Egyptian Chicken Shawarma Bowl
Serves 4 · Prep: 25 minutes · Cook: 20 minutes · Rest: 1 to 12 hours · Total: 1 hour 45 minutes to 12 hours 45 minutes
Egyptian chicken shawarma is made with chicken marinated in yogurt, lemon, garlic, cumin, coriander, cardamom, and other warm spices, then cooked until browned at the edges.
Serve it over basmati rice with hummus, Jerusalem salad, lettuce, red cabbage, pickles, and white sauce.
Ingredients
Chicken shawarma
- 1½ pounds boneless, skinless chicken thighs
- ⅓ cup plain Greek yogurt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 garlic cloves, finely grated
- 2 teaspoons ground cumin
- 1½ teaspoons ground coriander
- 1 teaspoon paprika
- ¾ teaspoon ground cardamom
- ½ teaspoon turmeric
- ½ teaspoon ground allspice
- ¼ teaspoon ground cinnamon
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Basmati rice
- 1½ cups basmati rice
- 2¼ cups water
- 1 tablespoon butter or olive oil
- ½ teaspoon salt
Jerusalem salad
- 2 Roma tomatoes, finely diced
- 1 Persian cucumber, finely diced
- 2 tablespoons chopped parsley
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt, to taste
White sauce
- ¾ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 small garlic clove, finely grated
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 to 2 tablespoons water, as needed
For the bowls
- ½ cup hummus
- 2 cups shredded lettuce
- 1 cup finely shredded red cabbage
- ½ to 1 cup sliced pickles
Instructions
- 1
Marinate the chicken
Mix the yogurt, olive oil, lemon juice, garlic, cumin, coriander, paprika, cardamom, turmeric, allspice, cinnamon, salt, and black pepper in a large bowl. Add the chicken thighs and toss until well coated. Cover and refrigerate for at least 1 hour, or up to 12 hours.
- 2
Cook the basmati rice
Rinse the rice under cold water until the water runs mostly clear. Add the rice, water, butter or olive oil, and salt to a saucepan. Bring to a boil, cover, and reduce the heat to low. Cook for about 15 minutes. Remove from the heat and leave covered for another 10 minutes, then fluff with a fork.
- 3
Make the Jerusalem salad
Combine the tomato, cucumber, parsley, lemon juice, olive oil, and salt. Keep the tomato and cucumber fairly finely diced so you get a little of both in each bite.
- 4
Make the white sauce
Stir together the yogurt, mayonnaise, garlic, lemon juice, olive oil, and salt. Add 1 to 2 tablespoons of water until the sauce is thin enough to drizzle. Refrigerate until ready to serve.
- 5
Cook the chicken
Heat a large cast-iron skillet or heavy frying pan over medium-high heat. Remove the chicken from the marinade and let any heavy excess drip off. Add the thighs in a single layer. Cook for 5 to 7 minutes on the first side, then flip and cook for another 4 to 6 minutes, until browned and the thickest part reaches 165°F / 74°C. Cook in batches if needed. Crowding the pan will make the chicken steam instead of brown.
- 6
Slice and brown again
Transfer the chicken to a cutting board and let it rest for 5 minutes. Slice into strips or bite-size pieces, then return the chicken to the hot skillet for another 1 to 2 minutes. Let some of the pieces sit against the pan long enough to brown around the edges. This gives the chicken more of the texture you get from shawarma cooked on a spit.
- 7
Assemble the bowls
Divide the basmati rice between four bowls. Add the chicken shawarma, hummus, Jerusalem salad, lettuce, red cabbage, and pickles. Spoon the white sauce over the top and serve.
Make Ahead
The chicken can marinate overnight, and the white sauce can be made a day ahead.
The Jerusalem salad is best made the same day because the tomato and cucumber release water as they sit.
For leftovers, keep the chicken and rice separate from the salad, lettuce, cabbage, pickles, hummus, and sauce.
Recipe Notes
For more heat: Add ¼ to ½ teaspoon cayenne to the chicken marinade.
For better browning: Use a large skillet and make sure it is properly hot before adding the chicken.
For meal prep: Portion the rice and chicken together, but pack the cold toppings and sauce separately.
Frequently Asked Questions
Can I Make Chicken Shawarma in the Oven?
Yes. Heat the oven to 425°F / 220°C. Arrange the marinated chicken on a sheet pan and roast for about 20 to 25 minutes, depending on the thickness of the thighs. Once cooked through, slice the chicken and put it under the broiler for a minute or two to brown the edges.
Can I Use Chicken Breast?
Yes, although chicken thighs stay juicier and are harder to overcook. If using chicken breasts, cut very thick pieces in half horizontally so they cook more evenly. Cook until the center reaches 165°F / 74°C.
What Goes in a Chicken Shawarma Bowl?
This one has chicken shawarma, basmati rice, hummus, Jerusalem salad, lettuce, red cabbage, pickles, and white sauce. You get warm, spiced chicken and rice with cool salad, creamy hummus and sauce, and crunch from the cabbage and pickles.
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