Chicken Shawarma Bowl

Chicken shawarma topped on yellow rice and dressed with slaw.

Prep Time 4 hours 48 minutes
Cook Time 30 minutes
Total Time 5 hours 18 minutes
Servings 8 people


  • 5 whole Boneless, Skinless Chicken Breasts
  • 6 whole Boneless, Skinless Chicken Thighs
  • 4 tbso Extra Virgin Olive Oil
  • 2 tsp Cumin
  • 2 tsp Paprika
  • 1 tsp Allspice
  • 3/4 tsp Turmeric
  • 1/4 tsp Ground Garlic
  • 1/4 tsp Cinnamon
  • Pinch Cayenne
  • Salt and Pepper to Taste
  • Non-Stick Cooking Spray


  • 2 Cups Rice
  • 3 Cups Water
  • 1 tbsp Turmeric
  • 1 tbsp Ground Garlic
  • 1 tbsp Paprika


  • 1 Head Cabbage rough chop
  • 1/4 Cup Olive Oil
  • 2 tbsp Lemon Juice
  • 2 tbsp White Wine Vinegar


  1. Slice the chicken into small 1" pieces.

    In a big mixing bowl, add all the spices, mix well.

    Next, and the olive oil and mix into the spices, mix well.

    Add the chicken and rub the marinade fully. Place in the fridge overnight.

    Line baking trays (I needed 3 trays) with tin foil. Place the chicken on the foil giving each piece room on the tray.

    Place in a 325 degree oven for 10 – 12 minutes.

    Heat your cast iron skillet on medium high heat. Add the canola oil and cook for a few minutes until it shimmers.

    Add the chicken in batches. Cook for 2 – 3 minutes on each side until you get a nice char.

    Remove from skillet and set aside.

    Add the rice spices to oil and left over flavors from the chicken. Mix well.

    Add the rice to the skillet - it is cooked just as you would cook risotto.

    Start adding 1 cup of water at a time. Once the rice has absorbed the water, add another cup. Cook until the rice is al dente.

    For the slaw, simply take the oil, lemon juice and vinegar and combine. Dress the slaw before serving.

    To assemble the dish, fill the bowl with the yellow rice.

    Next, add a good handful of slaw.

    Add the chicken and finish by topping with the garlic sauce.

    Serve and enjoy.

Recipe Notes

Search blog for garlic sauce to get the recipe.