30-Minute Chicken Shawarma Rice Bowl
This shawarma rice bowl packs tender spiced chicken, fluffy rice, and crisp veggies into one fast meal.
It tastes like something you would pick up from a late-night spot, but it comes together in your own skillet in about half an hour.
Why This Shawarma Bowl Works
The chicken gets its deep flavor from a quick yogurt marinade loaded with warm spices. A fast sear on the stovetop gives the pieces golden, crispy edges while keeping the meat juicy inside.
Fresh tomato, cucumber, and a drizzle of garlic sauce cut through the richness and keep everything bright. I make it when I want big flavor without a long cook time.
Ingredients
- 1 ½ lbs boneless skinless chicken thighs: thighs stay juiciest during the quick sear
- ½ cup plain yogurt, divided: ¼ cup for the marinade and ¼ cup for the garlic sauce
- 2 tbsp olive oil: plus more for the skillet
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp kosher salt: plus a pinch for the rice
- ¼ tsp black pepper
- 3 cloves garlic, minced, divided: 2 for the marinade and 1 for the garlic sauce
- 1 lemon: juiced
- 1 cup basmati rice: long-grain rice keeps the bowl fluffy
- 1 ¾ cups water
- 1 cup diced tomato
- 1 cup diced cucumber
- ½ cup thinly sliced red onion
- ¼ cup chopped fresh parsley
Variations / Substitutions
- Swap the protein: boneless chicken breasts cook in about the same time, just pull them a minute or two earlier. Thinly sliced beef sirloin also works well.
- Dairy-free option: use a thick coconut yogurt in place of the dairy yogurt. The flavor shifts a little, but the chicken still stays tender.
- Add some heat: stir a pinch of cayenne or a minced fresh chili into the marinade.
- Change the herb: fresh cilantro is a great swap for the parsley if you like that flavor.
- For another easy spiced meal, try my recipe for One-Pan Harissa Chicken Thighs.
How to Make Chicken Shawarma Rice Bowl
Step 1: Marinate the Chicken
In a large bowl, whisk together ¼ cup of the yogurt, the 2 tbsp olive oil, cumin, coriander, paprika, turmeric, cinnamon, salt, pepper, and 2 of the minced garlic cloves. Add the chicken thighs and turn until every piece is well coated.
Let the chicken sit at room temperature for at least 15 minutes while you start the rice. If you have more time, pop it in the fridge for up to an hour. The acid in the yogurt starts to tenderize the meat right away, so even a short wait makes a difference.
Step 2: Sear the Chicken
Set a large skillet over medium-high heat and add a thin drizzle of oil. Once the oil shimmers, place the chicken thighs in a single layer. Cook for 4 to 5 minutes on the first side until the underside is deeply golden, then flip and cook another 4 to 5 minutes on the second side.
The chicken is ready when a thermometer inserted into the thickest part reads 165°F. If your skillet is small, cook the thighs in two batches so the pan stays hot and the chicken sears rather than steams. Transfer the cooked chicken to a cutting board and let it rest while you finish the rice.
Step 3: Simmer the Rice
While the chicken marinates, rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 1 ¾ cups water, and a pinch of salt. Bring to a boil over high heat, then cover tightly, reduce the heat to low, and simmer for 15 minutes.
After 15 minutes, remove the pan from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork just before you build the bowls. The grains should be tender and separate.
Step 4: Slice and Build the Bowls
Slice the rested chicken against the grain into strips. Whisk the remaining ¼ cup yogurt with the reserved minced garlic clove and a big squeeze of lemon juice to make a quick garlic sauce.
Divide the warm rice among four bowls and top with the sliced chicken, diced tomato, cucumber, red onion, and parsley. Drizzle the garlic sauce over everything and serve right away while the chicken is still warm and the veggies are cold and crunchy.
Tips for Perfect Shawarma Bowls
- Leave the chicken thighs on the counter for 10 minutes before you start so they aren’t fridge-cold when they hit the pan. Cold meat seizes up and cooks unevenly.
- After searing, let the chicken rest on the cutting board for a few minutes. The juices redistribute and the meat stays moist when you slice it.
- If you love extra char, pat the thighs dry with a paper towel before adding them to the marinade. Any surface moisture steams the meat instead of searing it.
- The garlic sauce tastes better after it sits for 10 minutes, so whisk it together first and let the flavors marry while you cook.
- Double the spice mixture and store the extra in a jar. Next time you can scoop out 2 tablespoons and skip the measuring.
Scale it up for lunches all week:
| Servings | Chicken (lbs) | Rice (cups) | Yogurt (cups) |
|---|---|---|---|
| 4 | 1.5 | 1 | .5 |
| 8 | 3 | 2 | 1 |
Keeping Leftovers Fresh
- Refrigerate: store the chicken, rice, and veggies in separate airtight containers. They will keep for up to 3 days.
- Reheating: warm the chicken and rice in a skillet over medium heat with a splash of water, or microwave them in a covered dish. The veggies stay cold.
- Serve cold: these bowls make a great packed lunch straight from the fridge. Just keep the garlic sauce on the side until you eat.
What To Serve With Chicken Shawarma Rice Bowls
Warm pita bread is perfect for scooping up any extra garlic sauce and rice that falls out of the bowl. A quick chopped salad with lemon vinaigrette adds even more crunch and acidity. Both come together in minutes and round out the meal.
Frequently Asked Questions
Can I use brown rice instead?
Yes, but it takes longer. Rinse 1 cup short-grain brown rice and simmer it in 2 cups of water for about 40 minutes. Start the rice before you marinate the chicken so they finish at the same time.
Is this recipe gluten-free as written?
All of the ingredients are naturally gluten-free. As long as your spice blends do not contain added fillers, the whole bowl is safe.
How do I get the chicken extra crispy?
Pat the thighs very dry with paper towels before they go into the marinade. Then when you sear them, do not move the pieces around in the pan. Let them sit undisturbed so a dark crust forms.
Can I use a store-bought shawarma seasoning instead?
You can. Replace all the dried spices and salt with 2 to 3 tablespoons of your favorite shawarma blend. Taste a tiny pinch first so you know how salty it is.
Chicken Shawarma Rice Bowl Recipe
Ingredients
Method
- In a large bowl, whisk ¼ cup yogurt, olive oil, cumin, coriander, paprika, turmeric, cinnamon, salt, pepper, and 2 minced garlic cloves. Add chicken and coat well. Let sit at room temperature for 15 minutes.
- Heat a drizzle of oil in a large skillet over medium-high heat. Sear the chicken thighs in a single layer for 4 to 5 minutes per side until golden and cooked through (165°F). Let rest on a cutting board.
- Rinse the rice, then combine with 1 ¾ cups water and a pinch of salt in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer 15 minutes. Remove from heat, let sit 5 minutes, then fluff.
- Slice the chicken against the grain. Whisk the remaining ¼ cup yogurt, the reserved minced garlic clove, and lemon juice for the sauce. Divide rice among bowls, top with chicken, tomato, cucumber, red onion, and parsley. Drizzle with garlic sauce and serve.
