Go Back

Chicken Shawarma Rice Bowls with Pickled Onions

Elina James
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Dinner
Cuisine Mediterranean
Servings 4 servings
Calories 300 kcal

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.)

Instructions
 

  • Step 1: Marinate the Chicken : In a large bowl, whisk together olive oil, garlic, lemon juice, and all the spices. Add chicken and toss to coat evenly. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours for maximum flavor.
  • Step 2: Prepare the Pickled Onions : In a jar or bowl, mix vinegar, sugar, salt, and hot water until dissolved. Add the sliced red onions, pressing them down so they’re submerged. 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 : Heat olive oil or butter in a pot over medium heat. Add chopped onion and sauté until translucent. Stir in rice and cook for 1 minute to lightly toast. Add broth, turmeric (or saffron), and salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.
  • Step 4: Cook the Chicken Shawarma : Heat a large skillet or grill pan over medium-high heat. Cook chicken for 4–5 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). 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 : Combine Greek yogurt, lemon juice, garlic, olive oil, salt, and pepper in a bowl. Mix until smooth and creamy.
  • Step 6: Assemble the Rice Bowls : Divide cooked rice among bowls. Top with sliced shawarma chicken. Add pickled onions, cucumbers, tomatoes, and lettuce. Drizzle with garlic yogurt sauce or tahini. Sprinkle with chopped herbs and feta, if desired.