Chicken Shawarma Bowl with Garlic Sauce & Rice: Weeknight Legend

Everyone’s chasing “healthy, fast, delicious”—this bowl actually delivers. Spiced, juicy chicken.

Tangy garlic sauce. Fluffy rice.

Crunchy salad. It’s the lunch you brag about and the dinner you crush in 40 minutes flat.

Make it once and you’ll start side-eyeing takeout like, “Really? That’s it?”

What Makes This Recipe Awesome

This is the flavor bomb you’ve been missing.

The shawarma marinade hits sweet, smoky, and citrusy notes, while the garlic sauce is smooth, punchy, and slightly addictive. You’ll layer textures—hot rice, crisp veggies, sizzling chicken—for a bowl that eats like a feast.

Plus, it meal-preps like a champ and scales for crowds without drama.

Servings, Prep Time, Cooking Time, Calories

Servings: 4 hearty bowls
Prep Time: 20 minutes (plus 30–60 minutes marinating)
Cooking Time: 20 minutes
Approx. Calories: 620 per bowl (varies by toppings)

Things You’ll Need on Hand

For the Chicken:
- 1.5 lb boneless skinless chicken thighs (or breasts, sliced)
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1.5 tsp ground coriander
- 1 tsp turmeric
- 1 tsp ground cinnamon
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne (optional, for heat)
- Juice of 1 lemon
For the Rice:
- 1.5 cups basmati or jasmine rice, rinsed
- 2.25 cups water or chicken broth
- 1 tbsp olive oil or butter
- 1/2 tsp salt
- Optional: 1/2 tsp turmeric for color
For the Garlic Sauce (Toum-style shortcut):
- 1/2 cup mayonnaise (or Greek yogurt for lighter)
- 3–4 cloves garlic, finely grated
- 2 tbsp lemon juice
- 2–3 tbsp neutral oil (avocado or canola)
- 1/4 tsp salt
- 2–3 tbsp cold water to thin
For the Bowl:
- 1 cup cucumber, diced
- 1 cup tomatoes, diced
- 1/4 red onion, thinly sliced
- 1/2 cup quick-pickled onions (optional)
- 1/2 cup chopped parsley or cilantro
- Lemon wedges
- Optional: shredded lettuce, olives, feta, or pickled turnips

The Method – Instructions

Marinate the chicken. In a bowl, whisk olive oil, garlic, spices, salt, pepper, cayenne, and lemon juice.
Toss chicken to coat. Cover and marinate 30–60 minutes (overnight if you’re the planning type).
Cook the rice. Rinse rice until water runs clear.
In a pot, heat oil, add rice, and toast 1 minute. Add water/broth, salt, and optional turmeric.
Bring to a boil, reduce heat, cover, and simmer 12 minutes. Rest 10 minutes, then fluff.
Make the garlic sauce. In a bowl, whisk mayo (or yogurt), grated garlic, lemon juice, oil, and salt.
Thin with cold water to drizzly consistency. Taste and adjust—more lemon for tang, more garlic for zing.
Prep the veggies. Dice cucumber and tomatoes, slice red onion, chop herbs.
For quick pickled onions, toss sliced onion with lemon juice, a pinch of salt, and a pinch of sugar; let sit 10 minutes.
Cook the chicken. Heat a large skillet over medium-high with a little oil. Cook chicken 5–6 minutes per side until browned and cooked through (165°F).
Rest 5 minutes, then slice or chop.
Optional char. Want shawarma-cart vibes? Slice the chicken and give it a quick 1–2 minute sear in the same pan to crisp the edges.
Build the bowls. Add rice, top with chicken, scatter veggies and herbs, then add generous spoonfuls of garlic sauce.
Finish with a squeeze of lemon. Snap a pic, obviously.

Keeping It Fresh

Store components separately for up to 4 days.

Keep rice and chicken in airtight containers; reheat gently to avoid dryness. Garlic sauce stays happy in the fridge for 5–6 days.

If meal prepping, pack bowls with chicken and rice together and keep the cold toppings and sauce separate until serving.

Nutritional Perks

Protein-forward: Chicken thighs bring flavor and iron; swap with breasts if you want leaner macros.
Complex carbs: Rice for sustained energy; consider brown basmati if you want extra fiber.
Healthy fats: Olive oil and a touch of mayo for satiety; Greek yogurt version lowers calories while adding protein.
Micronutrients: Herbs and veggies deliver vitamin C, potassium, and antioxidants. Your body says thanks.

Nutrition Stats

Approximate per serving (with chicken thighs, white rice, mayo-based sauce):

Calories: ~620
Protein: ~34g
Carbs: ~60g
Fat: ~25g
Fiber: ~3–4g
Sodium: ~850mg (varies by salt and add-ons)

Using Greek yogurt sauce trims ~80–100 calories and ~8g fat per serving, FYI.

What Not to Do

Don’t skip the rest. Let the chicken rest before slicing or you’ll lose those precious juices.
Don’t boil the rice like pasta. Rinsing and proper ratios keep it fluffy, not sad and sticky.
Don’t under-salt the marinade. Spices need salt to pop; taste and adjust.
Don’t drown the bowl. Sauce is a highlight, not a hostage situation.
Balance is the flex.
Don’t crowd the pan. Overcrowding steams the chicken. Work in batches for that sear.

Recipe Variations

Low-carb: Swap rice for cauliflower rice or chopped lettuce; add extra veggies and feta.
Extra heat: Add harissa or chili flakes to the marinade; swirl sriracha into the sauce.
Extra smoky: Double the smoked paprika and finish with a squeeze of charred lemon.
Grill version: Marinate overnight, grill on medium-high 5–6 minutes per side.
Killer summertime move.
Dairy-light: Use the mayo-based sauce or make a classic emulsion: garlic, lemon, salt, neutral oil blitzed in a blender (toum). No yogurt needed.
Herb bomb: Toss parsley, mint, and cilantro with lemon and olive oil; heap it on like you mean it.

FAQ

Can I use store-bought shawarma seasoning?

Yes.

Use 1.5–2 tablespoons plus lemon juice and olive oil. Taste your blend—some are salty, so adjust accordingly.

Breasts or thighs—what’s best?

Thighs are juicier and more forgiving.

Breasts work great if sliced thin and not overcooked. Pull at 160–162°F and rest to finish.

How do I make it gluten-free?

It’s naturally GF as written—just confirm your spices and mayo are certified gluten-free.

Swap soy-based additions with tamari if you freestyle.

Can I bake the chicken?

Yep. Bake at 425°F on a sheet pan for 18–22 minutes, flipping once.

Broil 1–2 minutes at the end for caramelized edges.

What if I hate raw garlic?

Roast the garlic first or cut the amount in half. You can also grate in a little lemon zest for brightness without the bite.

How do I reheat without drying out?

Microwave chicken and rice loosely covered with a damp paper towel, 60–90 seconds.

Or skillet with a splash of broth over medium heat until warm.

Can I make it vegan?

Swap chicken for roasted chickpeas or spiced tofu, use vegan mayo or tahini-garlic sauce, and you’re set. Still awesome, IMO.

In Conclusion

This Chicken Shawarma Bowl with Garlic Sauce & Rice tastes like a street-food victory lap, minus the line.

It’s fast, flexible, and unapologetically satisfying. Make it tonight, stash a couple for tomorrow, and enjoy the smug feeling of having lunch handled.

Your future self owes you one.