- A bold dry rub of coriander, cumin, smoked paprika, cardamom, and turmeric delivers juicy, charred chicken with shawarma-like flavor in minutes.
- Colorful toppings like cucumbers, olives, pickled onions, and herbs bring crunch, freshness, and balance to smoky chicken and warm yellow rice.
- The tahini sauce and spice-rubbed chicken can be made ahead, making this bowl a fast, flexible option for weeknights and meal prep.
Chicken shawarma is all about sizzling spice and char, and these easy bowls bring that market-stall energy to a weeknight. Instead of a long marinade, we lean on a bold dry rub of coriander, cumin, smoked paprika, cardamom, and turmeric so the chicken browns quickly and develops crusty edges. A hot grill is classic, but the broiler delivers excellent color when the weather or your schedule won’t cooperate. Either route gives juicy chicken thighs with a smoky, shawarma-like vibe in minutes.
While the chicken rests, assemble the bowl. Start with fluffy yellow rice for comforting warmth and color. Crisp cherry tomatoes and Persian cucumbers add crunch, briny olives and quick-pickled red onions bring pop, and a shower of tender herbs keeps it fresh. A creamy, lemon-forward tahini ties everything together; whisk the water in last for a silky sauce that never breaks. Crumbled feta adds a salty finish that loves all those spices.
This flexible recipe is built for busy nights and smart meal prep. The chicken can be rubbed ahead, the sauce holds for days, and the rice can be made with a pantry-friendly package or from-scratch turmeric rice if you prefer. Pack leftovers for lunch, or set up a topping bar and let everyone build their own bowl. However you serve it, this shawarma-inspired dinner delivers high-impact flavor with minimal effort, which is exactly what we want from a reliable, repeatable weeknight staple. Try swapping in warm pita wedges, pickles, or a dusting of sumac to customize each bowl and keep dinner exciting all week.
Always oil the grill
There’s nothing worse than the chicken sticking to the grill when you’re trying to turn it. To make sure it comes off easily, heat the grill or grill pan until hot, then scrub the grates clean. Just before adding the chicken to the grill, dip a folded paper towel in an oil with a high smoke point, such as canola, grapeseed, or avocado, and squeeze out any excess oil. Using long tongs, wipe the grates in even strokes from front to back to brush on a thin, glossy layer to the grill grates.
For grill pans, lightly oil the ridges of the pan in the same way.
Never spray aerosol oil over flame. Re-oil between batches to prevent sticking and promote an even sear.
Don’t skip on the toppings
This bowl might include deliciously spiced chicken, but it’s really all about the combination of toppings. Juicy cherry tomatoes pop with sweetness, cucumbers cool and crunch, and briny green olives add depth. Electric pickled red onions cut through with tang, while chopped mint, cilantro, and parsley brighten everything. Crumbled feta brings creamy salinity, echoing the sesame richness of a lemon-tahini drizzle. Against yellow rice and smoky, spice-rubbed chicken, the toppings create a mosaic of color and contrast so every bite feels balanced.
Notes from the Food & Wine Test Kitchen
- Broiling is an excellent backup to grilling and still delivers the char that makes this bowl sing.
- Store-bought yellow rice (such as Vigo) is a reliable, time-saving base.
- For a smooth sauce every time, whisk in water after combining the other tahini ingredients.
Suggested pairing
2023 Tensley Fundamental White Blend. This bright, citrusy white blend has brisk acidity that slices through tahini’s sesame richness while playing nicely with the spiced chicken. Stone-fruit and floral notes complement warm coriander, cumin, and paprika, with a finish that won’t fight briny olives or feta.
This recipe was developed by Giovanna Vazquez; the text was written by Breana Killeen.
