Chicken Shawarma Bowls with Pistachio Rice and Creamy Cilantro Sauce

Warm, aromatic and utterly satisfying, these chicken shawarma bowls bring the vibrant flavors of street-cart food right to your kitchen. Tender chicken is marinated in a blend of shawarma spices and yogurt, then cooked until golden. Paired with fluffy basmati rice studded with crunchy pistachios, sautéed bell pepper and a cool, creamy cilantro sauce, every bite is a delicious harmony of textures and tastes.

This recipe is designed for a quick and easy weeknight dinner that feels special. The yogurt marinade keeps the chicken juicy, while the pistachios add a delightful nuttiness to the rice. Drizzle everything with the tangy cilantro sauce for a fresh finish. It’s a complete meal in a bowl that’s sure to become a favorite.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the basmati rice according to package directions; fluff with a fork and set aside.
2. In a bowl, combine the chopped chicken breast, yogurt, shawarma spice blend and a pinch of salt. Mix well and let marinate for 10 minutes.
3. While the chicken marinates, prepare the sauce: In a small bowl, stir together the sour cream, half of the cilantro (finely chopped) and a squeeze of lemon juice. Season with salt to taste. Set aside.
4. Roughly chop the pistachios. Slice the bell pepper into thin strips. Mince the garlic. Cut the lemon into wedges.
5. Heat the cooking oil in a large skillet over medium-high heat. Add the bell pepper strips and cook until softened, about 3-4 minutes. Remove from skillet and set aside.
6. In the same skillet, add the olive oil. Add the marinated chicken in a single layer and cook without stirring for 3-4 minutes until golden brown. Then stir and cook until chicken is cooked through, about 3-4 more minutes.
7. To the cooked rice, stir in the chopped pistachios and a squeeze of lemon juice. Season with salt.
8. Assemble the bowls: Divide the pistachio rice among serving bowls. Top with the cooked chicken and sautéed bell pepper. Drizzle with the creamy cilantro sauce and garnish with remaining cilantro leaves. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati with jasmine rice, long-grain white rice or even brown rice. Adjust cooking time accordingly.

What can I use instead of sour cream?

Greek yogurt or a dairy-free yogurt alternative works well in the sauce.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently in a skillet or microwave.