Chicken Shawarma Rice Bowls
Browned, shawarma-spiced chicken thighs sit over basmati rice in these four individual bowls. Lemon, garlic, cumin, coriander, paprika, turmeric, and a little cinnamon season the chicken; cucumber, tomato, greens, and a cool yogurt-herb sauce can be added at serving time.
Roast the chicken in a single layer so the pieces brown instead of steam. A short seasoning rest is enough to cook it today, though you can refrigerate it in the marinade for longer if you’re preparing ahead.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs (about 680g), cut into even 1-inch strips or chunks
- 1 cup uncooked basmati rice (about 185g)
- 1 1/2 cups water, or the amount directed on the rice package
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, finely grated or minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1 teaspoon kosher salt, divided between the chicken and rice
- 1/4 teaspoon black pepper
Optional toppings
- 1 cup diced cucumber
- 1 cup diced tomato
- 1/4 small red onion, thinly sliced
- 2 cups baby greens or arugula
- 1/4 cup pitted, halved Kalamata olives
- 1/2 cup tzatziki or yogurt-herb sauce
How to Make Chicken Shawarma Rice Bowls
- Heat the oven and start the rice: Preheat the oven to 425°F (220°C) with a rack in the center. Rinse the rice if desired. Cook it with the water and a pinch of the salt according to the package directions, bringing it to a simmer over medium heat before reducing the heat as directed. Keep it covered while it cooks and during its rest off the heat.
- Season the chicken: Toss the chicken with the olive oil, lemon juice, garlic, spices, pepper, and remaining salt. Let it stand while the oven heats or the rice cooks. If marinating for longer, cover and refrigerate it.
- Roast the chicken: Spread the pieces in a single layer on a large rimmed sheet pan, leaving space between them. Use two pans if needed rather than piling the chicken up. Roast uncovered, turning once about halfway through if needed for even browning. Begin checking at about 20 minutes; the chicken may take 20 to 30 minutes, depending on piece size and oven.
- Check doneness: Insert an instant-read thermometer into the thickest pieces. Remove the chicken when it reaches 165°F (75°C); take smaller pieces out sooner if they finish first. Let the chicken rest for about 5 minutes.
- Prepare the toppings: Dice the cucumber and tomato, slice the onion, and set out any greens, olives, and sauce you’re using. Drain excess juice from especially ripe tomatoes.
- Assemble the bowls: Fluff the rice and divide it among four bowls. Arrange the chicken and chosen toppings over the rice, leaving some rice visible. Add a modest dollop or drizzle of sauce, or serve it on the side.
How to Get Browned Chicken
Space between the pieces lets moisture escape from the pan; crowded chicken releases liquid and steams instead of browning. Cut the pieces to a similar size so they finish more evenly, but use the thermometer rather than color or time alone to judge doneness.
If the chicken is cooked through but needs more color, broil it very briefly. Stay beside the oven and stop as soon as the edges brown—small pieces can burn quickly.
Marinating and Make-Ahead
An overnight marinade is optional. Roast the chicken after a short seasoning rest, or cover and refrigerate it for several hours or overnight for deeper flavor. Keep raw chicken refrigerated during a longer marinade.
For a different version, boneless, skinless chicken breast can replace the thighs, but it may dry out more readily; cut it evenly and check early for 165°F. Another long-grain rice also works if you follow its package directions. Tahini sauce can replace the yogurt-herb sauce.
How to Store and Reheat
Refrigerate cooked chicken and rice promptly in separate covered containers. Keep fresh vegetables, greens, and sauce apart from the warm components, and add them when serving so they do not soften the rice. Refrigerate the cooked chicken for up to two nights.
Reheat the chicken gently in a skillet over medium heat with a small splash of water or broth to limit drying. Reheat leftovers to 165°F, then assemble the bowls with the fresh toppings and sauce. Freezing a fully assembled bowl with fresh vegetables and sauce is not recommended.
Nutrition
Approximate nutrition per bowl, based on one-quarter of the chicken and rice and excluding optional toppings and sauce: 485 calories, 36g protein, 20g fat, and 39g carbohydrates. Approximate nutrition per 100g of the chicken-and-rice base: 195 calories, 14g protein, 8g fat, and 16g carbohydrates. Values vary with the chicken and the amount of oil retained during cooking.
Equipment
- Oven
- Rimmed sheet pan
- Saucepan with lid
- Instant-read thermometer
- Knife and cutting board
Ingredients
Chicken and Rice
- 1 1/2 pounds boneless, skinless chicken thighs (about 680 g), cut into even 1-inch strips or chunks
- 1 cup uncooked basmati rice (about 185 g)
- 1 1/2 cups water, or the amount directed on the rice package
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, finely grated or minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1 teaspoon kosher salt, divided between the chicken and rice
- 1/4 teaspoon black pepper
Optional Toppings
- 1 cup diced cucumber
- 1 cup diced tomato
- 1/4 small red onion, thinly sliced
- 2 cups baby greens or arugula
- 1/4 cup pitted Kalamata olives, halved
- 1/2 cup tzatziki or yogurt-herb sauce
Instructions
- Preheat the oven to 425°F (220°C) with a rack in the center.
- Rinse the rice if desired. Add it to a saucepan with the water and a pinch of the salt. Bring to a simmer over medium heat, then cook covered according to the package directions. Let it rest, covered, off the heat.
- Toss the chicken with the olive oil, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, pepper, and remaining salt. Let it stand while the oven heats or the rice cooks. Cover and refrigerate if marinating longer.
- Spread the chicken in a single layer on a large rimmed sheet pan, leaving space between the pieces. Use two pans if needed.
- Roast uncovered for 20 to 30 minutes, turning the pieces once halfway through if needed for even browning. Begin checking at about 20 minutes.
- Check the thickest pieces with an instant-read thermometer. Remove the chicken when it reaches 165°F (75°C), taking smaller pieces out sooner if they finish first. Rest for about 5 minutes.
- Prepare the toppings by dicing the cucumber and tomato and slicing the onion. Drain excess juice from especially ripe tomatoes.
- Fluff the rice and divide it among four bowls. Add the chicken and desired toppings, then serve with sauce on top or on the side.
Tips
- Space the chicken pieces apart so moisture can escape and the chicken browns instead of steams.
- Cut the chicken into similarly sized pieces so they cook more evenly.
- Use an instant-read thermometer to check doneness rather than relying on color or time alone.
- If cooked chicken needs more color, broil it briefly and watch closely to prevent burning.
Variations
- Chicken Breast Shawarma Bowls: Replace the thighs with boneless, skinless chicken breast, cut evenly, and check early to avoid drying it out.
- Long-Grain Rice Bowls: Use another long-grain rice and follow its package directions.
- Tahini Sauce Bowls: Replace the yogurt-herb sauce with tahini sauce.