Quick, easy, robust, and so much better than take-out!
These delicious and healthy chicken shawarma and rice bowls are even better when made at home. The juicy, warm, spiced chicken sits on lemony chickpea rice and is covered in my favorite shawarma sauce. They’re on the table in just 30 minutes!
My original chicken shawarma recipe includes cinnamon, but my kids don’t like cinnamon in savory dishes. So, I left it out, but feel free to add it if you like it. Plus, the ever-so-popular sauce is super simple to make, and you may use it on more than shawarma. You must try it!
Why are these bowls so good?
Sweet, spicy,
Citrusy, earthy,
Tender, juicy chicken,
Lemony, garlic,
Creamy, garlicky
Soft, fluffy rice and
Shawarma sauce!
What do I need for the Chicken Shawarma?
Boneless skinless chicken thighs -or chicken breast. Chicken thighs will remain juicy even if overcooked, but the same cannot be said for breast meat.
Onion -thinly sliced to add onion flavor and texture to the chicken.
Olive oil -I want the most flavorful chicken possible, so I use good-quality extra virgin olive oil when marinating the chicken.
Garlic cloves -grated or minced
Fresh lemon juice -I love the flavor that lemon adds. Sometimes, when I’ve run out of lemons, I substitute vinegar. Balsamic vinegar works perfectly for this, but you can use whatever vinegar you have on hand.
What spices do you use for chicken shawarma?
Paprika -I use the mild, sweet paprika, but the smoky version would be delicious, too.
Salt -enhances the flavors of all the spices.
Ground cumin -adds warm earthiness to the spice blend.
Ground coriander -brightens the spices with a citrusy flavor.
Sumac -adds a sweet and tangy note.
Turmeric powder -not just a healthy spice; it adds an acidic, earthy component.
Black pepper -aids in the health benefits of turmeric while giving a kick of pepperiness.
Crushed red pepper flakes -you know we enjoy the heat, but you can add as much as your family prefers.
What are the ingredients for the rice?
Long grain rice -I typically use basmati rice, but any rice will do. So, use your favorite.
Chickpeas -rinse and drain from the can because they’re so easy and delicious. Substitute green peas or corn if you prefer.
Butter -adds butteriness to the rice.
Salt & freshly cracked black pepper -the duo that brightens all the flavors.
Garlic powder -adds amazing garlic flavor to every bite of rice.
Chicken broth -substitute water if you don’t have broth or stock on hand.
Lemon juice -brightens and flavors the rice and goes perfectly with shawarma.
What’s in the shawarma sauce?
Yogurt -the base for one of the most popular recipes on my blog, Shawarma Sauce!
Mayonnaise -mellows the tanginess of the yogurt.
Lemon juice -brightens with a lemony citrus flavor.
Garlic cloves -grated or minced to add a bit of sharp spiciness.
Where do I start?
Begin with the Rice. Place it in a bowl and rinse it with cool water 4-5 times. Soak it in water for 15 minutes.
How do I Marinate the Chicken:
Place the chicken in a large bowl with all the spices, oil, lemon, and seasonings. Mix until coated and set aside.
How do I make the Sauce?
Whisk all the shawarma sauce ingredients together in a bowl. Transfer the sauce to a squeeze bottle and keep it refrigerated until ready to use.
How do I make the rice?
Heat a Dutch oven (or a regular pot) over medium heat. Add the butter and cook until melted. Add the chickpeas and season them lightly with salt, pepper, and garlic powder. Cook them for 3-4 minutes until golden.
Drain the rice and add it to the pot with two teaspoons of salt, lemon juice, and the broth. Bring to a boil and reduce the heat to a simmer. Cover the pot and simmer for 15 minutes. Fluff the rice and keep warm until ready to serve.
What’s the best way to cook the chicken?
The chicken can be cooked in an air fryer, on a barbecue grill, in a pan on the stovetop, or under the broiler in the oven.
How do you cook the chicken in the Air Fryer?
Place the chicken and onions in an even layer into the basket (cook in 2-3 batches to avoid overcrowding the basket) and cook at 400 °F for 15 minutes on each side. The chicken is ready when the internal temperature reaches 165 °F. Remove the chicken from the air fryer basket and let it rest on a cutting board for 5 minutes.
What if I use chicken breast for my shawarma?
For Chicken breast meat, the cooking time will be shorter. Air fry for 6 minutes per side, and once the internal temperature reaches 165 °F, it is ready.
How do I serve this chicken shawarma bowl?
Put a nice helping of the rice pilaf into a bowl and top it with the thinly sliced shawarma. You could add some veggies or make a cucumber and tomato salad with olive oil and mint to serve beside the chicken. Smother it all in the creamy shawarma sauce and maybe even a little siracha sauce. Kali Orexi!
Watch the Video:
Delicious & Healthy Chicken Shawarma & Rice Bowls (halal cart-style)
Chicken shawarma and rice bowls are delicious and healthy when made at home. These are on the table in 30 minutes!!
Ingredients
For the Chicken Shawarma:
- 2 lbs boneless skinless chicken thighs (or breast)
- 1 onion, sliced
- 1/4 cup olive oil
- 5 galic cloves, grated
- 1/4 cup fresh lemon juice
The Chicken Shawarma Spices:
- 2 teaspoons paprika
- 2 teaspoons salt
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sumac
- 1/4 teaspoon turmeric powder
- black pepper, to taste
- crushed red pepper flakes to taste
For the Rice:
- 2 cups long grain rice
- 2 (15oz/425g) chickpeas, rinsed and drained
- 2-3 tablespoons butter
- 2 teaspoons salt
- freshly cracked black pepper, to taste
- 1/2 teaspoon garlic powder (or to taste)
- 2 cups chicken broth
- 2 tablespoons lemon juice
The Sauce:
- 1 cup plain yogurt
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice
- 1-2 garlic cloves, grated
Instructions
Begin with the Rice: Place the rice in a bowl and rinse it with cool water 4-5 times. Soak it in water for 15 minutes.
Marinate the Chicken: Place the chicken in a large bowl along with all of the spices, oil, lemon, and seasonings. Mix together until coated and set aside.
Make the Sauce: Combine all of the shawarma sauce ingredients together in a bowl and whisk together. Transfer the sauce into a squeeze bottle and keep refrigerated until ready to use.
Heat a Dutch oven (or a regular pot) over medium heat. Add the butter and cook until melted. Add the chickpeas and season them lightly with salt, pepper, and garlic powder. Cook them for 3-4 minutes until golden.
Drain the rice and add it to the pot along with 2 teaspoons salt, lemon juice, and the broth. Bring to a boil and reduce the heat to a simmer. Cover the pot and simmer for 15 minutes. Fluff the rice and keep warm until ready to serve.
The chicken can be cooked in an air fryer, on a barbecue grill, in a pan on the stovetop or under the broiler in the oven.
For the Air fryer, place the chicken and onions in an even layer into the basket (cook in 2-3 batches as to not overcrowd the basket) and cook at 400 °F for 15 minutes on each side. The chicken is ready when the internal temperature reaches 165 °F.
Remove from the air fryer basket and let it rest on a cutting board for 5 minutes. Thinly slice and serve with the rice, sauce, and a salad.
Kali Orexi!
Notes
For Chicken breast meat, the cooking time will be shorter. Air fry for 6 minutes per side and then once the internal temp reaches 165 °F it is ready. Chicken thighs will remain juicy even if overcooked but the same cannot be said for breast meat.
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