Chicken Shawarma Bowls with Garlic Sauce & Turmeric Rice
Easy Chicken Shawarma Bowls made with juicy shawarma-spiced chicken, fragrant turmeric rice, pomegranate salad and creamy garlic sauce. Perfect for meal prep or weeknight dinners.
Ingredients
For the Shawarma Chicken
- 1 kg Chicken breast or boneless chicken thighs, cut into chunks
- 2 teaspoon Garlic paste
- 1 tsp Salt
- 2 teaspoon Black Pepper
- 2 teaspoon Smoked Paprika
- 2 teaspoon Onion Powder
- 1 ½ teaspoon Ground Cumin
- 1 ½ teaspoon Ground Cinnamon
- 1 ½ teaspoon Sumac
- 3 tablespoon Olive Oil
- 1 teaspoon Honey
- 1 Lemon Juice only
For the Turmeric Rice
- 2 tablespoon Olive Oil
- 1 medium Onion diced
- ½ teaspoon Turmeric Powder
- ½ teaspoon Ground Cardamom
- 1 Chicken Stock Cube
- 1 ½ teaspoon Salt
- 1 ½ cups Basmati Rice
- 3 cups Water
For the Pomegranate Salad
- 1 large Tomato Diced
- ½ Cucumber Diced
- ½ cup Pomegranate Seeds
- 1 small Red Onion Diced
- ½ cup Parsley Sliced finely
Dressing
- ¼ cup Olive Oil
- ½ Lemon Juice only
- 1 tablespoon Pomegranate Molasses
- 1 tablespoon Balsamic Vinegar
- ½ tablespoon Dried Mint
- Salt and black pepper
For the Garlic Sauce
- 1 teaspoon Garlic Sauce
- 4 tablespoon Mayonnaise
- 120 ml Greek Natural Yoghurt
- ½ teaspoon Finely chopped Parsley
- 1 teaspoon Lemon Juice
- ¼ teaspoon Dry Mint
- ¼ teaspoon Aleppo Pepper
- ¼ - ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- Step 1 - Marinate the Chicken - In a large bowl combine: Garlic paste, Salt, Black pepper, Smoked paprika, Onion powder, Cumin, Cinnamon, Sumac, Olive oil, Honey, Lemon juice. Add the chicken and mix well. Marinate for at least 30 minutes, or up to overnight.
- Step 2 - Cook the Rice - Heat the olive oil in a saucepan over medium heat. Add the diced onion and cook for 10 minutes until softened and golden. Stir in the turmeric and cardamom. Add the rice and stir for 1 minute. Crumble in the stock cube and add the hot water. Season with salt.Bring to a boil, then reduce to a low simmer. Cover and cook for 12–15 minutes until the water has been absorbed.Leave covered for 10 minutes before fluffing with a fork.
- Step 3 - Make the Salad - Combine the tomato, cucumber, pomegranate seeds, red onion and parsley in a bowl. Whisk together the dressing ingredients. Pour over the salad and toss to combine. Set aside.
- Step 4 - Make the Garlic Sauce - Whisk together all the garlic sauce ingredients until smooth. Taste and adjust seasoning if needed. Chill until ready to serve.
- Step 5 - Cook the Chicken - Heat a large frying pan, griddle pan or barbecue over high heat. Cook the chicken for 8–10 minutes until golden and fully cooked through. Allow to rest for 5 minutes before slicing and serving.
- Step 6 - Assemble the Bowls - Divide the rice between serving bowls. Top with the shawarma chicken. Add generous spoonfuls of the pomegranate salad. Finish with the garlic sauce. Serve immediately.
Notes
My Top Tip
The biggest mistake people make with shawarma bowls is treating the salad as an afterthought. The pomegranate salad isn't simply a garnish. It provides freshness, acidity and crunch that balances the richness of the chicken and garlic sauce. If you're making this ahead, keep the salad separate and add it just before serving for the best texture.Variations
Add PicklesPickled turnips, pickled cucumbers or lime pickled onions work beautifully. Add Hummus
A spoonful of hummus makes these bowls even more satisfying. Add Crunch
Top with crispy onions, toasted almonds or pine nuts. Make it Spicy
Add chilli flakes, Aleppo pepper or your favourite hot sauce.
What to Serve with Chicken Shawarma Bowls
These bowls are a complete meal on their own, but they pair beautifully with:- Hummus
- Baba Ganoush
- Fattoush
- Pickled Turnips
- Flatbreads
- Garlic Potatoes
- Roasted Vegetables
Storage
Store the chicken, rice, salad and garlic sauce separately in airtight containers. They will keep well in the fridge for up to 3 days.For meal prep, assemble just before serving to maintain the best texture.
Frequently Asked Questions
Can I Use Chicken Breast?Yes. Chicken breast works well, although thighs tend to stay juicier. Can I Make This Ahead?
Absolutely. All components can be prepared a day in advance. Can I Freeze the Chicken?
Yes. The marinated chicken can be frozen for up to 3 months. Is This Authentic Shawarma?
Traditional shawarma is cooked on a vertical rotisserie. This recipe uses the same flavour profile but adapts it for home cooking.
Nutrition
Calories: 747kcalCarbohydrates: 82gProtein: 8gFat: 44gSaturated Fat: 6gPolyunsaturated Fat: 10gMonounsaturated Fat: 26gTrans Fat: 0.03gCholesterol: 6mgSodium: 2044mgPotassium: 539mgFiber: 6gSugar: 12gVitamin A: 1669IUVitamin C: 45mgCalcium: 107mgIron: 3mg
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