Chicken Shawarma Bowl with Hummus and Rice

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