Chicken Shawarma
Chicken shawarma rice bowl — deconstructed shawarma over rice with all the traditional toppings. Different format than wrap.
Prep Time
11 min
Cook Time
14 min
Servings
4
Calories
658 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Chicken500 g
- Bread2 slices
- Garlic Sauce2 tbsp
- Salt1 tsp
- Black Pepper½ tsp
- Cooking Oil1
- Garlic3 cloves
All quantities scaled automatically from 4 servings.
Ingredients
Makes 4 servings · Use the Servings Scaler above to adjust
- Chicken500 g
- Bread2 slices
- Garlic Sauce2 tbsp
- Salt1 tsp
- Black Pepper0.5 tsp
- Cooking Oil1
- Garlic3 cloves
Instructions
- 1
Marinate 1.5 lb chicken thighs overnight in shawarma spices and yogurt.
- 2
Cook chicken in screaming-hot cast iron over highest heat 90 sec per side.
- 3
Cook 2 cups basmati rice with butter, salt, cumin, turmeric (yellow rice).
- 4
Make tahini sauce + garlic-yogurt sauce.
- 5
Make Israeli salad: chopped tomato + cucumber + parsley + lemon + olive oil.
- 6
Build bowls: yellow rice base, sliced chicken, Israeli salad, hummus dollop, sauces drizzled, sumac sprinkle, pickled vegetables, parsley, lemon wedges. Pita on the side.
Watch how to make Chicken Shawarma
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💡 Expert Tips
- 1.Long marinade.
- 2.Yellow rice for color.
- 3.Multiple sauces.
- 4.Sumac defines.
🔬 Why It Works
Shawarma rice bowls succeed because they have all shawarma flavors in a more substantial format. The rice provides base; the multiple sauces and toppings provide variety. Best of both worlds.
Frequently Asked Questions
Better than wrap?▾
Best sides?▾
Make ahead?▾
Vegetarian?▾
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