Chicken Shawarma Bowl with Turmeric Rice and Garlic Sauce
Tender slices of spiced, roasted chicken paired with bright yellow turmeric rice create a pleasing contrast of textures — crisp-tender vegetables, soft rice, and juicy meat finished with a silky garlic sauce. The marinade gives warm, aromatic flavors with a gentle tang from yogurt and lemon, while a quick pan-sear or oven-roast builds a light crust.
Swap or adjust ingredients easily: use boneless skinless chicken breasts instead of thighs (shorter marinate, watch cooking time), swap plain yogurt for dairy-free yogurt for a lactose-free version, or add a pinch of chili flakes for heat. Toast the spices briefly before mixing into the marinade for a deeper, toasted aroma, and swap parsley for cilantro if preferred.
Serve these bowls for casual weeknight dinners, lunch meal prep, or a weekend gathering where guests can assemble their own bowls. Offer warm pita, extra pickles, or a lemon wedge for squeezing. Leftovers keep well refrigerated for 3 days and reheat gently in a skillet or microwave.
How to Make It
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1
Mix the plain yogurt, lemon juice, olive oil, ground cumin, ground coriander, paprika, ground turmeric, ground cinnamon, salt, and black pepper in a bowl to form a marinade.
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2
Trim excess fat from the chicken thighs and add them to the marinade, turning to coat. Marinate at room temperature for 15 minutes or refrigerate up to 2 hours for deeper flavor.
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3
Rinse the rice under cold water until water runs clear. Drain well.
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4
Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add half the onion (thinly sliced) and sauté until soft, 4–5 minutes.
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5
Add the drained rice and stir to coat grains with oil for 1 minute. Pour in the stock and 1/2 teaspoon ground turmeric (reserve remaining turmeric for garnish if desired), bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
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6
Meanwhile, preheat a large skillet over medium-high heat or preheat the oven to 220°C (425°F) if roasting. Pat excess marinade from the chicken and sear the thighs in the hot skillet with a little oil, 4–5 minutes per side until nicely browned and cooked through (internal temperature 74°C / 165°F). For oven method, place thighs on a baking sheet and roast 18–22 minutes until cooked through.
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7
While the chicken cooks, make the garlic sauce: crush or finely mince 3 garlic cloves and combine with mayonnaise, 2 tablespoons plain yogurt, 1 tablespoon lemon juice, and salt to taste. Whisk until smooth and refrigerate until serving.
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8
Prepare the salad vegetables: thinly slice the remaining onion, dice the cucumber and tomatoes, and chop the parsley. Toss cucumber and tomato with red wine vinegar and a pinch of salt to make a simple salad.
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9
When rice is done, remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and stir in a tablespoon chopped parsley and a drizzle of olive oil.
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10
Slice the cooked chicken thighs into strips. Assemble bowls with a base of turmeric rice, topped with chicken slices, cucumber-tomato salad, pickled red onion, a spoonful of garlic sauce, and a sprinkle of sumac and remaining chopped parsley.
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11
Serve warm with lemon wedges and warm pita if desired. Store leftovers in separate airtight containers for up to 3 days; reheat chicken gently to avoid drying.