Lebanese Chicken Shawarma Rice Bowl
Succulent spiced chicken thighs marinated in aromatic Lebanese spices, served over fragrant turmeric rice with creamy tahini sauce, crisp vegetables, and tangy pickled turnips for an authentic Middle Eastern feast in a bowl. This restaurant-quality shawarma brings the flavors of Beirut’s street food scene right to your kitchen.
Prep Time : 20 min
Cook Time : 25 min
Servings : 4
20 min
25 min
4
Ingredients
For the Shawarma Chicken
• 600g boneless skinless chicken thighs, cut into 1cm thick strips
• 60g plain whole milk yogurt
• 30g olive oil
• 15g fresh lemon juice
• 4g garlic cloves, minced (about 2 cloves)
• 3g ground cumin
• 3g paprika
• 2g ground coriander
• 2g ground turmeric
• 1g ground cinnamon
• 1g black pepper
• 4g salt
For the Turmeric Rice
• 280g basmati rice, rinsed
• 420ml water
• 15g olive oil
• 3g ground turmeric
• 3g salt
For the Tahini Sauce
• 80g tahini paste — this one on Amazon
• 60ml cold water
• 30g fresh lemon juice
• 2g garlic cloves, minced (about 1 small clove)
• 2g salt
For the Bowl Toppings
• 100g cucumber, diced
• 100g cherry tomatoes, halved
• 40g red onion, thinly sliced
• 30g fresh parsley, roughly chopped
• 20g olive oil (for cooking chicken)
• Lemon wedges for serving
Optional Garnishes
• 160g pickled turnips
• Sumac for sprinkling
• 120g crumbled feta cheese
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Directions
- Marinate the Chicken
Prepare the marinade by whisking together 60g plain yogurt, 30g olive oil, 15g lemon juice, 4g minced garlic, 3g ground cumin, 3g paprika, 2g ground coriander, 2g ground turmeric, 1g cinnamon, 1g black pepper, and 4g salt in a large bowl. Add 600g boneless skinless chicken thighs cut into thin strips and massage marinade into the meat. Let marinate for 15 minutes while preparing other components. - Cook the Turmeric Rice
Rinse 280g basmati rice under cold water until water runs clear. In a medium pot, heat 15g olive oil over medium heat and add the rice, stirring for 1 minute. Add 420ml water, 3g turmeric, and 3g salt. Bring to a boil, reduce heat to low, cover tightly, and cook for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork. - Make the Tahini Sauce
Whisk together 80g tahini, 60ml cold water, 30g lemon juice, 1 small minced garlic clove, and 2g salt until smooth and creamy. If too thick, add water one tablespoon at a time until it reaches drizzling consistency. Set aside. - Cook the Shawarma Chicken
Heat 20g olive oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat. Remove chicken from marinade, letting excess drip off. Cook chicken in a single layer for 4-5 minutes without moving, until deeply browned and slightly charred. Flip and cook another 3-4 minutes until cooked through and internal temperature reaches 75°C. Remove from heat. - Assemble the Bowls
Divide the turmeric rice among 4 bowls. Top each with equal portions of shawarma chicken, 100g diced cucumber, 100g halved cherry tomatoes, 40g thinly sliced red onion, and 30g chopped fresh parsley. Drizzle generously with tahini sauce and serve with lemon wedges on the side. - Add Optional Garnishes
For extra authentic Lebanese flavor and texture contrast, add 40g pickled turnips, a sprinkle of sumac, and 30g crumbled feta cheese to each bowl. - Coat the Wings
Pat the wings completely dry.
Flick a few spoonfuls of wet batter into the dry dredge to create crispy clusters.
Dip each wing into the wet batter, allow excess to drip off, then coat thoroughly in the dry dredge, pressing to adhere. - First Fry
Fry wings in batches for 8–10 minutes, until light golden and cooked through.
Transfer to the rack. Skim debris from the oil between batches. - Second Fry
Raise the oil temperature to 350°F (177°C).
Fry the wings again for 2 minutes, until deeply golden and ultra-crispy.
Drain on the rack for 1–2 minutes to set the crust. - Sauce the Wings
Add wings to a large mixing bowl, pour over the Korean BBQ glaze, and toss gently until every wing is fully coated.
Plate and garnish with toasted sesame seeds and sliced green onions. Enjoy immediately.
*Notes :
- For maximum flavor, marinate the chicken for 2-4 hours or overnight in the refrigerator, though 15 minutes minimum will still yield delicious results. Always bring marinated chicken to room temperature 10 minutes before cooking for even cooking.
- The key to authentic shawarma texture is high heat and minimal movement while cooking. Resist the urge to stir frequently – let the chicken develop a proper char for that signature street-food flavor. A cast iron skillet works exceptionally well for this purpose.
- Tahini sauce should be the consistency of heavy cream. The sauce may seize up and thicken when you first add water to tahini – keep whisking and adding small amounts of cold water until it transforms into a smooth, pourable sauce. Make it ahead and refrigerate for up to 5 days.
Nutrition Facts
( per serving )
Calories
~745 kcal
Protein
42 g
Fat
32 g
Carbs
68 g
Calories
~745 kcal
Protein
42 g
Fat
32 g
Carbs
68 g
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Lebanese Chicken Shawarma Rice Bowl
Ingredients
Method
- Prepare the marinade by whisking together 60g plain yogurt, 30g olive oil, 15g lemon juice, 4g minced garlic, 3g ground cumin, 3g paprika, 2g ground coriander, 2g ground turmeric, 1g cinnamon, 1g black pepper, and 4g salt in a large bowl. Add 600g boneless skinless chicken thighs cut into thin strips and massage marinade into the meat. Let marinate for 15 minutes while preparing other components.
- Rinse 280g basmati rice under cold water until water runs clear. In a medium pot, heat 15g olive oil over medium heat and add the rice, stirring for 1 minute. Add 560ml water, 3g turmeric, and 3g salt. Bring to a boil, reduce heat to low, cover tightly, and cook for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
- Whisk together 80g tahini, 60ml cold water, 30g lemon juice, 1 small minced garlic clove, and 2g salt until smooth and creamy. If too thick, add water one tablespoon at a time until it reaches drizzling consistency. Set aside.
- Heat 20g olive oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat. Remove chicken from marinade, letting excess drip off. Cook chicken in a single layer for 4-5 minutes without moving, until deeply browned and slightly charred. Flip and cook another 3-4 minutes until cooked through and internal temperature reaches 75°C. Remove from heat.
- Divide the turmeric rice among 4 bowls. Top each with equal portions of shawarma chicken, 200g diced cucumber, 200g halved cherry tomatoes, 160g thinly sliced red onion, and 30g chopped fresh parsley. Drizzle generously with tahini sauce and serve with lemon wedges on the side.
- For extra authentic Lebanese flavor and texture contrast, add 60g pickled turnips, a sprinkle of sumac, and 30g crumbled feta cheese to each bowl.