# Chicken Shawarma Rice Bowls

One of the tastiest and most flavorful rice bowls, perfect blend of flavours and textures, great for weekly meal prep.

- Servings: 5 servings
- Cuisine: Middle Eastern
- Category: Drink
- Language: en

## Ingredients

- 1000 g Boneless Skinless Chicken Thighs
- 30 g Minced Garlic
- 2 Tsp Salt
- 2 Tsp Black Pepper
- 2 Tsp Smoked Paprika (or regular paprika)
- 2 Tsp Onion Powder
- 1.5 Tsp Cumin
- 1.5 Tsp Cinnamon
- 1.5 Tsp Sumac
- 80 g Tomato Paste
- 3 Tsp Olive Oil
- 0.75 units Juice of Lemon
- 20 g Reduced Fat Butter
- 35 g Minced Garlic
- 200 g White Onion, finely chopped
- 1 Tsp Turmeric
- 1 Tsp Smoked Paprika
- 1 Tsp Salt
- 250 g Uncooked Basmati Rice
- 600 g Water
- 150 g Fat Free Yogurt
- 75 g Light Mayo
- 25 g Honey
- 0.5 Tsp Salt & Black Pepper
- 1 Tsp Garlic Powder
- 25 g Pickle Juice
- 250 g Red Onion, thinly sliced
- 300 g Cherry Tomatoes, chopped
- 200 g Pickled Gherkins, thinly sliced
- 2 Tbsp Fresh Parsley, chopped
- 1 Tsp Salt & Black Pepper
- 1 Tsp Sumac

## Instructions

1. Get your boneless chicken thighs, add fresh garlic and season with the shawarma spice mix, followed by tomato paste, olive oil, and squeeze of lemon juice.
2. Mix till you lose patience.
3. For the garlic white sauce you need yogurt, light mayo, honey, salt, pepper, garlic, and pickle juice.
4. Mix till smooth and until desired consistency.
5. Add light butter to a pan with garlic and onion. Cook for 5 minutes till fragrant.
6. Add turmeric, smoked paprika, salt, and washed uncooked basmati rice.
7. Toast this for a couple minutes before adding double the amount of water.
8. Bring this to a light bubble, then cover and simmer for 12 minutes until fully cooked and fluffy.
9. Lay down your chicken thighs on a sheet pan, then oven bake or air fry for 20 minutes until golden and incredibly juicy.
10. Make the fresh crunchy salad, season with salt, pepper, sumac, and olive oil.
11. Give this a good mix, then you're ready to serve and enjoy.

## Equipment

- sheet pan
- oven
- air fryer
- pan
- lid

## Tips

- Oven bake or Air Fry for 20 mins at 200C/400F + Broil for 3-4 mins to give a good char.
- Once cooked, let it rest 4-5mins then chop into cubes - use all the flavorful juices left in the pan!
- Cook garlic and onion on medium low heat for 5-6 mins till softened and fragrant, then add spices and uncooked rice. Toast for 2-3 mins before adding water.
- Bring to a light bubble then cover with a lid, simmer for 10-12 mins or until fully cooked. Check halfway to mix, prevents sticking.
- For the garlic white sauce, add pickle juice to your desired consistency.
- Store fresh crunchy slaw separately.

## Source

- Original video: https://www.instagram.com/reel/DVOsFUfgo2L/?igsh=ano0cGhxbzB2N2Rj
- Recipe page: https://www.cliprecipe.com/recipe/3aedf4e3-1800-43b8-8b43-c617f32ec6c0
- Extracted: 2026-04-04

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt