Crispy Turmeric Rice Shawarma-Inspired Bowls with Garlicky Lemon Tahini Sauce

Crispy turmeric rice bowls topped with spiced shawarma-inspired chicken, fresh crunchy veggies, tangy sumac onions, and a creamy garlicky lemon tahini sauce. Bold, cozy, and perfect for meal prep or stuffing into warm pita.

Course Main Course

Servings Servings

Calories 826kcal

Equipment

Ingredients

TURMERIC RICE

1 Cup Cooked White Rice
2 Tablespoons Olive Oil
1 Tablespoon Turmeric
1 Teaspoon Cumin
Salt & Pepper

SHAWARMA CHICKEN

1 Package Boneless Skinless Chicken Thighs
½ White Onion tops removed
¼ Cup Olive Oil + 2 Tablespoons
3 Tablespoons Lemon Juice
½ Teaspoon Paprika
¼ Teaspoon Aleppo Pepper
½ Teaspoon Cayenne
1 Teaspoon Turmeric
1 Teaspoon Cumin
½ Teaspoon Cardamom
½ Teaspoon Allspice
½ Teaspoon Clove
½ Teaspoon Coriander
¼ Teaspoon Cinnamon
2 Teaspoons Sugar
2 Teaspoons Salt
1 Teaspoon Black Pepper

BOWL

2 Roma Tomatoes diced
½ Green Cabbage thinly sliced
½ English Cucumber thinly sliced
2 Tablespoons Fresh Mint chopped
2 Tablespoons Olive Oil
½ Lemon juiced
Salt & Pepper

SUMAC ONIONS

1 Red Onion thinly sliced
1 Tablespoon Parsley chopped
2 Tablespoons Honey
½ Lemon juiced
⅓ Cup Apple Cider Vinegar
Salt & Pepper
1.5 tsp Sumac

GARLICKY LEMON TAHINI SAUCE

1 Cup Greek Yogurt
1 Lemon juiced & zested
1 Clove Garlic grated
½ Cup Tahini
1 Tablespoon Honey

Instructions

Preheat oven to 400°F and line a 9x13 baking sheet with parchment. Cook your rice in a rice cooker or on the stovetop.
Once it’s ready, add the rice, turmeric, cumin, salt & pepper to the lined baking sheet. Mix until everything is combined, then press it down with the back of a spoon.
Bake for 30–35 minutes, checking halfway through to mix around. When it’s golden and slightly crispy, scoop it into a bowl and set aside.
Add chicken thighs to a large bowl. Pour in the olive oil and lemon juice, then sprinkle with salt & pepper. Toss everything together until coated. Add all the spices and mix again. Cover and let marinate in the fridge for at least 30 minutes.
Preheat oven to 425°F. Place the onion halves at the bottom of the skewer stand (tops of onions removed). Thread the chicken onto the shawarma skewer, stacking it tight, and place on a lined baking sheet.
Roast for 40–45 minutes, until golden and cooked through. Check internal chicken temp, as it should be 165°F. Optional: broil for 2–3 minutes at the end for extra color. Slice thinly off the skewer and set aside.
Thinly slice the red onion using a mandolin. Add the onions to a large mason jar with parsley, honey, sumac, lemon juice, apple cider vinegar, salt & pepper. Let sit in the fridge for at least 30 minutes to lightly pickle.
Combine cabbage, diced tomatoes, cucumber, mint, olive oil, lemon juice, salt & pepper. Toss gently and set aside.
Next, make the sauce. Whisk together Greek yogurt, lemon juice & zest, garlic, tahini, honey, salt & pepper until smooth. Thin with a splash of water or lemon juice if needed.
Now, assemble the bowls. Layer the thinly sliced cabbage cabbage in a large serving bowl, then top with tomatoes, cucumber, mint, and a drizzle of olive oil and lemon juice. Add the sliced shawarma chicken and the crispy turmeric rice on top. Drizzle with the tahini sauce and serve with the sumac onions on the side.

Video

Notes

Extra Crispy Rice: Press the rice down firmly before baking and avoid stirring too aggressively halfway through for the crispiest texture.
Skewer Stand Hack: No shawarma skewer stand? Use a wire rack over a baking sheet, just make sure the chicken isn’t touching so it can crisp up nicely.
Pickled Onions: Store in an airtight jar in the fridge for up to 1 week. Perfect for bowls, sandwiches, or salads.
Tahini Sauce: Keeps in an airtight container in the fridge for up to 5 days. Stir well before using.
Make-Ahead Friendly: Chicken, rice, and pickled onions can all be prepped ahead- just assemble when ready to eat.
Flavor Boost: Don’t skip the Aleppo pepper or turmeric in the chicken marinade- it gives that signature shawarma warmth.

Nutrition