Chicken Shawarma Rice Bowls

A divine combination of chicken shawarma, rice, and salad with white sauce, came together to create an innovative dish.

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Chicken breast Olive oil Yogurt Coriander powder Aleppo pepper Salt Black pepper Garlic powder Onion powder Shawarma spices

For the Chicken

Basmati rice Salt Turmeric Coriander powder Onion powder Oil Hot water

For the Rice

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Mayo Greek yogurt Lemon Cloves garlic Salt

For the White Sauce

Sumac onions Middle Eastern pickles Tomato and cucumber salad

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For the Toppings


Add the spices, oil, and yogurt to the chicken breast in a large bowl and mix until all is combined. Cook on a pan on medium high heat for about 4–5 minutes on each side, then let it rest for 10 minutes before cutting.


Make sure to wash the rice and soak it for 20 minutes beforehand.

Drain the rice and add the oil to a pot on high heat, then add the drained rice and the spices, and mix well.



Add the hot water and let it boil for 5 minutes before reducing the heat to low. Then cover it and let it cook for 15-20 minutes until the water is evaporated and the rice is fluffy.

Combine all the ingredients of the white sauce in a small bowl and whisk together until smooth.


Top the rice with chicken, cucumber and tomato salad, your favorite toppings, and white sauce. Serve and enjoy!


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