Transform your ordinary weeknight dinners into an extraordinary culinary experience with this authentic and easy-to-follow Chicken Shawarma Recipe. This dish isn’t just simple to prepare; it’s bursting with rich, aromatic Middle Eastern flavors that will delight your family and friends. Imagine succulent, perfectly spiced chicken served over fluffy basmati rice, complemented by a vibrant array of fresh toppings like crisp tabbouleh, sweet red onion, creamy hummus, cooling yogurt, and fresh lettuce. This combination creates a balanced, satisfying, and utterly delicious meal perfect for any day of the week.
There’s no better way to celebrate the versatility of grains than with a hearty rice bowl, and our Chicken Shawarma Rice Bowl is a true champion. Rice bowls are a consistent favorite in my household for both lunch and dinner, primarily because of their incredible ease of assembly and endless customization possibilities. Today’s Chicken Shawarma Recipe brings together the simplicity of home cooking with the exotic, mouth-watering flavors of the Middle East. It’s a dish I’ve loved for years, known for its tender chicken and wonderfully aromatic spice blend.
Beyond being the star of a vibrant rice bowl, this versatile chicken shawarma can be enjoyed in various ways. Wrap it in warm pita bread for classic chicken shawarma wraps, serve it alongside a generous dollop of hummus for a satisfying chicken shawarma hummus plate, or add it to fresh salads. Don’t forget to pair it with your favorite sauces like a zesty hot sauce, refreshing tzatziki sauce, a creamy garlic yogurt sauce, or simply plain yogurt for an extra layer of flavor.
I find immense joy in recipes that combine protein and create a complete, wholesome meal. Similar to this Chicken Shawarma, other family favorites include the light and refreshing Chicken Souvlaki Salad or the incredibly convenient Sheet Pan Honey Balsamic Chicken Tenders. These dishes simplify mealtime without compromising on taste or nutrition.
Creating vibrant bowls with a base of greens, creamy hummus, or fluffy rice is another passion of mine. If you enjoy this concept, you’ll love the wholesome goodness of a Mediterranean Salmon Bowl, the simplicity of an Easy Mediterranean Hummus Bowl, or the rich flavors of Slow Cooker Shredded Beef Hummus Bowls. And if you’re a fan of well-seasoned chicken, be sure to explore more of my beloved recipes like Chicken Tikka Kebabs, Greek Marinated Chicken Kabobs with Lemon, Lebanese Chicken Kabobs, and my incredibly popular Greek Marinated Chicken with Tzatziki.
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Homemade Chicken Shawarma Recipe
By Julia Jolliff
Elevate your weeknight meals with this flavorful and authentic Chicken Shawarma Recipe. Featuring tender, spiced chicken, it’s perfect for building customizable rice bowls with your favorite toppings like fresh tabbouleh, creamy hummus, and crisp vegetables. An ideal meal for quick dinners or easy meal prep.
Print Recipe
Ingredients
Main Components:
- 1 cup Basmati Rice, cooked according to package instructions
For the Chicken Shawarma:
- 1 1/2 pounds boneless, skinless chicken thighs (or breasts, cut into strips)
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 3 teaspoons ground coriander
- 3 teaspoons ground cumin
- 3 teaspoons ground cardamom
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon black pepper
- 1/2 teaspoon salt
For the Tabbouleh:
- 2 cups curly parsley, finely chopped
- 1 cup tomato, diced (about 3 large tomatoes)
- 8-10 green onions, thinly sliced (green parts chopped)
- 1/4 cup freshly chopped mint
- 1/4 cup fresh squeezed lemon juice
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Additional Rice Bowl Toppings:
- Hummus
- Plain yogurt or Greek yogurt
- Red onion, thinly sliced or finely chopped
- Lettuce, shredded or chopped romaine
- Lemon slices, for serving
- Pita bread (optional)
- Pickled vegetables (optional)
Instructions
- Marinate the Chicken: In a large resealable bag or a bowl, combine the minced garlic, olive oil, coriander, cumin, cardamom, smoked paprika, cayenne pepper (if using), lemon juice, black pepper, and salt. Add the chicken thighs to the bag, seal it, and massage the marinade into the chicken to ensure it’s evenly coated. Refrigerate for at least 2 hours, or ideally, overnight for maximum flavor.
- Cook the Chicken: When ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for about 15-20 minutes. Preheat your grill to medium-high heat. Grill the chicken thighs for 6 to 8 minutes per side, or until fully cooked, with no pink remaining in the meat, and an internal temperature reaches 165°F (74°C). Alternatively, you can bake the chicken at 400°F (200°C) for 20-25 minutes, or pan-fry in a skillet until golden and cooked through. Once cooked, let the chicken rest for a few minutes before slicing thinly.
- Prepare Rice and Tabbouleh: While the chicken is grilling, cook the basmati rice according to the package directions. Simultaneously, prepare the tabbouleh by combining all its ingredients in a large mixing bowl and gently stirring to combine. Adjust salt and pepper to your taste.
- Assemble Your Bowls: To build your delicious rice bowls, place a generous scoop of cooked basmati rice into each serving bowl. Artfully arrange slices of the cooked chicken shawarma on top of the rice. Add spoonfuls of fresh tabbouleh, creamy hummus, a dollop of yogurt, and a sprinkle of chopped red onion and lettuce. Serve immediately with warm pita bread and fresh lemon wedges on the side for an extra squeeze of citrus.
Nutrition Information
Calories: 674kcal,
Carbohydrates: 47g,
Protein: 44g,
Fat: 34g,
Saturated Fat: 6g,
Polyunsaturated Fat: 4g,
Monounsaturated Fat: 23g,
Trans Fat: 0.03g,
Cholesterol: 102mg,
Sodium: 413mg,
Potassium: 1139mg,
Fiber: 4g,
Sugar: 2g,
Vitamin A: 3567IU,
Vitamin C: 59mg,
Calcium: 131mg,
Iron: 6mg
Nutrition information is automatically calculated and should be used as an approximation only. Actual values may vary based on specific ingredients and preparation methods.
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