Shawarma Chicken Bowls with Turmeric Rice and Roasted Chickpeas

Bring the bold, aromatic flavors of the Middle East to your dinner table with these vibrant shawarma chicken bowls. Tender dark meat chicken is marinated in a fragrant shawarma spice blend and yogurt, then pan-seared until golden and juicy. It’s served over a bed of fluffy turmeric rice, alongside crispy roasted chickpeas and a refreshing tomato cucumber salad.

A drizzle of creamy white sauce ties everything together, while warm pita wedges are perfect for scooping up every last bite. This bowl is a complete meal in one-colorful, satisfying and packed with texture and flavor.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

2 unit PitasView ingredient guideLike ingredientDislike ingredient

10 ounce Diced Skinless Dark Meat ChickenView 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. Preheat oven to 450°F with rack in top position. 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. Stir in rice, 1 1/4 cups water (2 1/4 cups for 4), a generous pinch of salt and pepper. Cover and bring to a boil, then reduce heat to low and simmer until rice is tender, 15-18 minutes. Remove from heat and keep covered until ready to serve.
2. While rice cooks, drain and rinse chickpeas; pat dry with paper towels. Dice tomato into 1/4-inch pieces. Trim cucumber, quarter lengthwise, then cut crosswise into 1/4-inch pieces.
3. On a baking sheet, toss chickpeas with a generous drizzle of oil, half the shawarma spice blend (reserve the rest), salt and pepper. Roast on top rack until crispy, 18-22 minutes.
4. In a medium bowl, combine tomato, cucumber, a drizzle of oil, salt and pepper. In a small bowl, whisk together mayonnaise, sour cream, half the garlic powder (reserve the rest), 1 teaspoon water (2 teaspoons for 4), salt and pepper to make the white sauce.
5. Pat chicken dry with paper towels. 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 directly over a gas flame or in a dry skillet until lightly charred. Brush or drizzle with olive oil and season with salt and pepper. Cut into quarters.
6. Fluff rice with a fork and stir in butter. Divide rice among shallow bowls. Top with chicken, roasted chickpeas and tomato cucumber salad. Drizzle with white sauce and serve with pita wedges on the side.

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, but dark meat stays juicier. If using breast, reduce cooking time slightly to avoid drying out.

Is there a substitute for the shawarma spice blend?

You can make your own with cumin, coriander, paprika, turmeric, cinnamon and black pepper.

Can I make this dish gluten-free?

Use gluten-free pitas or serve with rice only. Ensure all other ingredients are certified gluten-free.