Chicken Shawarma Bowl with Hummus and Rice
This Chicken Shawarma Bowl brings together juicy spiced chicken, fluffy basmati rice, creamy hummus, fresh salad, and tangy tahini sauce. It’s a balanced Mediterranean meal that works perfectly for lunch or dinner, offering protein, fiber, and rich flavor in every bite.
Time
Prep Time: 20 minutes
Marination Time: 1–2 hours (or overnight for best flavor)
Cook Time: 25 minutes
Total Time: ~45 minutes
Ingredients
For the Chicken Shawarma:
500g (1 lb) boneless chicken thighs (or breast, thighs preferred for juiciness)
3 tbsp olive oil
2 tbsp plain Greek yogurt
3 cloves garlic, minced
Juice of 1 lemon
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground paprika
½ tsp turmeric
½ tsp ground cinnamon
½ tsp ground black pepper
1 tsp salt
For the Rice:
1 cup basmati rice
2 cups chicken or vegetable broth
1 tbsp olive oil
½ tsp turmeric (optional, for golden color)
Pinch of salt
For the Bowl Components:
1 cup hummus (store-bought or homemade)
1 cup cucumber, diced
1 cup tomatoes, diced (or cherry tomatoes halved)
¼ cup red onion, thinly sliced
¼ cup fresh parsley or mint, chopped
¼ cup feta cheese, crumbled
Pickled turnips or pickles (optional, for authentic touch)
For the Tahini Sauce:
3 tbsp tahini
2 tbsp lemon juice
1 tbsp olive oil
1 clove garlic, grated
2–3 tbsp water
Pinch of salt
Instructions
1. Marinate the Chicken
In a bowl, combine olive oil, yogurt, garlic, lemon juice, and spices.
Add chicken, coat well, cover, and marinate at least 1 hour (overnight for best flavor).
2. Cook the Chicken
Stovetop Method: Heat a skillet or grill pan over medium-high. Cook chicken for 5–6 minutes per side, until golden and cooked through.
Oven Method: Preheat oven to 425°F (220°C), spread chicken on a sheet pan, roast 20–25 minutes, flipping halfway.
Rest 5 minutes, then slice thinly.
3. Cook the Rice
Rinse rice until water runs clear.
Heat olive oil/butter in a pot, add turmeric (optional).
Stir in rice, broth, and salt.
Bring to boil, reduce heat, cover, simmer 12–15 minutes, then rest covered for 5 minutes.
4. Make Tahini Sauce
Whisk together tahini, lemon juice, olive oil, garlic, and salt. Add water slowly until smooth and drizzle-able.
5. Assemble the Bowls
Spoon rice into the base of each bowl.
Add a generous scoop of hummus on the side.
Top with sliced chicken shawarma.
Add fresh toppings: cucumber, tomato, onion, parsley, feta, and pickles.
Drizzle with tahini sauce.
Notes & Tips
Chicken: Thighs are juicier, but breasts work if you prefer lean meat.
Meal Prep: Store chicken, rice, and toppings separately. Assemble when ready to eat.
Shortcuts: Use store-bought hummus and pre-made shawarma spice mix if in a rush.
Add-ons: Roasted vegetables (zucchini, peppers, eggplant) pair beautifully.
Frequently Asked Questions
Q: Can I make it vegetarian?
Yes! Replace chicken with roasted chickpeas or grilled halloumi.
Q: Can I serve it cold?
Yes – it works as a cold lunch bowl too, especially if using chickpeas instead of chicken.
Q: Can I use brown rice or quinoa?
Absolutely – it will make it more fiber-rich and hearty.
Nutritional Information
Calories: 620 kcal
Protein: 34g
Carbohydrates: 52g
Fat: 28g
Fiber: 7g