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A close-up angled shot of a chicken shawarma bowl on an off-white textured surface alongside a blue patterned cloth and dishes of chopped tomatoes and cucumbers.

Easy Sheet Pan Chicken Shawarma Bowl with Turmeric Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Jess Larson
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: serves 4
  • Category: Entrée Salads & Bowls Recipes, Main Dishes
  • Method: Oven, Baked & Broiled
  • Cuisine: Middle Eastern-American
  • Diet: Gluten Free

Description

Skip the takeout—this Easy Sheet Pan Chicken Shawarma Bowl delivers all the bold, roasted flavor of your favorite shawarma spot straight from your oven!

After a quick marinate, juicy chicken thighs bake on a sheet pan until tender and finish under the broiler for crispy, charred edges.

Pile it all over golden turmeric rice with fresh veggies and a Creamy Yogurt Garlic Sauce for an epic weeknight dinner (or next-day lunch) ready in no time.

Ingredients

Scale

for the shawarma marinade:

  • 2 tablespoons olive oil
  • 1 tablespoon honey (can substitute pure maple syrup or agave)
  • ½ lemon, juiced (approx. 2 tablespoons)
  • 3 cloves garlic, finely chopped or grated
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons smoked paprika
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ¾ teaspoon dried oregano
  • ¾ teaspoon ground turmeric
  • optional: ¼ – ½ teaspoon cayenne pepper, as desired
  • kosher salt and ground black pepper, to season

for the turmeric rice:

  • 2 teaspoons olive oil
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • ⅔ cup basmati rice
  • 1 ⅓ cup vegetable broth/stock or water

Instructions

  1. Prepare the shawarma marinade and marinate the chicken: Add all listed marinade ingredients to a large bowl or airtight container. Season with 2 teaspoons kosher salt and ground black pepper as desired. Whisk to combine well. Add the chicken thighs or breasts. Toss to combine, coating the chicken evenly. Cover or seal and marinate in the refrigerator for at least 2 hours, or up to 3 days.An overhead shot of chicken thighs marinating in a large glass bowl atop a white textured surface.
  2. Dinner prep: At dinnertime, preheat the oven to 425 degrees F, arranging the oven racks such that one is in the center of the oven and one is 4-6 inches under the broiler. Line a baking sheet with foil for easy clean up. Transfer the chicken to the prepared baking sheet, shaking off any excess marinade and arranging the chicken in an even layer. Set aside.An overhead shot of marinated chicken thighs on a foil-lined blue sheet pan atop a white textured surface.
  3. Cook the turmeric rice: Add the oil in a small saucepan with a tight-fitting lid over medium-high heat. Once hot, add the cumin, turmeric, and dry basmati rice. Stir well to combine. Toast the rice, stirring often, until lightly browned and fragrant. Stir in the vegetable broth. Bring the mixture to a boil, then cover the pot and reduce heat to maintain a gentle simmer. Cook 15-18 minutes, or until the liquid is absorbed and the rice is tender. Remove from the heat and set aside to steam (with the lid on) for 5 minutes. Fluff with a fork and set aside.An overhead shot of turmeric rice in a large saucepan atop an off-white textured surface.
  4. Roast the chicken shawarma: Once the oven is preheated, transfer the baking sheet to the center rack. Bake for 15-18 minutes, until the chicken is nearly cooked through—total time varies based on the thickness of your chicken. Remove from the oven.An overhead shot of baked chicken thighs on a foil-lined blue sheet pan atop a white textured surface.
  5. Finish under the broiler: Preheat the oven’s broiler to its highest setting. Transfer the baking sheet back into the oven, positioning it directly under the broiler. Broil 4-5 minutes, rotating the pan halfway through, until the chicken shawarma is deeply browned and caramelized. Remove from the oven and set aside to cool slightly. An overhead shot of browned chicken thighs on a foil-lined blue sheet pan atop a white textured surface.
  6. Serve: Once the roasted chicken shawarma is cool enough to handle, slice into thin strips or dice into bite-sized pieces. Build a chicken shawarma bowl with turmeric rice, shredded lettuce or cabbage, diced cucumber, diced tomato, and sliced chicken shawarma. Top with a drizzle of yogurt garlic sauce, pickled red onions, and a sprinkling of fresh herbs as desired. Enjoy!An overhead shot of a bowl of turmeric rice, lettuce, red onions, tomatoes, cucumbers, pita bread, and shawarma chicken. The bowl sits on a white textured surface alongside a blue patterned cloth, lemon wedges, fresh herbs and a dish of tomatoes.

Equipment

Notes

Jess’ Tips and Tricks:

  • Chicken thighs vs chicken breasts: I prefer using chicken thighs when I make chicken shawarma, since they’re super flavorful and stay really juicy through baking and broiling. You can use chicken breasts if you prefer—be sure to pound the chicken breasts out flat or butterfly them (slice in half lengthwise) to ensure they roast up evenly. Adjust cook times as needed to ensure the chicken is cooked through and skip broiling (Step 5) to avoid drying the leaner breast meat out.
  • 10-Minute Meal Prep: These chicken shawarma bowls come together pretty quickly, but a little meal prep makes them come together even faster on a busy weeknight. Get all the chopping out of the way ahead of time and all you have to do at dinnertime is preheat the oven and prepare the rice—easy!
    • Veggie prep: Shred as much lettuce or cabbage as you’d like and dice 1 cucumber and tomato. Store in individual airtight containers in the fridge for up to 5 days.
    • Toppings prep: If desired, prep a batch of Quick Pickled Red Onions and/or 5-Minute Yogurt Garlic Shawarma Sauce. Store in individual airtight containers in the fridge for up to 1 week.

Storage and Reheating:

  • Store leftover chicken shawarma, rice, vegetables, and other bowl fixings in individual airtight containers in the refrigerator. Everything will keep for up to 3-4 days. Easily build a bowl with the leftovers and reheat in the microwave until warmed through.

Find it online: https://playswellwithbutter.com/chicken-shawarma-bowl/