Chicken Shawarma Bowl Yellow Rice

This chicken shawarma bowl with yellow rice is warm, colorful, and layered with flavors that make every bite feel intentional.

If you’ve ever ordered a shawarma bowl and wondered whether you could recreate that street-food magic in your own kitchen you’re in the right place. This bowl is flexible enough to fit whatever you already have on hand.

For those who are health-conscious, there’s even better news: it’s packed with fresh veggies, quality protein, and balanced carbohydrates, so you can enjoy your favorite street food without compromising on taste or nutrition.

The recipe is fully customizable, add more sauce, swap the veggies, adjust the spices, and make it your own. There’s no strict rule here, just build a bowl that matches your taste and enjoy every bite.

Ingredient Notes & Substitutions

CHICKEN
You’ll want about one pound of chicken, which is usually two to three medium pieces. Boneless chicken thighs are my first choice because they stay juicy and soak up spices beautifully, but chicken breast works too if that’s what you have. Look for pieces that are pink, firm, and not watery. Leftover roasted or grilled chicken can also be repurposed here just reheat it gently with spices.

SHAWARMA SPICES
You’ll need a small blend made from pantry spices think paprika, cumin, garlic powder, turmeric, and a pinch of cinnamon. Fresh spices matter more than fancy ones here. If your spices smell dusty instead of fragrant, it’s time to replace them.

YELLOW RICE
About one and a half cups of uncooked rice will serve a few bowls nicely. Long-grain basmati is ideal because it cooks fluffy and doesn’t clump. The yellow color usually comes from turmeric or saffron. If you don’t have either, a pinch of curry powder works in a pinch.

ONION
Choose an onion that feels heavy and firm with dry outer skin. Red onion works if you like sharper flavor, especially for raw toppings.

GARLIC
Two to three cloves, freshly minced. Skip the jarred stuff if you can fresh garlic gives that warm, savory aroma that makes the kitchen smell incredible.

YOGURT OR TAHINI SAUCE
About half a cup total. You can mix yogurt with lemon juice and garlic for a simple sauce that ties everything together.

FRESH VEGETABLES
A handful of chopped cucumber, tomato, or lettuce adds crunch and freshness. Look for crisp vegetables with vibrant color. This is also a great place to use up leftover salad veggies.

Step-by-Step Instructions 

Marinate the chicken.
In a bowl, coat the chicken with oil, shawarma spices, minced garlic, salt, and a squeeze of lemon. Massage everything in with your hands. Let it rest for at least 20 minutes longer if you have time. The smell should already be warm and fragrant.

Cook the yellow rice.
Rinse the rice until the water runs mostly clear. In a pot, heat a little oil, stir in turmeric, then add the rice. Toast it briefly until it smells nutty. Add water or broth, cover, and cook until fluffy and bright yellow.

Sear the chicken.
Heat a pan over medium-high heat. Add the marinated chicken in a single layer. Don’t move it right away let it develop a deep golden crust. Flip once, cook through, then remove and rest before slicing.

Cook the onions.
In the same pan, add sliced onions. Cook until soft and lightly caramelized, scraping up the flavorful bits left from the chicken. The onions should smell sweet and savory.

Prepare the sauce.
Mix yogurt or tahini with lemon juice, a pinch of salt, and a little garlic. Taste and adjust. It should be creamy with a gentle tang.

Assemble the bowls.
Start with a scoop of yellow rice, add sliced chicken, spoon over onions, scatter fresh vegetables, and finish with sauce. Take a second to admire it  this bowl is doing a lot.

Expert Tips

• Thighs stay juicier than breasts, especially if you’re new to cooking shawarma-style chicken.
• Let the chicken rest before slicing so the juices don’t run out onto the board.
• Toasting the rice briefly before boiling adds flavor without extra effort.
• A squeeze of lemon at the end wakes everything up more than extra salt.
• Slice chicken against the grain for softer, more tender bites.
• If the pan looks dry, add a splash of water  it loosens flavor, not ruins it.
  

Storage & Make-Ahead

Store leftovers in airtight containers in the fridge for up to three days. Keep the rice, chicken, and sauce separate if possible so everything reheats evenly.

Reheat the rice with a splash of water to bring back softness. Warm the chicken gently on the stove or microwave in short bursts. Avoid overheating the sauce  it’s best added cold or at room temperature. You can fully prep this bowl ahead and assemble fresh when ready to eat.

What to Serve With

This chicken shawarma bowl yellow rice works beautifully on its own, but it also pairs well with warm pita bread or a simple cucumber salad. It’s great for weeknight dinners when you want something filling but balanced.

It also fits right into meal prep routines, family dinners, or casual gatherings where everyone can build their own bowl exactly how they like it.

FAQs

Can I use chicken breast instead of thighs?
Yes, just be careful not to overcook it so it stays juicy.

Can I make this without turmeric?
You can  the rice won’t be yellow, but the flavor will still be good.

Is this freezer-friendly?
The chicken and rice freeze well. The sauce is best made fresh.

Is the flavor spicy?
It’s warm and aromatic, not spicy. You can add heat if you like.