This chicken shawarma rice bowl recipe is an easy weeknight meal that the whole family will love. This stove-top grilled marinated chicken with homemade shawarma and its seasoning takes me back to what I grew up eating in my hometown Ramallah.
This delicious chicken shawarma bowl recipe was inspired by traditional shawarma wraps that I grew up eating. A chicken shawarma bowl is a healthy option served on a bed of lettuce, rice, and fresh veggies.
Shawarma is everyday street food in Palestine and has become mainstream food in the US. In my hometown Ramallah, you'll find small places specializing in making shawarma when you walk around town. Falafel a vegan option, is another popular street food.
One very popular place in Ramallah with a very distinctive taste and different than any other shawarma I have ever had. This place is called Abu Iskandar and it has been there for generations. Every time I visit home I love to go there and enjoy a shawarma wrap.
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What is Shawarma?
Shawarma is a well-marinated meat (chicken, beef, or lamb) with a combination of spices layered on a vertical rotisserie or a long-standing skewer where it is slow-roasted until perfectly tender, juicy, and full of flavor which gives it a rich and aromatic flavor. Shawarma is one of the world's most popular street foods, it is especially popular in the Middle East. Shawarma has become mainstream food in the US.
Once the shawarma meat is cooked, it is shaved off the rotating spit into thin slices and often served on a wrap or flatbread covered with Tahini sauce, pickles, and other fresh veggies such as cabbage and red onions mixed with sumac.
My favorite combination with shawarma is onions with Sumac, pickles, and lots of tahini dressing. These I feel are a must to include with shawarma.
Shawarma has gained popularity worldwide and has different regional variations, with each country or culture adding its twist to the recipe. It is known for its delicious flavors and is often enjoyed as a street food or as a meal in Middle Eastern and Mediterranean restaurants.
Equipment
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Grilling Skillet - which gives the chicken grilling lines and flavor.
Large Bowl - to use in marinating the chicken.
Knife - to cut the chicken into thin slices.
Cutting Board - To slice the grilled shawarma.
Meat Thermometer - to make sure chicken is fully cooked.
Ingredients
Boneless, skinless Chicken Breasts - I like to use chicken breasts with this recipe
Seasoning - garlic powder, kosher salt, powder, onion powder, ginger powder, cinnamon powder, clove powder, black pepper.
Plain Yogurt - Yogurt helps in making the meat more tender.
Extra Virgin Olive Oil - it helps with marinating the chicken and makes it more tender.
Fresh lemon juice and some lemon zest - It gives a tangy taste to the chicken.
For the Bowl
- White rice
- Lettuce
- Red cabbage
- Sliced onions with sumac
- Cucumbers and tomatoes
- Tahini dressing
Instructions
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Step 1 | Place spices, yogurt, lemon, and olive oil together in a bowl.
Step 2 | Mix all the spices, yogurt, and olive oil well together.
Step 3 | Add chicken to the mixture, integrate everything well together, and let it marinate for 2-3 hours.
Step 4 | Heat skillet on medium-high and place chicken.
Step 5 | Grill chicken on both sides until it's fully cooked.
Step 6 | Slice chicken into thinly sliced pieces, similar to shaved shawarma.
Substitutions and Variations
- You can use brown rice, cauliflower rice, quinoa, or freekeh instead of white rice.
- You can turn it into salad and replace rice with lettuce or arugula.
- You can use a regular pan skillet or regular grill.
- You can bake chicken using a baking sheet instead of a grilling skillet
Pro Tips and Storage
- If you use beef or lamb you may want to marinate for a longer time or overnight, lamb will take longer to tenderize.
- Store leftover chicken in an airtight container, it can last up to 3 days in the fridge.
- If you use boneless chicken breast I highly recommend cutting the breast into smaller thinner pieces so the chicken will cook faster.
- No need to grease your pan or skillet since the chicken has olive oil in the marinade.
- You can use a cooking thermometer to make sure the chicken is fully cooked.
FAQ
You can use portobello mushrooms instead of chicken, feel free to mix the same ingredients and follow the same instructions but there is no need to marinate the mushrooms.
Keep in mind that grilled chicken breast will be more dry the next day. However, they can be heated. Place leftovers in a skillet and add 1-2 tables spoons of water, cover over low-medium heat for 10-15 minutes, or use a microwave.
Yes, and that's what this recipe offers, grilling the chicken instead of the rotisserie.
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More Delicious Recipes
Chicken Shawarma Rice Bowl
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Method: Stove
- Cuisine: Middle Eastern
- Diet: Low Calorie
Description
This chicken shawarma rice bowl recipe is an easy weeknight meal that the whole family will love. This stove-top grilled marinated chicken with homemade shawarma and its seasoning takes me back to what I grew up eating in my hometown Ramallah.
Ingredients
- 2 breast chicken thinly cut
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ginger powder
- ¼ teaspoon cinnamon powder
- ¼ teaspoon clove powder
- ½ teaspoon black pepper
- ½ teaspoon sea salt
- ¼ cup extra virgin olive oil
- ¼ cup plain yogurt
- ¼ cup fresh lemon juice.
For the Bowl
- 1 cup arugula
- 1 cup mixed cucumbers and tomatoes (I mix them with 1 teaspoon of olive oil, sea salt and 1 teaspoon of lemon juice)
- ½ cup cooked rice
- ¼ sliced red onions mixed with ¼ teaspoon sumac
- 3-4 tablespoons tahini dressing.
Instructions
- Place spices, yogurt, lemon and olive oil together in a bowl and mix well together.
- Cut breast chicken into thin slices and add to the mixture, integrate everything well together, and let it marinate for 2-4 hours or overnight.
- Heat skillet on medium-high and place chicken.
- Grill chicken on both sides until it's fully cooked.
- Once grilled slice chicken into thinly sliced pieces, similar to shaved shawarma.
- To serve, add arugula, then cooked rice to the bottom of the bowl, then top with chicken shawarma, arugula, tomatoes, cucumbers and sliced onions with sumac, then drizzle tahini sauce.
Notes
- If you use beef or lamb you may want to marinate for a longer time or overnight, lamb will take longer to tenderize.
- If you prefer to bake chicken you can use a baking sheet instead of grilling skillet.
- Store leftover chicken in an airtight container, it can last up to 3 days in the fridge.
- If you use boneless chicken breast I highly recommend cutting the breast into smaller thinner pieces so the chicken will cook faster.
- No need to grease your pan or skillet since the chicken has olive oil in the marinade.
- You can use a cooking thermometer to make sure the chicken is fully cooked.
Lama says
This is absolutely delicious, what a great idea to make this into a bowl. Love it!
★★★★★
Wafa Shami says
Great, thank you.
Barbara says
I so much loved this recipe. Thank you.
★★★★★
Wafa Shami says
That's great Barbara, you're welcome.