This Chicken Shawarma Rice Bowl is a comforting, high-protein, and flavor-rich dish that effortlessly blends convenience with bold spices. Unlike traditional wraps, this version builds a complete, balanced meal in a bowl—featuring juicy, oven-baked shawarma, lemony coriander rice, crisp salad toppings, and a cooling tahini-yoghurt sauce.
The chicken is marinated with a robust blend of spices—think cumin, coriander, cayenne, paprika, garlic, and cloves—then slow-baked in a loaf pan for juicy, sliceable strips. The rice is equally fragrant, infused with garlic, onion powder, lemon, and coriander stems for a light, herby base. Top it off with creamy sauce and fresh veg, and you have a bowl that’s as satisfying as it is nourishing.
Meal Prep Friendly: Makes enough for multiple meals—enjoy as a wrap, salad, or rice bowl.
Full of Texture and Color: Crisp veggies, juicy chicken, soft rice, and creamy dressing in one bowl.
Oven-Baked Convenience: Hands-off cooking method with minimal fuss.
Customizable for All Diets: Easily made dairy-free or low-carb with simple swaps.
Busy weeknights or packed lunchboxes.
Those wanting a balanced high-protein meal without sacrificing flavor.
Fans of bold Middle Eastern spices looking for a new twist on shawarma.
1–1.5 kg chicken (thighs or breasts), thinly sliced
3 tbsp olive oil
2 tbsp lemon juice
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp paprika
1 tsp ground turmeric
1 tsp garlic powder
½ tsp onion powder
½ tsp ground cinnamon
Salt and black pepper, to taste
300 g basmati rice, washed and soaked for 20 minutes
1 tbsp oil or butter
2 garlic cloves, minced
1 tsp garlic powder
1 tsp onion powder
2 tbsp chopped fresh coriander stems
Reserved chicken pan juices (see Method)
Additional water to bring rice-to-liquid ratio to 1 : 1.5
1 tbsp lemon juice
Salt, to taste
200 g Greek yoghurt
2 tbsp tahini
1 garlic clove, crushed
1 tbsp lemon juice
Salt, to taste
Water, to thin (optional)
Mixed salad leaves or chopped cucumber, tomato, onion
Fresh coriander leaves
Preheat & Prepare
Preheat oven to 180 °C. Line a loaf pan with parchment paper (or use a nonstick pan).
Marinate the Chicken
In a bowl, combine sliced chicken with the olive oil, lemon juice, spices, garlic powder, onion powder, and salt & pepper.
Marinate for at least 1 hour (or overnight for deeper flavour).
Bake the Chicken
Pack the marinated chicken tightly into the prepared loaf pan.
Place the pan on a shallow tray to catch any drips.
Bake for 45–60 minutes, until the chicken’s internal temperature reaches 75 °C.
Remove from oven and let cool slightly. Reserve the pan juices for the rice.
Cook the Rice
In a saucepan, heat oil or butter over medium heat.
Sauté minced garlic for 1 minute.
Add coriander stems, garlic powder, onion powder, and drained rice; sauté for 2–3 minutes.
Measure reserved chicken juices and add enough water to reach a 1 : 1.5 rice-to-liquid ratio.
Pour the liquid into the rice, season with salt, and bring to a boil.
Cover, reduce heat to low–medium, and cook for 15 minutes, until most liquid is absorbed.
Remove lid, stir in lemon juice and chopped coriander, then cover again (tuck a tea towel or foil around the lid if desired) and keep on the lowest heat for 5 minutes.
Remove from heat and rest, covered, for 10–15 minutes. Fluff with a fork.
Make the Sauce
In a small bowl, whisk together Greek yoghurt, tahini, crushed garlic, lemon juice, and salt.
Add water, a little at a time, until you reach your desired consistency.
Let sit for 15 minutes to meld flavours.
Assemble the Bowls
Slice or shred the cooled chicken.
Divide rice and chicken among serving bowls.
Add your choice of salad elements.
Drizzle generously with the yoghurt–tahini sauce.
Garnish with fresh coriander leaves and serve immediately.
Based on 1 review
1 Review(s)
June 28, 2025
test