Chicken Shawarma Rice Bowls with Turmeric Rice, Hummus and Tahini Sauce

Name: Chicken Shawarma Rice Bowls with Turmeric Rice, Hummus and Tahini Sauce
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ lb (680 g) boneless, skinless chicken thighs, patted dry, trimmed of excess fat; ¼ cup (60 g) plain whole-milk yogurt; 3 tbsp (45 ml) olive oil; 2 tbsp (30 ml) fresh lemon juice; 4 cloves (12 g) garlic, finely grated or minced; 2 tsp (4 g) ground cumin; 2 tsp (4 g) ground coriander; 2 tsp (5 g) sweet paprika; 1 tsp (3 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; 1½ tsp (9 g) kosher salt; 1½ cups (300 g) basmati rice, rinsed in several changes of cold water until the water runs mostly clear; 2¼ cups (530 ml) water; 1 tbsp (14 g) unsalted butter; 1 tsp (3 g) ground turmeric; ¾ tsp (4 g) kosher salt; 1 medium (about 10 oz) (300 g) English cucumber or 4 Persian cucumbers, cut into ½-inch (1.3 cm) dice; 2 medium (about 10 oz) (300 g) ripe tomatoes, cut into ½-inch (1.3 cm) dice; ¼ cup (35 g) red onion, very thinly sliced; ¼ cup (15 g) fresh flat-leaf parsley, roughly chopped; 1 tbsp (15 ml) fresh lemon juice; 1 tbsp (15 ml) olive oil; ¼ tsp (1½ g) kosher salt; ⅓ cup (80 g) well-stirred tahini; 3 tbsp (45 ml) fresh lemon juice; 1 small clove (3 g) garlic, finely grated

From the MyKitchenBank Kitchen

Yogurt-and-spice-marinated chicken thighs roast until deeply browned at the edges, then sit on fluffy turmeric basmati with a crisp cucumber-tomato salad, a scoop of hummus, and a lemony tahini drizzle. It's a weeknight-friendly bowl with all the flavor of a shawarma stand.

Prep: 40 min
Cook: 25 min
Wait: 30 min
Total: 1 hr 35 min
Makes: 4 generous bowls

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Ingredients

4 servings

For the chicken
1½ lb (680 g) boneless, skinless chicken thighs, patted dry, trimmed of excess fat
¼ cup (60 g) plain whole-milk yogurt
3 tbsp (45 ml) olive oil
2 tbsp (30 ml) fresh lemon juice
4 cloves (12 g) garlic, finely grated or minced
2 tsp (4 g) ground cumin
2 tsp (4 g) ground coriander
2 tsp (5 g) sweet paprika
1 tsp (3 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
1½ tsp (9 g) kosher salt
For the turmeric rice
1½ cups (300 g) basmati rice, rinsed in several changes of cold water until the water runs mostly clear
2¼ cups (530 ml) water
1 tbsp (14 g) unsalted butter
1 tsp (3 g) ground turmeric
¾ tsp (4 g) kosher salt
For the cucumber-tomato salad
1 medium (about 10 oz) (300 g) English cucumber or 4 Persian cucumbers, cut into ½-inch (1.3 cm) dice
2 medium (about 10 oz) (300 g) ripe tomatoes, cut into ½-inch (1.3 cm) dice
¼ cup (35 g) red onion, very thinly sliced
¼ cup (15 g) fresh flat-leaf parsley, roughly chopped
1 tbsp (15 ml) fresh lemon juice
1 tbsp (15 ml) olive oil
¼ tsp (1.5 g) kosher salt
For the tahini sauce
⅓ cup (80 g) well-stirred tahini
3 tbsp (45 ml) fresh lemon juice
1 small clove (3 g) garlic, finely grated
¼ cup (60 ml) ice-cold water, plus 1–2 tbsp more if needed
¼ tsp (1.5 g) kosher salt
For serving
1 cup (240 g) plain hummus, at room temperature

Equipment (9)

Large rimmed baking sheet, about 18×13 inches (46×33 cm)
Medium saucepan with a tight-fitting lid (3-quart / 2.8 L)
Large mixing bowl
Medium bowl for the salad
Fine-mesh strainer
Instant-read thermometer
Small bowl or jar for the tahini sauce
Cutting board and sharp knife
Shallow tray or baking sheet and airtight containers (only if saving leftover rice)

Steps

Before you start

Plan on about 95 minutes start to finish. The chicken marinates 30 minutes (up to 8 hours in the fridge), and the rice, salad, and sauce are all made while the chicken roasts, so the steps overlap.
Use boneless, skinless chicken thighs. Breasts dry out at this oven temperature.
Pat the chicken dry and use a rimmed baking sheet lined with parchment or foil for easy cleanup.
Take the hummus out of the fridge when you start so it's not ice-cold when you serve.
If you're saving any rice for later, plan to get it into the fridge within 1 hour of cooking (see the rice resting step).

1
Marinate the chicken
- In a large bowl, stir together the yogurt, 3 tbsp (45 ml) olive oil, 2 tbsp (30 ml) lemon juice, grated garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, cardamom, cayenne (if using), black pepper, and 1½ tsp salt until it forms a smooth, thick paste.
- Add the dry chicken thighs and turn them with your hands until every piece is evenly coated.
- Cover and refrigerate for at least 30 minutes and up to 8 hours.
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Ready when: Chicken is evenly coated in a thick, orange-gold paste with no dry patches
Tip: Don't marinate longer than 8 hours; the lemon juice and yogurt will make the texture mushy.
2
Rinse and soak rice
- While the chicken marinates, put the basmati in a bowl, cover with cold water, swirl with your fingers, and pour off the cloudy water.
- Repeat 4 to 5 times until the water is only slightly milky.
- Cover the rice with fresh cold water and soak 15 minutes (this runs alongside the marinating time), then drain well in a fine-mesh strainer.
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Ready when: Water runs nearly clear and the grains look white and slightly opaque after soaking
Tip: Rinsing removes surface starch, which is what keeps basmati grains separate rather than gummy.
3
Preheat and arrange chickenOven 425°F / 220°C
- About 15 minutes before the marinade time is up, place a rack in the upper third of the oven and heat to 425°F (220°C).
- Line a large rimmed baking sheet with parchment or foil.
- Lift the chicken out of the marinade, letting excess drip off, and lay the thighs in a single layer with space between them.
- Don't crowd the pan.
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Ready when: Oven has reached 425°F (220°C) and chicken is spaced out in one layer
Tip: Crowded chicken steams instead of browning. Use two sheets if your pan is smaller.
4
Roast the chickenOven 425°F / 220°C
- Roast the chicken at 425°F (220°C) for 22 to 26 minutes, flipping the pieces once at the 12-minute mark, until the edges are deeply browned and slightly crisp and the thickest part of each thigh reads 175°F (80°C) on an instant-read thermometer.
- (165°F / 74°C is the minimum safe temperature; thighs are more tender at 175°F.) The oven time runs alongside the rice, salad, and sauce steps below, so start the rice right after the chicken goes in.
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Ready when: Edges are dark brown and crisp, juices run clear, and the thickest part reads 175°F (80°C)
Tip: If the edges aren't browned at the end, broil on high for 1 to 2 minutes, watching closely.
5
Cook the turmeric rice
- Melt the butter in the medium saucepan over medium heat.
- Add the drained rice and 1 tsp turmeric and stir for 1 minute until the grains are coated and smell nutty.
- Pour in 2¼ cups (530 ml) water, add ¾ tsp salt, and stir once.
- Raise the heat to high and bring to a full boil.
- Cover tightly, reduce the heat to low, and cook undisturbed for 12 minutes.
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Ready when: Water is fully absorbed and small steam holes appear on the surface of the rice
Tip: Don't lift the lid while it cooks; escaping steam leaves the top layer hard.
6
Rest and fluff the rice
- Remove the saucepan from the heat without lifting the lid and let it stand for 10 minutes.
- Fluff the rice gently with a fork, scraping from the edges toward the center.
- Scoop out the portion you'll serve tonight and keep it covered.
- If you're saving any rice, spread it in a shallow layer (about 1 inch / 2.5 cm deep) on a clean tray or baking sheet, let it steam off for about 15 minutes, then transfer it to airtight containers and refrigerate within 1 hour of when the rice finished cooking.
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Ready when: Grains are tender, evenly yellow, and separate easily when fluffed; any rice being saved is no longer steaming and goes into the fridge within 1 hour of cooking
Tip: Cooked rice left warm for hours can grow Bacillus cereus bacteria, whose toxin isn't destroyed by reheating, so cool leftovers quickly in a shallow layer.
7
Toss the salad
- In a medium bowl, combine the diced cucumber, diced tomatoes, sliced red onion, and parsley.
- Add 1 tbsp lemon juice, 1 tbsp olive oil, and ¼ tsp salt and toss.
- Taste and add a pinch more salt if needed.
- Dress it just before serving, or within 15 minutes, so it stays crisp.
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Ready when: Vegetables are glossy and lightly seasoned, with little liquid pooling in the bowl
Tip: If the tomatoes are very juicy, scoop out the seeds first to avoid a watery salad.
8
Whisk the tahini sauce
- In a small bowl, whisk the tahini, 3 tbsp (45 ml) lemon juice, grated garlic, and ¼ tsp salt.
- It will seize and look thick and pasty at first, which is normal.
- Whisk in ¼ cup (60 ml) ice-cold water a splash at a time until the sauce turns pale, smooth, and pourable like heavy cream.
- Add 1 to 2 tbsp more water if it's too thick.
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Ready when: Sauce is creamy, pale, and falls from the whisk in a ribbon
Tip: Taste and adjust: more lemon for brightness, more salt if it tastes flat.
9
Rest and slice chicken
- Remove the chicken from the oven and let it rest on the pan for 3 minutes so the juices settle.
- Slice the thighs against the grain into ½-inch (1.3 cm) strips, then toss them in any browned juices on the pan.
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Ready when: Slices are juicy and no pink remains in the center
10
Assemble the bowls
- Divide the turmeric rice among 4 bowls.
- Arrange the sliced chicken, a big scoop of hummus (about ¼ cup / 60 g each), and a generous portion of cucumber-tomato salad on top.
- Drizzle with the tahini sauce and serve immediately, passing extra sauce at the table.
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Ready when: Each bowl has rice, chicken, hummus, and salad in distinct sections, finished with a sauce drizzle
Tip: Serve the salad on the side if you're packing leftovers so the rice doesn't get soggy.

Good to know

Tips

Pat the chicken dry before marinating and don't crowd the pan; this gives you browned, crisp edges rather than steamed chicken.
Use ice-cold water in the tahini sauce for the smoothest, palest texture.
Cut the cucumber and tomato into the same small dice so every forkful has both.
For extra char, finish the chicken under the broiler for 1 to 2 minutes after it's cooked through.
For meal prep, portion leftover rice into shallow containers while it's still warm and refrigerate within 1 hour; it cools much faster than a deep pot.

Make ahead

"Marinate the chicken up to 8 hours ahead. Make the tahini sauce up to 4 days ahead and keep it in the fridge; whisk in a splash of water to loosen before serving. Cook the rice up to 2 days ahead, but cool it fast: spread it in a shallow layer and refrigerate within 1 hour of cooking. Reheat only the portion you'll eat, until steaming hot (165°F / 74°C), with a splash of water."

Storage & reheating

"Store components separately in airtight containers. Room temperature: no more than 2 hours for chicken and salad; cooked rice should be in the fridge within 1 hour of cooking. Fridge: rice up to 3 days, chicken up to 4 days, salad best within 1 day, tahini sauce up to 4 days. Freezer: cooked chicken and rice up to 2 months (freeze rice within 1 hour of cooking, after it has cooled in a shallow layer, and thaw in the fridge). Reheat chicken and rice covered in the microwave with a splash of water until steaming hot throughout (165°F / 74°C), or warm the chicken in a 375°F (190°C) oven for 8 to 10 minutes. Reheat leftovers only once and discard any that remain."

Substitutions

boneless, skinless chicken thighs → bone-in, skin-on chicken thighs. Roast 35 to 40 minutes at 425°F (220°C) until they reach 175°F (80°C) at the thickest part near the bone.
plain whole-milk yogurt → dairy-free plain yogurt. Use unsweetened coconut or soy yogurt for a dairy-free marinade; swap the butter for olive oil as well.
basmati rice → jasmine rice. Use the same amounts, but skip the soak and reduce the water to 2 cups (475 ml).
plain hummus → toum or extra tahini sauce. Skip the hummus and add garlic sauce for a punchier bowl.