If you have ever had Halal cart chicken and rice, you already know how addictive it is. I haven't but I do know that essentially it is a Chicken Shawarma Rice bowl and that is something I make often. In this recipe, smoky spiced chicken, fragrant rice, and creamy garlic sauce come together in one box with a simple side salad.
This homemade version brings all of that flavour into your own kitchen. It is simple, bold, and deeply satisfying, using everyday ingredients you can find in any supermarket. This Chicken Shawarma Bowl Recipe brings everything you love about halal cart street food into a high protein, meal prep friendly bowl you can make at home. Juicy spiced chicken, fragrant golden turmeric rice, creamy garlic white sauce, and a fresh crunchy slaw come together for a seriously satisfying meal that tastes like takeaway but feels fresher and more nourishing.
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Why You Will Love This Chicken Shawarma Bowl
This is the kind of recipe that turns your weekly meal prep into something you actually look forward to. Here is why you will love it:
- Inspired by classic halal cart chicken and rice
- High protein and perfect for meal prep lunches
- Juicy, flavour packed chicken with deep spice notes
- Golden turmeric rice with rich savoury flavour
- Creamy garlic sauce that brings everything together
- Fresh slaw for crunch and balance
- Tastes even better the next day
- Easy to batch cook for multiple meals
Ingredients and Why They Matter
Chicken Shawarma
Chicken thighs are ideal here because they stay juicy and tender while developing plenty of flavour.
Olive oil helps the marinade coat the chicken evenly.
Lemon juice and garlic bring brightness and sharpness.
The blend of cumin, paprika, coriander, allspice, turmeric, onion powder, salt, and pepper creates that rich Halal cart-style shawarma flavour.
Turmeric Rice
Basmati rice keeps the texture light and fluffy rather than heavy or sticky. Cooking the rice in chicken stock adds savoury depth, while ghee gives richness and aroma. Turmeric creates the signature golden colour, and cumin, cardamom, cinnamon, smoked paprika and parsley add warmth and fragrance.
White Garlic Sauce
This sauce balances richness and freshness perfectly. Mayonnaise makes it creamy, Greek yoghurt adds tang, garlic gives bold flavour, and lemon juice keeps everything bright. A pinch of sugar softens the sharpness and helps round out the sauce.
Salad & Serving
- Iceberg lettuce
- Cucumbers
- Tomatoes
- Red onion
- Pitta bread or wraps
- Hot sauce
- Olive oil
- Lemon juice
- Salt and pepper
- Sumac (optional)
How to make it
Note - Apologies for the lack of images and videos. Unfortunately I have lost years of images/videos due to some syncing issue on my iphone. They haven't even disappeared in order so it doesn't make sense and unfortunately Apple have been pretty much uselss with recovery. Please accept my apologies, I will update images and video when I can.
- Marinate the Chicken - Place the chicken thighs into a large bowl. Add the olive oil, lemon juice, garlic, and all the spices. Mix well until the chicken is fully coated. Cover and leave to marinate for at least 30 minutes, or overnight for the best flavour.
- Make the White Garlic Sauce - In a bowl, combine the mayonnaise, Greek yoghurt, lemon juice, garlic, sugar, salt, and black pepper. Mix until smooth and creamy.
- If needed, loosen the sauce with a splash of water until it reaches a drizzle consistency. Cover and place in rhe fridge until needed. The flavour improves as it sits.
- Prepare the Salad - Finely chop the lettuce, cucumber, tomatoes, and red onion. Dress with olive oil, lemon juice, salt, and pepper. Add a sprinkle of sumac if using. Set aside until ready to serve.
- Cook the Turmeric Rice - Heat the ghee in a large oven-safe pot or deep pan over medium heat. Add the turmeric, cumin, cardamom, smoked paprika, cinnamon, and parsley, stirring for around 30 seconds until fragrant.
- Add the basmati rice and stir well so the grains are coated in the spices and ghee. Pour in the chicken stock and season with salt.
- Bring to a boil. Preheat the oven to 200°C fan / 220°C conventional / 425°F / Gas Mark 7. Once most of the liquid has evaporated and the surface of the rice is visible, cover tightly with a lid and transfer to the oven for 20 minutes. Remove from the oven and leave covered for 5 to 10 minutes before fluffing with a fork.
- Cook the Chicken - Heat a large pan over medium-high heat with a little olive oil.
- Add the marinated chicken in a single layer and cook undisturbed for 4 to 5 minutes until lightly charred. Flip and cook for another 4 to 5 minutes until fully cooked through.
- Transfer to a chopping board and leave to rest for 5 to 10 minutes before slicing or chopping.
Assemble - Layer the yellow rice into bowls or serving plates. Top with the chopped chicken and fresh salad. Serve with warm pitta or wraps, then drizzle generously with the white garlic sauce and hot sauce. Finish with extra lemon juice if desired.
Storage
Chicken, Rice and Garlic Sauce: keep for 5 days in the fridge. The Salad lasts for 1-2 days.
Store everything separately for the best texture and freshness.
Tips and Tricks
- Marinate the chicken overnight for deeper flavour
- Avoid overcrowding the pan so the chicken chars properly
- Toast the rice briefly before adding stock for extra flavour
- Adjust the spices to suit your taste
- Add fresh lemon juice at the end for brightness
- Always rest the chicken before slicing to keep it juicy
More Great Meal Prep Recipes:
Peri Peri Chicken and Rice Bowl Inspired by Pepe's
Crispy Chicken Shawarma Wrap with Toum and Pomegranate Molasses
One Pot Seekh Kebab Meatballs and Pulao
Lebanese Potato and Chicken Traybake with Lemon, Garlic Sauce - Djej w Batata
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📖 Recipe
Chicken Shawarma Rice Bowls (Halal Cart Style)
Ingredients
Chicken Shawarma
- 1 kg Chicken Thighs Boneless, Skinless
- 4 tablespoon Olive Oil
- 1 Lemon Juice only
- 1½ tablespoon Garlic Paste
- 2 teaspoon Cumin Powder
- 2 teaspoon Coriander Powder
- 2 teaspoon Onion Powder
- 2 teaspoon Paprika I use Smoked
- 1 teaspoon All Spice
- 1 ½ teaspoon Salt Adjust to taste_
- ½ teaspoon Ground Black Pepper
- ⅛ teaspoon Turmeric Powder
Turmeric Rice
- 2 tablespoon Ghee
- 2 cups Basmati Rice
- 4 cups Chicken Stock
- ½ teaspoon Turmeric Powder
- ½ teaspoon Cumin Powder
- 1 teaspoon Smoked Paprika Powder
- Pinch Cardamom Powder
- ⅛ teaspoon Cinnamon Powder
- ¼ teaspoon Dry Parsley
- 2 teaspoon Salt
Garlic Sauce
- 2-4 tablespoon Mayonnaise
- 200 g Plain Greek Yoghurt
- 1-2 teaspoon Lemon Juice
- 1 teaspoon Garlic Paste
- Large Pinch Sugar
- ¼ teaspoon Salt
- ⅛ teaspoon Ground Black Pepper
Salad
- Iceberg Lettuce
- Cucumbers
- Tomatoes
- Red Onion
- Pitta Bread or Flat Bread
- Hot sauce
- Olive Oil
- Lemon
- Salt and Pepper
Instructions
- Marinate the Chicken - Place the chicken thighs into a large bowl. Add the olive oil, lemon juice, garlic, and all the spices. Mix well until the chicken is fully coated. Cover and leave to marinate for at least 30 minutes, or overnight for the best flavour.
- Make the White Garlic Sauce - In a bowl, combine the mayonnaise, Greek yoghurt, lemon juice, garlic, sugar, salt, and black pepper. Mix until smooth and creamy. If needed, loosen the sauce with a splash of water until it reaches a drizzle consistency. Cover and place in rhe fridge until needed. The flavour improves as it sits.
- Prepare the Salad - Finely chop the lettuce, cucumber, tomatoes, and red onion. Dress with olive oil, lemon juice, salt, and pepper. Add a sprinkle of sumac if using. Set aside until ready to serve.
- Cook the Turmeric Rice - Heat the ghee in a large oven-safe pot or deep pan over medium heat. Add the turmeric, cumin, cardamom, smoked paprika, cinnamon, and parsley, stirring for around 30 seconds until fragrant.
- Add the basmati rice and stir well so the grains are coated in the spices and ghee. Pour in the chicken stock and season with salt. Bring to a boil. Preheat the oven to 200°C fan / 220°C conventional / 425°F / Gas Mark 7. Once most of the liquid has evaporated and the surface of the rice is visible, cover tightly with a lid and transfer to the oven for 20 minutes. Remove from the oven and leave covered for 5 to 10 minutes before fluffing with a fork.
- Cook the Chicken - Heat a large pan over medium-high heat with a little olive oil.Add the marinated chicken in a single layer and cook undisturbed for 4 to 5 minutes until lightly charred. Flip and cook for another 4 to 5 minutes until fully cooked through.Transfer to a chopping board and leave to rest for 5 to 10 minutes before slicing or chopping.
- Assemble - Layer the yellow rice into bowls or serving plates. Top with the chopped chicken and fresh salad. Serve with warm pitta or wraps, then drizzle generously with the white garlic sauce and hot sauce. Finish with extra lemon juice if desired.
Notes
Storage
Chicken, Rice and Garlic Sauce: keep for 5 days in the fridge. The Salad lasts for 1-2 days.Store everything separately for the best texture and freshness.
Tips and Tricks
- Marinate the chicken overnight for deeper flavour
- Avoid overcrowding the pan so the chicken chars properly
- Toast the rice briefly before adding stock for extra flavour
- Adjust the spices to suit your taste
- Add fresh lemon juice at the end for brightness
- Always rest the chicken before slicing to keep it juicy
Alia says
Love halal cart so much. Can’t wait to try this
Safira says
Thank you. I hope you love it!