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If you are looking for the perfect Memorial Day dinner idea or a bold, satisfying weeknight meal, this Chicken Shawarma Rice Bowl is exactly what you need. Marinated in a rich blend of Middle Eastern spices and roasted to perfection in the oven, the chicken is layered over fluffy jasmine rice and topped with cool tzatziki sauce, creamy hummus, crisp cucumber, and juicy cherry tomatoes. It is a complete, restaurant-quality bowl you can make right at home.
Whether you are planning Memorial Day meals, a Fourth of July food BBQ spread, a Memorial Day cookout, or simply a cozy family dinner, this recipe checks every box. It is customizable, meal-prep friendly, and a guaranteed crowd-pleaser.
Table of Contents
Why You Will Love This Recipe
- Bold, deeply spiced chicken with a quick oven-roast method
- Naturally gluten-free and easily adaptable
- Perfect for Memorial Day food for a crowd or weekly meal prep
- Ready in under 1 hour (plus marinating time)
- Pairs beautifully with tzatziki, hummus, and fresh veggies
Ingredients
Chicken Shawarma Marinade
| Ingredient | Amount |
|---|---|
| Boneless skinless chicken thighs | 6 to 8 pieces |
| Lemons, juiced | 2 |
| Olive oil | 1/2 cup |
| Garlic, minced | 6 cloves |
| Kosher salt | 1 teaspoon |
| Freshly ground black pepper | 2 teaspoons |
| Ground cumin | 2 teaspoons |
| Paprika | 2 teaspoons |
| Ground turmeric | 1/2 teaspoon |
| Ground cinnamon | Pinch |
| Crushed red pepper flakes | To taste |
| Red onion, roughly chopped | 1 |
For the Bowls
| Ingredient | Amount |
|---|---|
| Hummus or whole chickpeas | 1/2 cup |
| English cucumber, chopped | 1 |
| Cherry tomatoes, halved | 1 cup |
| Dry jasmine rice | 1 1/2 cups |
| Fresh parsley, chopped | For garnish |
| Feta cheese crumbles (optional) | For topping |
Tzatziki Sauce
| Ingredient | Amount |
|---|---|
| Plain Greek yogurt | 1 cup |
| Garlic, minced | 2 cloves |
| English cucumber, peeled and diced | 1 small piece |
| Dried dill weed | 1/2 teaspoon |
| Fresh lemon juice | 3 teaspoons |
| Salt and pepper | To taste |
Equipment You Will Need
- Oven for roasting the chicken
- Pots for cooking jasmine rice
- Mixing bowls for the marinade and tzatziki
- Baking sheets for roasting chicken and onion
- Chef’s knives for chopping vegetables and slicing chicken
- Cutting board for prepping all ingredients
- Measuring cups and spoons set for accurate seasoning
- Garlic press for mincing garlic quickly
- Colander strainer basket for rinsing rice and vegetables
- Peeler for the tzatziki cucumber
- Kitchen utensils spatulas and tongs for handling chicken
Step-by-Step Instructions
- Make the shawarma marinade. In a large mixing bowl, whisk together the lemon juice, olive oil, minced garlic, kosher salt, black pepper, cumin, paprika, turmeric, cinnamon, and red pepper flakes. Add the chicken thighs, toss to coat thoroughly, cover, and refrigerate for at least 1 hour or overnight for best results.
- Cook the jasmine rice. Using a pot, cook 1 1/2 cups of dry jasmine rice according to the package instructions. Fluff with a fork, season lightly with salt, and set aside.
- Make the tzatziki sauce. In a clean mixing bowl, combine the Greek yogurt, minced garlic, diced cucumber, dried dill weed, lemon juice, and salt and pepper to taste. Stir well, cover, and refrigerate until ready to serve.
- Preheat your oven to 425 degrees F. Grease a baking sheet and remove the chicken thighs from the marinade. Arrange the chicken and roughly chopped red onion in a single layer on the pan.
- Roast the chicken. Place the baking sheet in the preheated oven and roast for 30 to 40 minutes, or until the chicken reaches an internal temperature of 165 degrees F. Let the chicken rest for a few minutes before slicing with your chef’s knife on a cutting board.
- Assemble the bowls. Add a scoop of cooked jasmine rice to the bottom of each bowl. Layer with sliced chicken, roasted red onion, chopped cucumber, and halved cherry tomatoes. Add a generous scoop of tzatziki sauce and hummus. Garnish with fresh chopped parsley, feta cheese crumbles, and a pinch of crushed red pepper if desired.
Tips for the Best Chicken Shawarma Rice Bowl
- Marinate overnight. The longer the chicken sits in the marinade, the deeper and more authentic the flavor will be.
- Use chicken thighs. Thighs stay juicier than breasts during oven roasting and absorb the spices better.
- Do not skip resting. Allowing the roasted chicken to rest for 5 minutes before slicing keeps the juices locked in.
- Prep ahead for a crowd. This recipe scales perfectly for Memorial Day cookout ideas or meal prep. Marinate the chicken the night before and assemble bowls right before serving.
- Customize the toppings. Swap jasmine rice for cauliflower rice for a low-carb version, or add pickled red onions for extra tang.
- Use a measuring cups and spoons set for precise spice ratios to keep the flavor consistent every time.
Serving Suggestions
This Chicken Shawarma Rice Bowl works beautifully as a Memorial Day picnic food option or a Memorial Day party food centerpiece. Set up a self-serve bowl bar with all the toppings laid out in individual dishes rice, chicken, tzatziki, hummus, cucumbers, tomatoes, feta, and fresh parsley. Guests can customize their own bowls, making it ideal for Memorial Day food for a crowd.
Pair it with warm pita bread, a simple green salad, or a platter of roasted vegetables to round out your Memorial Day dinner ideas spread.
Make-Ahead and Storage
- Marinade: Prepare and store in the fridge for up to 24 hours before cooking.
- Cooked chicken: Store in an airtight container in the refrigerator for up to 4 days.
- Tzatziki sauce: Keeps well covered in the fridge for up to 3 days.
- Cooked rice: Store separately in an airtight container for up to 5 days and reheat with a splash of water.
- Assembled bowls: Best assembled fresh. Store components separately for best texture.
Frequently Asked Questions
What is a Chicken Shawarma Rice Bowl?
A Chicken Shawarma Rice Bowl is a Middle Eastern-inspired dish featuring chicken thighs marinated in warm spices like cumin, paprika, turmeric, and cinnamon, then oven-roasted and served over fluffy rice with fresh toppings like tzatziki, hummus, cucumber, and tomatoes.
Can I grill the chicken instead of roasting it?
Absolutely. The chicken thighs can be grilled over medium-high heat for 6 to 8 minutes per side, making it an excellent option for Fourth of July food BBQ or any outdoor Memorial Day cookout.
What type of rice works best?
Jasmine rice is used in this recipe for its light, fragrant texture. Basmati rice or long-grain white rice are great alternatives. For a low-carb version, cauliflower rice works well too.
How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165 degrees F. Use a meat thermometer inserted into the thickest part of the thigh to check doneness accurately.
Can I make this recipe dairy-free?
Yes. Simply omit the tzatziki sauce and feta cheese. Substitute with a tahini-lemon drizzle or dairy-free yogurt-based sauce for a similar creamy element.
Is this recipe good for meal prep?
This recipe is excellent for meal prep. Cook a large batch of chicken, rice, and tzatziki at the beginning of the week and store all components separately in the refrigerator for quick, ready-to-assemble bowls throughout the week.
Can I use chicken breasts instead of thighs?
Yes, but chicken thighs are strongly recommended because they are more forgiving in the oven and stay juicier. If using breasts, reduce the roasting time slightly and monitor the internal temperature carefully.
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PrintChicken Shawarma Rice Bowl : Easy Memorial Day Dinner Ready in 45 Minutes
A bold and satisfying Chicken Shawarma Rice Bowl made with juicy oven-roasted chicken thighs marinated in Middle Eastern spices, served over fluffy jasmine rice with creamy tzatziki, hummus, fresh cucumber, and cherry tomatoes.
- Prep Time: 1 hour (plus marinating time)
- Cook Time: 40 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 to 6 servings
- Category: Main Dish
- Method: Oven Roasted
- Cuisine: Middle Eastern
- Diet: Gluten Free
Ingredients
6 to 8 boneless skinless chicken thighs
2 lemons, juiced
1/2 cup olive oil
6 cloves garlic, minced
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon ground turmeric
Pinch ground cinnamon
Crushed red pepper flakes, to taste
1 red onion, roughly chopped
1/2 cup hummus or whole chickpeas
1 English cucumber, chopped
1 cup cherry tomatoes, halved
1 1/2 cups dry jasmine rice
Fresh chopped parsley, for garnish
Feta cheese crumbles, optional
1 cup plain Greek yogurt
2 cloves garlic, minced
1 small piece English cucumber, peeled and diced
1/2 teaspoon dried dill weed
3 teaspoons fresh lemon juice
Salt and pepper, to taste
Instructions
Mix shawarma marinade ingredients together, add chicken thighs and marinate for at least one hour or overnight in the fridge.
Cook rice according to package instructions. Make the tzatziki sauce by combining all the ingredients in a bowl.
Preheat oven to 425 degrees F. Grease a baking pan, remove the chicken from the marinade and place the chicken thighs and chopped red onion on the pan.
Roast chicken for 30 to 40 minutes or until cooked through at 165 degrees F. Allow the chicken to rest for a few minutes before slicing.
Assemble: Add a scoop of cooked rice to the bottom of your bowl. Top with chopped chicken and red onion, cucumbers, tomatoes, tzatziki sauce, and hummus. Garnish with fresh chopped parsley, feta cheese, and crushed red pepper if desired.
Notes
Marinate overnight for the deepest flavor.
Chicken thighs are recommended over breasts for juicier results.
Store cooked components separately in the fridge for up to 4 days.
This recipe scales easily for a crowd — perfect for Memorial Day cookouts or meal prep.
Substitute cauliflower rice for a low-carb version.