Chicken Shawarma Bowls

Name: Chicken Shawarma Bowls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Middle Eastern
Ingredients: 500g skinless chicken breast or tenderloins; 2 teaspoons olive oil; 2 garlic cloves, minced; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon salt; 1 teaspoon ground cardamom; ½ teaspoon ground black pepper; 2 tablespoon lemon juice; 1 cup plain yoghurt; 1 garlic clove, minced; Juice of ½ lemon; 1 teaspoon salt; 1 teaspoon sumac; 1 cup jasmine rice; 2 cups water; 1 teaspoon ground turmeric; 1 teaspoon salt; 1/2 red onion, thinly sliced; 8 cucumber pickles, diced; 2 Lebanese cucumbers, sliced; 1 punnet cherry tomatoes, quartered

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These chicken shawarma bowls are packed with spiced chicken, golden rice, crunchy veg, pickles, and a tangy yoghurt dressing. Full of bold, Middle Eastern-inspired flavours in every bite.

Chicken shawarma in a bowl with turmeric rice, veggies, pickles, and yogurt sauce.

If you’re looking for a hearty, protein-packed meal prep that’s easy, nourishing, and full of flavour…I’ve got you! These chicken shawarma rice bowls are my easy, weeknight twist on the classic. Instead of the traditional rotisserie-style shawarma, we’re keeping it simple with a quick stovetop version that’s just as delicious (and way faster!).

If you’ve never tried shawarma, you’re in for a treat. It’s a Middle Eastern favourite made with spiced, tender chicken. I cook the chicken on the stovetop, then slice it up into thin strips. And let’s talk about the extras: the real stars that bring it all together. You’ve got crisp cucumbers, juicy cherry tomatoes, sharp red onions, punchy pickles, and vibrant turmeric rice. Finish it off with a drizzle of tangy sumac-garlic yoghurt dressing, and you’ve got a bowl that’s bursting with flavour, texture, and serious lunch vibes.

Ingredients You’ll Need

To make these chicken shawarma bowls, you’ll need a mix of bold spices and fresh, vibrant ingredients. Here's what goes into the recipe:

Chicken: Skinless chicken breast or tenderloins are easy to slice, juicy, tender, and perfect for soaking up all those delicious spices.
Cucumbers: Add a refreshing crunch that holds up well in the bowl. Lebanese cucumbers are great, but English cucumbers work too.
Cherry Tomatoes: Juicy, sweet, and bite-sized—perfect for this kind of bowl.
Red Onion: Adds crunch, colour, and a sharp bite that balances the creamy yoghurt sauce.
Dill Pickles: Their briny flavour pairs beautifully with the shawarma spices and adds a delicious tang.
Rice: Jasmine rice is my go-to for the golden, rice base of these bowls.
Spices & Seasonings: What gives this dish its bold chicken shawarma flavour and truly make it shine. You’ll need turmeric to season the rice, sumac for the yoghurt sauce, and a fragrant mix of turmeric, cumin, cardamom, paprika, and black pepper for the chicken.
Greek Yoghurt: Thick, creamy, and high in protein—it makes the perfect base for the dressing.
Lemon Juice: Fresh lemon juice adds brightness to both the chicken marinade and yoghurt dressing.
Garlic: Fresh garlic adds depth and a punch of flavour to the dressing.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Chicken Shawarma Bowls

Prepare the chicken: If using chicken breast, slice it into pieces roughly the same size as chicken tenderloins for even cooking. Alternatively, use tenderloins as they’re already the ideal size.

Marinate: Place the chicken in a bowl and add olive oil, garlic, all the spices, salt, pepper, and lemon juice. Toss well to coat. Let it marinate while you prepare the rice and sauce (or up to a few hours for extra flavour).

Cook the chicken: Heat a pan over medium heat. Add the chicken and cover with a lid. Cook for 5 minutes, then flip and cook for another 5 minutes, covered. Remove the lid and cook for 1–2 more minutes to lightly brown the chicken.

Make the golden rice: Rinse the rice well under cold water. In a small saucepan, combine the rice, water, turmeric, and salt. Bring to a gentle boil, then reduce the heat, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork.

Make the yoghurt sauce: In a small bowl, whisk together the yoghurt, minced garlic, lemon juice, salt, and sumac until smooth and creamy.

Assemble: Divide the golden rice between serving bowls. Top with the cooked chicken, cucumbers, cherry tomatoes, red onion, and pickles. Finish with a generous dollop of yoghurt sauce.

Ingredient Modifications & Variations

Want to mix things up or work with what you have on hand? Here are some easy swaps and variations to make this recipe your own:

Chicken: Swap chicken thighs or breast with tofu, chickpeas, or grilled halloumi for a vegetarian version.
Rice: Use brown rice, quinoa, or cauliflower rice for a lighter or gluten-free base.
Spices: Don’t have cardamom? You can leave it out or replace it with a pinch of cinnamon for warmth.
Yoghurt Sauce: Swap for my High Protein Hummus or Incredible Kidney Bean Hummus.
Vegetables: Add shredded lettuce, roasted capsicum, or avocado for extra texture and flavour.
Cheese: Crumbled feta or a dollop of labneh can be added for a creamy, tangy twist.
Bread Option: Turn it into a wrap using pita or flatbread instead of serving it in a bowl.

Storing Leftovers

Store leftover ingredients in separate airtight containers in the fridge for up to 3 days. To reheat, warm the chicken in a skillet or microwave until heated through, and reheat the rice in the microwave.

Recipe FAQ

Can I use chicken thighs instead of breast?

Yes! Chicken thighs are actually preferred by many for their extra juiciness and flavour. They stay tender during cooking and soak up the spices beautifully. Just be sure to trim any excess fat before slicing.

What can I use instead of sumac?

If you don’t have sumac, try a squeeze of extra lemon juice or a splash of vinegar to give the yoghurt sauce a similar tangy kick.

Can I make this ahead of time?

Yes! This is a great meal prep recipe. Cook the chicken, rice, and prep the veggies in advance. Store everything separately in the fridge for up to 3 days, and assemble just before serving.

What other toppings could I add?

These bowls are super flexible! Try adding shredded lettuce, avocado, roasted capsicum, crumbled feta, or even a drizzle of hummus or tahini.

Chicken shawarma rice bowls with cucumbers, tomatoes, pickles, onions and yogurt sauce.

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If you try this chicken shawarma bowls recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.