This mouth-watering chicken shawarma rice bowl combines juicy, marinated chicken thighs seasoned with shawarma spices, balsamic vinegar, and lemon juice, served over a bed of tender and fluffy jasmine rice.

Shawarma is a popular street food that has been enjoyed for decades, but have you got the wind of latest take to this old classic – the shawarma rice bowl? If you’ve been bored of same traditional shawarma recipe, it’s time to enjoy those traditional flavors with a new twist.

This dish combines the flavors and ingredients of traditional shawarma with a new twist, offering a fresh and modern take on an old classic. This healthy dinner is easy to make with your favorite leftover shawarma chicken, pico de gallo, sauce and rice.

The chicken is cooked to perfection and infused with the bold flavors of the shawarma spice mix. Adding balsamic vinegar and lemon juice enhances the overall taste, providing a tangy and juicy flavor in every bite. The tender and fluffy jasmine rice offers the perfect base for the chicken, soaking up all the juices of marinated chicken when layered over rice.

To add an extra burst of flavor, the Chicken Shawarma Rice Bowl is served with a side of Pico de gallo, a fresh and tangy salsa that perfectly contrasts the chicken’s richness and tender Jasmine rice.

And the treat is not over yet! A tangy and savory garlic sauce is drizzled over the top of the dish before serving for a divine and exotic flavor experience. The garlic sauce adds a touch of creaminess and enhances the overall flavor profile of the dish.

What is Shawarma?

Shawarma is a Middle Eastern street snack consisting of thinly sliced meat (usually chicken or lamb) marinated and cooked on a vertical spit. It’s then shaved off the spit and served on pita bread with vegetables, hummus, tahini sauce, garlic sauce and more.

This recipe for chicken shawarma rice bowl uses marinated chicken cooked in a skillet instead of a grill or spit as a shortcut to creating this delicious shawarma chicken at home!

What is Chicken Shawarma Rice Bowl

Shawarma rice bowl is a healthy take on the traditional chicken shawarma recipe. It combines juicy, marinated to-perfection chicken thighs, seasoned with shawarma spice, balsamic vinegar, and lemon juice and served over a bed of tender and fluffy Jasmine rice with a side of Pico de gallo. A tangy and savory garlic sauce is drizzled over the top before serving.

You can make this dish with chicken breast or thighs, which are flavorful options but have different textures. I prefer chicken thighs for a shawarma rice bowl since they are moister and provide a more distinct and richer taste; however, if you’re looking for something more tender, go with breasts instead!

Shawarma vs Shawarma Rice Bowl

The main difference between a shawarma rice bowl and a traditional shawarma is the base. Instead of being served in a tortilla wrap or pita bread, the ingredients are layered on top of a bed of rice. This not only adds a new dimension of flavors and texture, but it also provides a healthier alternative to the traditional carbohydrate-heavy wrap.

Another advantage of shawarma rice bowls is their versatility. You can customize the bowl to your liking, adding or subtracting ingredients to suit your taste. Whether you’re a fan of chicken, beef, or vegetables, the options are endless.

What you’ll need to make a chicken shawarma rice bowl

To make a delicious Chicken Shawarma Rice Bowl, you will need the following ingredients:

Chicken Thighs – The main component of this dish is juicy and flavorful chicken thighs. Choose boneless, skinless chicken thighs for the best results. One of the best parts of this recipe is that you can use leftover shawarma chicken to make a shawarma rice bowl.

Shawarma Spice – This spice blend is a combination of various spices including cumin, paprika, coriander, garlic powder, cloves, allspice, ginger, cinnamon and salt. You can purchase pre-made shawarma spice, but mixing your spice blend is recommended for maximum flavor.

Balsamic Vinegar – The addition of balsamic vinegar provides a tangy and sweet flavor to the marinade, balancing out the bold flavors of the shawarma spices.

Lemon Juice – The freshness and tanginess of lemon juice complement the shawarma spices and balsamic vinegar, making the marinade complete.

Rice – The rice serves as the perfect base for the chicken in this dish. It provides a delicate flavor and fluffy texture that balances out the bold flavors of the shawarma spices.

Garlic Sauce – This creamy sauce is made from a mixture of garlic cloves, yogurt, lemon juice, dill, salt & pepper and sour cream.

Pico de Gallo – This fresh salsa is made from diced tomatoes, onions, and cucumbers. It provides a crunchy texture and a burst of fresh flavor that balances out the richness of the garlic sauce.

Pico de gallo

Traditional Mexican salsa, pico de gallo, is made from fresh ingredients. It is also commonly known as Salsa Fresca or Salsa Cruda. The name “Pico de gallo” literally translates to “beak of rooster” in Spanish, referring to how the ingredients are diced and mixed.

Pico de gallo typically includes diced tomatoes, onion, cucumber, cilantro, and lime juice. The ingredients are mixed to create a fresh and tangy salsa that adds a burst of flavor to any dish. Some variations may also include jalapeno peppers or other spices to add heat.

Pico de gallo is often served as a condiment with Mexican dishes, such as tacos or burritos, but it can also be used as a topping for rice bowls, salads, or grilled meats. Its fresh and vibrant flavor makes it a versatile and popular ingredient in many dishes.

How to make Chicken Shawarma Rice Bowl

The Chicken Shawarma Rice Bowl recipe perfectly combines juicy and flavorful chicken, tender and fluffy rice, and a tangy and savory garlic sauce. The fresh and vibrant flavors of the Pico de gallo provide the perfect balance to this flavorful and filling meal. Follow the step-by-step instructions to make homemade chicken shawarma rice bowls.

How to make Yellow Rice

Add Olive oil, cloves, cardamom, bay leaf, and turmeric to the pan over medium heat.

Add 2 cups of soaked rice to the pan and the salt to your taste.

Add 3 cups of water and cook on low for 15 minutes.

For Yellow Rice recipe, click here.

How to serve with Chicken Shawarma Rice Bowl

Serve in Bowls – To create a restaurant-style presentation, serve the chicken shawarma rice bowl recipe in individual bowls with a generous portion of rice on the bottom, topped with the cooked chicken, Pico de gallo, and a generous drizzle of garlic sauce.

With Pita Bread / Tortilla– You can also serve shawarma chicken by stuffing tortilla with chicken, rice, Pico de gallo, and garlic sauce and wrap it into a delicious pita sandwich to make it a hearty and filling on-the-go snack.

Chicken Shawarma Rice Bowl FAQ’s

What type of chicken is best for a shawarma rice bowl?

Boneless, skinless chicken thighs are the preferred choice for chicken shawarma rice bowls because they are more flavorful and juicier than chicken breasts. Chicken thighs have a higher fat content and are less prone to drying out than chicken breasts which helps to keep them tender and juicy even after cooking. It makes them ideal for marinating in shawarma spices and other ingredients to create a savory and juicy chicken that perfectly complements the tender and fluffy rice in the bowl.

Can I use brown rice instead of white rice?

Yes, you can use brown rice instead of white rice. However, be aware that brown rice takes longer to cook and may have a slightly different texture than white rice.

Can I use a different type of vinegar instead of balsamic vinegar?

You can use apple cider or red wine vinegar instead of balsamic vinegar if you prefer.

Can I make the garlic sauce ahead of time?

Yes, you can make the garlic sauce ahead of time and store it in the refrigerator for up to 5 days.

How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Can I freeze the Chicken Shawarma Rice Bowl?

Yes, you can freeze the cooked chicken and rice for up to 2 months. However, the Pico de gallo and garlic sauce are unsuitable for freezing and should be prepared fresh.

How can I make this dish gluten-free?

To make this dish gluten-free, ensure that the shawarma spice and other ingredients you use do not contain gluten. Additionally, use gluten-free pita bread or serve it with gluten-free crackers or rice crackers on the side.

Chicken Shawarma Rice Bowl

This mouth-watering meal combines juicy, marinated chicken thighs seasoned with shawarma spices, balsamic vinegar, and lemon juice, served over a bed of tender and fluffy jasmine rice.

Ingredients

For Chicken Shawarma

2lb chicken thighs
2 tbsp shawarma spices
2 tbsp avocado oil
2 tbsp balsamic vinegar
2 tbsp lemon juice

For Yellow Rice

3 tbsp Olive Oil
3 Cloves
3 Cardamom
Bay Leaf
¼ tsp turmeric
2 Cups of soaked rice
Salt
3 Cups of water

For Shawarma Spices

2 tbsp coriander
2 tbsp cumin
2 tbsp garlic
3 tbsp black pepper
2 tbsp paprika
2 tbsp cloves
2 tbsp allspice
2 tbsp ginger
2 tbsp cinnamon
3 tbsp salt

For Pico de gallo

Tomatoes
Onions
Cucumbers
Lime juice

For Garlic Sauce

1 cup yogurt
4 garlic cloves
1 lemon juice
½ tsp dill
1 pinch salt & pepper
1 cup sour cream

Instructions

To make Chicken Shawarma

Add chicken thighs to a medium-sized bowl and sprinkle pre-made shawarma spices.
Drizzle avocado oil, lemon juice and balsamic vinegar over the chicken thighs.
Gently mix the marinade to ensure an even coating of the seasoning mix over the
chicken.
Let the marinade sit for at least 4 hours to penetrate the spices into the chicken.
Sear the chicken on medium-high heat for 6 minutes on one side and 5 minutes on the
other.
Put a tbsp of oil in a foil, place a coal, and let the chicken sit in the smoke for
a charcoal flavor (optional).

To cook Yellow Rice

Rinse the rice in cold water until the water runs clear.
In a medium saucepan, heat the olive oil over medium heat. Add the cardamom pods, turmeric and bay leaf and cook until fragrant.
Add the rice to the pan and stir to coat it with the oil. Cook until the rice is lightly browned, about 2-3 minutes.
Stir in the turmeric salt and cook for another minute.
Add the water to the pan and bring it to a boil.
Reduce the heat to low, cover the saucepan and simmer until the water is absorbed and the rice is tender, about 18-20 minutes.
Remove from heat and let it sit covered for 5 minutes.
Fluff the rice with a fork and serve.

To make Pico de gallo

Dice the tomatoes and toss them in a medium-sized mixing bowl.
Add the finely chopped onion to the bowl with the tomatoes.
Roughly chop cucumbers and add them to the bowl.
Add the lime juice to the bowl and stir everything together.
Season with salt to taste.
Stir everything together until well combined.
Wrap the bowl in plastic wrap and refrigerate for 30 minutes to 1 hour to allow the flavors to meld.
(Optional) If you like heat, add seeded and finely chopped jalapeno pepper.

To make Garlic Sauce

Add yogurt and garlic cloves in a small bowl and blend until smooth.
Add lime juice, dill, salt & pepper, and a cup of sour cream.
Mix the ingredients well until smooth and creamy.

Assemble the Plate

To assemble the plate, place a portion of cooked rice in each bowl, layer the rice with chicken shawarma strips and top with Pico de gallo.
Drizzle with sauce and serve immediately.

Notes

Marinate the chicken for minimum 30 minutes, but for the best flavor, marinate for 4 hours or overnight.
Add a little extra lemon juice or plain Greek yogurt replacing sour cream to make the garlic sauce extra tangy.
Use fresh ingredients for the Pico de gallo, especially ripe and juicy tomatoes, for the best flavor and texture.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove until thoroughly heated through.

Easy and Flavorful Chicken Shawarma Rice Bowl