Chicken Shawarma Rice Bowls

Chicken Shawarma Rice Bowls is a high-protein bowl recipe ready in 1 h 15 min. It makes 4 servings, each 720 kcal with 45 g protein. Professional level, 25 ingredients.

Recipe by @fit_foodie_lulu, adapted and measured by Cookpath.

  • 1 h 15 mintotal
  • Professionallevel
  • 720kcal a serving
  • 45 gprotein
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Chicken Shawarma Rice Bowls

What is Chicken Shawarma Rice Bowls

Spiced chicken thighs served over basmati rice with pickles, tomato, red onion, sumac and a yogurt, tahini and mayo sauce.

More:High-protein yogurt recipesHigh-protein rice recipesYogurt recipesRice recipes

How to make Chicken Shawarma Rice Bowls

Tips from the cook

  • Do not crowd the pan if frying; cook in batches for a good char.
  • Rest the chicken for 5 minutes before slicing.
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Chicken Shawarma Rice Bowls substitutions

Out of something, or cooking around an allergy. Each swap was checked against a source.

Cayenne pepper2 options
  • Hot smoked paprika or chilli powder use 2x the amount

    Less heat.

  • Leave out (optional heat at 1/4 tsp) leave out (optional heat only)
Butter2 options
  • Vegan/dairy-free butter block 1:1 by weight

    Soft tub margarine fails in pastry and cheesecake base.

  • Olive oil use about 3/4 as much by volume

    Not for creaming or pastry; base goes oily.

Onion2 options
  • Leek, white and light-green part 1:1 by volume

    Still an allium; raw dishes.

  • Fennel bulb, finely diced 1:1 by volume

    Sweet aniseed note; raw dishes.

Chicken stock3 options
  • Vegetable stock (check the label for celery) 1:1 by volume

    Less poultry flavour; the page notes vegetable broth usually has celery, carrots, onions.

    Still contains celery.

  • Mushroom broth (dried or fresh shiitake simmered in plain water 20-30 min) 1:1 by volume

    Earthy taste.

  • Miso whisked into hot water (1-2 tsp per 1 cup) 1:1 by volume

    Add late; do not boil hard.

    Still contains soy.

Pickles1 option
  • Cucumber slices (+ a splash of vinegar for tang) same amount

    Loses fermented flavour.

Red onion2 options
  • Spring onion (white part), thin use 2 spring onions per 1/4 red onion

    Milder; still allium.

  • Leave out leave out (optional salad garnish only)
Greek yogurt1 option
  • Thick unsweetened coconut or soy yoghurt 1:1

    Runnier.

    Still contains soy.

Mayonnaise2 options
  • Plain Greek yogurt (or unsweetened soy yogurt if dairy-free) 1:1 by volume

    Frying/hot dishes; not a binder for crispy rice.

    Still contains dairy.

  • Vegan mayonnaise 1:1

    Often contains mustard; check label.

    Still contains mustard and soy.

Tahini2 options
  • Sunflower seed butter 1:1; unsweetened gives the closest flavour (do not add sesame oil for a sesame allergy)

    Thicker and sweeter than tahini, less bitter.

  • Cashew or almond butter 1:1

    Not for nut allergy; lacks tahini bitterness.

    Still contains tree nuts.

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