Chicken Shawarma Rice Bowls

High-protein chicken shawarma rice bowls with spice-marinated boneless chicken thighs, golden turmeric basmati rice, a creamy garlic-yogurt white sauce, and a fresh sumac salad. All for 552 calories, easy to make, and perfect for weekly meal prep.

15m Prep

25m Cook

40m Total

4 Servings

shawarma middle eastern high protein meal prep rice bowl chicken low calorie fitness basmati garlic sauce quality:partial-grouping

Ingredients

to_taste Salt and black pepper

For the chicken

600 g Boneless chicken thighs
2 tbsp Shawarma spice mix
3 clove Fresh garlic (minced)
1 tbsp Tomato paste
1 tbsp Olive oil
1 tbsp Lemon juice

For the garlic white sauce

100 g Greek yogurt
2 tbsp Light mayonnaise
1 tsp Honey
1 tbsp Pickle juice

For the rice

300 g Basmati rice (washed)
1 tbsp Light butter
2 clove Garlic cloves (minced)
0.5 piece Onion (diced)
0.5 tsp Turmeric
0.5 tsp Smoked paprika
600 ml Water

For the salad

2 cup Fresh salad vegetables (tomato, cucumber, red onion) (chopped)
1 tsp Sumac

Steps

1

Marinate the chicken: combine boneless chicken thighs with minced garlic, shawarma spice mix, tomato paste, olive oil, and lemon juice. Mix thoroughly until the chicken is well coated.

Tip: Mix until you 'lose patience' — the longer you work the marinade in, the deeper the flavor penetrates.

~10 min
2

Make the garlic white sauce: whisk together Greek yogurt, light mayo, honey, salt, pepper, minced garlic, and pickle juice until smooth. Adjust consistency as desired. Refrigerate until serving.

Tip: Pickle juice adds a subtle tang that mimics the fermented garlic sauces used in traditional shawarma stands.

~5 min
3

Cook the rice: melt light butter in a pot over medium heat. Add minced garlic and diced onion, cook 5 minutes until fragrant. Add turmeric, smoked paprika, salt, and washed basmati rice. Toast for 2 minutes, then add double the water (2:1 ratio). Bring to a gentle bubble, cover, and simmer for 12 minutes until fluffy.

Tip: Toasting the rice in butter before adding water gives it a nuttier flavor and helps keep the grains separate.

~17 min
4

Cook the chicken: lay the marinated chicken thighs flat on a sheet pan. Oven-bake at 200°C (400°F) or air fry for 20 minutes until golden brown and juicy.

~20 min
5

Make the salad: combine chopped fresh vegetables (tomato, cucumber, red onion). Season with salt, pepper, sumac, and a drizzle of olive oil. Toss well.

~5 min
6

Assemble the bowls: add a portion of turmeric rice, sliced chicken thighs, fresh salad, and a generous drizzle of garlic white sauce. Serve immediately or portion into meal prep containers.

~3 min

Nutrition (per serving)

552

Calories

48g

Protein

55g

Carbs

14g

Fat

Fiber

Cultural Context

Shawarma is a Middle Eastern street food with roots in the Ottoman doner kebab tradition, popular across Lebanon, Syria, Turkey, Israel, and beyond. The dish features meat slow-roasted on a vertical spit and shaved into wraps or plates. This fitness-focused bowl adaptation by Jalalsamfit replicates the bold shawarma spice profile — cumin, coriander, turmeric, paprika — while using oven-baked chicken thighs and serving over fragrant basmati rice for a balanced macro meal ideal for gym-goers.