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Chicken Shawarma Bowls

A celebration of flavors with juicy marinated chicken, fluffy turmeric rice, and a creamy yogurt sauce, perfect for family feasts.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 500 g skinless chicken breast or tenderloins Choose organic or free-range for the best flavor. Tenderloins cook faster.
  • 2 teaspoons olive oil Extra virgin olive oil adds a lovely richness.
  • 2 cloves garlic, minced Fresh garlic is a must for true flavor.
  • 1 teaspoon ground turmeric This not only adds color but packs a nutritional punch.
  • 1 teaspoon ground cumin A warm spice that brings depth to the marinade.
  • 1 teaspoon smoked paprika For that irresistible, smoky vibe.
  • 1 teaspoon salt Essential for enhancing the flavors.
  • 1 teaspoon ground cardamom A fragrant spice that makes all the difference.
  • 1/2 teaspoon ground black pepper Freshly cracked is best!
  • 2 tablespoons lemon juice Brightens everything up—don’t skip this!
For the Yogurt Sauce
  • 1 cup plain yogurt Use whole-milk yogurt for creaminess.
  • 1 clove garlic, minced Extra garlic for the sauce!
  • 1/2 lemon juice This adds freshness.
  • 1 teaspoon salt For seasoning the yogurt sauce.
  • 1 teaspoon sumac A tangy spice that elevates the yogurt.
For the Rice and Vegetables
  • 1 cup jasmine rice Aromatic and fluffy; perfect for soaking up flavors.
  • 2 cups water To cook the rice.
  • 1/2 red onion thinly sliced For crunch and a slight bite.
  • 8 pieces cucumber pickles, diced Adds a delightful crunch and tang.
  • 2 Lebanese cucumbers sliced Fresh and refreshing!
  • 1 punnet cherry tomatoes, quartered Bursting with sweetness.

Method
 

Marinate the Chicken
  1. Slice the chicken breast into even pieces or opt for tenderloins for even cooking. In a bowl, combine the olive oil, minced garlic, spices, salt, pepper, and lemon juice. Add the chicken, tossing to coat well. Let it marinate for at least 15-30 minutes while you prepare the rice and yogurt sauce.
Cook the Chicken
  1. Heat a pan over medium heat and add the marinated chicken. Cover and cook for 5 minutes. Flip the chicken and cook for another 5 minutes. Uncover, cooking for an additional 1-2 minutes to brown the chicken to perfection.
Prepare the Rice
  1. Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice, 2 cups water, 1 teaspoon turmeric, and 1 teaspoon salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and fluff with a fork.
Make the Yogurt Sauce
  1. In a small bowl, whisk together the yogurt, minced garlic, lemon juice, salt, and sumac until creamy and smooth. Taste and adjust seasoning if needed.
Assemble the Bowls
  1. Divide the fluffy, golden rice into serving bowls, then top with the cooked chicken, sliced cucumbers, cherry tomatoes, red onion, and pickle pieces. Finish off with a generous dollop of the yogurt sauce on top.

Notes

Leftovers can be stored in an airtight container in the fridge for up to three days. You can marinate the chicken a day in advance or prepare extra bowls to store in the fridge for quick meals throughout the week.