Ingredients

2 pounds boneless, skinless chicken thighs or breasts

Shawarma marinade:

2 tablespoons olive oil

1 tablespoon honey (or pure maple syrup/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

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

2 cups finely shredded lettuce or cabbage

1 English cucumber, diced

1 Roma tomato, deseeded and diced

Quick Pickled Red Onions (see Tips & Variations)

5-Minute Yogurt Garlic Shawarma Sauce (see Tips & Variations)

Instructions

Step 1: Prepare the shawarma marinade by combining all marinade ingredients in a large bowl or airtight container. Season with 2 teaspoons kosher salt and pepper, then whisk well.

Step 2: Add the chicken to the marinade and toss to coat evenly. Cover and refrigerate for at least 2 hours or up to 3 days.

Step 3: When ready to cook, preheat the oven to 425°F. Arrange racks with one in the center and one 4-6 inches below the broiler. Line a baking sheet with foil.

Step 4: Transfer the marinated chicken to the baking sheet in an even layer, shaking off excess marinade. Set aside.

Step 5: To make the turmeric rice, heat oil in a small saucepan over medium-high heat. Add cumin, turmeric, and dry basmati rice. Stir and toast until fragrant and lightly browned.

Step 6: Add vegetable broth, bring to a boil, then cover and reduce heat to a gentle simmer. Cook 15-18 minutes until liquid is absorbed and rice is tender. Remove from heat and let steam 5 minutes before fluffing.

Step 7: Bake the chicken on the center rack for 15-18 minutes until almost cooked through (time may vary based on thickness).

Step 8: Preheat the broiler to highest setting. Broil the chicken 4-5 minutes on the lower rack until deeply browned and caramelized, turning halfway through.

Step 9: Remove chicken from oven and let cool slightly. Slice or dice into bite-sized pieces.

Step 10: Assemble bowls with turmeric rice, shredded lettuce or cabbage, diced cucumber, tomato, and chicken. Top with yogurt garlic sauce, pickled red onions, and fresh herbs if desired. Serve and enjoy!

Tips & Variations

Use chicken thighs for juicier results or breasts for a leaner option.

Quick pickled red onions add a bright tang; slice red onions and soak in vinegar with a pinch of sugar for 15 minutes.

For the yogurt garlic shawarma sauce, mix plain Greek yogurt with minced garlic, lemon juice, salt, and a little olive oil.

Add fresh herbs like parsley or cilantro to brighten the bowl.

Adjust cayenne pepper to control spice level.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used instead of thighs, but they may be less juicy and tender. Marinating longer helps keep them moist.

Can I prepare this recipe ahead of time?

Absolutely. The chicken can be marinated up to 3 days in advance, and the rice can be cooked a day ahead. Reheat before serving and add fresh toppings just before eating.