Chicken Shawarma Rice Bowls With Tahini Garlic Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 25 minutes, including 30 minutes marinating

Quick Ingredients

• Chicken: 1 1/2 pounds boneless skinless chicken thighs, 2 tablespoons olive oil, 2 tablespoons lemon juice, 3 grated garlic cloves, 1 teaspoon kosher salt, 2 teaspoons cumin, 2 teaspoons smoked paprika, 1 teaspoon coriander, 1 teaspoon turmeric, 1/2 teaspoon allspice, 1/4 teaspoon cinnamon, 1/4 teaspoon cardamom, 1/4 teaspoon cayenne, and 1/2 teaspoon black pepper.
• Rice: 1 1/2 cups basmati rice, 2 1/4 cups low-sodium chicken broth, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1 tablespoon lemon juice, and 2 tablespoons chopped parsley.
• Pickled onions: 1 medium red onion, 1/2 cup white vinegar, 1/2 cup hot water, 1 tablespoon sugar, and 1 teaspoon kosher salt.
• Fresh topping: 1 1/2 cups diced cucumber, 1 1/2 cups diced tomato, 1/4 cup chopped parsley, 1 tablespoon lemon juice, 1 tablespoon olive oil, and 1/4 teaspoon kosher salt.
• Garlic sauce: 3/4 cup plain Greek yogurt, 2 tablespoons mayonnaise, 2 grated garlic cloves, 1 1/2 tablespoons lemon juice, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 2 tablespoons water.
• Tahini drizzle: 1/4 cup tahini, 2 tablespoons lemon juice, 3 tablespoons cold water, and 1/4 teaspoon kosher salt.

Do This

• 1. Pickle the sliced red onion in vinegar, hot water, sugar, and salt for at least 30 minutes.
• 2. Marinate chicken thighs with olive oil, lemon, garlic, salt, and shawarma-style spices for 30 minutes.
• 3. Cook rinsed basmati rice with broth, olive oil, and salt; rest, then fluff with lemon juice and parsley.
• 4. Roast the chicken at 425°F for 20 to 24 minutes, then rest for 5 minutes and slice.
• 5. Stir together the garlicky yogurt sauce and whisk the tahini drizzle until smooth.
• 6. Toss cucumber, tomato, parsley, lemon juice, olive oil, and salt for a fresh topping.
• 7. Build bowls with rice, chicken, salad, pickled onions, garlic sauce, tahini, parsley, and lemon wedges.

---

Why You’ll Love This Recipe

• Big shawarma flavor, easy method: The chicken is roasted on a sheet pan, so you get deeply spiced, caramelized edges without needing a rotisserie.
• Balanced and satisfying: Fluffy rice, juicy chicken, crisp vegetables, tangy pickled onions, creamy garlic sauce, and nutty tahini all work together in one bowl.
• Great for meal prep: The chicken, rice, sauces, and pickled onions can all be made ahead and assembled throughout the week.
• Customizable for everyone: Add extra vegetables, make it spicy, use brown rice, or turn it into a salad bowl.

Grocery List

• Meat & Seafood: 1 1/2 pounds boneless skinless chicken thighs.
• Produce: Lemons, garlic, red onion, English cucumber, tomatoes, fresh parsley, and lemon wedges for serving.
• Dairy: Plain Greek yogurt.
• Pantry: Basmati rice, low-sodium chicken broth, olive oil, distilled white vinegar, granulated sugar, kosher salt, black pepper, ground cumin, smoked paprika, ground coriander, ground turmeric, ground allspice, ground cinnamon, ground cardamom, cayenne pepper, mayonnaise, and tahini.

Full Ingredients

For the Shawarma-Spiced Chicken

• 1 1/2 pounds boneless skinless chicken thighs, trimmed of excess fat
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 3 garlic cloves, finely grated or minced
• 1 teaspoon kosher salt
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon freshly ground black pepper

For the Fluffy Rice

• 1 1/2 cups basmati rice
• 2 1/4 cups low-sodium chicken broth
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1 tablespoon fresh lemon juice
• 2 tablespoons finely chopped fresh parsley

For the Quick Pickled Onions

• 1 medium red onion, very thinly sliced, about 1 cup
• 1/2 cup distilled white vinegar
• 1/2 cup hot water
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt

For the Tomato Cucumber Topping

• 1 1/2 cups diced English cucumber, about 1/2 large cucumber
• 1 1/2 cups diced ripe tomato, about 2 medium tomatoes
• 1/4 cup chopped fresh parsley
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt

For the Garlicky Yogurt Sauce

• 3/4 cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 2 garlic cloves, finely grated or minced into a paste
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 2 tablespoons cold water, plus 1 tablespoon more if needed

For the Tahini Drizzle

• 1/4 cup tahini, well stirred
• 2 tablespoons fresh lemon juice
• 3 tablespoons cold water, plus 1 tablespoon more if needed
• 1/4 teaspoon kosher salt

For Serving

• 2 tablespoons chopped fresh parsley
• 4 lemon wedges

Step-by-Step Instructions

Step 1: Quick-pickle the onions

Place the thinly sliced red onion in a heatproof jar or small bowl. In a separate measuring cup, stir together 1/2 cup distilled white vinegar, 1/2 cup hot water, 1 tablespoon granulated sugar, and 1 teaspoon kosher salt until the sugar and salt dissolve. Pour the brine over the onion, pressing the slices down so they are mostly submerged.

Let the onions sit at room temperature for at least 30 minutes while you prepare the rest of the recipe. They will turn bright pink, lightly sweet, and tangy. If making them ahead, cover and refrigerate for up to 1 week.

Step 2: Marinate the chicken

In a large bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, 3 grated garlic cloves, 1 teaspoon kosher salt, 2 teaspoons cumin, 2 teaspoons smoked paprika, 1 teaspoon coriander, 1 teaspoon turmeric, 1/2 teaspoon allspice, 1/4 teaspoon cinnamon, 1/4 teaspoon cardamom, 1/4 teaspoon cayenne, and 1/2 teaspoon black pepper. Add the chicken thighs and turn them until every piece is evenly coated in the spice mixture.

Cover the bowl and marinate for 30 minutes in the refrigerator. For even deeper flavor, marinate for up to 24 hours. If the chicken has been refrigerated longer than 1 hour, let it sit at room temperature for 15 minutes before roasting so it cooks more evenly.

Step 3: Cook the rice

Place the basmati rice in a fine-mesh strainer and rinse under cool running water for 1 to 2 minutes, until the water runs mostly clear. This removes excess starch and helps the grains cook up light and separate.

In a medium saucepan, combine the rinsed rice, 2 1/4 cups low-sodium chicken broth, 1 tablespoon olive oil, and 1/2 teaspoon kosher salt. Bring to a boil over medium-high heat. Once boiling, stir once, reduce the heat to low, cover with a tight-fitting lid, and cook for 15 minutes. Do not lift the lid during cooking.

Remove the pot from the heat and let the rice rest, covered, for 10 minutes. Fluff gently with a fork, then fold in 1 tablespoon lemon juice and 2 tablespoons chopped parsley.

Step 4: Roast the chicken

Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or foil for easy cleanup. Arrange the marinated chicken thighs in a single layer with a little space between each piece so they roast rather than steam.

Roast for 20 to 24 minutes, or until the chicken is browned at the edges and an instant-read thermometer inserted into the thickest part registers 165°F. For extra shawarma-style caramelization, switch the oven to broil for 1 to 2 minutes at the end, watching carefully so the spices do not burn.

Transfer the chicken to a cutting board and let it rest for 5 minutes. Slice into strips or bite-size pieces, spooning any flavorful pan juices over the top.

Step 5: Make the garlicky yogurt sauce

In a medium bowl, stir together 3/4 cup Greek yogurt, 2 tablespoons mayonnaise, 2 grated garlic cloves, 1 1/2 tablespoons lemon juice, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 2 tablespoons cold water. The sauce should be creamy and spoonable, not too thick. If needed, add 1 tablespoon more cold water to loosen it.

Taste and adjust with a small squeeze of lemon or a pinch of salt if you want it brighter. Letting the sauce sit for 10 minutes before serving helps the garlic flavor bloom.

Step 6: Whisk the tahini drizzle

In a small bowl, whisk together 1/4 cup well-stirred tahini, 2 tablespoons lemon juice, 3 tablespoons cold water, and 1/4 teaspoon kosher salt. At first, the tahini may seize and look thick or grainy; keep whisking and it will smooth out.

If the drizzle is thicker than heavy cream, whisk in 1 additional tablespoon cold water. It should be pourable enough to ribbon over the finished bowls.

Step 7: Mix the tomato cucumber topping

In a bowl, combine 1 1/2 cups diced cucumber, 1 1/2 cups diced tomato, 1/4 cup chopped parsley, 1 tablespoon lemon juice, 1 tablespoon olive oil, and 1/4 teaspoon kosher salt. Toss gently so the tomatoes stay intact.

For the freshest texture, make this topping shortly before serving. If your tomatoes are especially juicy, spoon the topping onto the bowls with a slotted spoon.

Step 8: Assemble the shawarma rice bowls

Divide the lemon-parsley rice among 4 bowls, using about 1 cup cooked rice per bowl. Top each bowl with sliced shawarma chicken, a generous spoonful of tomato cucumber topping, and a small pile of drained pickled onions.

Spoon the garlicky yogurt sauce over the chicken and rice, then finish each bowl with a thin drizzle of tahini. Garnish with the remaining 2 tablespoons chopped parsley and serve with 1 lemon wedge per bowl. Serve warm, with the cool toppings and sauces added just before eating.

Pro Tips

• Use chicken thighs for best texture: Boneless skinless thighs stay juicy in the hot oven and develop flavorful browned edges. Chicken breast works, but it can dry out more quickly.
• Do not skip rinsing the rice: Rinsing removes extra starch, which helps the rice cook up fluffy instead of sticky.
• Slice the onions very thin: Thin slices pickle faster and give each bite a bright, tangy crunch without overpowering the bowl.
• Broil carefully: The spice rub contains paprika and garlic, which can darken quickly. Broil just long enough to char the edges lightly.
• Balance the sauces: If the bowl tastes rich, add more lemon. If it tastes too sharp, add a little extra yogurt sauce or tahini.

Variations

• Spicy shawarma bowl: Increase the cayenne pepper to 1/2 teaspoon and add a pinch of crushed red pepper to the tahini drizzle.
• Chicken shawarma salad bowl: Replace the rice with 6 cups chopped romaine or a mix of romaine and arugula, then add the chicken, vegetables, pickled onions, and sauces on top.
• Grain bowl upgrade: Swap the basmati rice for cooked brown rice, quinoa, or a half-and-half mix of rice and cauliflower rice.

Storage & Make-Ahead

Store the chicken, rice, sauces, tomato cucumber topping, and pickled onions in separate airtight containers for the best texture. Refrigerate cooked chicken and rice for up to 4 days. Refrigerate the garlicky yogurt sauce for up to 4 days, the tahini drizzle for up to 5 days, and the pickled onions for up to 1 week. The tomato cucumber topping is best within 24 hours because the vegetables release liquid over time.

To reheat, warm the chicken and rice together in the microwave in 45-second bursts, adding 1 teaspoon water to the rice if it seems dry. Add the tomato cucumber topping, pickled onions, garlic sauce, and tahini after reheating. For make-ahead meal prep, portion rice and chicken into containers, pack the toppings and sauces separately, and assemble just before serving.

Nutrition (per serving)

Calories: 685 kcal | Carbs: 68g | Protein: 43g | Fat: 29g | Saturated Fat: 6g | Fiber: 5g | Sugar: 8g | Sodium: 980mg | Cholesterol: 155mg