03/09/2026
Chicken Shawarma Rice Bowls with Garlic SauceIngredients:For the chicken shawarma:1 ½ pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces3 tablespoons olive oil2 tablespoons lemon juice3 cloves garlic, minced2 teaspoons ground cumin2 teaspoons ground paprika1 teaspoon ground coriander1 teaspoon turmeric½ teaspoon ground cinnamon½ teaspoon ground black pepper1 teaspoon saltPinch cayenne (optional)For the yellow rice:1 ½ cups basmati rice, rinsed2 tablespoons olive oil or butter2 Âź cups chicken broth (or water)½ teaspoon turmeric½ teaspoon salt1 bay leaf (optional)For the garlic sauce (yogurt-tahini toum-style):ž cup plain Greek yogurt2 tablespoons tahini (optional but recommended)2â3 cloves garlic, very finely grated2 tablespoons lemon juice2â3 tablespoons cold water (to thin)Âź teaspoon saltFor the bowls (toppings):1 cup cucumber, diced1 cup tomato, diced½ small red onion, thinly sliced½ cup chopped parsley½ cup pickled turnips or dill pickles (optional)Lemon wedges, to serveInstructions:Marinate the chicken:In a bowl, combine olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, cinnamon, pepper, salt, and cayenne (if using).Toss chicken pieces in the marinade. Marinate 30 minutes (up to 12 hours refrigerated).Cook the rice:In a saucepan, warm olive oil/butter over medium heat. Add rinsed rice; stir 1 minute.Add broth, turmeric, salt, and bay leaf. Bring to a boil, then cover, reduce to low, and cook 15â18 minutes until liquid absorbs.Remove from heat, rest 5 minutes, then fluff with a fork.Make the garlic sauce:Whisk yogurt, tahini, grated garlic, lemon juice, and salt.Add cold water 1 tablespoon at a time until pourable but creamy. Chill until serving.Cook the chicken:Heat a large skillet over medium-high. Add a light film of oil.Cook marinated chicken in a single layer (in batches if needed) 4â5 minutes per side until well-browned and cooked through (165°F/74°C).Rest 2â3 minutes, then chop any larger pieces.Assemble the bowls:Divide rice among 4 bowls. Top with chicken, cucumber, tomato, red onion, parsley, and pickles.Spoon garlic sauce over the top and serve with lemon wedges.Protein (per serving): Approximately 35â40 gramsCalories (per serving): Around 650â750 calories (varies with toppings and sauce amount)Total Time: About 1 hour 10 minutes (includes 30 minutes marinating)Cooking Time: 25â30 minutesPrep Time: 15â20 minutes (plus marinating)Servings: 4 servings