I like how comforting this recipe is, but what makes it even better is how easy it is to prepare at home. The spices blend beautifully, filling the kitchen with their aroma as the chicken cooks to golden perfection. It’s one of those meals that feel like a treat, even on a busy day. The Chicken Shawarma Bowl with Rice and Hummus is a vibrant and satisfying dish that brings the warmth of Middle Eastern flavors straight to your kitchen. It’s a wonderful combination of spiced grilled chicken, soft basmati rice, creamy hummus, and crisp fresh vegetables — all layered together for a meal that’s both nourishing and comforting. Every bite is filled with smoky, tangy, and earthy notes that make this bowl feel like something special you’d order from a Mediterranean café.

I have made this recipe countless times for lunch meal prep and casual dinners. I use boneless chicken thighs because they’re juicy and flavorful. Always marinate the chicken for at least an hour — it truly deepens the flavor and makes the meat tender and aromatic.

You can serve it with warm pita bread, some fresh salad on the side, also with a drizzle of tahini or garlic yogurt sauce. It’s a comforting and versatile meal that satisfies everyone at the table — perfect for any day of the week.

It’s Perfect For:

• Quick and healthy weeknight dinners
• Meal prepping for work or school lunches
• A nutritious post-workout meal
• Entertaining family or guests at home
• A balanced and flavorful dinner option

Ingredients

For the Chicken Marinade:

• 1 ½ lbs boneless, skinless chicken thighs or breasts
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• ½ teaspoon ground cinnamon
• 1 teaspoon salt
• ½ teaspoon black pepper
• Juice of 1 lemon

For the Bowl:

• 2 cups cooked basmati or jasmine rice
• 1 cup hummus
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ cup red onion, thinly sliced
• Fresh parsley, chopped
• Lemon wedges (for serving)

Kitchen Equipment You’ll Need

• Mixing bowl for marinating
• Sharp knife and cutting board
• Grill pan or non-stick skillet
• Medium pot for rice
• Measuring cups and spoons
• Tongs for flipping chicken
• Serving bowls and utensils

How to Make Chicken Shawarma Bowl with Rice and Hummus

Step 1

Prepare the marinade: In a large bowl, combine olive oil, garlic, lemon juice, and all the spices—cumin, paprika, turmeric, coriander, cinnamon, salt, and black pepper. Mix until it forms a smooth, fragrant paste. Add the chicken pieces, turning them to ensure every side is fully coated in the bold, aromatic mixture. Cover the bowl and refrigerate for at least 1 hour, though 4–6 hours will give you the most flavor.

Step 2

Cook the chicken: Preheat your grill pan or skillet over medium-high heat. Lightly oil the surface, then add the marinated chicken. Cook each side for about 5–6 minutes until golden brown and slightly charred, with an internal temperature of 165°F (75°C). Once done, transfer the chicken to a cutting board and let it rest for a few minutes before slicing it thinly.

Step 3

Prepare the rice base: While the chicken cooks, warm your cooked rice. You can use freshly steamed rice or leftover rice reheated with a drizzle of olive oil for added flavor. Fluff it gently with a fork to separate the grains.

Step 4

Assemble the bowl: Spoon a generous portion of rice into each bowl. Add a big dollop of hummus on one side, then arrange the sliced shawarma chicken on top of the rice. Scatter diced cucumbers, halved cherry tomatoes, and thinly sliced red onions around for color and crunch. Sprinkle fresh parsley over everything and serve with lemon wedges on the side for a bright, citrusy finish.

Step 5

Optional finishing touch: For an extra Middle Eastern flair, drizzle a little tahini sauce or garlic yogurt over the bowl. It ties all the flavors together beautifully.

Tips for Making the Best Chicken Shawarma Bowl

Marinate longer for richer flavor. Let the chicken soak in the spice blend for at least an hour, or even overnight, to lock in maximum flavor and tenderness.

Choose chicken thighs over breasts. Thighs stay juicy, tender, and flavorful even after reheating — perfect for meal prep.

Don’t crowd the pan. Cook in batches so the chicken browns nicely instead of steaming. This gives that signature shawarma char.

Fluff the rice before serving. Add a drizzle of olive oil or butter and fluff gently with a fork to keep it light and airy.

Make the hummus smooth. If using store-bought hummus, mix in olive oil or a touch of water for a creamy, silky texture.

Add bright veggies for balance. Fresh cucumbers, tomatoes, and onions add crisp contrast to the smoky chicken and creamy hummus.

Finish with a drizzle. Tahini, garlic yogurt, or lemon juice gives the final touch that ties every flavor together beautifully.

Optional Ingredients

• Pickled red onions or cabbage
• Roasted chickpeas for crunch
• Crumbled feta cheese
• Sliced olives
• Chopped mint or parsley
• A sprinkle of sumac for tang

How to Serve Chicken Shawarma Bowl with Rice and Hummus

I love serving this Chicken Shawarma Bowl warm, arranged beautifully in a deep bowl or wide plate. I start by adding a generous scoop of rice, then spread a spoonful of hummus on one side. Next, I layer the sliced shawarma chicken over the rice and fill the remaining spaces with colorful toppings — diced cucumbers, juicy tomatoes, and thin red onion slices.

I like to drizzle everything with a little olive oil or tahini sauce, then finish with a squeeze of lemon for a burst of freshness. The way the flavors mix — warm spiced chicken with cool hummus and crisp vegetables — makes every bite delightful. Sometimes, I sprinkle a bit of paprika or chopped parsley on top for color.

When I serve this to friends or family, I set all the components separately on the table — rice, chicken, hummus, and toppings — so everyone can build their own bowl. It’s a fun, interactive way to enjoy the meal and lets everyone adjust it to their taste. Pair it with soft pita bread or a light cucumber salad for the perfect Mediterranean-inspired spread.

Is Chicken Shawarma Bowl with Rice and Hummus Healthy?

Yes! This bowl is a balanced meal with a great mix of protein, fiber, and healthy fats. The chicken provides lean protein, the rice adds energy-boosting carbs, and the hummus gives heart-healthy fats and plant-based protein. The fresh vegetables round it out with vitamins and crunch.

For a lighter version, you can use brown rice, quinoa, or even cauliflower rice. You can also reduce oil or use grilled vegetables to lower calories without losing any of that satisfying flavor.

Variations and Substitutions

• Vegetarian Shawarma Bowl
  Use roasted chickpeas or marinated tofu instead of chicken for a flavorful plant-based version.
• Low-Carb Version
  Swap rice for cauliflower rice or quinoa to cut down on carbs while keeping the bowl nutritious.
• Spicy Lover’s Bowl
  Add cayenne pepper or chili flakes to the marinade for a fiery twist that elevates the smokiness.
• Mediterranean Style
  Top your bowl with olives, roasted red peppers, and feta for a tangy Mediterranean flair.
• Vegan Option
  Replace the chicken with grilled eggplant or mushrooms and use vegan yogurt or tahini for the sauce.
• Protein Boost
  Add roasted chickpeas, boiled eggs, or even grilled shrimp for a protein-packed meal.
• Extra Creamy Hummus Bowl
  Mix your hummus with Greek yogurt or olive oil to make it extra rich and smooth.
• Fresh Herb Upgrade
  Add mint, dill, or cilantro for a refreshing herbal note that brightens every bite.

How to Store and Reheat

Store the components separately in airtight containers — one for chicken, one for rice, one for hummus, and one for fresh toppings. This keeps everything fresh and prevents the veggies from getting soggy. They can be stored in the refrigerator for up to 4 days.

When reheating, warm the chicken and rice in a microwave or skillet over low heat until hot. Keep the hummus and vegetables cold, and assemble your bowl just before serving. This way, you keep the perfect contrast of temperatures and textures that make the dish special.

Frequently Asked Questions About Chicken Shawarma Bowl with Rice and Hummus

Can I use store-bought shawarma seasoning?
Yes! It’s a convenient shortcut if you don’t have all the spices. Just make sure to taste and adjust the salt, lemon juice, and olive oil to balance the flavors. Store-bought blends vary in intensity, so a quick taste test helps a lot.

Can I grill the chicken outdoors?
Absolutely. Grilling adds an amazing smoky aroma and slightly crisp edges that make the shawarma taste more authentic. It’s also perfect for summer gatherings or backyard meals.

Can I use leftover rice for this bowl?
Yes, leftover rice works great. Just warm it in the microwave or a skillet with a bit of olive oil to bring back its fluffy texture. It’s a great way to reduce food waste and make the recipe even quicker.

Can I prepare the chicken in advance?
Definitely. You can marinate it up to 24 hours ahead and store it in the fridge until you’re ready to cook. The longer marination deepens the flavor and saves time on busy days.

Chicken Shawarma Bowl with Rice and Hummus Recipe

Recipe by Maria MeyerCourse: Main CourseCuisine: Middle EasternDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

35

minutes

Make this easy Chicken Shawarma Bowl with Rice and Hummus — juicy marinated chicken, creamy hummus, and fresh vegetables for a complete Middle Eastern-inspired meal. Perfect for meal prep or family dinners!

Ingredients

• For the Chicken Marinade:

• 1 ½ lbs boneless, skinless chicken thighs or breasts

• 3 tablespoons olive oil

• 3 cloves garlic, minced

• 2 teaspoons ground cumin

• 2 teaspoons ground paprika

• 1 teaspoon ground turmeric

• 1 teaspoon ground coriander

• ½ teaspoon ground cinnamon

• 1 teaspoon salt

• ½ teaspoon black pepper

• Juice of 1 lemon

• For the Bowl:

• 2 cups cooked basmati or jasmine rice

• 1 cup hummus

• 1 cup cucumber, diced

• 1 cup cherry tomatoes, halved

• ½ cup red onion, thinly sliced

• Fresh parsley, chopped

• Lemon wedges (for serving)

Directions

• Prepare the marinade: In a large bowl, combine olive oil, garlic, lemon juice, and all the spices—cumin, paprika, turmeric, coriander, cinnamon, salt, and black pepper. Mix until it forms a smooth, fragrant paste. Add the chicken pieces, turning them to ensure every side is fully coated in the bold, aromatic mixture. Cover the bowl and refrigerate for at least 1 hour, though 4–6 hours will give you the most flavor.
• Cook the chicken: Preheat your grill pan or skillet over medium-high heat. Lightly oil the surface, then add the marinated chicken. Cook each side for about 5–6 minutes until golden brown and slightly charred, with an internal temperature of 165°F (75°C). Once done, transfer the chicken to a cutting board and let it rest for a few minutes before slicing it thinly.
• Prepare the rice base: While the chicken cooks, warm your cooked rice. You can use freshly steamed rice or leftover rice reheated with a drizzle of olive oil for added flavor. Fluff it gently with a fork to separate the grains.
• Assemble the bowl: Spoon a generous portion of rice into each bowl. Add a big dollop of hummus on one side, then arrange the sliced shawarma chicken on top of the rice. Scatter diced cucumbers, halved cherry tomatoes, and thinly sliced red onions around for color and crunch. Sprinkle fresh parsley over everything and serve with lemon wedges on the side for a bright, citrusy finish.
• Optional finishing touch: For an extra Middle Eastern flair, drizzle a little tahini sauce or garlic yogurt over the bowl. It ties all the flavors together beautifully.