Print

Flavorful Chicken Shawarma Rice Bowl Recipe with Creamy Tahini Drizzle Made Easy

chicken shawarma rice bowl - featured image
Print Recipe

A quick and easy chicken shawarma rice bowl featuring tender spiced chicken, fluffy rice, fresh veggies, and a creamy tahini drizzle that brings Middle Eastern street food flavors to your kitchen.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), sliced thinly
  • 3 tablespoons olive oil (extra virgin preferred)
  • 2 teaspoons ground cumin
  • 2 teaspoons ground paprika (smoked paprika optional)
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 3 garlic cloves, minced
  • Juice of 1 small lemon (about 2 tablespoons)
  • Salt and freshly ground black pepper to taste
  • 1 cup long-grain basmati rice (or jasmine rice)
  • 2 cups water or low-sodium chicken broth
  • 1 tablespoon olive oil or unsalted butter
  • Pinch of salt
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh parsley or cilantro, chopped
  • Optional: pickled turnips or olives
  • 1/4 cup tahini paste
  • 2 tablespoons water (more as needed)
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, finely minced
  • Pinch of salt
  • Optional: dash of cayenne pepper

Instructions

  1. Marinate the Chicken (10 minutes prep + 1 hour marinating): In a mixing bowl, combine olive oil, ground cumin, paprika, turmeric, coriander, cinnamon, minced garlic, lemon juice, salt, and pepper. Add the sliced chicken breasts and toss until all pieces are well-coated. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor.
  2. Cook the Rice (20 minutes): Rinse 1 cup of basmati rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, bring 2 cups of water or chicken broth, 1 tablespoon olive oil, and a pinch of salt to a boil. Add the rice, stir once, cover with a tight-fitting lid, and reduce heat to low. Let it simmer gently for 15 minutes without lifting the lid. Remove from heat and let it rest, covered, for 5 minutes.
  3. Prepare the Tahini Drizzle (5 minutes): In a small bowl, whisk together tahini paste, lemon juice, minced garlic, salt, and 2 tablespoons water. Add more water a teaspoon at a time until the sauce reaches a smooth, pourable consistency. Adjust salt or lemon juice to taste. Set aside.
  4. Cook the Chicken (10-12 minutes): Heat a large skillet over medium-high heat. Add a splash of olive oil. Shake off excess marinade from the chicken slices and cook in batches to avoid overcrowding. Let the chicken sear on one side for about 4 minutes, then flip and cook for another 3-4 minutes until cooked through and slightly charred at edges. Remove from heat.
  5. Prep the Veggies (5 minutes): While the chicken cooks, halve cherry tomatoes, dice cucumber, slice red onion thinly, and chop fresh parsley. If using pickled turnips or olives, have those ready for garnish.
  6. Assemble the Bowl: Start with a generous scoop of the fluffy rice at the bottom of your bowl. Layer on the cooked chicken shawarma, then scatter the fresh veggies on top. Drizzle the creamy tahini sauce over everything. Garnish with extra parsley or a sprinkle of sumac if available.

Notes

Marinate chicken for at least 1 hour for best flavor. Rinse rice thoroughly to prevent clumping. Cook chicken in batches to avoid overcrowding and achieve a nice sear. Whisk tahini sauce slowly adding water to avoid clumps. Serve tahini drizzle fresh and store separately from leftovers to avoid sogginess.

Nutrition

Keywords: chicken shawarma, rice bowl, tahini drizzle, Middle Eastern, easy dinner, quick recipe, healthy, gluten-free, dairy-free option

Find it online: https://blairrecipes.com/flavorful-chicken-shawarma-rice-bowl-recipe-with-creamy-tahini-drizzle-made-easy/