Chicken Shawarma Rice Bowls with Pickled Onions is a vibrant, flavor-packed dish that brings the essence of Middle Eastern street food right into your home kitchen. Juicy, marinated chicken infused with warm shawarma spices rests atop a bed of fragrant rice, accompanied by tangy pickled onions, crisp vegetables, and a creamy garlic or tahini sauce drizzle.

This recipe beautifully balances spice, texture, and freshness — the savory, smoky chicken contrasts perfectly with the bright acidity of the onions and the richness of the sauce. It’s comforting yet light, satisfying yet refreshing — the ultimate one-bowl meal for lunch, dinner, or meal prep.

Why I Love This Recipe

I love this Chicken Shawarma Rice Bowl because it’s a celebration of bold flavors and wholesome ingredients. Every element shines: the marinated chicken is tender and aromatic, the rice soaks up the shawarma juices, and the quick-pickled onions add a burst of brightness that ties everything together.

It’s one of those dishes that’s both healthy and indulgent, reminding me of the incredible street shawarma I’ve had in Middle Eastern food stalls — but homemade and even better!

Why It’s a Must-Try Dish

• Restaurant-quality flavor at home: Authentic Middle Eastern spice blend and juicy chicken.
• Nutrient-balanced: A full meal with protein, carbs, and healthy fats.
• Meal-prep friendly: Stays fresh and flavorful for days.
• Customizable and family-friendly: Easy to adapt with different toppings or sauces.
• Perfect harmony: The tangy pickled onions cut through the rich, spiced chicken — creating perfection in every bite.

Preparation and Cooking Time

• Preparation Time: 25 minutes (plus marination time)
• Cooking Time: 25 minutes
• Total Time: 50 minutes (1 hour 20 minutes with marination)

Servings and Nutrition

• Servings: 4
• Calories: Approximately 480–520 kcal per serving (depending on sauce and toppings)

Course and Cuisine

• Course: Main Course / Bowl
• Cuisine: Middle Eastern–Inspired / Mediterranean

Ingredients

For the Chicken Shawarma:

• 1 ½ lbs (700 g) boneless, skinless chicken thighs (or breasts)
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• ½ teaspoon ground turmeric
• ½ teaspoon ground cinnamon
• ½ teaspoon cayenne pepper (optional, for heat)
• ½ teaspoon ground black pepper
• 1 teaspoon salt
• ½ teaspoon ground allspice (optional but authentic)

For the Rice:

• 1 tablespoon olive oil or butter
• 1 small onion, finely chopped
• 1 ½ cups basmati or jasmine rice
• 3 cups chicken broth (or water)
• ½ teaspoon turmeric or a pinch of saffron (optional, for color)
• Salt, to taste

For the Quick Pickled Onions:

• 1 medium red onion, thinly sliced
• ½ cup apple cider vinegar or white vinegar
• 1 teaspoon sugar
• ½ teaspoon salt
• ½ cup hot water

For the Bowl Toppings:

• Diced cucumber
• Cherry tomatoes, halved
• Shredded lettuce or baby spinach
• Chopped parsley or cilantro
• Crumbled feta cheese (optional)

For the Garlic Yogurt Sauce (optional but recommended):

• ½ cup Greek yogurt
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

(Alternatively, use tahini sauce or hummus as a topping.)

Step-by-Step Preparation Method

Step 1: Marinate the Chicken

1. In a large bowl, whisk together olive oil, garlic, lemon juice, and all the spices.
2. Add chicken and toss to coat evenly.
3. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours for maximum flavor.

Step 2: Prepare the Pickled Onions

1. In a jar or bowl, mix vinegar, sugar, salt, and hot water until dissolved.
2. Add the sliced red onions, pressing them down so they’re submerged.
3. Let sit for at least 30 minutes (or up to a week in the refrigerator).

These onions add the perfect tangy crunch to your shawarma bowls!

Step 3: Cook the Rice

1. Heat olive oil or butter in a pot over medium heat.
2. Add chopped onion and sauté until translucent.
3. Stir in rice and cook for 1 minute to lightly toast.
4. Add broth, turmeric (or saffron), and salt.
5. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed.
6. Fluff with a fork and set aside.

Step 4: Cook the Chicken Shawarma

1. Heat a large skillet or grill pan over medium-high heat.
2. Cook chicken for 4–5 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C).
3. Let rest for 5 minutes, then slice thinly.

(For added smokiness, you can grill the chicken outdoors or roast in the oven at 400°F / 200°C for 20–25 minutes.)

Step 5: Make the Garlic Yogurt Sauce

1. Combine Greek yogurt, lemon juice, garlic, olive oil, salt, and pepper in a bowl.
2. Mix until smooth and creamy.

Step 6: Assemble the Rice Bowls

1. Divide cooked rice among bowls.
2. Top with sliced shawarma chicken.
3. Add pickled onions, cucumbers, tomatoes, and lettuce.
4. Drizzle with garlic yogurt sauce or tahini.
5. Sprinkle with chopped herbs and feta, if desired.

How to Serve

Serve the Chicken Shawarma Rice Bowls warm, immediately after assembling.
They pair perfectly with:

• Warm pita bread or flatbread on the side
• Extra garlic yogurt sauce for dipping
• A fresh cucumber-tomato salad or tabbouleh

For a complete meal, enjoy with a glass of mint lemonade or iced tea.

Recipe Tips

• Use chicken thighs for juicier, more flavorful shawarma.
• Don’t skip marination time! It infuses the chicken with deep flavor.
• Make pickled onions ahead: They get even tastier after a few days.
• Adjust spice level: Add or reduce cayenne according to taste.
• Meal prep tip: Store the components separately for easy reheating and freshness during the week.

Variations

1. Beef or Lamb Shawarma: Substitute chicken with thinly sliced beef or lamb and marinate longer (up to 6 hours).
2. Vegetarian Option: Replace chicken with roasted chickpeas or grilled halloumi cheese.
3. Low-Carb Version: Serve the shawarma over cauliflower rice or salad greens instead of rice.
4. Spicy Version: Add harissa or chili paste to the marinade.
5. Garlic-Tahini Sauce: Replace yogurt sauce with tahini, lemon, and garlic blend for a nutty flavor.

Freezing and Storage

• To Store: Keep rice, chicken, and toppings in separate airtight containers. Refrigerate up to 4 days.
• To Freeze: Freeze cooked chicken and rice (without toppings) for up to 2 months.
• To Reheat: Thaw overnight and warm in a skillet or microwave. Add fresh toppings just before serving.
• Pickled onions: Stay fresh for up to 2 weeks in the refrigerator.

Special Equipment Needed

• Mixing bowls
• Large skillet or grill pan
• Saucepan (for rice)
• Sharp knife and cutting board
• Jar or container (for pickled onions)

FAQ

Q1: Can I use store-bought shawarma spice blend?
Yes, absolutely! Just use about 2–3 tablespoons in place of the individual spices.

Q2: Can I bake the chicken instead of pan-frying?
Yes, bake at 400°F (200°C) for 20–25 minutes or until fully cooked.

Q3: Can I make this recipe dairy-free?
Yes — replace the yogurt sauce with tahini or a cashew-based dressing.

Q4: Can I meal prep this recipe?
Yes, it’s perfect for meal prep. Assemble in containers and store the sauce separately to keep it fresh.

Q5: What can I serve instead of rice?
Quinoa, couscous, or even roasted vegetables make great substitutes.

Conclusion

Chicken Shawarma Rice Bowls with Pickled Onions deliver everything you love about Middle Eastern cuisine in one colorful, satisfying bowl. With aromatic spiced chicken, fluffy rice, tangy pickled onions, and creamy sauce, every bite is a flavor explosion.

It’s wholesome, customizable, and ideal for both busy weeknights and meal prepping. Once you’ve tried this recipe, it’ll quickly become a staple — a beautiful balance of comfort, freshness, and authenticity that you’ll crave again and again.