Chicken Shawarma Bowls

The first time I made shawarma at home, I was chasing that smell from a street vendor in a bustling Middle Eastern market—you know, the one that stops you mid-stride and makes you hungry instantly. I realized the magic wasn't some impossible technique but rather the spice blend and how patient you are with the marinade. Now, whenever I make these bowls, that same warm, intoxicating aroma fills my kitchen, and somehow everyone knows dinner is happening.

I made this for friends who were skeptical about homemade shawarma, convinced it required special equipment or years of practice. Watching them take that first bite and immediately reach for seconds—that's when I knew this recipe had staying power. One of them now makes it every other week and won't stop talking about it.

Ingredients

• Boneless, skinless chicken thighs (600 g): Don't skip the thighs for breast here—thighs have enough fat to stay tender even if you slightly overcook them, and they absorb the marinade like they're meant for it.
• Olive oil (2 tbsp): Use something decent enough that you'd drizzle it on bread; it's your base for getting the spices to cling.
• Ground cumin, coriander, paprika (2 tsp each cumin and coriander, 1½ tsp paprika): These three are the backbone—buy them whole and grind if you can, but quality ground spices work just fine.
• Smoked paprika (1½ tsp): The smokiness is what tricks your brain into thinking this was grilled over an open flame.
• Ground turmeric and cinnamon (1 tsp each): Turmeric gives that golden warmth, and a whisper of cinnamon adds complexity that people can't quite name.
• Cayenne pepper (½ tsp, optional): Add this if you like heat, skip it if you're cooking for people who don't.
• Garlic cloves, minced (4): Mince them small so they distribute evenly and don't burn on the grill.
• Salt and black pepper (1½ tsp salt, 1 tsp pepper): Season generously—this is your salt foundation.
• Lemon juice (from 1 lemon): The acid wakes everything up and starts tenderizing the chicken.
• Basmati rice (250 g): Rinsing it really does matter; it keeps the grains separate and fluffy.
• Water (500 ml) and salt for rice (1 tsp): Use the ratio method—1 rice to 2 water—and resist the urge to lift the lid while it cooks.
• Hummus (200 g): Store-bought is perfectly fine; this isn't a showcase for homemade hummus.
• Fresh vegetables (cucumber, cherry tomatoes, red onion, salad greens, parsley): Chop everything ahead of time, and your assembly becomes meditative rather than frantic.
• Sumac (1 tbsp, optional): If you have it, sprinkle it over the vegetables for a subtle tartness and a gorgeous ruby hue.
• Greek yogurt sauce (150 g yogurt, 1 tbsp lemon juice, 1 tbsp fresh mint): Mix this only when you're ready to serve so it stays cool and creamy.

Instructions

Build your spice paste:

Whisk together olive oil, all the spices, minced garlic, salt, pepper, and lemon juice in a large bowl until it looks like a fragrant paste. The smell alone should make your mouth water.

Coat the chicken:

Add your chicken thighs to the marinade and toss until every piece is covered—use your hands, it's faster and more satisfying. Cover and refrigerate for at least 20 minutes; if you have time, go for up to 2 hours and you'll notice the deeper, more developed flavor.

Start your rice:

Rinse basmati rice under cold running water, stirring with your fingers, until the water runs clear—this removes excess starch. Add rice, water, salt, and olive oil to a saucepan, bring to a boil, then immediately reduce heat to low, cover tightly, and leave alone for 12–15 minutes.

Grill the chicken:

Heat a grill pan or skillet over medium-high heat until it's properly hot—you want a nice sear, not just a gentle warm-up. Cook chicken for 5–6 minutes per side until the edges are caramelized and the inside reaches 165°F; let it rest for 5 minutes before slicing into strips.

Prep your toppings:

While the chicken rests, dice your cucumber, halve the tomatoes, thinly slice the red onion, chop fresh parsley, and make sure your salad greens are clean. Having everything ready before assembly means your bowl comes together in seconds.

Assemble with intention:

Divide warm rice among four bowls, then layer salad greens, sliced chicken, hummus, cucumber, tomatoes, and red onion. Finish with fresh parsley, a sprinkle of sumac if you have it, and lemon wedges on the side for squeezing.

Yogurt sauce (if making):

Whisk Greek yogurt with lemon juice, chopped mint, salt, and pepper until smooth; drizzle generously over the assembled bowls just before eating.

Save to Pinterest

There's something about bowls that brings people together in a way plates don't—everyone sitting around, customizing their meal, actually tasting what's there instead of just eating. This dish became my go-to when I wanted to feed people something that felt special without the stress of plating.

Why Spices Make All the Difference

Shawarma isn't complicated because of technique—it's transcendent because of the spice blend working in harmony. The cumin and coriander are earthy partners, the paprika and turmeric create that golden warmth, and the cinnamon sneaks in like a secret ingredient that makes people ask, 'What is that?' The cayenne is there only if you want heat, but even without it, these spices together taste like something you'd expect from a professional kitchen.

Rice as Your Canvas

I used to overcomplicate rice—adding broths and butter and all sorts of things—until I realized that perfectly cooked basmati with just salt and a touch of olive oil is actually the best canvas for everything you're putting on top of it. The grains stay separate, the flavor of the chicken and vegetables shine through, and honestly, the simplicity feels more elegant than any fancy variation.

Making It Your Own

The beautiful thing about this recipe is how forgiving it is to personal preference and what's in your fridge. Swap the chicken for tofu or turkey, use cauliflower rice if you want lower carb, add pickled vegetables for tang, or throw in tahini sauce instead of yogurt. The core—that spiced protein on a bed of rice with fresh vegetables—is solid enough to handle your creativity.

• Keep sumac in your pantry if you can find it; it's not essential but it adds a sophisticated tartness and color that feels a little fancy.
• Make the yogurt sauce ahead if you want, but add the mint just before serving so it stays bright and fresh.
• These bowls actually taste even better the next day when the flavors have mellowed into each other, so don't hesitate to make extra.

Save to Pinterest

These bowls have fed my family through countless weeknights and impressed guests at casual dinners in ways I never expected. Once you make this, you'll understand why shawarma has such a devoted following.

Recipe Questions & Answers

→ How do I marinate the chicken for maximum flavor?

Mix olive oil with ground cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne, garlic, salt, pepper, and lemon juice. Coat the chicken thoroughly and refrigerate for at least 20 minutes.

→ Can I substitute the chicken thighs with another protein?

Yes, boneless chicken breasts or tofu can be used as alternatives, adjusting cooking times accordingly.

→ What is the best way to cook the basmati rice?

Rinse rice under cold water until clear, then simmer with water, salt, and olive oil until tender and water is absorbed, about 12–15 minutes.

→ How can I add extra freshness to the bowls?

Incorporate chopped parsley, diced cucumbers, cherry tomatoes, and lemon wedges for bright, fresh notes.

→ Is there a suggested dressing or sauce for the bowls?

A simple yogurt sauce with lemon juice, chopped mint, salt, and pepper can be drizzled over for added creaminess and flavor.

→ Can I make this dish dairy-free?

Yes, omit the optional yogurt sauce to keep the dish dairy-free while retaining its rich flavors.