Rating: 5.00
(78)

Chicken Shawarma with Garlic Sauce Rice Bowl

Chicken Shawarma with Garlic Sauce Rice Bowl will be one of the most delicious recipes you’ll ever make! Luscious, flavorful, marinated chicken served on a bed of hot, exotic, buttery yellow rice drizzled with creamy, garlic sauce on top... Divine. And all of it in one pot? Oh, yes!

I really hope you enjoy this Chicken Shawarma with Garlic Sauce Rice Bowl recipe. If you do, please let me know in the comments below. I LOVE reading your comments ❤

WHY YOU WILL LOVE THIS RECIPE

I’m besotted with chicken shawarma ❤.

This happens to be my second recipe here with shawarma involved, and in no way is it gonna be the last. Nope!

Oh and if you’re wondering, this Easy Chicken Shawarma Wrap with Creamy Garlic Sauce is the first shawarma recipe I ever posted here.

Who can even say no to tender, juicy chicken served over rich, buttery yellow rice with some creamy garlic sauce and fresh veggies on the side? Oh, it sounds absolutely divine and I promise, it tastes absolutely divine too! I just know you’re gonna adore this recipe, and I can’t wait for you to try it.

If you’ve never tried chicken shawarma before, please make this recipe right away so you can understand why it’s adored by so many people around the world!

And hey, here’s why you’ll love this recipe all the more…

  • I wanted to make this chicken shawarma with garlic sauce rice bowl recipe super quick and easy to make for you guys. And for that exact reason, I’ve worked towards making this recipe a one-pot one! Yep, this entire recipe is cooked in just a single Dutch oven! The chicken and rice? All in one pot. How awesome is that?
  • Some of the ingredients in this recipe are exotic but still really easy to find. You are also gonna discover and fall in love with so many new and different Middle-Eastern spices in the process! It’s such a beautiful medley of spices… so much goodness… Ah 💖.
  • You can also serve this dish in so many different ways. The chicken, the rice and the garlic sauce are all absolutely delicious on their own, and YOU get to decide what combinations you want to make with them! You can check out the Serving Suggestions below to get some wonderful ideas too.
  • This chicken shawarma rice bowl recipe with white garlic sauce is a really simple main dish to cook and put together. You just need to keep a bit of a check on it while it cooks, but it’s still incredibly unlikely to make a mistake! I’ve also tried my best to explain each step in detail for all you beginners out there, and I really hope it helps. 😊
  • This dish is so wholesome. It’s one of the most comforting meals ever, filled with just so much goodness… How can anyone not love succulent chicken, buttery yellow rice, garlicky sauce and fresh crunchy vegetables? THIS is comfort food right here. This dish also fills you up really well and for a super long time, giving you the best-ever boost!
  • Is your diet preference vegetarian, dairy-free, gluten-free, nut-free or vegan? You can still make this delicious butter chicken! Check out our Variations Section below to see how you can make this recipe according to your diet preference!

One-pot meals are the absolute best, aren’t they? Would you like to explore more such recipes? Check out our collection of absolutely lip-smacking One-Pot Recipes, Rice and Party/Special Day recipes.

Two Chicken Shawarma with Garlic Sauce Rice Bowls

WHAT IS CHICKEN SHAWARMA WITH GARLIC SAUCE RICE BOWL?

I created this chicken shawarma rice bowl recipe out of my love for shawarma. I already have a recipe on here for chicken shawarma wrap, and I thought how wonderful that shawarma chicken would taste with some buttery, delicately spiced, exotic rice.

After loads of tries, Zee (my husband) and I finally came up with the best shawarma rice recipe ever, which tastes amazing with our shawarma chicken and on its own too. We fell in love with it in an instant and just had to share it with you guys.

Shawarma is a dish that originated in the Middle East. It’s an incredibly famous street food. There are so many variations of it out there in the world, and this recipe is one of mine!

Simply put, chicken shawarma with garlic sauce rice bowl is a recipe where juicy, well-marinated shawarma chicken is served over a bed of flavorful yellow rice with creamy garlic sauce and some fresh veggies on the side. It should be kept in mind though that this is not the traditional way of serving shawarma chicken. Chicken shawarma is traditionally served in a wrap.

You can go ahead and check out my other recipe, Easy Chicken Shawarma Wrap with Creamy Garlic Sauce to learn more about shawarma, its history, how it’s traditionally cooked and eaten, why it holds such a special place in my heart, how to have it as a wrap and so much more!

Shawarma may literally be one of the first dishes Zee and I fell in love with as children. We practically grew up eating it while living in a city in the Middle East when we were kids. That’s how our love for shawarma began, and we’re still going strong with it!

This chicken shawarma with garlic sauce rice bowl is everything you’ll need after a long, exhausting day. All the ingredients come together so well in this recipe.

The best part? It’s all cooked in one pot! Because of this, there’s just so much more flavor in this dish because the rice absorbs all the chicken-y goodness. How awesome is a one-pot, super-flavorful meal?

This dish is super versatile too. You can add as many veggies as you like, or have it only with the chicken and garlic sauce or just have the rice with some veggies or… change it up in whatever way you like! I’ve tried this recipe in so many different ways, and every variation is unique and absolutely scrumptious.

This is one of the best chicken rice bowls I’ve ever had, and I really hope you fall in love with it too 😊.

INGREDIENTS & SUBSTITUTIONS FOR CHICKEN SHAWARMA WITH GARLIC SAUCE RICE BOWL

For exact ingredient measurements, please scroll down to the Recipe Card.

Raw chicken breasts in a white bowl with chicken shawarma spices, lemon juice, garlic and yogurt on a tray

First, we marinate the chicken…

For the marinade:

  • Chicken- I’ve used chicken breasts in this recipe. I’ve also cut the breasts into bite-sized strips because they absorb the flavor in the marinade so much better this way! Boneless thighs are another option you can use here. The fat in chicken thighs works pretty well with this marinade!
  • Garlic cloves- Your garlic cloves need to be smashed and minced here. When garlic is smashed, it becomes so much more flavorful, and that wonderful garlicky flavor is exactly what we want to mix with the marinade and everything else in this dish. I love my chicken shawarma garlicky so you can definitely go ahead and increase the garlic if you love it as much as me (YAY!) or go ahead and reduce it if you’re not really into garlic. Please use fresh garlic!
  • Garlic powder- A bit of garlic powder in the marinade does something really special to the flavor of our chicken. Once again, if you’re not into garlic much, you can skip out on this ingredient.
  • Onion powder- Onion powder is used just a little here but does SO much. It adds an ever so slight oniony richness to the chicken that tastes absolutely amazing! You can skip out on this if you prefer.
  • Ground cumin- Cumin adds such a hearty flavor to our meat. It also happens to be one of the most commonly used ingredients in Middle-Eastern dishes.
  • Ground coriander- Coriander lends the right kind of exotic and earthy flavor to our chicken. It also works incredibly well with the ground cumin to enhance the marinade even better!
  • Ground cardamom- Cardamom is essential to this marinade. Please try your best not to skip out on it! It adds a wonderful floral flavor to the chicken and also has the most amazing rich aroma. You can use whole green cardamoms in the marinade if you don’t have ground cardamom available and if you are marinating your meat for more than 6 hours. If you want to make a powder out of whole cardamoms, take about 8 to 10 whole green cardamoms and dry roast them in a pan on low heat for about 3 to 4 minutes, or till your cardamoms develop light golden brown patches. Wait for your cardamoms to cool and then grind them in a mixer to a fine powder. You can sift your cardamom powder to a finer powder if it’s coarse.
  • Ground cinnamon- Cinnamon is a beautiful, strong spice and adds so much richness to the meat here. You can also use a 2-inch cinnamon stick if you are marinating your chicken for more than 6 hours.
  • Dried oregano- Oregano lends a scrumptious herbiness to the chicken. We use just a little here, but it makes a whole world of difference!
  • Paprika- Paprika gives the most beautiful, subtle color to our chicken. It also adds a very slight spice to the marinade.
  • Plain Yogurt- Yogurt tenderizes the chicken, which then leads to it getting incredibly juicy and succulent 😍. Also, once you cook the chicken, yogurt adds this amazing, very slight creamy taste to it. It also makes the consistency of the chicken softer and creamier. It’s literally one of the most important ingredients in this marinade! You can substitute plain yogurt with Greek yogurt too but try and make the Greek yogurt just a little thinner… like the consistency of plain yogurt. You can do this by adding a bit of water to the Greek yogurt and stirring it till it reaches the consistency of plain yogurt.
  • Lemon juice- Adding lemon juice to the marinade leads to flavorful, tender and juicy chicken. It also adds the slightest tang to the chicken which tastes incredible! You can substitute with lime juice here.
  • Salt and black pepper- Pretty important seasonings! You may adjust these two according to your taste.
Chopped garlic, yogurt, mayonnaise and lemon juice in seperate bowls

Now we’ll make the garlic sauce:

For the sauce:

  • Garlic- Garlic happens to be the star of this sauce. Please use fresh garlic here, you guys! You can add even more garlic too, if you prefer. The garlic needs to be smashed into a paste for this sauce.
  • Salt- Add a pinch of salt after smashing your garlic cloves the first time. Salt will help soften the garlic’s strong flavor, leading to a little more delicate garlickiness.
  • Greek Yogurt- Greek yogurt is so thick and creamy, and that’s exactly what makes it the perfect base for this sauce. You can substitute it with plain yogurt too. It’ll still taste absolutely amazing!
  • Mayonnaise- Mayonnaise works really well with the garlic and Greek yogurt here. It adds this whole other flavor, depth and taste to the sauce that makes it absolutely irresistible. If you want a healthier alternative, you can skip out on this and use only Greek yogurt. Try and use mayonnaise though because it adds so much richness to the sauce!
  • Lemon juice- Lemon juice adds a slight tang here, which works really well with the garlicky creaminess of this sauce. You can substitute with lime juice too.

After leaving the chicken to marinate and the sauce to develop for a few hours, we’ll first cook our chicken.

To cook the chicken:

  • Cooking oil- Use a neutral cooking oil here to cook the chicken once it’s marinated and also to toast the rice.
Basmati rice in a bowl with chicken broth, onions, butter, garlic and middle-eastern spices to make yellow shawarma rice

Now, for the rice:

  • Butter- Butter holds so much flavor. Here, it’ll work with the already present oils and chicken juices in the cooking pot. Oooh, you can just imagine how much flavor this will add to your rice! ❤
  • Onion- Finely diced onions sautéed in butter until they’re a beautiful light golden brown lend the most amazing taste to our rice. I’ve used red onion, but you can substitute it with any other type of onion too.
  • Garlic- Fresh garlic added to onions, butter and our chicken-y flavored oil, intermingling with all those rich flavors creates such a delicious base for our rice to toast in! The garlic here needs to be smashed and then finely minced.
  • Cinnamon stick, whole green Cardamoms, and ground Cumin- This is a gorgeous mix of spices that work really well with rice. I found this blend to be just right for the shawarma chicken rice we’re making here. You can substitute the 2-inch cinnamon stick and whole green cardamoms for their ground versions too. When it comes to cumin though, try and use only ground cumin and not cumin seeds.
  • Turmeric- Turmeric is a really strong spice. We’ll be adding a little turmeric to our rice to give it the most beautiful golden-yellow color and also to add just a little flavor too. Turmeric is what makes the color of shawarma rice yellow.
  • Rice- Toasting our rice in all these spices is one of the best parts of this recipe. I’ve used Basmati rice and I suggest you use it too. You can use Jasmine rice or any type of American long-grain white rice as a close substitute!
  • Chicken Broth- Your rice will be cooking in literal chicken-y goodness here. First, the oils that we cooked the chicken in and now, chicken broth, all mixing together to give us the most delicious, subtly flavored rice. You can substitute with chicken bouillon concentrate mixed with water, chicken bouillon cube dissolved in water, half water and half chicken broth or even vegetable broth. You can also use only water if you don’t prefer chicken or vegetable broth.

Other ingredients:

  • Fresh veggies like tomatoes, iceberg lettuce, onions- To serve alongside the chicken shawarma with garlic sauce rice bowl. I personally love only onions with my chicken shawarma rice bowl but you can add any of your favorite vegetables too like tomatoes, iceberg lettuce, capsicum… the list is endless!
  • Fresh Cilantro- To garnish over our chicken shawarma rice bowl once it’s cooked. It tastes so good and works really well with the spices in the chicken and rice.

Once again, for exact ingredient measurements, please scroll down to the Recipe Card.

One-pot meals are the absolute best, aren’t they? Would you like to explore more such recipes? Check out our collection of absolutely lip-smacking Main Dish, Chicken & Meat and Fall recipes.

Chicken Shawarma with Garlic Sauce Rice on a white plate served with chopped onions on the side

RECIPE & DIET VARIATIONS YOU CAN TRY

Chicken shawarma is just such a versatile dish. It’s so special because it tastes absolutely divine every way you have it!

Let’s explore a few variations you can try with this recipe…

  • You can go ahead and skip on the veggies if you prefer, for a super meaty, garlicky, saucy chicken rice bowl! I love it this way sometimes (erm… most of the time!).
  • Try making this recipe using a different meat. The marinade in this recipe works really well with absolutely every type of meat out there. Go ahead and make a beef shawarma rice bowl, or maybe a lamb shawarma rice bowl or even a prawn shawarma rice bowl or fish shawarma rice bowl! Just make sure you adjust your cooking time according to the meat you use.
  • You can also change the method of cooking your meat. You can try baking or grilling your chicken. Maybe even air-frying it. Please make sure you adjust the cooking time according to the cooking method used. Small tip: After baking your chicken, if you feel it doesn’t have that nice brown crust, go ahead and pan-fry it just a bit till it gets that beautiful browning!
  • You can add some veggies to your shawarma rice too while cooking it, such as carrots and peas. Make sure you season the rice just a little more though when you add veggies to it.
  • If you prefer not to cook your rice in chicken broth, you can use half chicken broth and half water, vegetable broth or completely omit broth altogether and cook the rice in water instead.
  • You can also use another grain you prefer instead of the Basmati rice we use in this recipe. Go ahead and try serving your chicken shawarma bowl with couscous, brown rice, quinoa… or any other grain you like! Please adjust the cooking time and liquid used according to the grain you use and according to the instructions given on the package.
  • You can also use plain cooked white rice if you don’t have the time to prepare the rice in this recipe (though the rice in this recipe is ❤ so try not to skip out on it!). As an added flavor suggestion, you can add your cooked white rice to the pan you cooked your chicken in and stir for about 2 to 3 minutes to absorb all those yummy chicken spices and oils!

Continue reading if you would like to read about vegetarian, dairy-free, gluten-free, nut-free or vegan adaptations of this recipe.

Note- If you think you have an ingredient that you feel is suitable as a substitute for a certain ingredient in this recipe, according to your dietary preference, you can use it and let us know how it works as a substitute in the comments below. I’ll then add it in as an adaptation suggestion here. This will help so many others with the same diet preference as yours.

Vegetarian Adaptation:

To make Vegetarian Shawarma Rice Bowl…

  • You can use cottage cheese instead of chicken here. The marinade in this recipe works really well with it! Please make sure you use plain yogurt in the marinade that does not contain gelatin. Go ahead and slice your cottage cheese into cubes or bite-sized strips or whatever way you prefer. Make sure you marinate it for at least 4 hours though, then cook it accordingly. Please be super careful when cooking your cottage cheese so you get just the right amount of browning on the outside while having it remain nice, soft and cheesy on the inside!
  • Or make this recipe with mushrooms and onions or even potatoes instead. You can use the same marinade given in this recipe. Make sure you marinate your veggies for at least 30 minutes and then cook them accordingly.
  • Please make sure to use plain yogurt that does not contain gelatin in the marinade and the creamy garlic sauce.
  • For the rice, you can go ahead and use vegetable broth or water instead of chicken broth.

Dairy-Free Adaptation:

To make Dairy-Free Chicken Shawarma Rice Bowl…

  • You don’t need to use yogurt in the chicken marinade. You can try using a little mayonnaise instead. Mayo will keep your chicken nice and juicy and will help it absorb all the flavors and keep them in place while cooking. You can also skip using mayonnaise and just marinate your chicken in the dry marinade spices. That works well and tastes delicious too!
  • You can go ahead and skip out on Greek yogurt in the creamy garlic sauce. You can make your garlic sauce using just mayonnaise as well. You can also have the chicken shawarma rice bowl with garlic hummus, garlic tahini (just add in some smashed garlic paste to your hummus and tahini and leave for a few hours) or toum. You can have it with the non-garlic versions of hummus and tahini too, but the garlickiness is the fun part of chicken shawarma. But hey, the chicken shawarma rice bowl tastes amazing with all these sauces anyway ❤.
  • While cooking the rice, instead of using butter as mentioned, just add a little more cooking oil to the pan.

As always, please read through the ingredient list of all the ingredients in the recipe to make sure they are dairy-free because hidden dairy may be present in some ingredients.

Gluten-Free Adaptation:

To make Gluten-Free Chicken Shawarma Rice Bowl…

Rice is naturally gluten-free (yay!) so this chicken shawarma with garlic sauce recipe makes for a wonderful gluten-free meal. After researching a bit though, I came across a few points you will need to keep in mind:

  • Many dairy products in their natural form are gluten-free BUT some Greek yogurts and plain yogurts may have additives that contain gluten. Please go through the ingredient list on the food label of the Greek yogurt and plain yogurt you buy to make sure no additional ingredients that may contain gluten are added to them.
  • Apparently, ground spices may sometimes contain gluten. This is because they either get contaminated in the factory during production or because flour is added to them. Please make sure the spices you buy are gluten-free!
  • Please also make sure the cooking oil you use does not contain any additives that contain gluten.
  • Also, make sure you use gluten-free chicken stock to cook your rice. If you can’t find it, you can always use gluten-free vegetable stock or plain water instead.

Please always read through the ingredient list of all the other given ingredients in the recipe to make sure they are gluten-free. This is because hidden gluten may be present in some ingredients.

Nut-Free Adaptation:

To make Nut-Free Chicken Shawarma Rice Bowl…

  • Unfortunately, some spices use nuts as a filler in their powders. This majorly includes cumin and paprika. You can skip out on these two spices if you are unable to find nut-free versions of them. Other spices may contain nuts as a filler too, so please make sure you use spices that do not contain nuts.
  • Black pepper may also cause issues for people who are allergic to tree nuts. You can choose to skip out on this as well.
  • Please make sure your cooking oil does not contain nuts or is not derived from any nuts.

As always, please make sure you thoroughly read through the ingredient list of all the spice blends and other ingredients that have been mentioned in this recipe before cooking. Hidden nuts may be present in some ingredients.

Vegan Adaptation:

To make Vegan Shawarma Rice Bowl, you can make the following changes…

  • Skip out on chicken and make this recipe with mushrooms and onions or even potatoes instead. You can use the same marinade given in this recipe. Skip out on the yogurt in the marinade too. Also, make sure you use lemons that haven’t been waxed. Waxed lemons are not vegan because the wax on these lemons contains shellac, which is derived from the female lac bug. Make sure you marinate your veggies for at least 30 minutes and then cook them accordingly.
  • For the creamy white garlic sauce, skip out on the Greek yogurt and mayonnaise and use garlic hummus, garlic tahini (just add in some smashed garlic paste to your hummus and tahini and leave for a few hours) or toum instead! You can have your vegan shawarma rice bowl with the non-garlic versions of hummus and tahini too, but the garlickiness is the fun part of shawarma. Vegan shawarma rice bowl tastes absolutely amazing with all these sauces anyway!
  • Instead of using butter to toast the rice, you can go ahead and add a little more cooking oil to the pan.
  • You can use vegetable broth, a vegan-friendly broth or water instead of chicken broth to cook your rice.

And as always, please read through the ingredient list of all the given ingredients in the recipe to make sure everything is vegan.

Disclaimer– I’ve done research to make things easier for you guys, but please make sure you do your own research too if you are allergic to something or have a specific diet preference. The suggestions given above for dietary preferences are only suggestions and NOT medical advice. These are suggestions given just after a little research on the said dietary preferences. We are NOT trained medical professionals or nutritionists. You are responsible for yourself, so please ask your physician if you have any questions and make sure you always completely read through the ingredient list of any ingredients you use.

Chicken Shawarma with Garlic Sauce Rice Bowl

HOW TO MAKE THE BEST HOMEMADE CHICKEN SHAWARMA WITH GARLIC SAUCE RICE BOWL [Step-by-Step Instructions With Photos]

For exact ingredient measurements and instructions without photos, please scroll down to the Recipe Card.

Please keep in mind that I go into lots of detail in all my recipes so you get to know all the super important tips and tricks when it comes to making a particular recipe. I always want you to make the BEST of whatever you’re cooking ❤.

STEP 1: MARINATE THE CHICKEN

Raw chicken coated with shawarma marinade in a white bowl

Cut your chicken into small bite-sized strips.

Move the pieces of chicken to a bowl and add all the ingredients needed for marination to it.

Go ahead and mix all of it together. Try doing this by hand if you can. You can use gloves too if you prefer! Trust me, a good spice massage to the chicken makes a huge difference.

Once you’ve mixed all the ingredients together, you can wrap the bowl with cling wrap. An airtight container or zip-lock bag can be used here too.

Then pop the bowl into the fridge and let your chicken marinate for at least 6 hours. 12 hours is ideal, and 24 hours is even better!

You can wait for 1 hour too but the extra time will make the chicken even more flavorful, succulent and juicy.

STEP 2: MAKE YOUR GARLIC SAUCE

Creamy garlic sauce in a bowl with a spoon

Peel your garlic cloves and get them ready!

Then, smash them with the side of your knife. Please be careful when you do this or whenever you use any sharp objects ever. 😊

After smashing your garlic cloves the first time, add just a pinch of salt to them and then mince them into even smaller pieces. Then gather all the bits of garlic, smash them again and push them against your cutting board with the side of your knife this time. The aim is to make a nice garlic paste here! Keep repeating this motion till your garlic cloves turn into a smooth paste with no big-ish bits (or even small-ish bits!).

Once that is done, go ahead and add the garlic to a bowl and add in all the other ingredients given in this recipe to make the garlic sauce and mix them all together.

Cover the bowl with cling wrap (you can use an air-tight container or a zip-lock bag here too) and refrigerate it for at least 4 to 6 hours. Again, 12 hours would be ideal and 24 hours would be wonderful if you have the time.

You can check on the garlic sauce after about 4 hours. You can adjust it according to your taste then. The flavors will have mostly set in by this point, and any more time you wait will just make the garlic sauce deeper in garlicky taste ❤.

You can have the garlic sauce as soon as you make it too.

If you will be having this sauce immediately, taste it as soon as you make it and make adjustments accordingly. Please remember though that it takes a few hours for the flavors to really develop, and any changes you make now will get much stronger with time!

Wait a few hours for the chicken to marinate and the garlic sauce to develop further…

STEP 3:

Remove your garlic sauce from the fridge. This is so it can get to room temperature while you cook your shawarma chicken and flavorful yellow rice.

Also, wash and drain your rice about 3 to 4 times until the water runs clear. Keep it on the side.

STEP 4: COOKING THE CHICKEN

Remove your chicken from the fridge.

Heat some oil in a cooking pot over medium-low heat. I’ve used my handy-dandy Dutch oven here.

A cooking pot is necessary because we will be cooking our rice in this too!

STEP 5:

Raw marinated pieces of chicken shawarma in a Dutch oven

Now, add your marinated chicken to the cooking pot once the oil is slightly hot.

The oil should not be reallyyy hot because if you add your chicken to super hot oil, the spices in the chicken will burn.

Please do NOT add the marinade with the chicken.

Now cook your chicken on one side over medium-low to medium heat.

There may be some extra liquid in the cooking pot. That’s because of the yogurt in the chicken marinade.

Continue cooking your chicken until the liquid evaporates. This may take about 6 to 7 minutes depending on how much chicken you have in your cooking pot, how much marinade went in with the chicken, the cooking pot you’re using and your stove.

If your cooking pot is small and can’t fit in all the chicken at once, cook your chicken in batches. Try not to overcrowd the cooking pot!

STEP 6:

A piece of shawarma chicken with a golden brown crust being held by tongs

Once the liquid in your cooking pot evaporates, continue cooking your chicken on the same side until it gets this delicious brown crust seen in the picture above.

STEP 7:

Cooked chicken shawarma in a Dutch oven

Then, flip your chicken and cook on the other side until it gets the same browning. This will be quicker, about 4 to 5 minutes.

Once again, the cooking time may vary depending on how much chicken you have in your cooking pot, how much marinade went in with the chicken, the cooking pot you’re using and your stove.

You can adjust the heat once your chicken is cooked through to get some more browning on the chicken if you prefer.

STEP 8:

Remove the chicken once it’s done.

Now, you can add in the rest of your chicken if you’re cooking it in batches and cook it the same way.

If you do not have much oil left in the cooking pot after the first batch, add in another tablespoon of oil.

Once you’re done cooking both batches of chicken, keep them on the side.

The aroma of chicken shawarma spices and Middle Eastern food in your kitchen at this point will be absolutely divine 😍!

STEP 9:

Now, we will be cooking the rice.

Raw, finely diced onions in a cooking pot with a wooden ladle

We are using the same cooking pot here, guys.

Keeping the heat low to medium-low, add the butter to the cooking pot and stir it with all the other chicken flavors left until it melts.

It must be kept in mind here that, at this point, there will already be some oil in your cooking pot.

If there happens to be no oil or really little oil in your cooking pot, you can add a teaspoon of oil along with the butter.

Keeping the heat at medium-low to medium, add the diced onions to your cooking pot and give them a nice stir with all the spices left in the pot until they turn a nice light golden brown.

This may take about 4 to 5 minutes.

Keep a close check on your onions and don’t let them burn.

If you feel the heat is too high or too low at any point, adjust it accordingly.

STEP 10:

Raw, minced garlic mixed with golden brown cooked onions in a cooking pot with a wooden ladle

Once your onions turn a gorgeous golden brown, add in your minced garlic.

Stir for about a minute or two to get those garlicky flavors out.

STEP 11:

Cinnamon stick, cardamoms, ground cumin and turmeric mixed with onions and garlic in a cooking pot with a wooden ladle

Then add the green cardamoms, cinnamon stick, ground cumin and ground turmeric to the cooking pot and stir for another minute.

Make sure you stir nice and good so all the ingredients mix together really well.

STEP 12:

White, unboiled Basmati rice in a cooking pot with a wooden ladle

Now, at medium-low to medium heat, add in your rice and toast it in the buttery chicken-y spice mix for a good 5 minutes.

Toasted Basmati rice in a cooking pot

Toasting is necessary here because it’ll ensure the rice doesn’t get sticky later on. It also allows the rice to mix in better with all the flavors we’ve kept ready for it in the cooking pot.

STEP 13:

Chicken broth with uncooked toasted rice in a cooking pot

After about 5 minutes of toasting the rice, add in your chicken broth.

Give it a gentle stir so it mixes with all the other spices already in the cooking pot.

Give it a taste. Add some salt or pepper if you feel the need to.

STEP 14:

Now raise the heat to high.

Bring your broth to a boil. This may take about 3 to 5 minutes.

Once your broth comes to a good boil, cover your cooking pot and reduce the heat to low.

Leave it be for a good 12 to 13 minutes.

Please do NOT open the lid at all, not even for a little peek!

STEP 15:

After 12 to 13 minutes, switch your heat off and let the cooking pot stay covered for 5 more minutes. Do not lift the lid!

If you are using an electric cooktop, move your Dutch oven away from it and place it somewhere else because it may still be hot even after switching the heat off.

STEP 16:

After 5 minutes, lift the lid of your cooking pot and drain the water that may have gathered under it.

Cooked shawarma chicken on top of yellow shawarma rice

Then, spread your chicken over the rice, cover the Dutch oven again, and wait for 2 to 3 minutes. This is so the chicken warms up over the rice.

Your chicken shawarma rice is now ready ✨!

Serve it in a bowl nice and hot with the chicken shawarma on top of the rice, along with a generous amount of garlic sauce on the side and some fresh veggies!

Garnish with some fresh cilantro if you prefer.

Hey you, I really hope you love this chicken shawarma with garlic sauce rice bowl recipe as much as I do!

If you do, I would appreciate a star rating SO much (you can rate this recipe right below or from the Recipe Card 💖).

5 from 78 votes (Click on the stars to vote!)

Also, if you have any questions about this recipe, make sure to check out our FAQs section below to maybe find your answer there, or leave a comment and I will try to get back to you as soon as possible, I promise 😊.

Two Chicken Shawarma with Garlic Sauce Rice Bowls

TIPS TO MAKE THE BEST CHICKEN SHAWARMA WITH GARLIC SAUCE RICE BOWL

Here are a few pretty useful tips you can follow to make sure your chicken shawarma with garlic sauce rice bowl comes out just right!

  • We use so much fresh garlic in this recipe! I adore garlic, but the work that comes with it? Not so much 😱. An easy way I deal with garlic here is to smash the clove with my knife first. This, in my opinion, lets out amazing garlickiness and makes peeling so much easier too!
  • You can mince your garlic in a food processor too. I prefer smashing and mincing my garlic because I think it adds way more garlic flavor, but that’s just what I feel. You can do what you feel is right and what makes things easier for you!
  • I suggest you plan this recipe for about 6 to 8 hours or an entire day before. It’s a really simple recipe and all of it comes together in one pot and you can go ahead and cook it instantly too BUT if you give your chicken more time to marinate and the garlic sauce more time to work on its flavors, this recipe gets wayyy more delicious. Trust me.
  • To make things faster, I suggest you marinate the chicken and prepare the creamy garlic sauce together. This way, both of them will work on their flavors at the same time in the fridge. They will then be ready without you having to wait when you choose to cook this dish.
  • I prefer to cut my chicken into bite-sized strips before marinating it. This is because I feel the chicken pieces absorb so much more flavor this way. If you prefer though, you can go ahead and marinate whole pieces of chicken and slice them into bite-sized strips after cooking.
  • I would love it if you guys could marinate the chicken for at least 6 hours, overnight or even 24 hours! This is not a rule set in stone though, and you can cook the chicken after an hour of marination or immediately too because the marinade is just that amazing, but to actually get that tender, succulent, out-of-this-world flavorful chicken, I suggest you let it marinate for at least 6 hours.
  • The same rule applies to your creamy white garlic sauce too. Please set it aside to develop its rich flavors, if you can, for at least 4 to 6 hours, overnight or 24 hours. The sauce will still be delish if you wait just an hour, but if you wait a little more, you’ll be rewarded with the most amazing, creamy, rich, garlicky sauce.
  • Try rubbing all the spices on your chicken by hand if you can. I know it’s quite a task BUT your meat will get so much more flavorful and you’re the only one who can get all those spices in those hard-to-reach chicken places! You can wear disposable gloves and do this too.
  • When you’re cooking your shawarma chicken, please keep a constant check on it. The right amount of browning can turn into way too much-burnt browning in just a few seconds!
  • Please make sure you rinse your rice at least 3 to 4 times to remove extra starch. This leads to your grains not sticking to each other and being separate and fluffy after cooking.
  • If you choose to use whole spices in your rice, please try and pick them out and remove them before serving the dish once the rice is cooked. The worst thing that can happen during a meal for me is chewing on a stray whole cardamom :O
  • If chicken broth is too strong for you, go ahead and use half chicken broth and half water. You can use only water too.
  • If you’re using chicken broth as suggested, please make sure you keep a check on how salty the broth is and adjust the salt accordingly.
  • You can also go ahead and cook the chicken and rice in two different pots side by side if you’re in a hurry. Yes, the rice may not get that chicken-y flavor that it will get if it’s cooked in the same pot as the chicken, but it’ll be incredibly tasty nonetheless!
Chicken Shawarma with Garlic Sauce Rice on a white plate served with chopped onions on the side

SERVING SUGGESTIONS FOR CHICKEN SHAWARMA WITH GARLIC SAUCE RICE BOWL

When it comes to chicken shawarma, the loads and loads of serving suggestions that exist for it out there is the best part ever!

Pick out your most favorite way to have chicken shawarma from the suggestions below and if you come up with a whole other way to serve it that hasn’t been mentioned here, let me know in the comments. I’ll try it that way too!

  • You can have this chicken shawarma with garlic sauce rice as it is suggested in this recipe. That is, with shawarma chicken over golden rice with creamy white garlic sauce and vegetables on the side. I love onions with my chicken shawarma bowl. You can go ahead and add whatever your favorite veggies are too!
  • Quite a few people I’ve met prefer drizzling some spicy hot Sriracha sauce over their chicken shawarma rice bowl. If you’re into spicy food, you can try that too!
  • Sometimes, I just crave chicken and rice. So that’s how I have this dish! I don’t add any veggies, and you don’t have to either if you’re not into them. Just plain meat and rice, oozing with creamy garlic sauce. Mmm! I also sometimes spread some garlic sauce over the rice, place my shawarma chicken chunks on top and finish it off with a layer of more garlic sauce. I add in some French fries on the side too. It’s the most indulgent meal ever!
  • You can add in some different sauces to this chicken rice bowl too! I’ve tried mine with tahini, hummus and toum. Each sauce adds a whole other flavor profile to this dish. Pick your favorite and go with it! The creamy garlic sauce in this recipe and toum are my preferred sauces but your tastes may vary 😊. You can try garlic versions of tahini and hummus as well. They’re scrumptious!
  • You can also go ahead and have the shawarma chicken as it is! It’s one of the tastiest chicken recipes ever. You can also make a chicken shawarma plate and add in some French fries, pita bread (or any other flatbread) and creamy garlic sauce on the side if you prefer. Make it a chicken shawarma rice plate by adding some rice on the side too!
  • The rice in this recipe is incredibly delicious as well. You can have it on its own, or serve it with a drizzle of garlic sauce and fresh vegetables on the side.
  • You can serve the chicken shawarma in a wrap like I’ve done in my Easy Chicken Shawarma Wrap with Creamy Garlic Sauce recipe. This is the traditional way to have it and it’s equally delish. Fresh, warm pita bread wrapped around hot, flavorful shawarma chicken, white creamy garlic sauce and crispy French fries make such a scrumptious meal!
  • You can also make a chicken shawarma salad! Just chop your favorite vegetables, spread your shawarma chicken over them, and drizzle some creamy garlic sauce on top. You can add in some toasted pieces of pita bread to it too. So beautiful ❤.
  • If you have a party coming up, this shawarma chicken with rice is a wonderful dish for special occasions! Go ahead and make a chicken shawarma rice platter. Take a platter or a biiig plate and spread your rice on it. Add all the shawarma chicken on top of the rice and your creamy garlic sauce in a big bowl on the side. You can serve other sauces like hummus, toum, tahini and sriracha too in different bowls. In another bowl, have some fresh chopped veggies. Add in some pita bread and French fries and you have the most scrumptious chicken shawarma rice party platter. This is just an idea of how I’ve served it, and you can do it your own way too. This way, everyone can make their own chicken shawarma rice bowls!
Chicken Shawarma with Garlic Sauce Rice Bowl surrounded by raw ingredients

Frequently Asked Questions (FAQs)

What can I add as toppings to the chicken shawarma rice bowl?

This chicken shawarma with garlic sauce rice bowl recipe goes well with pretty much everything! Here are a few topping ideas that work well with chicken shawarma rice bowls:

  • Some fresh vegetables like onions, tomatoes and lettuce go really well with the chicken shawarma rice bowl. You can add other favorite vegetables of yours too!
  • You can also try topping your chicken shawarma rice bowl with different sauces like hummus, tahini and toum. You can add some Sriracha sauce too if you’re into spicy food. I sometimes love a combination of the garlic sauce recipe given here and some hummus or toum on the side.
  • You can top your chicken shawarma rice bowl with some delicious golden brown crispy fried onions too! That crunchy texture takes this dish to a whole other level.

What to serve with chicken shawarma rice bowl as sides?

I’ve had this chicken shawarma rice bowl with quite a few delicious sides.

Here are some wonderful chicken shawarma sides you can try too:

  • A side of crispy French fries with your chicken shawarma rice is one of the best things ever. Freshly fried French fries dipped in creamy garlic sauce between bites of flavorful shawarma chicken and rice… Priceless 😍.
  • You can have chicken shawarma rice with your favorite vegetables too! These vegetables can be fresh, boiled, grilled or sautéed in some butter, however you prefer your veggies.
  • Sometimes, chicken shawarma is eaten along with pickled vegetables on the side. You can try that as well!
  • You can have your chicken shawarma rice with some fresh, crispy fried falafel too! It tastes beautiful with this dish ❤
  • You can have different dips on the side along with the garlic sauce given in this recipe, such as tahini, hummus and toum.

Is chicken shawarma hot/spicy?

The chicken shawarma recipe I’ve shared with you guys here is not spicy at all.

Chicken shawarma is not meant to be spicy, but some people may make it spicy out there and hey, spiciness is subjective too.

If you’re into spice though, you can top this chicken shawarma rice bowl with some sriracha sauce!

What rice goes well with chicken shawarma?

Chicken shawarma goes really well with flavorful yellow Basmati rice.

If you don’t have much time though, you can try having it with plain cooked white Basmati rice too.

An added tip here is that you can stir your cooked white rice into the pan you cooked the chicken in to absorb some of the chicken-y flavors.

When it comes to the type of rice, I suggest you go with Basmati rice but chicken shawarma goes well with Jasmine rice and any type of American long-grain rice as well.

Can you make chicken shawarma with garlic sauce rice bowl ahead of time or in advance? How can you store it?

Yes, you can!

Chicken shawarma rice bowl is an excellent recipe for meal prep.

You can go ahead and cook the chicken shawarma and rice as given in the recipe and store them together in an air-tight container in your fridge for about 2 to 3 days.

Do not store them with the fresh veggies and garlic sauce! This is because the vegetables may wilt and become watery. Also, the garlic sauce will leave out oil when you reheat the dish.

It’s best for you to store only the shawarma chicken and yellow rice together.

Store the garlic sauce and veggies in separate containers.

Make sure you don’t heat your creamy garlic sauce. Leave it outside and let it reach room temperature before having it with the chicken shawarma rice bowl.

How to reheat chicken shawarma with creamy garlic sauce rice bowl?

Make sure you store your chicken shawarma and rice together in an airtight container in your fridge. Do not store the garlic sauce and vegetables in the same box.

That’s because the vegetables may wilt and become watery as time passes. The garlic sauce will also leave out oil when you reheat the entire dish.

It’s best to store your vegetables and garlic sauce in separate containers. There is no need to reheat them at all.

When it’s eating time, go ahead and heat the chicken shawarma and rice together, and then add the garlic sauce and vegetables to the chicken shawarma rice bowl.

Once again, do not ever heat the creamy garlic sauce.

Can I make this chicken shawarma with garlic sauce rice bowl recipe according to my diet preference?

Yes, you can!

Explore the Variations Section above to see our suggestions on how you can make vegetarian shawarma rice bowl, dairy-free chicken shawarma rice bowl, gluten-free chicken shawarma rice bowl, nut-free chicken shawarma rice bowl or vegan shawarma rice bowl.

A spoonful of shawarma chicken, white garlic sauce and yellow shawarma rice

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Hey you, I really hope you love this chicken shawarma with garlic sauce rice bowl recipe as much as I do!

If you do, I would appreciate a star rating SO much (you can rate this recipe right below or from the Recipe Card 💖).

5 from 78 votes (Click on the stars to vote!)

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Chicken Shawarma with Garlic Sauce Rice Bowl

5 from 78 votes (Click on the stars to vote!)
Chicken Shawarma with Garlic Sauce Rice Bowl will be one of the most delicious recipes you’ll ever make! Luscious, flavorful, marinated chicken served on a bed of hot, exotic, buttery yellow rice drizzled with creamy, garlic sauce on top… Divine. And all of it in one pot? Oh, yes!
Prep time for this recipe20 minutes
Cook time for this recipe40 minutes
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Yield for this recipe4 bowls

Ingredients
  

For the marinade:

  • 1 lb or 450 gms chicken breast skinless and boneless, cut into bite-sized strips (can substitute with boneless chicken thigh as well)
  • 5 to 7 medium-sized cloves of garlic peeled, crushed and minced
  • ¼ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cardamom (can substitute with 5 whole green cardamoms if marinating for more than 6 hours)
  • ½ tsp ground cinnamon (can substitute with 1 two-inch cinnamon stick if marinating for more than 6 hours)
  • 1 tsp Dried oregano
  • ½ tbsp paprika
  • ½ cup or 125 gms plain yogurt (can substitute with Greek yogurt. Add a bit of water or lemon juice to it and stir until it reaches the consistency of plain yogurt)
  • 1 tbsp lemon juice (can substitute with lime juice)
  • ½ tsp salt or according to taste
  • ¼ tsp black pepper or according to taste

For the sauce:

  • 4 to 6 medium-sized cloves of garlic peeled and crushed to a fine paste
  • a pinch of salt  (add when you crush your garlic cloves the first time)
  • ⅔ cup or 160 gms Greek yogurt (can substitute with plain yogurt)
  • 2 tbsp mayonnaise
  • 1 tsp lemon juice (can substitute with lime juice)

To cook the chicken and rice:

  • 2 tbsp neutral cooking oil

For the rice:

  • ½ tbsp butter
  • 1 small or 115 gms onion finely diced
  • 3 to 4 medium-sized cloves of garlic peeled, crushed and minced
  • 1 two-inch cinnamon stick (or 1/4 tsp ground cinnamon)
  • 3 whole green cardamoms (or 1/4 tsp ground cardamom)
  • ¼ tsp ground cumin
  • ¼ tsp ground turmeric
  • 1½ cups or 240 gms Basmati rice (can substitute with Jasmine rice or any type of American long-grain white rice)
  • 3 cups or 720 ml chicken broth (can substitute with vegetable broth or water)
  • salt & pepper according to taste

Other ingredients:

  • fresh veggies like tomatoes, iceberg lettuce, onions… to serve on the side
  • fresh cilantro for garnishing
Click here to scroll up and view instruction photos

( Note- Please keep in mind that I go into lots of detail in all my recipes so you get to know all the super important tips & tricks when it comes to making a particular recipe. I always want you to make the BEST of whatever you’re cooking ❤ )

Instructions

  • MARINATE THE CHICKEN
    Cut 1 lb or 450 gms chicken breast into small bite-sized strips. Then place it in a bowl and add all the ingredients mentioned above for marination like: 5 to 7 medium-sized cloves of garlic, 1/4 tsp garlic powder, 1/2 tsp onion powder, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground cardamom, 1/2 tsp ground cinnamon, 1 tsp Dried oregano, 1/2 tbsp paprika, 1/2 cup or 125 gms plain yogurt, 1 tbsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper.
    Mix all of it together. Try doing this by hand if you can. You can use gloves too. Trust me, this makes a massive difference!
    After mixing all the ingredients together, wrap the bowl with cling wrap and leave it to marinate in the fridge. An air-tight container or zip-lock bag can be used here too to marinate your chicken.
    Make sure your chicken marinates for at least 6 hours. 12 hours is ideal and 24 hours is even better!
    You can wait for 1 hour too but the extra time will make the chicken even more flavorful, succulent and juicy.
  • MAKE YOUR GARLIC SAUCE
    Smash your peeled 4 to 6 medium-sized cloves of garlic with the side of your knife and add just a pinch of salt  to them and then mince them into even smaller pieces.
    Then gather all the bits of garlic, smash them again and push them with the side of your knife this time. The aim is to make a nice garlic paste here! Keep repeating this until your garlic turns into a smooth paste with no big-ish bits (or even small-ish bits!).
    Once that is done, go ahead and add the garlic to a bowl and add in the rest of the ingredients to make the garlic sauce like: 2/3 cup or 160 gms Greek yogurt, 2 tbsp mayonnaise and 1 tsp lemon juice.
    Mix it really well, cover it with cling wrap (you can use an air-tight container or a zip-lock bag here too) and refrigerate it for at least 4 to 6 hours. Again, 12 hours would be ideal and 24 hours would be best if you have the time.
    You can check on the garlic sauce after about 4 hours. You can adjust it according to your taste then if needed. The flavors will have mostly set in by this point and any more time you wait will just make the garlic sauce deeper in garlicky taste ❤.
    You can have the garlic sauce as soon as you make it without waiting too.
    If you’ll be having this sauce immediately, taste it after you make it and make adjustments accordingly. Please remember though that it takes a few hours for the flavors to really develop and any changes you make now will get much stronger with time!
  • Wait a few hours for the chicken to marinate and the garlic sauce to develop further…
  • Remove your garlic sauce from the fridge.
    This is so it can get to room temperature while you cook your shawarma chicken and flavorful yellow rice.
    Also, wash and drain your rice about 3 to 4 times until the water runs clear. Keep on the side.
  • COOK THE CHICKEN
    Now, remove your chicken from the fridge.
    Heat 2 tbsp neutral cooking oil in your cooking pot over medium-low heat.
    I’ve used my incredibly useful Dutch oven here. A cooking pot is necessary because we will be cooking our rice in this too!
  • Now, add your marinated chicken to the cooking pot once the oil is slightly hot.
    The oil should not be really hot because if you add your chicken to super hot oil, the spices in the chicken may burn.
    Please do NOT add in the marinade with the chicken.
    Cook your chicken on one side over medium-low to medium heat. There may be some extra liquid in the cooking pot. That’s because of the yogurt in the chicken marinade.
    Continue cooking your chicken until the liquid evaporates. This may take about 6 to 7 minutes depending on how much chicken you have in your cooking pot, how much marinade went in with the chicken, the cooking pot you’re using and your stove.
    If your cooking pot is small and can’t fit in all the chicken at once, cook your chicken in batches. Please do not overcrowd the cooking pot.
  • Once the liquid in the cooking pot has evaporated, continue cooking your chicken on the same side until it gets a nice brown crust.
  • Then, flip your chicken and cook on the other side until it gets the same browning. This may be quicker, about 4 to 5 minutes.
    Once again, the cooking time may vary depending on how much chicken you have in your cooking pot, how much marinade went in with the chicken, the cooking pot you’re using and your stove.
    You can adjust the heat once your chicken is cooked through to get some more browning on the chicken if you prefer.
  • Remove the chicken once it’s done.
    Here, you can add in the rest of your chicken if you’re cooking it in batches. Cook it in the same way.
    If you do not have much oil left in the cooking pot after your first batch of chicken, pour in another tablespoon of oil.
    Once you’re done cooking both batches of chicken, keep them on the side.
    The aroma of chicken shawarma spices and Middle Eastern food in the kitchen at this point is absolutely divine ✨!
  • COOKING THE RICE
    We are using the same cooking pot here, guys.
    Keeping the heat low to medium-low, add 1/2 tbsp butter to the cooking pot and stir it in with all the other chicken-y flavors left until it melts completely.
    It must be kept in mind here that at this point, there already will be some oil in your cooking pot.
    If there happens to be no oil or really little oil left, you can add a teaspoon of oil to the cooking pot along with the butter.
    Keeping the heat at medium-low to medium, add diced 1 small or 115 gms onion to your cooking pot and give them a good stir with all the spices left in the pan. Do this until the onions turn a nice light golden brown. This may take about 4 to 5 minutes.
    Keep a close check on your onions and don’t let them burn.
    If at any point you feel the heat is too high or too low, adjust accordingly!
  • Once your onions turn golden brown, add in minced 3 to 4 medium-sized cloves of garlic.
    Stir for about a minute or two to get those garlicky flavors out.
  • Then add 3 whole green cardamoms, 1 two-inch cinnamon stick, 1/4 tsp ground cumin and 1/4 tsp ground turmeric to the cooking pot and stir for another minute.
    Make sure you stir nice and good so all the ingredients mix together really well.
  • Now, still keeping your heat medium-low to medium, add in 1½ cups or 240 gms Basmati rice and toast it in the buttery chicken-y spice mix for a good 5 minutes.
    Toasting is necessary here because it’ll make sure the rice doesn’t get sticky. It also allows the rice to mix in better with all the flavors we’ve kept ready for it in the cooking pot.
  • After about 5 minutes of toasting the rice, pour in 3 cups or 720 ml chicken broth.
    Give it a gentle stir so it mixes with all the other spices already in the cooking pot.
    Go ahead and give it a taste. You can add salt & pepper here if you feel the need to.
  • Now raise the heat to high. Bring your broth to a boil. This may take about 4 to 5 minutes.
    Once your broth comes to a good boil, cover your cooking pot and reduce the heat to low. Leave it all alone for about 12 to 13 minutes.
    Please do NOT open the lid at all during this time, not even for a little peek!
  • After 12 to 13 minutes, switch the heat off and let the cooking pot stay covered for 5 more minutes. Do not lift the lid no matter what!
    If you are using an electric cooktop, move your Dutch oven away from it and place it somewhere else because it may still be hot even after switching the heat off.
  • After 5 minutes, lift the lid of your cooking pot and drain the water that may have gathered under your lid.
    Then, spread your chicken over the rice, cover the Dutch oven again and wait for 2 to 3 minutes. This is so the chicken warms up over the rice. This is an optional step in case your chicken has turned cold.
    Go ahead and serve your chicken shawarma rice bowl nice and hot with the juicy shawarma chicken spread on top of the flavorful yellow rice along with a generous amount of creamy garlic sauce and fresh veggies like tomatoes, iceberg lettuce, onions… 💖!
    Garnish with some fresh cilantro, if you prefer.
5 from 78 votes (Click on the stars to vote!)

Notes ✍🏼

If you would like to know more about vegetarian, dairy-free, gluten-free, nut-free or vegan diet preferences for this recipe, check the Variations Section above.
And…
If you want to know more ideas about how to serve or what to serve with this recipe, check the Serving Suggestions section above.
 
TIPS:
  • Peeling garlic cloves can be pretty annoying. To make things better, you can smash the garlic cloves with your knife first. After smashing the cloves, peeling them becomes easier too!
  • You can also mince your garlic in a food processor. I prefer manually smashing and mincing my garlic because I think it adds a bit more garlic flavor but that’s just what I feel. You can do what you feel is right and what makes things easier for you!
  • Try and plan this recipe for about 6 to 8 hours or an entire day before. It’s a really simple recipe and all of it comes together in one pot and you can go ahead and cook it instantly too BUT if you give your chicken more time to marinate and the garlic sauce more time to work on its flavors, this recipe gets way more delicious.
  • I also suggest you marinate your chicken and prepare your creamy garlic sauce at the same time. This way, both of them will work on their flavors in the fridge without you having to wait separately for each of them.
  • Please make sure you rinse your rice at least 3 to 4 times to remove extra starch. This leads to your grains not sticking to each other and being separate after cooking.
  • If you choose to use whole spices in your rice, please try and pick them out once the rice is cooked. The worst thing that can happen during a meal is chewing on a stray whole cardamom :O
  • If chicken broth is too strong for you, you can use half chicken broth and half water. You can use only water too.
  • If you’re using chicken broth as suggested, please make sure you keep a check on how salty the broth is and adjust the salt accordingly.
  • You can also go ahead and make the chicken and the rice in two different pots side by side if you’re in a hurry. The rice may not get that chicken-y flavor but it’ll be incredibly delish nonetheless!
 
VARIATIONS:
  • Go ahead and skip out on the veggies. Your chicken shawarma rice bowl will then be super meaty and garlicky! I love it this way sometimes.
  • You can also make this recipe using a different meat. The marinade in this recipe works really well with absolutely every meat out there. You can make a beef shawarma rice bowl, a lamb shawarma rice bowl and even a prawn shawarma rice bowl and a fish shawarma rice bowl! Just make sure you adjust your cooking time according to the meat you use.
  • You can try baking or grilling your chicken too. Make sure you adjust the cooking time accordingly.
  • You can also go ahead and add some veggies such as carrots and peas to your shawarma rice while cooking it. Make sure you season the rice just a little more when you add veggies.
  • You can use half chicken stock and half water or completely omit the chicken stock and cook the rice in water instead if you prefer.
  • You can use another grain instead of rice. Go ahead and try serving your chicken shawarma bowl with couscous, brown rice, quinoa… or any other grain you like! Please adjust the cooking time and liquid used according to the grain you use and the instructions that are given on the package.
  • You can also use cooked plain white rice if you don’t have the time to prepare the rice in this recipe (though the rice in this recipe is 💖 so try not to skip out on it!). As an added flavor suggestion, you can add your cooked white rice to the pan you cooked your chicken in and stir for about 2 to 3 minutes to absorb all those yummy chicken spices and oils!

Nutrition (per serving)

Calories: 590kcalCarbohydrates: 58gProtein: 44gFat: 20gCholesterol: 16mgSodium: 525mgPotassium: 228mgFiber: 1.7gSugar: 3.4gVitamin A: 99.4IUVitamin C: 7mgCalcium: 122mgIron: 2.5mg

The nutritional information given here is only an estimate.

Please read our full Nutrition Information Disclaimer to learn more.
Author of this recipeMish- The Buttery Fairytale
Total time to make this recipe1 hour
Course of this recipeMain Dish
Cuisine of this recipeMiddle Eastern/ Middle Eastern-Inspired
Diet type of this recipeChicken and Meat, Nut-Free, Sugar-Free
Keywords of this recipechicken, chicken and rice, chicken breast, chicken shawarma, chicken shawarma recipe, chicken shawarma with garlic sauce rice bowl, chicken shawarma with yellow rice, chicken thigh, creamy garlic sauce, crispy Indian chicken recipe, Dutch oven, easy chicken shawarma wrap with creamy garlic sauce, easy recipe, Middle Eastern cuisine, Middle Eastern dish, Middle Eastern Inspired cuisine, Middle Eastern Inspired dish, Middle Eastern Inspired recipe, Middle Eastern recipe, party, rice, rice bowl, shawarma rice, special day, Spring, stovetop meal, Summer, white garlic sauce, white sauce, yellow rice
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  1. 5 stars
    Made a few chicken shawarma rice bowls for a party and it was such a hit with my friends, they even kept asking me for the recipe! Your well written instructions helped a lot, thanks 😊

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