Chicken Shawarma Rice Bowl

Name: Chicken Shawarma Rice Bowl
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 lb (900 g) boneless, skinless chicken thighs, trimmed of excess fat and patted dry; 3 tbsp (45 ml) extra-virgin olive oil; 3 tbsp (45 g) plain whole-milk yogurt; 2 tbsp (30 ml) fresh lemon juice; 4 cloves (12 g) garlic cloves, finely grated or minced; 2 tsp (4 g) ground cumin; 2 tsp (4 g) ground coriander; 2 tsp (5 g) smoked paprika; 1 tsp (2 g) ground turmeric; ½ tsp (1 g) ground cinnamon; ½ tsp (1 g) ground allspice; ¼ tsp (½ g) ground cardamom; ¼ tsp (½ g) cayenne pepper (optional); ½ tsp (1 g) freshly ground black pepper; 1¼ tsp (7 g) kosher salt (Diamond Crystal); 1 small (about 4 oz) (120 g) small red onion, halved and sliced into thin half-moons, about ⅛ inch (3 mm) thick; ½ cup (120 ml) white wine vinegar; ¼ cup (60 ml) warm water; 2 tsp (8 g) granulated sugar; ½ tsp (3 g) kosher salt; ¾ cup (180 g) plain whole-milk Greek yogurt; 1 clove (3 g) small garlic clove, finely grated to a paste; 1 tbsp (15 ml) fresh lemon juice; 1 tbsp (15 ml) extra-virgin olive oil; ¼ tsp (1½ g) kosher salt; 1½ cups (300 g) basmati rice, rinsed in cold water until the water runs mostly clear; 2¼ cups (530 ml) water; 1 tbsp (14 g) unsalted butter; ¾ tsp (4 g) kosher salt; 2 medium (200 g) Persian cucumbers (or 1 small English cucumber), cut into ½-inch (1 cm) dice

From the MyKitchenBank Kitchen

Spiced, yogurt-marinated chicken thighs roast on a sheet pan until browned at the edges and juicy inside. Serve them over fluffy buttery basmati with a crunchy cucumber-tomato salad, quick pickled red onion and a punchy garlic sauce.

Prep: 40 min
Cook: 25 min
Wait: 35 min
Total: 1 hr 40 min
Makes: 4 large bowls

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Ingredients

4 servings

For the chicken
2 lb (900 g) boneless, skinless chicken thighs, trimmed of excess fat and patted dry
3 tbsp (45 ml) extra-virgin olive oil
3 tbsp (45 g) plain whole-milk yogurt
2 tbsp (30 ml) fresh lemon juice
4 cloves (12 g) garlic cloves, finely grated or minced
2 tsp (4 g) ground cumin
2 tsp (4 g) ground coriander
2 tsp (5 g) smoked paprika
1 tsp (2 g) ground turmeric
½ tsp (1 g) ground cinnamon
½ tsp (1 g) ground allspice
¼ tsp (0.5 g) ground cardamom
¼ tsp (0.5 g) cayenne pepper (optional)
½ tsp (1 g) freshly ground black pepper
1¼ tsp (7 g) kosher salt (Diamond Crystal)
For the pickled onion
1 small (about 4 oz) (120 g) small red onion, halved and sliced into thin half-moons, about ⅛ inch (3 mm) thick
½ cup (120 ml) white wine vinegar
¼ cup (60 ml) warm water
2 tsp (8 g) granulated sugar
½ tsp (3 g) kosher salt
For the garlic sauce
¾ cup (180 g) plain whole-milk Greek yogurt
1 clove (3 g) small garlic clove, finely grated to a paste
1 tbsp (15 ml) fresh lemon juice
1 tbsp (15 ml) extra-virgin olive oil
¼ tsp (1.5 g) kosher salt
For the rice
1½ cups (300 g) basmati rice, rinsed in cold water until the water runs mostly clear
2¼ cups (530 ml) water
1 tbsp (14 g) unsalted butter
¾ tsp (4 g) kosher salt
For the salad
2 medium (200 g) Persian cucumbers (or 1 small English cucumber), cut into ½-inch (1 cm) dice
2 medium (300 g) ripe tomatoes, cored and cut into ½-inch (1 cm) dice
¼ cup (15 g) fresh flat-leaf parsley, leaves and tender stems finely chopped
1 tbsp (15 ml) fresh lemon juice
¼ tsp (1.5 g) kosher salt

Equipment (7)

Large rimmed baking sheet, about 18×13 inches (46×33 cm)
Large mixing bowl
Medium saucepan with a tight-fitting lid (3-quart / 3 L)
Fine-mesh sieve
Instant-read thermometer
Small bowls and a jar or container for pickling
Chef's knife and cutting board

Steps

Before you start

The chicken needs at least 30 minutes in the marinade, and it is even better marinated 4 to 12 hours in the fridge. If you marinate overnight, the active time drops to about 30 minutes.
Pat the chicken dry before marinating so the marinade clings and the thighs brown instead of steaming.
The rice and chicken finish at about the same time. Start the rice about 5 minutes after the chicken goes into the oven.
Line your sheet pan with parchment or foil for easy cleanup.

1
Marinate the chicken
- In a large bowl, whisk the olive oil, yogurt, lemon juice, grated garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, allspice, cardamom, cayenne (if using), black pepper and kosher salt into a thick, evenly colored paste.
- Add the dry chicken thighs and turn them with your hands until every piece is thoroughly coated.
- Cover and leave at cool room temperature for 30 minutes, or refrigerate up to 12 hours (take it out 30 minutes before roasting).
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Ready when: Chicken is evenly coated in a thick, golden-orange paste with no dry patches
Tip: Do not marinate longer than 12 hours. The lemon juice will make the chicken texture mushy.
2
Quick-pickle the onion
- While the chicken marinates, stir the vinegar, warm water, sugar and salt together in a small bowl or jar until the sugar and salt dissolve.
- Add the sliced red onion and press it down so it is submerged.
- Leave it at room temperature while the chicken marinates.
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Ready when: Onion slices turn bright pink and taste tangy but still crisp
Tip: This pickles during the chicken's marinating time, so no extra waiting time is needed. Drain just before serving.
3
Stir the garlic sauce
- In a small bowl, stir the Greek yogurt, grated garlic, lemon juice, olive oil and salt until smooth.
- Taste and add a little more salt or lemon if you want.
- Cover and refrigerate until serving so the garlic flavor mellows and blends.
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Ready when: Sauce is smooth, thick and spoonable, with a clear garlic aroma
Tip: Grate the garlic on a fine grater into a paste. Chunks of raw garlic will taste harsh.
4
Preheat the ovenOven 450°F / 230°C
- About 15 minutes before the chicken finishes marinating, position a rack in the upper third of the oven and heat it to 450°F (230°C).
- Line the baking sheet with parchment paper or foil.
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Ready when: Oven reaches 450°F (230°C)
Tip: Use an oven thermometer if your oven runs cool. High heat is what browns the edges before the thighs dry out.
5
Roast the chickenOven 450°F / 230°C
- Spread the thighs on the lined baking sheet in a single layer, with at least 1 inch (2.5 cm) between pieces, and scrape any marinade left in the bowl on top.
- Roast at 450°F (230°C) for 22 to 25 minutes, flipping the thighs once at the 12-minute mark, until the edges are deeply browned and the thickest part of the thickest thigh reads 175°F (80°C).
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Ready when: Edges are charred and browned, juices run clear, and an instant-read thermometer reads 175°F (80°C) in the thickest part
Tip: Thighs are safe at 165°F (74°C) but taste more tender at 175°F (80°C). Do not crowd the pan or the chicken will steam.
6
Rinse and cook the rice
- About 5 minutes after the chicken goes in the oven, put the basmati in a fine-mesh sieve and rinse under cold running water, stirring with your fingers, for 1 to 2 minutes until the water runs mostly clear.
- Combine the rinsed rice, water, butter and salt in the saucepan and bring to a boil over high heat.
- Stir once, cover with the tight lid, reduce to the lowest heat and cook for 14 minutes without lifting the lid.
- Remove from the heat and keep covered for 10 minutes, then fluff with a fork.
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Ready when: All the water is absorbed, small steam holes show on the surface, and the grains are tender, separate and fluffy
Tip: Cooking and resting overlap with the chicken's roasting time, so no extra time is added. Do not lift the lid or the steam escapes and the rice can turn out gummy.
7
Rest and slice chicken
- Remove the chicken from the oven and let it rest on the pan for 5 minutes so the juices redistribute.
- Slice the thighs against the grain into ½-inch (1 cm) strips and toss them in the browned juices on the pan.
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Ready when: Slices are juicy and cooked through, with no pink
Tip: Slicing right away lets the juices run onto the board and the meat dries out.
8
Toss the salad
- In a medium bowl, combine the diced cucumber, tomato and chopped parsley.
- Add the lemon juice and salt and toss gently.
- Make the salad right before serving so the tomatoes do not release too much liquid.
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Ready when: Vegetables are lightly dressed and glistening, not watery
Tip: Seed very juicy tomatoes first so the salad does not turn soupy in the bowls.
9
Assemble the bowls
- Drain the pickled onion.
- Divide the rice among 4 bowls, about 1 cup (160 g) each.
- Top each with a quarter of the sliced chicken, a generous scoop of the cucumber-tomato salad and a spoonful of pickled onion.
- Drizzle with garlic sauce and serve immediately while the chicken and rice are hot.
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Ready when: Bowls are colorful, with hot rice and chicken and cool, crunchy toppings
Tip: Serve extra garlic sauce on the side. It is the best part.

Good to know

Tips

Space the thighs apart on the pan. Crowded chicken steams and does not char.
For extra char like a vertical spit, broil on high for the last 2 to 3 minutes, watching closely so the spices do not burn.
Use a fresh jar of spices. Old ground spices taste dull and the shawarma will lack its warm aroma.
Toast the cumin and coriander in a dry pan for 30 seconds first for a deeper flavor, then let them cool before adding to the marinade.

Make ahead

"Marinate the chicken up to 12 hours ahead in the fridge. The pickled onion keeps up to 2 weeks in the fridge and the garlic sauce up to 3 days. Cooked rice and chicken can be made 1 day ahead and reheated, but make the salad fresh."

Storage & reheating

"Store the components separately in airtight containers. Refrigerate cooked chicken and rice for up to 3 days, and the garlic sauce for up to 3 days. Freeze cooked chicken and rice for up to 2 months (the sauce and salad do not freeze well). Cool the rice quickly and refrigerate within 1 hour. Reheat the chicken in a 375°F (190°C) oven for 8 to 10 minutes, or in a skillet over medium heat. Reheat rice with 1 tablespoon of water per cup, covered, in the microwave for 1 to 2 minutes until steaming hot all the way through."

Substitutions

boneless, skinless chicken thighs → boneless, skinless chicken breasts. Cut the breasts into thick cutlets about ¾ inch (2 cm) thick and roast 15 to 18 minutes, until they reach 165°F (74°C). They are leaner and can dry out sooner.
plain whole-milk Greek yogurt → dairy-free plain yogurt or tahini. For tahini, whisk 3 tablespoons tahini with 3 tablespoons cold water and the lemon, garlic and salt to make a pourable sauce. Use dairy-free yogurt in the marinade too.
basmati rice → long-grain white rice or cooked cauliflower rice. Use the same amount of long-grain white rice and cook according to the package. Cauliflower rice needs no water and cooks in 5 minutes.
white wine vinegar → apple cider vinegar or fresh lime juice. Use the same amount. The flavor is slightly fruitier but still tangy.