Go Back
- 1 lb boneless, skinless chicken thighs - 3 tablespoons olive oil - 2 tablespoons ground cumin - 2 tablespoons ground coriander - 1 tablespoon smoked paprika - 1 teaspoon turmeric - 1 teaspoon garlic powder - 1 teaspoon onion powder - ½ teaspoon cayenne pepper (adjust for spice) - Salt and black pepper to taste - Juice of 1 lemon - 2 cups cooked basmati rice - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 small red onion, thinly sliced - ½ cup fresh parsley, chopped - ½ cup tahini sauce (store-bought or homemade) The key to great Chicken Shawarma Rice Bowls is the ingredients. You need fresh, flavorful items. First, use boneless, skinless chicken thighs. They stay juicy and tender. Next, the marinade is crucial. Olive oil blends well with the spices. Ground cumin and coriander give depth. Smoked paprika adds a nice smokiness. Turmeric brings a bright color. Garlic and onion powders enhance the flavors. Adjust cayenne to fit your spice level. For toppings, fresh vegetables are a must. Cherry tomatoes add sweetness. Cucumbers bring crunch. Red onion gives a sharp taste. Fresh parsley adds a burst of color. Lastly, don't forget the tahini sauce. It ties all the flavors together. You can use store-bought or make your own. This simple ingredient list will guide you to a delightful meal. Enjoy crafting your bowls with these fresh and vibrant ingredients! {{ingredient_image_1}} To make the chicken tasty, we need to marinate it. Here’s what you need: - 1 lb boneless, skinless chicken thighs - 3 tablespoons olive oil - 2 tablespoons ground cumin - 2 tablespoons ground coriander - 1 tablespoon smoked paprika - 1 teaspoon turmeric - 1 teaspoon garlic powder - 1 teaspoon onion powder - ½ teaspoon cayenne pepper (adjust for spice) - Salt and black pepper to taste - Juice of 1 lemon In a large bowl, mix the olive oil, spices, salt, and lemon juice. Make sure to stir well. Add in the chicken thighs and coat them evenly with the marinade. Cover the bowl and place it in the fridge. Marinate for at least 1 hour. If you have time, let it sit overnight. This adds great flavor! Now, let’s cook the chicken. You will need a grill pan or a skillet for this step. First, preheat your pan over medium-high heat. Once it’s hot, add the marinated chicken thighs. Cook them for about 6-7 minutes on each side. Look for nice charred marks. The chicken should be cooked through. After cooking, let it rest for 5 minutes. Then, slice the chicken into strips. Next, we'll prepare the base of our rice bowls. Start with 2 cups of cooked basmati rice. Scoop a generous amount into serving bowls. This rice makes a great base. Now it’s time to layer the ingredients. Top the rice with the sliced chicken. Add halved cherry tomatoes, diced cucumber, and thinly sliced red onion. For a fresh touch, sprinkle chopped parsley over the top. Finally, drizzle tahini sauce generously over each bowl. Add salt and pepper to taste. To make your chicken extra tasty, marinate it longer. A good rule is to marinate for at least 1 hour. However, letting it sit overnight in the fridge gives you the best flavor. Feel free to swap some spices. If you don't have smoked paprika, regular paprika works too. You can also try using fresh garlic instead of garlic powder. Each change adds a unique twist! To get those perfect grill marks, make sure your grill pan is hot. Place the chicken on the grill without moving it for the first few minutes. This helps create those nice lines. To check if the chicken is done, cut a piece open. The inside should be white and juices should run clear. If it looks pink, keep cooking it a little longer. When serving, add color and flavor with fresh herbs. A sprinkle of chopped parsley on top makes your bowl pop! You can also add slices of lemon for a bright touch. For sides, think about what pairs well. Fresh pita bread or a simple salad complements the bowls nicely. This adds more texture and flavor to your meal. Pro Tips Marinate Longer for Flavor: For the best flavor, marinate the chicken thighs overnight. This allows the spices to penetrate the meat deeply, resulting in a more flavorful dish. Let Chicken Rest: After cooking, let the chicken rest for about 5 minutes before slicing. This helps retain the juices, making the chicken more tender and succulent. Customize Your Toppings: Feel free to add your favorite toppings to the rice bowls, such as roasted red peppers, olives, or feta cheese for extra flavor and variety. Balance the Flavors: If you prefer a creamier texture, mix the tahini sauce with a bit of water or lemon juice to thin it out, creating a drizzle that complements the other ingredients beautifully. {{image_2}} You can switch chicken for other proteins. Beef works well if you want a richer taste. Tofu is great for a vegan choice. Just marinate it like chicken. It absorbs flavors nicely. If using beef, slice it thin for quick cooking. For tofu, press it first to remove moisture. Basmati rice is popular, but you can try brown rice. Brown rice adds fiber and a nutty taste. Quinoa is another excellent option. It cooks quickly and is gluten-free. Both of these alternatives offer a healthy twist. Spice it up by adding different spices. Hot sauce can bring heat. You can also top with yogurt for creaminess. Fresh herbs, like mint or dill, add bright notes. Consider adding nuts for crunch. Lastly, pickled vegetables bring tang to your bowl. To keep your Chicken Shawarma Rice Bowls fresh, let them cool first. Place the chicken and rice in an airtight container. Store in the fridge for up to three days. For longer storage, freeze the chicken and rice separately. They can last in the freezer for about three months. When ready to eat, thaw overnight in the fridge before reheating. Reheat the chicken in a skillet over medium heat. This keeps it juicy and flavorful. Stir occasionally for even heating. For rice, add a splash of water and cover. Heat on low until warm. If you like, you can microwave both, but watch closely to avoid drying them out. Enjoy your meal like it’s fresh! Chicken shawarma is a popular Middle Eastern dish. It features marinated chicken that is cooked on a rotating spit. This cooking method allows the meat to become tender and flavorful. Shawarma originated in the Ottoman Empire and has spread globally. Its unique blend of spices, like cumin and coriander, gives it a warm, rich taste. Yes, you can prepare this recipe ahead of time. Start by marinating the chicken. You can marinate it overnight for the best flavor. After cooking, let the chicken cool. Then, store it in an airtight container. You can also prepare the rice in advance. Keep it in the fridge for up to four days. This makes meal prep easy and quick. You can serve Chicken Shawarma Rice Bowls with various side dishes. Here are some ideas: - Hummus with pita bread - A fresh green salad - Yogurt sauce for dipping - Pickled vegetables for a tangy crunch For beverages, try serving sparkling water or a light lemon drink. These pair nicely with the rich flavors of the bowl. Enjoy the mix of tastes and textures! This blog post guides you through making delicious chicken shawarma rice bowls. We covered essential ingredients, marinating tips, cooking methods, and assembly steps. You learned how to store leftovers and reheat them without losing flavor. Finally, we explored variations to keep your meals exciting. Take these tips, try them out, and enjoy tasty meals. You will impress your friends and family with your skills. Enjoy the journey of cooking and flavor discovery!

Chicken Shawarma Rice Bowls

A delicious and flavorful chicken shawarma served over basmati rice with fresh vegetables and tahini sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Middle Eastern
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs
  • 3 tablespoons olive oil
  • 2 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 1 tablespoon smoked paprika
  • 1 teaspoon turmeric
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon cayenne pepper (adjust for spice)
  • to taste salt and black pepper
  • 1 unit Juice of 1 lemon
  • 2 cups cooked basmati rice
  • 1 cup cherry tomatoes, halved
  • 1 unit cucumber, diced
  • 1 small red onion, thinly sliced
  • 0.5 cup fresh parsley, chopped
  • 0.5 cup tahini sauce (store-bought or homemade)

Instructions
 

  • In a large bowl, combine olive oil, cumin, coriander, smoked paprika, turmeric, garlic powder, onion powder, cayenne pepper, salt, black pepper, and lemon juice. Mix well. Add the chicken thighs and coat evenly. Cover and marinate in the refrigerator for at least 1 hour (or overnight for best flavor).
  • Preheat a grill pan or skillet over medium-high heat. Once hot, add the marinated chicken thighs. Cook for about 6-7 minutes on each side or until the chicken is cooked through and has charred marks. Remove from the heat and let rest for 5 minutes before slicing into strips.
  • In serving bowls, place a generous scoop of cooked basmati rice as the base.
  • Top the rice with sliced chicken, halved cherry tomatoes, diced cucumber, sliced red onion, and a sprinkle of fresh parsley.
  • Finally, drizzle tahini sauce generously over the top of each bowl. Add salt and pepper to taste.

Notes

Serve with lemon wedges for an extra burst of freshness. Garnish with additional parsley or pickled vegetables for added color and flavor. Enjoy!
Keyword chicken, easy, healthy, rice bowl, shawarma