Microwave Chicken Shawarma Rice Bowl With Yogurt Sauce

Quick Recipe Version (TL;DR)

• Yield: 2 bowls
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes

Quick Ingredients

• 2 cups cooked basmati rice (or microwavable rice)
• 2 cups shredded cooked chicken (about 10 oz / 280 g)
• 1 tbsp olive oil + 2 tbsp lemon juice
• 1 tsp ground cumin + 1 tsp smoked paprika
• 1/2 tsp garlic powder, 1/4 tsp salt, 1/8 tsp black pepper
• 1 cup diced cucumber + 1 cup diced tomato + 2 tbsp diced red onion
• 2 tbsp chopped parsley
• 3/4 cup plain Greek yogurt + 1 small garlic clove + 1 tbsp lemon juice
• 1 tbsp water + 1/4 tsp salt

Do This

• 1) Mix yogurt, grated garlic, lemon juice, water, and salt; chill.
• 2) Toss cucumber, tomato, red onion, parsley, lemon juice, and salt.
• 3) Warm rice in the microwave with a splash of water (2–3 minutes total).
• 4) Toss cooked chicken with olive oil, lemon juice, cumin, paprika, garlic powder, salt, and pepper.
• 5) Microwave chicken until steaming hot, stirring once (2–3 minutes total) and ensure 165°F / 74°C.
• 6) Build bowls: rice, warm shawarma-spiced chicken, cucumber-tomato salad.
• 7) Drizzle with garlicky yogurt sauce; finish with extra parsley and lemon wedges.

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Why You’ll Love This Recipe

• Big shawarma-inspired flavor using pantry spices and a microwave.
• Perfect for weeknights: mostly mixing and warming, not cooking from scratch.
• Fresh, crunchy salad and cool yogurt sauce balance the warm, spiced chicken.
• Easy to meal-prep: store components separately and assemble in minutes.

Grocery List

• Produce: 1 cucumber, 2 medium tomatoes, 1 lemon, 1 small garlic clove (or a head of garlic), 1 small red onion, fresh parsley
• Dairy: Plain Greek yogurt
• Pantry: Cooked rice (or microwavable rice), olive oil, ground cumin, smoked paprika, garlic powder, salt, black pepper

Full Ingredients

For the Rice Base

• 2 cups cooked basmati rice (about 360 g), cold or room temperature
• 2 tbsp water (for reheating)
• 1/4 tsp kosher salt (optional, if your rice is unsalted)

For the Microwave Chicken Shawarma

• 2 cups shredded cooked chicken (about 10 oz / 280 g), from rotisserie chicken or leftovers
• 1 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp ground cumin
• 1 tsp smoked paprika (or sweet paprika)
• 1/2 tsp garlic powder
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 1 pinch cayenne pepper (optional, for heat)

For the Cucumber-Tomato Salad

• 1 cup diced cucumber (about 140 g)
• 1 cup diced tomato (about 180 g)
• 2 tbsp finely diced red onion (about 20 g)
• 2 tbsp chopped fresh parsley
• 1 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1/4 tsp kosher salt
• 1/8 tsp black pepper

For the Garlicky Yogurt Sauce

• 3/4 cup plain Greek yogurt (170 g), 2% or whole milk preferred
• 1 small garlic clove, finely grated or pressed
• 1 tbsp fresh lemon juice
• 1 tbsp water (to thin to a drizzly consistency)
• 1/4 tsp kosher salt
• 1 tbsp chopped parsley (optional, for a green-flecked sauce)

Optional Toppings (Choose 1–3)

• Extra lemon wedges
• Extra chopped parsley
• 1/4 tsp smoked paprika sprinkled on top
• 1/2 cup shredded lettuce
• 2 tbsp pickled red onions

Step-by-Step Instructions

Step 1: Make the garlicky yogurt sauce

In a small bowl, whisk together the 3/4 cup Greek yogurt, 1 grated garlic clove, 1 tbsp lemon juice, 1 tbsp water, and 1/4 tsp salt. If using, stir in 1 tbsp chopped parsley.

Taste and adjust: add a pinch more salt for savory, or an extra teaspoon of water if you want it thinner for drizzling. Refrigerate while you prep the rest (even 10 minutes helps the garlic flavor mellow and spread).

Step 2: Toss the cucumber-tomato salad

In a medium bowl, combine 1 cup diced cucumber, 1 cup diced tomato, 2 tbsp diced red onion, and 2 tbsp chopped parsley.

Drizzle with 1 tbsp lemon juice and 1 tbsp olive oil, then season with 1/4 tsp salt and 1/8 tsp black pepper. Toss well and set aside so the flavors can mingle.

Step 3: Warm the rice

Place the 2 cups cooked rice in a microwave-safe bowl. Sprinkle over 2 tbsp water (this helps the rice steam and turn fluffy instead of drying out). If your rice is unsalted, add 1/4 tsp salt.

Cover loosely (a microwave-safe lid or a damp paper towel works well). Microwave on HIGH for 2 minutes, stir, then microwave for 30–60 seconds more, or until hot all the way through.

Step 4: Season the chicken

In a microwave-safe bowl, add the 2 cups shredded cooked chicken. Add 1 tbsp olive oil and 2 tbsp lemon juice.

Sprinkle in 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper (plus a pinch of cayenne if you like). Toss until every piece looks lightly coated and glossy.

Step 5: Microwave the shawarma-spiced chicken until steaming

Cover the chicken bowl loosely. Microwave on HIGH for 90 seconds, then stir well (the edges heat faster than the center).

Microwave for 30–60 seconds more, just until the chicken is steaming hot. For food safety, the chicken should reach an internal temperature of 165°F / 74°C. If it’s not there yet, continue microwaving in 15-second bursts, stirring each time.

Tip: If the chicken looks a little dry, stir in 1 additional teaspoon olive oil or 1 teaspoon water to help it stay juicy.

Step 6: Assemble the bowls

Divide the warm rice between two serving bowls. Pile the warm shawarma-seasoned chicken on top or alongside.

Add a generous scoop of cucumber-tomato salad. Spoon or drizzle the garlicky yogurt sauce over everything.

Step 7: Finish and serve

Finish with extra chopped parsley and a lemon wedge for squeezing. If you like, dust the top lightly with a pinch of smoked paprika for color.

Serve immediately while the chicken and rice are hot and the salad is crisp and refreshing.

Pro Tips

• Use dark meat for extra juiciness: Rotisserie thigh meat stays tender in the microwave and pairs especially well with cumin and paprika.
• Don’t over-microwave: Heat just until steaming. Overheating cooked chicken can make it chewy.
• Grate the garlic: A microplane (or very fine mince) makes the yogurt sauce smoother and more evenly garlicky.
• Make it saucy on purpose: If you like extra sauce for the rice, double the yogurt sauce and thin with an extra 1–2 tbsp water.
• Balance the lemon: Start with the listed lemon juice, then add more at the table. Lemon brightens the spices without needing extra salt.

Variations

• Spicy shawarma bowl: Add 1/2 tsp harissa or 1/4 tsp crushed red pepper to the chicken before microwaving.
• Low-carb bowl: Swap rice for 3 cups chopped romaine or 2 cups cauliflower rice (microwave cauliflower rice on HIGH for 3–4 minutes).
• Extra veggie bowl: Add 1 cup drained canned chickpeas (microwave with the chicken for the last 30 seconds) or serve with sliced bell peppers.

Storage & Make-Ahead

Store components separately for the best texture. Refrigerate in airtight containers for up to 4 days: rice, seasoned chicken, salad, and yogurt sauce. Reheat rice and chicken in the microwave on HIGH until hot (rice: 2–3 minutes; chicken: 1–2 minutes, stirring once). Keep the salad and yogurt sauce cold, and assemble right before eating. If making ahead, consider storing the salad undressed and adding oil/lemon/salt just before serving to keep it crisp.

Nutrition (per serving)

Approximate, per 1 bowl (half the recipe): 620 calories, Protein: 43 g, Carbohydrates: 62 g, Fat: 22 g, Fiber: 4 g, Sugars: 6 g, Sodium: 900 mg.