If you’re craving bold, spiced flavors, these chicken shawarma rice bowls are the perfect meal! Packed with juicy, marinated chicken, fluffy rice, and fresh toppings, this dish brings the taste of Middle Eastern cuisine right to your kitchen. Whether for lunch, dinner, or meal prep, chicken shawarma rice bowls are easy to make and incredibly satisfying.

Method

Start by preparing the golden rice. Rinse the uncooked basmati rice under cold water to remove any excess starch, then add it to a pot with enough water to fully cover the rice. Add the turmeric, paprika, salt, and cumin, stirring the spices into the water. Bring the mixture to a boil, then reduce the heat to medium-low, cover the pot, and allow the rice to cook for about 15-18 minutes, or until the rice is tender and fluffy. Once the rice is cooked, remove it from the heat, and fluff it with a fork to make sure the grains stay separated and fluffy.

While the rice is cooking, move on to preparing the chicken shawarma. In a large mixing bowl, combine the minced garlic, onion powder, dried parsley, smoked paprika, cumin, salt, pepper, and lemon juice. Mix everything well and then coat the chicken breast fillets with the seasoning. Ensure that both sides of the chicken are generously covered with the spice mix for maximum flavor. In a medium pan, melt the light butter over medium heat. Add the seasoned chicken pieces to the pan and cook for about 5-7 minutes per side, or until the chicken is golden brown and fully cooked through. Keep an eye on the heat to avoid burning the seasoning while allowing the chicken to cook evenly on both sides.

Next, prepare the spicy samurai sauce. In a separate mixing bowl, combine the Greek yogurt, light mayo, hot sauce, salt, pepper, garlic powder, onion powder, paprika, and lemon juice. Use a whisk to blend everything together until smooth. Once combined, you can store the sauce in the fridge for later use. It’s perfect for adding flavor to this dish and can be used for other meals as well!

Now, it’s time to make the cucumber yogurt mix. Simply chop the cucumbers and tomatoes and stir them into Greek yogurt. Season with salt, garlic powder, cumin, and fresh parsley to taste. This mix will add a refreshing, tangy element to balance the richness of the shawarma chicken and the samurai sauce.Once everything is cooked and prepared, it’s time to assemble the bowls. Begin with a base of golden rice in each bowl, spreading it out to cover the bottom. Next, layer on the cooked chicken shawarma pieces, followed by a generous spoonful of the spicy samurai sauce. Finally, top the dish with a spoonful of the cucumber yogurt mix for that fresh, cool flavor contrast.

Necessary Tools

Knife
Cutting board
Mixing bowls
Measuring spoons
Pan (for cooking chicken)
Pot (for cooking rice)
Spoon or spatula
Whisk (for sauce)
Stove

High Protein Chicken Shawarma Rice Bowls: A Flavorful and Filling Meal!

Recipe by Troy Jorge

0.0 from 0 votes

Cuisine: IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

For the Chicken Shawarma:
750g Chicken Breast (cut into thinner fillet slices)
4-5 Minced Garlic Cloves
2 tsp Onion Powder
2 tsp Dried Parsley
2 tsp Smoked Paprika
1.5 tsp Salt & Pepper
2 tsp Cumin
3/4 Lemon Juice
30-40g Light Butter (for cooking all pieces)
For the Spicy Samurai Sauce:
200g Low Fat Greek Yogurt (Brand: Milbona)
100g Light Mayo (Brand: Hellmanns)
25-30g Hot Sauce (I used Sauce Shop Buffalo Sauce)
1/2 tsp Salt, Pepper, Garlic Powder, Onion Powder, Paprika
1/4 Lemon Juice
For the Cucumber Yogurt Mix:
100g Greek Yogurt
Chopped Cucumbers & Tomatoes
Season to taste: Salt, Garlic, Cumin
Fresh Parsley
For the Golden Rice:
200g Uncooked Basmati Rice (or 560g Cooked Rice)
1 tsp Turmeric
1 tsp Paprika
1 tsp Salt
1 tsp Cumin

Directions

Golden Rice: Begin by preparing the rice. Rinse the uncooked basmati rice under cold water, then place it in a pot with enough water to cover it. Add turmeric, paprika, salt, and cumin, and bring it to a boil. Once it starts boiling, reduce the heat to medium-low, cover, and let it cook for about 15-18 minutes, until the rice is tender and fluffy.
Prepare the Chicken: While the rice is cooking, get your chicken breast fillets ready. In a mixing bowl, combine minced garlic, onion powder, dried parsley, smoked paprika, cumin, salt, pepper, and lemon juice. Coat the chicken slices well with the seasoning. Heat a medium pan over medium heat and melt the butter. Cook the chicken pieces until golden brown and cooked through, about 5-7 minutes per side, ensuring both sides are nicely coated with the spices.
Make the Spicy Samurai Sauce: In another bowl, mix together the Greek yogurt, light mayo, hot sauce, salt, pepper, garlic powder, onion powder, paprika, and lemon juice. Whisk everything until smooth. Store this sauce in the fridge for later use – it’s a great addition to any meal!
Cucumber Yogurt Mix: For a refreshing twist, chop up cucumbers and tomatoes, and mix them into Greek yogurt. Season with salt, garlic powder, cumin, and fresh parsley for extra flavor.
Assemble the Bowls: Once everything is ready, it’s time to assemble! Start with a base of golden rice in each bowl, add your perfectly cooked shawarma chicken, then top it off with a generous dollop of the spicy samurai sauce and a spoonful of the cucumber yogurt mix.

Notes

Rice Cooking: Make sure to keep an eye on the rice while it’s cooking to avoid burning or overcooking. Once it’s done, fluff it with a fork for perfect texture.
Chicken Cooking: Cook the chicken on medium heat to avoid burning the seasoning while ensuring the chicken is cooked through. Make sure to flip the chicken to evenly cook both sides.
Storage of Sauce: Store any leftover samurai sauce in an airtight bottle or jar in the fridge. It can last for up to a week, so you’ll have some extra for your next meal!

Serving Suggestions

Serve these bowls as a full meal with a side of roasted veggies or a light salad.
You can also serve with pita bread for an extra carb boost!
Perfect for meal prepping – just store the components separately and assemble when ready to eat.

Fun Fact

Did you know that shawarma is traditionally made by stacking marinated meat on a vertical rotisserie? This method of cooking dates back to the 18th century in the Ottoman Empire! You can still find shawarma stalls using this unique technique in many parts of the world today.

Conclusion

These chicken shawarma rice bowls are a delicious way to enjoy a balanced, flavor-packed meal at home. With their combination of spices, fresh ingredients, and hearty textures, they’re perfect for any occasion. Once you try these chicken shawarma rice bowls, they’ll quickly become a favorite in your weekly meal rotation.