Shawarma Chicken Bowls with Lemon Sauce Recipe
This Shawarma Chicken Bowl with Lemon Sauce is a flavorful and vibrant meal featuring tender chicken infused with traditional shawarma spices, served over fluffy rice and drizzled with a tangy lemon sauce. Perfect for a quick yet satisfying dinner, this recipe brings Middle Eastern flavors to your table with a simple assembly of well-seasoned chicken, aromatic rice, and a bright, creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Halal
Ingredients
Scale
Chicken and Spices
- 1 lb boneless, skinless chicken thighs or breasts
- 2 tbsp shawarma spice blend (cumin, paprika, coriander, turmeric, cinnamon, cayenne, garlic powder)
- 1 tbsp olive oil
- Salt and pepper to taste
Rice
- 1 cup basmati or jasmine rice
- 2 cups water or chicken broth
- 1 tbsp olive oil or butter
- Pinch of salt
Lemon Sauce
- 1/2 cup plain Greek yogurt
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
- 1 tbsp olive oil (optional)
Instructions
- Prepare the Shawarma Chicken: In a bowl, combine the chicken pieces with the shawarma spice blend, olive oil, salt, and pepper. Mix well to coat the chicken evenly. Let it marinate for at least 30 minutes to allow the flavors to penetrate.
- Cook the Rice: Rinse the rice under cold water until the water runs clear. In a medium pot, bring water or chicken broth to a boil, add rice, olive oil or butter, and a pinch of salt. Reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and liquid absorbed. Fluff with a fork and keep warm.
- Cook the Chicken: Heat a skillet or pan over medium-high heat. Add the marinated chicken and cook for 5-7 minutes on each side or until the chicken is fully cooked through and has a nice charred exterior. Remove from heat and let rest a few minutes before slicing.
- Make the Lemon Sauce: In a small bowl, combine Greek yogurt, fresh lemon juice, minced garlic, salt, pepper, and olive oil if using. Stir well until smooth and creamy. Adjust seasoning to taste.
- Assemble the Shawarma Chicken Bowls: Divide the cooked rice among serving bowls. Top with sliced shawarma chicken and drizzle generously with lemon sauce. Garnish with fresh herbs like parsley or cilantro if desired. Serve immediately while warm.
Notes
- Marinate the chicken longer for more intense flavor, up to overnight in the refrigerator.
- Use chicken thighs for juicier, more flavorful meat or breasts for a leaner option.
- Adjust spice levels in the shawarma seasoning to your preference.
- Serve with side options like chopped cucumbers, tomatoes, or pickled vegetables for added texture.
- Leftover chicken and rice can be stored separately in airtight containers in the refrigerator for up to 3 days.
Keywords: shawarma chicken bowl, lemon sauce, Middle Eastern chicken, shawarma spices, rice bowl, quick dinner
