Chicken Shawarma Rice Salad Bowls
Chicken Shawarma Rice Salad Bowls are a fresh and flavorful meal featuring tender, spice-marinated chicken served over fluffy rice with crisp vegetables, fresh greens, and a creamy sauce. Packed with Mediterranean-inspired flavors, this colorful bowl is perfect for a satisfying lunch or easy weeknight dinner that’s both hearty and refreshing.
Yield: 4-6 servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients
Chicken
2 chicken breasts, cut into cubes
2 tablespoons extra virgin olive oil
1 teaspoon paprika
¼ teaspoon sumac
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon coriander powder
½ teaspoon turmeric
½ teaspoon cayenne pepper (optional)
1 teaspoon salt
½ teaspoon black pepper
Juice of ½ lemon
Rice
• 2 cups basmati rice
• 2 tablespoons butter
• 2½ cups broth
• ½ teaspoon turmeric
• Salt to taste
White Sauce
• ½ cup mayonnaise
• ½ cup plain yogurt
• 7 garlic cloves, grated or pressed
• 1 tablespoon sour cream
• 1 tablespoon lemon juice
• Salt & Pepper to taste
Suggested Toppings
• Lettuce
• Cabbage
• Tomato
• Cucumber
• Cilantro
• Carrot shreds
• Avocado slices
• Extra Sumac
Directions
Combine Ingredients & Marinate
In a bowl, combine the olive oil, paprika, sumac, garlic powder, onion powder, cumin, coriander, turmeric, cayenne pepper (if using), salt, black pepper, and lemon juice.
Add the cubed chicken and toss to coat evenly.
Marinate for 30 minutes.
Cook the Chicken
Heat a skillet over medium-high heat.
Brown the chicken on all sides, cooking until it develops a nice char and reaches an internal temperature of 165°F (74°C).
Prepare the Rice
Melt the butter in a medium pot over medium heat.
Add the rice and turmeric and sauté for 1 minute.
Add the broth and salt to taste.
Bring to a boil, then cover and reduce the heat to low.
Cook for 15 minutes.
Remove from the heat and let rest, covered, for 10 minutes.
Do not remove the lid during the resting period.
Fluff with a fork before serving.
Prepare the White Sauce
In a small bowl, combine the mayonnaise, yogurt, garlic, sour cream, and lemon juice.
Season with salt and pepper to taste.
Mix until smooth and well combined.
Refrigerate until ready to serve.
Build the Bowls
Divide the rice among serving bowls.
Top with the cooked chicken.
Add your choice of vegetables and toppings.
Drizzle generously with the white sauce.
Sprinkle with extra sumac and freshly ground black pepper if desired.
Serve with hot sauce on the side or drizzle over the top for additional heat.
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This bowl is highly customizable and works well with any combination of fresh vegetables you have on hand. The white sauce can also be made a day ahead to allow the garlic flavor to develop.
