Shawarma Chicken Bowls with Turmeric Rice and Crispy Chickpeas

Bring the bold flavors of the Middle East to your table with these vibrant shawarma chicken bowls. Golden turmeric rice forms a fragrant base, topped with tender shawarma-spiced chicken and crispy roasted chickpeas. A refreshing tomato cucumber salad adds a bright, tangy contrast, while a creamy white sauce ties everything together. Warm pitas on the side are perfect for stuffing, dipping or scooping up every last bite.

This recipe is all about layering textures and flavors-from the fluffy rice and crunchy chickpeas to the juicy chicken and cool salad. It’s a complete meal that’s as beautiful as it is delicious and it comes together in under an hour. Perfect for a weeknight dinner that feels special.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

2 unit PitasView ingredient guideLike ingredientDislike ingredient

1 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. In a small pot, heat a drizzle of oil over medium heat. Add 1/4 teaspoon turmeric (use 1/2 teaspoon for 4 servings) and cook, stirring, until fragrant, 30-60 seconds. Add rice, 1 1/4 cups water (2 1/4 cups for 4), a big pinch of salt and pepper. Cover and bring to a boil; reduce to a simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Drain, rinse and pat chickpeas dry with paper towels. Dice tomato into 1/4-inch pieces. Trim and quarter cucumber lengthwise, then cut crosswise into 1/4-inch pieces.
3. Toss chickpeas on a baking sheet with a large drizzle of oil, half the shawarma spice blend (you’ll use the rest in step 5), salt and pepper. Roast on top rack until crispy, 18-22 minutes.
4. Meanwhile, in a medium bowl, combine tomato, cucumber, a drizzle of oil, salt and pepper. In a small bowl, combine mayonnaise, sour cream, half the garlic powder (use the rest in the next step), 1 teaspoon water (2 teaspoons for 4 servings), salt and pepper.
5. Open package of chicken and drain off any excess liquid. In a large bowl, combine chicken, yogurt, remaining shawarma spice blend, remaining garlic powder, salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Meanwhile, toast pitas. Immediately drizzle with olive oil and season lightly with salt and pepper. Cut into quarters.
6. Fluff rice with a fork. Stir in 1 tablespoon butter (2 tablespoons for 4 servings). Divide rice between shallow bowls. Top with chicken, chickpeas and tomato cucumber salad in separate sections. Drizzle with white sauce and serve with pitas on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati or long-grain white rice. Adjust the water and cooking time according to package directions. Turmeric may stain, so use a non-porous pot.

How do I make this recipe vegetarian?

Replace the chicken with extra chickpeas or tofu. Marinate and cook the tofu similarly or simply double the chickpeas for a hearty vegetarian bowl.

Can I prepare any components in advance?

Absolutely! The white sauce, tomato cucumber salad and roasted chickpeas can be made a day ahead. Cook the rice and chicken just before serving for best texture.