Easy Sheet Pan Chicken Shawarma Bowl with Turmeric Rice Recipe
This Easy Sheet Pan Chicken Shawarma Bowl features succulent marinated chicken thighs baked to perfection and paired with fragrant turmeric rice. The bowl is completed with fresh shredded lettuce or cabbage, crisp cucumber, diced tomato, quick-pickled red onions, and a creamy 5-minute yogurt garlic shawarma sauce, creating a vibrant, healthy, and flavorful meal perfect for any night of the week.
- Prep Time: 15 minutes plus 2 hours marinating
- Cook Time: 25 minutes
- Total Time: 2 hours 40 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Halal
Ingredients
Scale
Chicken Shawarma Marinade
- 2 pounds boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- 1 tablespoon honey (or 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
- 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 or water
Bowl Assembly
- 2 cups finely shredded lettuce or cabbage
- 1 English cucumber, diced
- 1 Roma tomato, deseeded and diced
- Quick Pickled Red Onions (prepare separately)
- 5-Minute Yogurt Garlic Shawarma Sauce (prepare separately)
Instructions
- Prepare the marinade: In a large bowl or airtight container, combine olive oil, honey, lemon juice, garlic, ground cumin, smoked paprika, cinnamon, ginger, oregano, turmeric, cayenne pepper if using, and season with 2 teaspoons kosher salt and ground black pepper. Whisk well to fully incorporate the spices.
- Marinate the chicken: Add the chicken thighs or breasts to the marinade, tossing to coat evenly. Cover or seal and refrigerate for at least 2 hours, up to 3 days, to develop flavor.
- Preheat the oven: When ready to cook, heat the oven to 425°F, setting one rack in the center and another 4-6 inches below the broiler.
- Prepare the baking sheet: Line a baking sheet with foil for easy cleanup. Arrange the marinated chicken in a single even layer, shaking off excess marinade.
- Cook the turmeric rice: Heat olive oil in a small saucepan over medium-high heat. Add cumin, turmeric, and basmati rice, stirring to coat and lightly toast until fragrant and slightly browned. Pour in the vegetable broth and bring to a boil. Cover, reduce heat to low, and simmer 15-18 minutes or until liquid is absorbed and rice is tender. Remove from heat and let steam covered for 5 minutes. Fluff with a fork.
- Roast the chicken: Place the baking sheet on the center rack of the preheated oven. Bake the chicken for 15-18 minutes until nearly cooked through, checking thickness as times may vary.
- Broil the chicken: Move the baking sheet to the broiler rack. Broil on high for 4-5 minutes, rotating halfway through, until the chicken develops a deep brown caramelized crust.
- Slice and assemble: Let the chicken rest briefly, then slice thinly or dice into bite-sized pieces.
- Build the bowls: In serving bowls, layer turmeric rice, shredded lettuce or cabbage, diced cucumber, diced tomato, and sliced chicken. Top with quick-pickled red onions and a drizzle of 5-minute yogurt garlic shawarma sauce. Garnish with fresh herbs if desired and serve immediately.
Notes
- Use boneless, skinless chicken thighs for juicier meat or breasts for leaner protein.
- The marinade can be prepared up to 3 days ahead for deeper flavor.
- Quick pickled red onions and yogurt garlic sauce can be made in advance to save time.
- If you prefer less spice, omit or reduce cayenne pepper.
- For a gluten-free bowl, ensure broth and other ingredients are certified gluten-free.
Keywords: chicken shawarma, sheet pan recipe, turmeric rice, Middle Eastern bowl, easy chicken recipe
