Chicken Shawarma Bowls with Bright Yogurt Sauce
Juicy, spice‑rubbed chicken, crunchy vegetables, and a cool lemon‑garlic yogurt sauce over fluffy rice—these bowls deliver big flavor without complicated steps.
Equipment
- Small pot with lid
- Large mixing bowl
- Whisk
- Cast-iron skillet or grill pan (or outdoor grill)
- Cutting board
- Knife
- Instant-read thermometer
- Sheet pan (optional, for broiling)
Ingredients
Chicken shawarma
- 1.5 lb boneless, skinless chicken thighs
- 1/2 cup Greek yogurt (full-fat)
- 1/4 cup lemon juice
- 2 tbsp olive oil
- 4 cloves garlic finely grated or minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp sweet paprika
- 1/2 tsp ground turmeric
- 1/4 tsp ground cinnamon
- 1 1/4 tsp kosher salt plus more to taste
- 1/2 tsp black pepper
Rice base
- 1 cup basmati or long-grain rice well rinsed
- 1 1/2 cups water or light chicken stock
- 1 tbsp olive oil or unsalted butter
- 1/2 tsp fine salt
- 1/4 tsp ground turmeric optional, for golden color
Tangy yogurt sauce
- 3/4 cup Greek yogurt (full-fat)
- 2 tbsp lemon juice
- 1 clove garlic small clove, microplaned to a paste
- 1 tbsp olive oil
- 1/4 tsp fine salt plus more to taste
- 1 tbsp tahini optional
- 2 tbsp parsley optional, chopped
Fresh toppings
- 1 Persian or English cucumber diced
- 1 cup cherry tomatoes halved
- 1/4 red onion small, very thinly sliced
- 2 cups romaine or mixed greens shredded
- 1/4 cup fresh parsley or mint chopped
- lemon wedges for serving
- quick-pickled onions or pickled turnips optional
- feta optional, crumbled
Instructions
- Cook the rice. Rinse rice under cold water until it runs mostly clear. Combine rice, water, oil/butter, and salt (plus turmeric if using) in a small pot. Bring to a gentle boil, cover, reduce to low, and cook 12–15 minutes. Remove from heat and rest covered 10 minutes before fluffing with a fork.
- Make the marinade. In a large bowl, whisk yogurt, lemon juice, olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper until smooth.
- Marinate the chicken. Add chicken thighs and coat thoroughly. Marinate 20–30 minutes at room temperature for speed, or up to 12 hours refrigerated for deeper flavor. Pat off only excess marinade before cooking to minimize flare-ups.
- Mix the yogurt sauce. Stir together yogurt, lemon, microplaned garlic, olive oil, and salt until silky; thin with a teaspoon of water if needed.
- Prep the vegetables. Dice cucumber, halve tomatoes, slice onion very thin, and chop herbs. Keep them chilled and dry so they stay crisp.
- Heat the grill or pan. Preheat an outdoor grill to medium-high (about 425–450°F / 220–230°C). For indoor cooking, heat a lightly oiled cast-iron skillet or grill pan over medium-high until just smoking.
- Cook the chicken. Grill 5–6 minutes per side, turning once, until nicely charred at the edges and the thickest part reaches 165°F/74°C. On the stovetop, cook in batches for better browning.
- Rest and slice. Transfer chicken to a board and rest 5 minutes, then slice thinly across the grain.
- Optional crisp-up. Spread sliced chicken on a sheet pan and broil on high 2–4 minutes, watching closely.
- Build the bowls. Spoon rice into bowls. Top with greens, cucumber, tomatoes, onion, and sliced chicken. Drizzle generously with yogurt sauce, shower with herbs, and finish with a squeeze of lemon. Add pickles and feta if using.
Nutrition
Calories: 620kcalCarbohydrates: 55gProtein: 40gFat: 26gSaturated Fat: 6gCholesterol: 170mgSodium: 900mgPotassium: 850mgFiber: 4gSugar: 7gVitamin A: 900IUVitamin C: 25mgCalcium: 220mgIron: 4.5mg
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