Chicken Shawarma Bowl
Spiced chicken thighs roasted until charred at the edges, sliced over fluffy rice with cucumber-tomato salad, pickled onions and a garlicky yogurt drizzle.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 800 g
- 100 g
- 2 tbsp
- 4 cloves
- 2 tsp
- 2 tsp
- 1 ½ tsp
- ½ tsp
- ¼ tsp
- 1 tsp
- ½ tsp
- 3 tbsp
- 300 g
- 500 ml
- 3 tbsp
- 1 tsp
- 15 g
- 2 tbsp
Process
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In a large bowl, whisk 100 g plain yogurt, 2 tbsp lemon juice, 2 grated garlic cloves, 2 tsp ground cumin, 2 tsp ground coriander, 1.5 tsp smoked paprika, 0.5 tsp ground turmeric, 0.25 tsp ground cinnamon, 1 tsp salt, 0.5 tsp black pepper and 2 tbsp olive oil until smooth.
Add the 800 g chicken thighs and turn to coat every piece. Cover and marinate at room temperature for 20 minutes, or in the fridge for up to 8 hours.
Meanwhile, put the sliced red onion in a small bowl with 3 tbsp red wine vinegar, 1 tsp sugar and a pinch of salt. Toss, then set aside to pickle while you cook, stirring once or twice.
Rinse 300 g basmati rice under cold water until it runs clear. Bring 500 ml water to a boil in a saucepan, stir in the rice and a pinch of salt, cover and cook on low heat for 12 minutes. Turn off the heat and let it steam, covered, for 10 minutes, then fluff with a fork.
Heat a large heavy skillet or grill pan over medium-high heat until a drop of water sizzles. Cook the chicken thighs in a single layer, in batches if needed, for 5 to 6 minutes per side until deeply browned and charred in spots and the internal temperature reaches 75°C.
Transfer the chicken to a board and rest for 5 minutes, then slice into thin strips.
In a small bowl, mix the remaining 100 g plain yogurt with the 2 crushed garlic cloves, a pinch of salt and 1 tbsp lemon juice to make the sauce.
Toss the diced cucumber, diced tomatoes and the diced half of the red onion with 1 tbsp olive oil, a pinch of salt and the chopped flat-leaf parsley.
Divide the rice among 4 bowls. Top with the sliced chicken, the cucumber-tomato salad and the pickled onions. Spoon over the garlic yogurt sauce and drizzle with 2 tbsp tahini. Serve with toasted pita bread on the side.
Kitchen notes
Kitchen notes
- The most common mistake is crowding the pan: if the chicken steams instead of sears, it will be pale and rubbery. Cook in batches and leave space between pieces.
- Chicken thighs are forgiving and stay juicy, but they must reach 75°C in the thickest part. If you use breast meat, reduce the cooking time and pull it at 74°C to avoid dryness.
- Let the cooked chicken rest for 5 minutes before slicing so the juices redistribute and the meat stays moist.
- For extra char without overcooking, finish the seared thighs under a hot grill for 2 to 3 minutes, watching closely.
Substitutions
- chicken thighs→boneless skinless chicken breast or firm tofu
- plain yogurt→coconut yogurt for a dairy-free version
- basmati rice→cauliflower rice or quinoa
- tahini→extra garlic yogurt sauce or a drizzle of olive oil
Storage & reheating
Store leftover chicken, rice, salad and sauce separately in airtight containers in the fridge for up to 3 days. The pickled onions keep for up to 2 weeks in their vinegar. Reheat the chicken and rice in a covered microwave-safe dish with a splash of water at medium power for 2 to 3 minutes, or in a 160°C oven for 10 minutes, until steaming hot. Do not freeze the cucumber-tomato salad or the yogurt sauce, as they will turn watery; the cooked chicken and rice freeze well for up to 2 months.
FAQ
The questions we get asked most
Why did my chicken shawarma turn out dry?
Dry chicken usually means it was overcooked or cooked in a pan that was not hot enough, so the juices evaporated before a crust formed. Use chicken thighs, sear over medium-high heat in a single layer, and pull the meat as soon as it hits 75°C. Letting it rest for 5 minutes before slicing also helps retain moisture.
Can I make chicken shawarma ahead of time?
Yes. Marinate the chicken in the fridge for up to 8 hours, and you can cook and slice it up to 2 days ahead. Store the cooked chicken separately from the rice and salad, then reheat gently with a splash of water so it does not dry out.
How do I know when the chicken is fully cooked?
The safest test is an instant-read thermometer inserted into the thickest part of the thigh: it should read 75°C. Without a thermometer, cut into the thickest piece; the juices should run clear and the meat should be opaque all the way through with no pink.
Can I use chicken breast instead of thighs?
Yes, but breast meat is leaner and dries out faster. If using breast, marinate it for at least 30 minutes, sear for 4 to 5 minutes per side, and pull it at 74°C. Slice it against the grain and serve immediately.
Is this chicken shawarma bowl gluten-free?
The chicken, rice, salad and yogurt sauce are naturally gluten-free. However, pita bread contains gluten, so omit it or use a certified gluten-free flatbread. Always check that your spices and tahini are not processed in facilities with gluten cross-contamination.
Can I cook the chicken in the oven instead of on the stove?
Yes. Arrange the marinated thighs on a lined baking tray and roast at 220°C for 20 to 25 minutes, turning once, until charred at the edges and cooked through. For extra browning, switch to the grill setting for the last 3 minutes, watching carefully.
How long does the pickled red onion keep?
The quick-pickled onions keep in an airtight jar in the fridge for up to 2 weeks. Make sure the onions are fully submerged in the vinegar mixture. They get softer and more tangy over time, which is ideal for these bowls.
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