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.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 4

Course: Main Course

Cuisine: Lebanese

Calories: 745

Ingredients Method Notes

Ingredients

For the Shawarma Chicken

600 g boneless skinless chicken thighs cut into 1cm thick strips
60 g plain whole milk yogurt
30 g olive oil
15 g fresh lemon juice
4 g garlic cloves minced (about 2 cloves)
3 g ground cumin
3 g paprika
2 g ground coriander
2 g ground turmeric
1 g ground cinnamon
1 g black pepper
4 g salt

For the Turmeric Rice

280 g basmati rice rinsed
420 ml water
15 g olive oil
3 g ground turmeric
3 g salt

For the Tahini Sauce

80 g tahini paste
60 ml cold water
30 g fresh lemon juice
2 g garlic cloves minced (about 1 small clove)
2 g salt

For the Bowl Toppings

200 g cucumber diced
200 g cherry tomatoes halved
160 g red onion thinly sliced
30 g fresh parsley roughly chopped
20 g olive oil for cooking chicken
item Lemon wedges for serving

Optional Garnishes

160 g pickled turnips
item Sumac for sprinkling
120 g crumbled feta cheese

Method

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 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.

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, 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.

Add Optional Garnishes

For extra authentic Lebanese flavor and texture contrast, add 60g pickled turnips, a sprinkle of sumac, and 30g crumbled feta cheese to each bowl.

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.