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chicken shawarma bowl
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Dave's Famous Chicken Shawarma Bowl

NYC Chicken and Rice Bowl a la Halaal Guys but easier and better!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Middle Eastern
Keyword: shawarma
Servings: 4
Calories: 595kcal
Author: David

Ingredients

For the Shawarma Spice Blend:

  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 tsp black pepper

For the Chicken:

  • 2 lbs boneless skinless chicken thighs
  • 1 cup plain Greek yogurt
  • 4 cloves garlic minced
  • 1 tbsp shawarma spice blend from above
  • 1 tsp kosher salt
  • 2 tbsp olive oil for cooking

For the Turmeric Rice:

  • 2 cups basmati rice rinsed and drained
  • 2 tbsp unsalted butter
  • 1 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 3 cups chicken broth
  • 1 tsp kosher salt

For the Dill Yogurt Sauce:

  • 1 cup plain Greek yogurt
  • 2 tbsp fresh lemon juice
  • 2 tbsp fresh dill finely chopped
  • 2 cloves garlic minced
  • 1/2 tsp kosher salt
  • Black pepper to taste

For Assembly:

  • 2 cups romaine lettuce chopped
  • 2 medium tomatoes diced
  • 1 English cucumber diced
  • 1/2 red onion thinly sliced
  • 2 tbsp fresh parsley chopped (for garnish)
  • Lemon wedges for serving

Instructions

  • Prepare the shawarma spice blend by combining all spices in a small bowl. Mix well and set aside.
  • In a large bowl, combine Greek yogurt, minced garlic, 1 tablespoon of the shawarma spice blend, and salt. Add chicken thighs and toss to coat evenly. Cover and refrigerate for at least 4 hours, preferably overnight.
  • For the turmeric rice: In a medium saucepan, melt butter over medium heat. Add turmeric and cumin, stirring for 30 seconds until fragrant. Add rinsed rice and stir to coat with the spiced butter. Pour in chicken broth and salt, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes, then fluff with a fork.
  • While rice is cooking, prepare the yogurt sauce by combining all sauce ingredients in a bowl. Refrigerate until ready to serve.
  • Remove marinated chicken from refrigerator 20 minutes before cooking. Heat olive oil in a large skillet over medium-high heat. Remove chicken from marinade, allowing excess to drip off, and cook for 5-6 minutes per side until nicely browned and cooked through (internal temperature of 165°F).
  • Transfer chicken to a cutting board and let rest for 5 minutes. Chop into bite-sized pieces, then return to the pan over medium heat. Cook for an additional 2-3 minutes, stirring occasionally, to concentrate flavors and create crispy edges.
  • To assemble bowls: Divide turmeric rice among four bowls. Top with chopped chicken, lettuce, tomatoes, cucumber, and red onion. Drizzle generously with yogurt sauce and garnish with chopped parsley and lemon wedges.

Notes

RECIPE TIPS

  • For maximum flavor, marinate the chicken overnight
  • Use chicken thighs rather than breast meat for juicier, more flavorful results
  • Don't rush the second cooking stage – this concentrates flavors and creates delicious crispy bits
  • Toast the spices briefly before adding to marinades to enhance their aroma
  • Make extra spice blend to keep on hand for quick future meals
  • For an authentic touch, serve with warm pita bread on the side

SERVING SUGGESTIONS

Serve with:
  • Warm pita bread
  • Middle Eastern pickles
  • Hot sauce for those who want extra heat
  • Tahini sauce as an additional drizzle
  • Hummus on the side
  • Simple green salad with lemon vinaigrette
  • Mint tea for a complete experience

VARIATIONS

  • Add a sprinkle of crumbled feta cheese for a Mediterranean twist
  • Include pickled turnips or radishes for authentic color and tang
  • Substitute quinoa for rice for a higher-protein option
  • Use leftover roasted vegetables as additional toppings
  • Make it spicier with a drizzle of harissa or hot sauce
  • For a plant-based version, substitute firm tofu for chicken and marinate similarly

STORAGE

  • Store components separately in airtight containers in the refrigerator
  • Cooked chicken will keep for up to 3 days
  • Rice stays fresh for up to 5 days
  • Yogurt sauce can be refrigerated for up to 3 days
  • For meal prep, portion rice and chicken into containers, but store sauce and fresh vegetables separately
  • Reheat chicken and rice gently in the microwave before assembling with fresh components

Nutrition

Calories: 595kcal
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