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Easy Chicken Shawarma Bowls

Tender spiced chicken served over fluffy turmeric rice with fresh vegetables and creamy garlic yogurt sauce—a vibrant Middle Eastern-inspired bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Mediterranean, Middle Eastern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 lb boneless, skinless chicken thighs or breasts
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 0.5 tsp ground turmeric
  • 0.5 tsp ground coriander
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp cinnamon optional
  • to taste salt and pepper
Rice
  • 2 cups basmati or long-grain rice
  • 2 tbsp olive oil
  • 4 cups chicken broth
  • 0.5 tsp turmeric
  • 0.5 tsp salt
Garlic Yogurt Sauce
  • 0.5 cup plain Greek yogurt
  • 1 clove garlic minced
  • 1 tsp lemon juice
  • 0.25 tsp salt
  • 1 tbsp olive oil
Toppings & Assembly
  • 1 cup diced cucumbers
  • 1 cup cherry tomatoes, halved
  • 0.25 cup red onion, thinly sliced
  • 0.25 cup chopped fresh parsley
  • 0.25 cup crumbled feta cheese optional
  • to taste pickled vegetables optional
  • as needed lemon wedges for serving

Equipment

  • Skillet or frying pan
  • Saucepan
  • Mixing bowls
  • Knife and cutting board

Method
 

  1. Combine olive oil, cumin, paprika, turmeric, coriander, garlic powder, onion powder, cinnamon, salt, and pepper. Toss chicken to coat and marinate at least 30 minutes.
  2. Rinse rice until water runs clear. Heat olive oil, toast rice 1-2 minutes, then add chicken broth, turmeric, and salt. Cover and simmer 15-20 minutes until fluffy.
  3. Cook chicken in skillet over medium-high heat 5-7 minutes per side until golden and cooked through. Rest 5 minutes, then slice.
  4. Whisk Greek yogurt, minced garlic, lemon juice, olive oil, and salt in small bowl for sauce. Chill until serving.
  5. Assemble bowls: base of rice, sliced chicken, diced cucumbers, cherry tomatoes, red onion, parsley, optional feta or pickled vegetables, drizzle with garlic yogurt sauce, serve with lemon wedges.

Notes

Perfect for meal prep or quick dinners. Add extra veggies or hot sauce to taste. Can store refrigerated up to 2 days.