with tahini sauce and garnish with fresh parsley.
