Chicken Shawarma Rice Bowls

  • Prep + Cook Time
    35 Minutes
  • Servings
Where to Buy


  • 2 pounds Georges Farmers Market Boneless Skinless Chicken Breasts
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • Yellow Rice (recipe below)
  • Tomato-Cucumber Salad (recipe below)
  • White Sauce (recipe below)
  • 8 ounces hummus
  • 2 cups arugula
  • ⅔ cup crumbled feta
  • Chopped parsley, for garnish
  • 4 pitas, for serving

for the Yellow Rice

  • 2 tablespoons olive oil
  • 1 small onion, minced
  • ½ teaspoon turmeric
  • ¼ teaspoon ground cumin
  • 1 ½ cups basmati rice
  • 2 ¼ cups chicken broth
  • Kosher salt

for the Tomato-Cucumber Salad

  • 1 cucumber, peeled and seeds removed, finely diced
  • 3 plum tomatoes, seeded, finely diced
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped parsley
  • Kosher salt

for the White Sauce

  • ½ cup mayo
  • ½ cup plain Greek yogurt
  • 1½  tablespoons white vinegar
  • Kosher salt


    1. Place chicken breasts, one at a time, between two pieces of plastic wrap and pound chicken so it’s a uniform ½” thickness throughout.
    2. In a large ziploc bag, combine olive oil, lemon juice, and spices.  Add chicken and toss to well coat.  Let chicken marinate in the refrigerator for at least 3 hours, preferably 6-12 hours.
    3. Heat a heavy-bottom skillet over medium high heat and add 1 tablespoon of oil.  Place chicken in a skillet and cook for 4-5 minutes.  Turn and cook for another 3-4 minutes, or until just cooked through.  Alternatively, you can roast chicken in a 425°F oven or grill chicken.
    4. Let cooked chicken rest for 5 minutes, and then chop into bite-sized pieces.
    5. Divide rice between bowls and top with chicken, tomato-cucumber salad, hummus, arugula, and feta.  Garnish with parsley and serve with white sauce and warmed pita.

    for the Yellow Rice

    • Heat oil in a medium pot over medium heat.  Add onion and cook for about 3-4 minutes, stirring occasionally.  Add spices and cook for 1 minute, stirring frequently.  Add rice and cook, stirring frequently, until rice is slightly toasted, about 3 minutes.  Add chicken broth, season with salt, and raise heat to bring mixture to a boil.  Cover, reduce heat to a simmer, and cook undisturbed for 15 minutes.  Remove the lid and fluff rice with a fork.

    for the Tomato-Cucumber Salad

    • Mix all ingredients together in a small mixing bowl and season with Kosher salt.  Let sit for at least 5 minutes to allow flavors to meld before serving.

    for the White Sauce

    • Mix mayo, yogurt, and vinegar together in a small mixing bowl.  Season with Kosher salt.  Add a splash of water to thin out the mixture slightly to a sauce like consistency.  If a stronger bite is desired, add another ½ tablespoon of vinegar.

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