Name: Chicken Shawarma Rice Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 1 lb boneless, skinless chicken thighs, thinly sliced; 2 tbsp olive oil; 3 cloves garlic, minced; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground paprika; ½ tsp ground turmeric; ½ tsp ground cinnamon; ¼ tsp cayenne pepper (optional); 1 tsp kosher salt; ½ tsp freshly ground black pepper; 2 tbsp plain Greek yogurt; 1 tbsp fresh lemon juice; 2 cups cooked basmati rice; 1 cucumber, diced; 1 cup cherry tomatoes, halved; ¼ red onion, thinly sliced; 2 tbsp chopped fresh parsley; ¼ cup tahini sauce or tzatziki; 1 lemon, cut into wedges

A Chicken Shawarma Rice Bowl combines tender, spice-marinated chicken thighs with long-grain rice, crisp vegetables and a creamy yogurt sauce, finished with crumbled feta and a drizzle of lemon juice. It delivers a balanced, flavour-packed meal that feels both indulgent and wholesome.

Why You’ll Love This Recipe

The shawarma spice blend of smoked paprika, cumin, turmeric and cinnamon infuses the chicken with warm, aromatic flavours reminiscent of Middle Eastern street food.
Marinating the chicken allows the spices to penetrate deeply, resulting in moist and richly seasoned meat.
Components can be prepared in advance—making this an ideal option for meal preparation or effortless weeknight dinners.
A vibrant assortment of fresh cucumbers, bell peppers, tomatoes and tangy feta adds texture and brightness to each bowl.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 tablespoon extra-virgin olive oil
1 tablespoon smoked paprika
2 teaspoons ground coriander
1½ teaspoons kosher salt
1 teaspoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
Freshly ground black pepper, to taste
2 pounds boneless, skinless chicken thighs
1 cup long-grain white rice, rinsed and drained
Additional kosher salt for the rice
1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
2 small cucumbers, sliced into half-moons
2 bell peppers, seeds and ribs removed, chopped
¼ red onion, thinly sliced
1 cup cherry tomatoes, halved
½ cup crumbled feta
Pinch of crushed red pepper flakes
Juice of 2 lemons, divided
1 cup plain Greek yogurt
1 tablespoon chopped fresh dill
Store-bought or homemade hummus and warmed pita, for serving

directions

Marinate the chicken. In a large bowl, combine olive oil, smoked paprika, ground coriander, kosher salt, cumin, turmeric, cayenne and cinnamon. Season with black pepper. Add the chicken thighs and toss until they are evenly coated. Cover and let marinate at room temperature for 30 minutes or refrigerate for up to 3 hours.
Cook the rice. In a medium saucepan, combine the rinsed rice, a pinch of salt and 2 cups of water. Bring to a boil, then reduce heat to low. Cover and simmer until the rice is tender and the water is absorbed, approximately 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
Cook the chicken. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the marinated chicken in batches, searing for 5 to 7 minutes per side until golden and cooked through. Transfer to a cutting board, let rest for 10 minutes, then slice into strips.
Prepare the vegetables. In a large bowl, combine cucumbers, bell peppers, red onion, cherry tomatoes and crumbled feta. Add lemon juice, the remaining olive oil, red pepper flakes and a pinch of salt. Toss gently to combine.
Make the yogurt sauce. In a small bowl, stir together Greek yogurt, chopped dill and the remaining lemon juice until smooth.
Assemble the bowls. Divide the rice among four bowls. Top each with sliced chicken, the vegetable–feta mixture, a dollop of yogurt sauce and a scoop of hummus. Serve with warmed pita if desired.

Servings and timing

Servings: 4 bowls
Prep time: 25 minutes (plus at least 30 minutes for marinating)
Cook time: 25 minutes (15 minutes for rice; 10 minutes for chicken)
Total time: 1 hour and 25 minutes (including marinating)

Variations

Use chicken breast instead of thighs for a leaner option; reduce cooking time to 4–5 minutes per side.
Substitute white rice with quinoa, bulgur or cauliflower rice for a different grain or a lower-carbohydrate alternative.
Stir in chickpeas or roasted eggplant for additional plant-based protein and texture.
Top with pickled turnips, olives or pepperoncini for extra acidity and complexity.
Replace feta with goat cheese or omit dairy entirely for a vegan-friendly version.

storage/reheating

Store leftover components in separate airtight containers. Refrigerate for up to four days or freeze cooked chicken and rice (uncooked sauce) for up to two months. To reheat, warm rice and chicken in a skillet over medium heat until heated through, or microwave in 30-second intervals, stirring between each. Reassemble bowls just before serving for optimal texture.

FAQs

Can I use chicken breast instead of thighs?

Yes. Chicken breast can be substituted for thighs; however, it is leaner and may dry out if overcooked. Reduce the cooking time and monitor until the internal temperature reaches 165°F (74°C).

How can I adjust the spice level?

To reduce heat, omit the cayenne pepper and use milder paprika. To increase heat, add more cayenne or include a pinch of crushed red pepper flakes in the seasoning.

Is it possible to make this recipe gluten-free?

All primary components are naturally gluten-free. Ensure that any store-bought hummus, spice blends or marinades you use are certified gluten-free.

How do I meal prep these bowls for the week?

Prepare each component—rice, chicken, vegetables and sauce—in advance and store them in separate airtight containers. When ready to eat, layer the ingredients in individual containers and add fresh garnishes just before serving.

Can I freeze the leftovers?

Yes. Freeze the cooked chicken and rice in freezer-safe containers for up to two months. Thaw overnight in the refrigerator before reheating. Keep the vegetables and yogurt sauce refrigerated and consume within four days.

What is the best method to reheat the bowls?

For best texture, reheat chicken and rice in a skillet over medium heat, stirring occasionally. Microwaving on medium power in short intervals also works; stir between intervals for even heating.

Can I substitute the rice with another grain?

Quinoa, bulgur or freekeh are excellent alternatives. Adjust cooking times and liquid ratios according to package instructions.

How do I make a dairy-free sauce?

Replace Greek yogurt with plain unsweetened dairy-free yogurt (for example, coconut or almond yogurt). Alternatively, blend tahini with lemon juice, garlic and water to create a creamy dairy-free sauce.

How long should I marinate the chicken?

A minimum of 30 minutes at room temperature ensures good flavour penetration. For deeper flavour, refrigerate the chicken for up to three hours. Avoid exceeding four hours to prevent the acid from breaking down the meat’s texture.

What other proteins can I use with this seasoning?

Lamb strips, beef flank steak or firm tofu all work well with shawarma seasoning. Adjust cooking times based on the protein’s thickness and type.

Conclusion

These Chicken Shawarma Rice Bowls are a versatile and flavourful introduction to Middle Eastern-inspired cooking. With simple preparation, make-ahead options and endless possibilities for substitutions and add-ins, this recipe can adapt to a range of tastes and dietary preferences. Whether served for meal prep, weeknight dinners or entertaining guests, these bowls deliver vibrant flavours and satisfying textures in every bite.