Go Back
- 2 cups cooked basmati rice - 1 lb boneless chicken thighs, sliced into thin strips - 3 tablespoons extra virgin olive oil - 3 cloves garlic, finely minced - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon smoked paprika - 1 teaspoon ground turmeric - 1 teaspoon ground cinnamon - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and freshly cracked black pepper to taste - Juice of 1 large lemon The base of your Chicken Shawarma Rice Bowl is the basmati rice. It’s fluffy and fragrant. The chicken thighs bring a juicy texture. They soak up all the spices in the marinade. This blend of olive oil, garlic, and spices makes the chicken really special. - 1 cup cucumber, diced into small pieces - 1 cup cherry tomatoes, halved - 1/4 cup red onion, finely chopped - 1/4 cup fresh parsley, finely chopped The fresh salad adds a crisp bite. The cucumber cools down the spices. Cherry tomatoes add sweetness, while red onion gives a nice zing. Fresh parsley brings color and flavor, making the bowl vibrant. - 1/2 cup plain yogurt - 1 tablespoon tahini - Fresh lemon juice The yogurt-tahini sauce ties everything together. It’s creamy and tangy. This sauce adds richness to the chicken and rice. A drizzle of this sauce makes every bite even better. For the full recipe, check out Juicy Chicken Shawarma Rice Bowl . First, mix the marinade ingredients in a medium bowl. You need: - 3 tablespoons extra virgin olive oil - 3 cloves garlic, minced - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon smoked paprika - 1 teaspoon ground turmeric - 1 teaspoon ground cinnamon - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and black pepper to taste - Juice of 1 lemon Whisk everything together until well combined. This mix adds great flavor to the chicken. Marinating is key! Let the chicken sit in this mixture for at least 30 minutes. For even better taste, aim for 1 to 2 hours. Now it's time to cook the chicken. Heat a large skillet over medium-high heat. Add the marinated chicken strips. Cook for about 5 to 7 minutes. Stir often to get a nice golden brown color. The chicken is ready when it reaches an internal temperature of 165°F (75°C). Use a meat thermometer for accuracy. To assemble your bowl, start with fluffy basmati rice. Spoon it into individual bowls. Next, add the cooked chicken strips on top. Then, layer on the fresh salad mix. For the salad, combine diced cucumber, halved cherry tomatoes, finely chopped red onion, and parsley. Finally, drizzle the yogurt-tahini sauce over everything. To make the sauce, mix plain yogurt and tahini in a small bowl. This adds a creamy touch. For the full recipe, check out Juicy Chicken Shawarma Rice Bowl . Enjoy your meal! How long to marinate for best flavor For the best flavor, I recommend marinating the chicken for at least 30 minutes. However, 1 to 2 hours gives the spices time to work their magic. Longer marination enhances the taste, making it juicier and more delicious. Marination container recommendations Use a glass or plastic container with a lid. This keeps the marinade from spilling and helps the chicken soak up the flavors well. If you use a bowl, cover it tightly with plastic wrap to avoid any mess in your fridge. Optimal skillet heat settings Set your skillet to medium-high heat. This helps to sear the chicken quickly, locking in juices and flavor. Make sure the skillet is hot before adding the chicken for the best results. Ensuring chicken is evenly cooked Cook the chicken for 5 to 7 minutes, stirring often. This helps it cook evenly and brown nicely. Always check that the chicken reaches 165°F (75°C) to ensure it is safe to eat. Ideas for vibrant plating For a colorful and appealing bowl, start with a base of fluffy basmati rice. Layer the chicken on top, then add the fresh salad mixture. This creates a beautiful contrast of colors. Using garnishes for visual appeal Finish your bowl with a drizzle of the yogurt-tahini sauce. Add a sprinkle of fresh parsley on top for a pop of green. These simple steps make your meal look inviting and ready to enjoy. {{image_4}} You can change the flavor of your Chicken Shawarma Rice Bowl by swapping proteins. Beef or lamb works great with the same spices. Just marinate them like the chicken. For a veggie twist, use roasted veggies instead. Eggplant or bell peppers add a nice touch. Rice is the base of this dish. Basmati rice offers a nice flavor and fluffy texture. If you want a healthier choice, try brown rice. It has more fiber and a nutty taste. For a low-carb option, use cauliflower rice. It cooks quickly and absorbs flavors well. Toppings can elevate your bowl. Add slices of creamy avocado or crumbled feta cheese for richness. They pair well with the spices. You can also experiment with different dressings or sauces. A tangy tahini or a zesty garlic sauce can bring new life to your meal. Discover more about these ideas in the full recipe for a delicious experience! To keep your chicken and rice fresh, store them separately. Place leftover chicken in an airtight container. Let it cool to room temperature first. For the rice, you can use the same type of container. This prevents the chicken from making the rice soggy. If you have salad leftover, store it in a separate bowl. Cover it with plastic wrap to keep it fresh. Avoid dressing the salad until you are ready to eat. This keeps the veggies crisp. When reheating, use the microwave or a skillet. If using a microwave, place chicken and rice in a bowl. Add a splash of water to keep it moist. Cover with a microwave-safe lid or plastic wrap. Heat in short bursts, stirring in between. If using a skillet, heat on medium-low. Add a little olive oil or water to prevent sticking. This helps maintain flavor and texture. Always check that the chicken reaches 165°F (75°C) before serving. If you want to freeze the meal, it’s best to do it right after cooking. Place the chicken and rice in freezer-safe bags. Remove as much air as possible before sealing. For the salad, you should not freeze it. It does not hold up well. When ready to eat, thaw the chicken and rice overnight in the fridge. To reheat, follow the earlier steps. Enjoy your tasty bowl later on! If you need the full recipe, refer to Juicy Chicken Shawarma Rice Bowl . For Chicken Shawarma Rice Bowl, I prefer basmati rice. It is fragrant and fluffy. Basmati rice has a nutty flavor that pairs well with spices. Jasmine rice is also a good option. It is slightly sweeter and stickier. Both types work, but basmati rice is my top choice. Yes, you can make this dish ahead of time. Store the chicken, rice, and salad separately in the fridge. Use airtight containers to keep them fresh. When ready to eat, reheat the chicken and rice in the microwave. The salad can be enjoyed cold. This way, you save time on busy days. You can serve many tasty sides with this bowl. Warm pita bread is a nice touch. Hummus or baba ghanoush pairs well too. For drinks, try lemonade or mint tea. These options complement the flavors of the dish perfectly. You can find the full recipe for Juicy Chicken Shawarma Rice Bowl online. It includes all the steps and tips to make this meal easy and delicious. To conclude, the Chicken Shawarma Rice Bowl is a delicious meal that combines key ingredients like basmati rice, marinated chicken, and fresh salads. You learned how to prepare and cook these ingredients step-by-step. I shared tips to enhance flavor and presentation, as well as variations to fit your taste. This bowl is flexible, satisfying, and easy to store or reheat. Enjoy making this dish and experimenting with your favorite flavors. It’s a fun way to cook!

Chicken Shawarma Rice Bowl

Create a mouthwatering dinner with this Juicy Chicken Shawarma Rice Bowl that will impress your family and friends! Packed with flavor from marinated chicken thighs and fresh veggies over fluffy basmati rice, this dish is as delicious as it is vibrant. Dive into the creamy yogurt-tahini sauce for an extra kick. Click through to explore the full recipe and elevate your cooking with this delectable meal!
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked basmati rice

1 lb boneless chicken thighs, sliced into thin strips

3 tablespoons extra virgin olive oil

3 cloves garlic, finely minced

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon smoked paprika

1 teaspoon ground turmeric

1 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and freshly cracked black pepper to taste

Juice of 1 large lemon

1 cup cucumber, diced into small pieces

1 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

1/4 cup fresh parsley, finely chopped

1/2 cup plain yogurt

1 tablespoon tahini

Fresh pita bread, warmed (optional)

Instructions
 

Prepare the Marinade: In a medium mixing bowl, combine 3 tablespoons of extra virgin olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, cayenne pepper, salt, and freshly cracked black pepper. Squeeze in the juice of 1 lemon and whisk together until all the ingredients are well blended, forming a flavorful marinade.

    Marinate the Chicken: Add the sliced chicken thighs to the marinade, ensuring that they are thoroughly coated. Cover the bowl with plastic wrap or a lid and refrigerate for a minimum of 30 minutes. For optimal flavor, let it marinate for 1 to 2 hours.

      Prepare the Fresh Salad: While the chicken is marinating, in a separate bowl, combine the diced cucumber, halved cherry tomatoes, finely chopped red onion, and chopped parsley. Season the salad with salt and freshly cracked pepper to taste, tossing gently to combine. Set aside to allow the flavors to meld.

        Cook the Chicken: Heat a large skillet over medium-high heat and add the marinated chicken strips. Cook the chicken for 5 to 7 minutes, stirring occasionally, until it is golden brown and cooked through. Ensure that the chicken reaches an internal temperature of 165°F (75°C).

          Assemble the Bowls: To serve, spoon the fluffy cooked basmati rice into individual bowls. Top each bowl generously with the cooked chicken strips. Then, add a scoop of the fresh salad mixture on top.

            Prepare the Yogurt-Tahini Sauce: In a small bowl, combine the plain yogurt and tahini. Mix well until the sauce is smooth and creamy. Drizzle this luscious mixture generously over the chicken and rice bowls for an added layer of flavor.

              Optional Serving Suggestion: If desired, serve warm pita bread on the side, allowing guests to wrap their chicken and salad for a delightful handheld experience.

                Prep Time, Total Time, Servings: 30 min | 1 hr | 4 servings

                  - Presentation Tips: For a vibrant presentation, top each bowl with the colorful salad, and create an artful drizzle of the yogurt-tahini sauce over the chicken and rice. Finish with a sprinkle of extra parsley for a fresh touch, making each bowl an inviting and delicious masterpiece!