Name: Chicken Shawarma Rice Bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Middle Eastern
Ingredients: 2 chicken breasts, thinly cut; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp ginger powder; 1/4 tsp cinnamon powder; 1/8 tsp clove powder; 1/4 tsp black pepper; 1/2 tsp sea salt; 2 tbsp extra virgin olive oil; 1/4 cup plain yogurt; 2 tbsp fresh lemon juice; For the Bowl:; 1 cup cooked rice; 1/2 cup arugula; 1/2 cup cucumber and tomato mix (with olive oil, lemon juice, and salt); 1/4 cup red onions with sumac; 2 tbsp tahini dressing

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This chicken shawarma rice bowl is one of my favorite easy weeknight meals. The marinated chicken is grilled on the stovetop until tender and flavorful, then served over rice with crisp vegetables and creamy tahini dressing. It reminds me of the shawarma I grew up eating in Ramallah, and every bite takes me back home.

Why You’ll Love This Recipe

I love this recipe because it captures the essence of traditional shawarma but in a quick and simple way that works perfectly for a weeknight dinner. The marinade of yogurt, lemon, olive oil, and spices makes the chicken tender and juicy while infusing it with Middle Eastern flavors. Instead of a wrap, I build a bowl with rice, fresh veggies, and tahini, which makes it both hearty and refreshing. It’s also versatile—sometimes I swap the rice for quinoa or even turn it into a full salad.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken breasts, thinly cut
Garlic powder
Onion powder
Ginger powder
Cinnamon powder
Clove powder
Black pepper
Sea salt
Extra virgin olive oil
Plain yogurt
Fresh lemon juice

For the bowl:

Arugula
Cucumbers and tomatoes (mixed with olive oil, lemon juice, and salt)
Cooked rice
Red onions with sumac
Tahini dressing

Directions

In a bowl, I mix yogurt, olive oil, lemon juice, and all the spices.
I add the chicken slices and make sure they’re well coated in the marinade. I let it rest for 2–4 hours, sometimes overnight if I have time.
I heat a skillet on medium-high and grill the chicken until fully cooked on both sides.
Once done, I slice the chicken thinly, similar to shaved shawarma.
To assemble the bowl, I layer rice and arugula, then add the grilled chicken, cucumbers, tomatoes, and sumac onions. I finish it with a drizzle of tahini dressing.

Servings and timing

This recipe serves 2 people.

Prep time: 15 minutes
Marinating time: 2–4 hours (or overnight for deeper flavor)
Cook time: 10 minutes
Total active time: 25 minutes (plus marinating)

Variations

I like switching things up by using brown rice, quinoa, or cauliflower rice. Sometimes I replace the rice entirely with extra greens for a lighter salad-style shawarma bowl. For a change of protein, I use lamb or beef, but I marinate them longer since they take more time to tenderize. Baking the chicken in the oven is also a good option if I don’t feel like using the skillet.

Storage/Reheating

I store leftovers in an airtight container in the fridge, and they last up to 3 days. When reheating, I add a splash of water to the pan and cover it so the chicken doesn’t dry out. Using low to medium heat helps bring back the moisture. I avoid microwaving unless I’m in a rush, since it can make the chicken a bit tough.

FAQs

Can I make this recipe with a different protein?

Yes, I sometimes use beef or lamb. I just marinate them longer, ideally overnight, so the meat becomes tender and flavorful.

What’s a vegan option for this shawarma bowl?

I like using portobello mushrooms as a substitute. They take on the marinade well and don’t need long marinating time.

Can I bake the chicken instead of grilling it?

Yes, I place the marinated chicken on a baking sheet and bake it at 400°F until fully cooked, then slice it thinly.

How do I keep the chicken juicy?

I make sure not to overcook it and sometimes cut the breasts into thinner slices so they cook evenly. The yogurt and olive oil in the marinade also help keep it moist.

Can I prepare this ahead of time?

Yes, I often marinate the chicken the night before. I also chop the veggies in advance, so when it’s time to eat, I just cook the chicken and assemble the bowls quickly.

Conclusion

This chicken shawarma rice bowl is a dish I love making because it combines comfort, flavor, and freshness in one bowl. It’s inspired by the street food of my hometown, but it fits beautifully into my busy kitchen today. With its bold spices, tender chicken, and crisp veggies, it’s a meal I can enjoy over and over again.

Chicken Shawarma Rice Bowl