Chicken Shawarma Rice Bowls With Cucumber Salad

These chicken shawarma rice bowls pair warm, well-seasoned chicken with cool cucumber-tomato salad and a tangy yogurt sauce. The spice mix is pantry-friendly, and the components can be cooked ahead for lunches. This is a home-style take on shawarma flavors, designed for a skillet or grill rather than a vertical rotisserie.

Recipe details

Serves: 4 | Prep: 20 minutes, plus optional marinating | Cook: 25 minutes

Ingredients

Chicken and rice

• 1 1/2 pounds boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon coriander
• 1/4 teaspoon cinnamon
• 1/2 teaspoon salt and 1/4 teaspoon black pepper
• 1 lemon, juiced
• 1 cup basmati rice, rinsed
• 1 3/4 cups water

Cucumber salad and sauce

• 1 English cucumber, diced
• 1 cup cherry tomatoes, quartered
• 2 tablespoons chopped parsley
• 1 cup plain Greek yogurt
• 1 small garlic clove, finely grated
• 1 tablespoon lemon juice

Directions

1. Mix olive oil, cumin, paprika, turmeric, coriander, cinnamon, salt, pepper and lemon juice. Coat chicken and marinate for 20 minutes at room temperature or up to 8 hours in the refrigerator.
2. Rinse rice until water runs mostly clear. Combine rice and water in a saucepan, bring to a boil, cover, and simmer on low for 15 minutes. Rest off heat for 10 minutes, then fluff.
3. Stir cucumber, tomatoes and parsley together. In another bowl, mix yogurt, grated garlic and lemon juice. Add a pinch of salt to each to taste.
4. Heat a skillet or grill pan over medium-high. Cook chicken thighs for about 5 to 7 minutes per side, depending on thickness, until browned and the center reaches 165°F. Rest 5 minutes, then slice.
5. Divide rice among bowls. Add chicken and cucumber salad, then drizzle with yogurt sauce. Finish with extra lemon and parsley.

Meal-prep tips

Store chicken, rice, salad and sauce in separate containers so the cucumber stays crisp. Refrigerate for up to 4 days. Reheat chicken and rice until steaming, then add the cold salad and sauce. For a lower-prep option, use store-bought plain hummus or a chopped lettuce salad instead of the yogurt sauce.

Variations

Use chicken breast, but watch the cook time and remove it as soon as it reaches 165°F. Add chickpeas, pickled red onion or sliced radish to the bowl. For a dairy-free sauce, thin tahini with lemon juice and water.

FAQ

Can the chicken be baked? Yes. Arrange on a lined sheet pan and bake at 425°F until it reaches 165°F, usually 18 to 25 minutes depending on thickness.

Is this the same as traditional shawarma? It uses familiar shawarma-style spices, but it is a simplified home preparation.