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Golden chicken shawarma bowl featuring spiced chicken thighs served over yellow turmeric rice and drizzled with the street cart style white sauce twist

Chicken Shawarma Bowl

Rebecca Blumer
This Chicken Shawarma Bowl brings authentic Halal cart flavors home with juicy spiced chicken, fluffy turmeric rice, and a tangy white sauce. A perfect weeknight dinner that tastes like street food.
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Prep Time 20 minutes
Cook Time 23 minutes
Marinating time 2 hours
Total Time 2 hours 43 minutes
Course Dinner, Main Course
Cuisine American, Middle Eastern
Servings 4 bowls
Calories 580 kcal

Equipment

  • Baking Sheet
  • Small saucepan
  • Aluminum Foil

Ingredients
 

  • 2 pounds boneless, skinless chicken thighs or breasts
  • 2 cups finely shredded lettuce or cabbage
  • 1 English cucumber, diced
  • 1 Roma tomato, deseeded and diced
  • Quick Pickled Red Onions

For the shawarma marinade:

  • 2 tablespoons olive oil
  • 1 tablespoon honey (can substitute pure maple syrup or agave)
  • 2 tablespoons) ½ lemon, juiced (approx.
  • 3 cloves garlic, finely chopped or grated
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons smoked paprika
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ¾ teaspoon dried oregano
  • ¾ teaspoon ground turmeric
  • ¼ – ½ teaspoon cayenne pepper (optional)
  • kosher salt and ground black pepper

For the turmeric rice:

  • 2 teaspoons olive oil
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • ⅔ cup basmati rice
  • 1 ⅓ cup vegetable broth/stock or water

Instructions
 

Marinate for depth

  • In a large bowl or airtight container, whisk together all the shawarma marinade ingredients until the mixture looks glossy and unified. Season with 2 teaspoons kosher salt and ground black pepper to taste.
  • Add the chicken thighs or breasts and toss until every surface is coated with marinade. Cover and refrigerate for at least 2 hours, or up to 3 days for deeper flavor.

Oven and pan setup

  • Preheat the oven to 425 degrees F, positioning one rack in the center and one 4-6 inches under the broiler.
  • Line a baking sheet with foil. Place the chicken on the sheet, shaking off excess marinade and leaving space between pieces so they roast properly.

Turmeric rice with the blooming technique

  • In a small saucepan with a tight-fitting lid, warm the oil over medium-high heat. Add the cumin and turmeric, then stir in the dry basmati rice to coat the grains.
  • Toast the rice, stirring often, until it smells nutty. Pour in the vegetable broth, bring to a boil, then cover and reduce heat to a gentle simmer.
  • Cook for 15-18 minutes until the liquid is absorbed. Remove from heat and let it steam with the lid on for 5 minutes, then fluff with a fork.

Roast, broil, then assemble

  • Bake the chicken on the center rack for 15-18 minutes until nearly cooked through and edges are firm.
  • Switch the broiler to high. Move the pan under the broiler and cook for 4-5 minutes, rotating halfway, until the chicken has charred edges.
  • Let the chicken rest briefly, then slice or dice. Assemble the bowls with turmeric rice, shredded lettuce, cucumber, tomato, chicken, pickled onions, and a drizzle of sauce.

Notes

White Sauce Tip: To get the authentic cart-style texture, create an emulsion with mayonnaise, vinegar, and a little sugar in your yogurt base so it clings to the meat.
Meat Texture: Roast the chicken pieces whole to keep the inside juicy, and use the broiler only at the end to create crispy charred edges.
Perfect Rice: Toasting dry basmati rice in the spiced oil before adding liquid ensures the grains remain fluffy and distinct rather than clumping.
Food Safety: Since this recipe requires marinating for at least 2 hours, ensure the chicken is kept refrigerated during this time.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 580kcalCarbohydrates: 45gProtein: 32gFat: 28gSaturated Fat: 6gCholesterol: 125mgSodium: 850mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 1500IUVitamin C: 15mgCalcium: 60mgIron: 2mg
Keyword Chicken Shawarma Bowl, chicken thighs, Halal Cart Style, sheet pan dinner, Turmeric Rice
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