Beituti Chicken Shawarma Rice Bowl | Quick and Easy

If you love bold spices, creamy sauces, and the perfect mix of textures, then this Chicken Shawarma Rice Bowl is going to be your new favorite meal. Juicy, garlicky chicken meets fluffy, spiced basmati rice, crisp sumac onions, fresh herbs, and a tangy yogurt dressing.

It's everything you love about a Middle Eastern Chicken Rice Bowl in one easy-to-make dish.

Table of Contents

Jump to:

• A Flavor-Packed Middle Eastern Meal
• What Is Beituti’s Garlic Shawarma Marinade?
• About Beituti – A Women-Owned Lebanese-American Company
• What Is Shawarma?
• Ingredients, Steps and Culinary Glossary
• Instructions with Pictures
• Substitutions
• Variations
• Equipment
• Storage and Reheating
• Cooking Tips
• Frequently Asked Questions
• More Bowl Recipes
• Middle Eastern Recipes
• 📖 Recipe Collection for the Rice Bowl
• Subscribe to the YouTube Channel
• Have a Comment or Question?

A Flavor-Packed Middle Eastern Meal

You'll love the rich flavors of the Middle East with this Chicken Shawarma Rice Bowl, featuring tender, marinated chicken atop spiced basmati rice, complemented by fresh herbs and a tangy yogurt dressing. If you're a fan of bold spices, succulent meats, and vibrant accompaniments, this dish is sure to become a favorite.

The combination of juicy chicken, aromatic rice, and crisp vegetables offers a harmonious blend of textures and flavors that delight the palate. I always love eating chicken and turkey shawarma wraps when going out. At home, I love making rice bowls.

I wanted to combine the two things I love in one dish to create a satisfying meal and memories, and that's where Beituti Garlic Shawarma Marinade came in.

What Is Beituti’s Garlic Shawarma Marinade?

Beituti’s Garlic Shawarma Marinade is the perfect shortcut to healthy, authentic homemade shawarma. Packed with bold garlic, tangy citrus, and warm spices, it adds incredible flavor to pita wraps, salads, rice bowls, and more. While traditionally used with chicken, it’s just as delicious with shrimp, fish, or any protein of your choice.

What I love most is that it’s so flavorful, you don’t need any extra seasoning, making it a quick and easy marinade for the Air Fryer Chicken Shawarma recipe—or any meal that needs a burst of Middle Eastern-inspired goodness!

About Beituti – A Women-Owned Lebanese-American Company

Beituti is a Lebanese-American food brand making it easy for you to bring Middle Eastern flavors into your home. Their products are based on family recipes, using real pantry ingredients and healthy fats to create quick yet delicious meals. Proudly women-owned, Beituti embodies the essence of homey, authentic Middle Eastern cooking.

What Is Shawarma?

Originating in the Middle East, shawarma has a rich history deeply rooted in the region’s culinary traditions. The technique of stacking and roasting meat on a vertical spit was first developed during the Ottoman Empire (modern-day Turkey) and later spread to Lebanon, Syria, and beyond.

Over time, it evolved into one of the most iconic street foods found across the Middle East, Europe, North America, and beyond.

The Heart and Soul

Shawarma is truly the heart and soul of Middle Eastern street food, a dish that embodies bold flavors, rich history, and an irresistible aroma.

Traditionally, marinated chicken, beef, or lamb is layered onto a vertical rotisserie, where it slowly roasts to perfection, developing a beautifully charred, crispy exterior while remaining incredibly juicy inside. As it cooks, the thinly shaved meat is tucked into warm pita bread or piled high over rice, soaking up the fragrant spices.

Every bite delivers a savory, smoky, and spice-packed experience, bringing together centuries of culinary tradition in one unforgettable dish.

Recommended Yummy Recipes

• Air Fryer Chicken Shawarma | Quick with Beituti
• Marinated Sumac Onions | Easy and Quick
• Creamy Lemon Greek Yogurt Dressing | Easy 5-Minute
• Spicy Greek Chicken Meatball Rice Bowl
• Easy and Healthy Spicy Turkey Meatball Kale Soup
• Calabrian Lemon Yogurt Baked Chicken Thighs with Vegetables

Ingredients, Steps and Culinary Glossary

Build your perfect Air Fryer Chicken Shawarma Rice Bowl with these easy-to-follow steps, featuring juicy garlic shawarma chicken, fragrant spiced rice, tangy sumac onions, a creamy lemon yogurt dressing, and a refreshing parsley cucumber tomato feta salad—all coming together for a flavorful, well-balanced meal. 

Air Fried Garlic Shawarma Chicken Thighs

To prepare the Air Fryer Chicken Shawarma Rice Bowl Recipe, start by marinating boneless, skinless chicken thighs in Beituti Garlic Shawarma Marinade, ensuring they are fully coated. Let them sit for at least 30 minutes or overnight for maximum flavor.

Preheat the air fryer to 375°F (190°C) and place the marinated chicken in a single layer in the basket. Cook for 10–12 minutes, flipping halfway through, until golden brown and fully cooked (165°F internal temperature). Let the chicken rest for 5 minutes, then slice or chop into bite-sized pieces.

Serve over fluffy spiced basmati rice, topped with Sumac Onions, fresh parsley, cucumber slices, and a drizzle of Lemon Greek Yogurt Dressing for a flavorful, well-balanced meal.

Glossary

• Beituti Garlic Shawarma Marinade - A bold, pre-made Middle Eastern marinade featuring garlic, citrus, and warm spices like cumin and coriander. It enhances the flavor of the chicken, making it juicy and well-seasoned. Visit Beituti here.
• Chicken Thighs - Boneless, skinless chicken thighs are used in this recipe for their rich flavor and juicy texture when marinated and cooked.

Rice Cooker Spiced Rice

To prepare the Spiced Rice and Quinoa Recipe (quinoa is optional), rinse the grains thoroughly by filling the rice cooker insert with water, stirring with a rice paddle to remove excess starch, and draining. Repeat this process two more times for a cleaner texture.

Next, season the grains by mixing them with salt, black pepper, smoked paprika, turmeric, cumin, crushed red pepper flakes, cinnamon, and coriander in the rice cooker.

Select the "whole grain" or "brown rice" setting and allow the rice to cook. Once done, fluff the grains with a rice paddle to release excess steam. Finish by adding fresh lemon zest and chopped parsley, stirring everything together for a fragrant and flavorful rice base.

Glossary

• Rice Choices
  • Brown Rice is a whole grain rice with the bran and germ intact, giving it a nutty flavor, chewy texture, and higher fiber content compared to white rice, commonly used in North American cuisine.
  • Basmati Rice is a long-grain rice variety known for its fragrant aroma, fluffy texture, and slightly nutty flavor, commonly used in Indian, Middle Eastern, and Persian cuisine. When cooked, the grains stay separate and light, making it ideal for pilafs, biryanis, and spiced rice dishes.
  • Jasmine Rice is a fragrant, long-grain rice native to Thailand, known for its soft, slightly sticky texture and delicate floral aroma when cooked. It has a subtly sweet, nutty flavor and is commonly used in Southeast Asian dishes, including curries, stir-fries, and rice bowls.
• Quinoa – A protein-rich, gluten-free seed often used as a grain, known for its light, fluffy texture and mild, slightly nutty flavor that can be added to the rice. It wasn't used for this rice bowl, But I use different grains interchangeably for the same rice dish.
• Smoked Paprika – A spice made from smoked and dried red peppers, adding a deep, smoky flavor and mild sweetness.
• Turmeric – A vibrant yellow spice with an earthy, slightly bitter taste, commonly used for its warm, peppery flavor and natural coloring.
• Cumin – A warm, aromatic spice with a slightly sweet and nutty flavor, commonly used in Middle Eastern and South Asian cuisine, creating the perfect balance in this rice dish.
• Cinnamon – A warm, sweet spice derived from tree bark, adding depth and subtle sweetness to savory dishes.
• Coriander – A spice made from the dried seeds of the cilantro plant, offering a mild, citrusy, and slightly floral flavor.
• Lemon Zest – The outer peel of a lemon, grated to release fragrant oils that add bright, citrusy flavor without acidity.
• Parsley – A fresh, slightly peppery herb used to add brightness and balance to dishes.

Simple Sumac Onions

To prepare the Sumac Onions recipe, thinly slice a red onion and place it in a bowl. Season with sumac, salt, lemon juice, and olive oil, then toss until evenly coated. Let the mixture rest for 10–15 minutes to soften and absorb the flavors. For a finishing touch, garnish with fresh parsley and serve.  

Besides the rice bowl, you can also use it as a tangy topping for grilled meats, salads, wraps, or falafel.

Glossary

• Sumac - A deep red, tangy spice made from dried sumac berries. It gives the sumac onions a citrus-like brightness, balancing the richness of the chicken and dressing.

Lemon Greek Yogurt Dressing

To make a Lemon Greek Yogurt Dressing recipe, whisk together Greek yogurt, mayonnaise, lemon juice, and lemon zest in a mixing bowl. Stir in chopped parsley, kosher salt, and black pepper, mixing until smooth. Adjust seasoning to taste, then drizzle it over your delicious chicken shawarma bowl.

Finally, transfer the remaining dressing into a pint-sized mason jar, seal it tightly, and refrigerate for up to one week. So good! Find serving suggestions on the Lemon Greek Yogurt Dressing recipe post.

Glossary

• Greek Yogurt - A creamy, tangy yogurt is used as the base for the lemon Greek yogurt dressing, adding a cooling contrast to the seasoned chicken.
• Mayonnaise - Combined with Greek yogurt in the dressing to add extra creaminess and a smooth texture.
• Lemon Zest - The outermost layer of the lemon peel contains essential oils that provide a bright, citrusy aroma and flavor to the dressing.

Parsley Cucumber Tomato Feta Salad

To prepare the Parsley Cucumber Tomato Feta Salad recipe, whisk together olive oil, lemon juice, dried oregano, salt, and pepper to make the dressing. Finely chop the parsley, dice cucumber, halve Campari tomatoes, and thinly slice red onion. , then pour it over the salad and toss until evenly coated.

In a large bowl, combine the vegetables and gently crumble feta cheese over the top. Serve immediately for a fresh and flavorful side in this delicious chicken shawarma rice bowl.

Glossary

• Parsley - A fresh herb used in the dressing and parsley cucumber tomato feta salad. It adds color, freshness, and a slightly peppery flavor. Use either flat or curly parsley; this is more of a personal preference.  In this recipe, I used flat leaf.
• Cucumber - A crisp, hydrating vegetable used in the parsley cucumber tomato feta salad to add texture and freshness. Use Persian cucumbers for that extra crunch factor.
• Campari Tomatoes - Sweet, juicy tomatoes that provide a fresh and slightly tangy contrast in the parsley cucumber tomato feta salad.
• Feta Cheese - A crumbly, tangy cheese that adds saltiness and creaminess to the parsley cucumber tomato feta salad.
• Dried Oregano - An earthy, slightly bitter herb used in the parsley cucumber tomato feta salad dressing, complementing the Mediterranean flavors.

Commonly Used for Multiple Dishes

• Red Onion - A mildly sharp, slightly sweet onion that adds crunch and depth of flavor. It is the base for sumac onions, which help cut through the richness of the dish. Chef Tip: To remove the sharpness raw onion taste, soak the sliced onions in water for 5 to 10 minutes.
• Olive Oil - A staple in Mediterranean and Middle Eastern cooking, olive oil is used for marinating chicken, sautéing ingredients, and making salad dressings. I suggest using a good quality extra virgin olive oil when making the raw salads; it has more of a refined, distinctive taste that will boost your salad's flavor.
• Fresh Lemon Juice - Used in sumac onions, salad, and dressing, lemon juice adds acidity and brightness to balance the bold flavors.

Instructions with Pictures

Follow the instructions and cooking tips below using the step-by-step picture guide.

Marinate the Chicken

Make the Sumac Onions

Make the Spiced Rice

Make the Lemon Greek Yogurt Dressing

Cook the Chicken

Make the Cucumber Tomato Salad

Assemble the Rice Bowl

Substitutions

Dairy-Free

• Greek Yogurt - Use coconut yogurt or cashew yogurt for a similar creamy texture.
• Mayonnaise - Choose vegan mayonnaise or replace it with additional dairy-free yogurt.
• Feta Cheese - Use crumbled dairy-free feta or substitute with tofu feta (firm tofu marinated in lemon juice, olive oil, and oregano).

Gluten-Free

• Yay! This recipe is naturally gluten-free as long as you serve it with rice instead of pita.

Vegetarian

• Boneless Sinkless Chicken Thighs - Replace with chickpeas, grilled halloumi, or marinated tofu.
  

Convenience

For the Chicken Marinade & Cooking

• Beituti Garlic Shawarma Marinade - Mix olive oil, garlic, lemon juice, cumin, coriander, smoked paprika, and a pinch of salt.
• Olive Oil - Use vegetable oil or avocado oil if needed.

For the Sumac Onions

• Sumac - Use a mix of lemon zest and a pinch of vinegar for a tangy alternative.
• Red Onion - White or yellow onions can work in a pinch, though they are stronger in flavor.

For the Spiced Rice and Quinoa

• Brown Basmati Rice & Quinoa - Regular white rice like basmati or jasmine or just quinoa can work. Enusre to use the right setting on the rice cooker.
• Ground Cumin & Coriander - Use taco seasoning or curry powder for a close flavor match.
• Ground Turmeric - A small amount of curry powder or saffron can add color.

For the Lemon Greek Yogurt Dressing

• Greek Yogurt - Use plain regular yogurt or sour cream if you don’t have Greek yogurt.
• Lemon Juice & Zest - Use white vinegar if fresh lemons are unavailable.
• Fresh Parsley - Substitute with dried parsley (use less, about 1 teaspoon for every tablespoon of fresh).

For the Parsley Cucumber Tomato Feta Salad

• Cucumber - Any variety works, but regular slicing cucumbers may need to be peeled if the skin is thick with seeds removed.
• Feta Cheese - Try crumbled goat cheese or leave it out for a lighter salad.
• Campari Tomatoes - Swap with diced Roma tomatoes or halved cherry or grape tomatoes.

Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.

Variations

If you’re looking for bold flavors, creamy textures, or extra crunch, these additions and variations will help you create a restaurant-worthy meal at home. And, if you’re making Air Fryer Chicken Shawarma or any other shawarma dish, pairing it with the right sides, sauces, and cooking techniques can take it from good to unforgettable. 

Sauce Variations

Remember: if your sauce is too thick, thin it out with a splash of water or lemon juice for a smoother drizzle.

• Tahini Sauce – Swap the Lemon Greek Yogurt Dressing for a drizzle of tahini sauce blended with lemon juice, garlic, and water for a nutty, creamy alternative that perfectly complements the spices in shawarma.
• White Sauce – For a New York street cart twist, replace the dressing with white sauce—a tangy, slightly sweet blend of mayo, yogurt, lemon juice, vinegar, and a pinch of sugar.
• Tzatziki Sauce – Cool things down with tzatziki, a refreshing Greek sauce made with Greek yogurt, grated cucumber, garlic, and dill, adding a creamy contrast to the warm spices.
• Garlic Sauce (Toum) – The ultimate Lebanese garlic sauce, made with garlic, lemon juice, oil, and salt, adding a bold, creamy kick to every bite.

Cooking Methods

Remember: Let the chicken rest for 5 minutes before slicing to lock in the juices and keep every bite tender.

• Sheet Pan Chicken Shawarma – Instead of cooking on the stovetop, marinate the chicken thighs, spread them on a sheet pan, and roast at 425°F for 20–25 minutes, flipping halfway for even browning. This method is great for cooking for a crowd or for easy meal prep.
• Cast Iron Skillet – Want extra crispy edges? Cook your marinated chicken in a cast iron skillet instead of a regular pan for better browning and deeper flavor while keeping the meat juicy.

Classic Shawarma Sides

• Pita Bread – Use soft, warm pita to wrap your shawarma, scoop up hummus, or simply enjoy as a side. To keep your pita soft and warm, wrap it in foil and heat it in the oven at 350°F for 5 minutes before serving.
• Hummus – A creamy, smooth chickpea dip that pairs perfectly with shawarma wraps, rice bowls, or as a side for dipping pita bread.
• Tabbouleh – A fresh, herb-forward parsley and bulgur salad bursting with lemon juice, tomatoes, and mint for a bright contrast to the spiced chicken.
• Pickled Vegetables – Try pickled turnips, carrots and cabbage, cucumbers, or cauliflower, and even hot peppers, their vinegary tang and crunch balance out the richness of shawarma.

Equipment

• Mixing Bowls – Used to marinate the chicken, mix the salad, and prepare the sumac onions. Essential for evenly coating ingredients with spices and dressings. A large zip-top bag can be used for marinating the chicken, and any deep plate or small bowl can be used for mixing salads and dressings.
• Rice Cooker – Used to steam the spiced rice to a light, fluffy texture without constant monitoring. A medium saucepan with a lid can also be used on the stovetop with careful attention to water ratios and timing.
• Cutting Board – Essential for chopping parsley, dicing cucumbers and tomatoes, and slicing red onions for the salad and toppings.
• Sharp Knife – Used for slicing onions, dicing vegetables, and cutting the cooked chicken into bite-sized pieces. A sharp knife ensures precision and prevents bruising delicate ingredients like herbs and tomatoes. Plus prevent tearing when prepping onions.
• Rice Paddle or Wooden Spoon – Used to fluff the rice and quinoa after cooking to prevent clumping and to gently mix ingredients without crushing them.
• Small Whisk or Spoon – Needed for mixing the Lemon Greek Yogurt Dressing until smooth and well blended.
• Lemon Zester or Microplane – Used to grate fresh lemon zest into the dressing and rice for added brightness and citrus aroma. A vegetable peeler (finely minced zest) or a small knife maybe can be used if a zester isn’t available.
• Tongs or Spatula – Used to flip and handle the chicken while searing, ensuring even cooking and preventing it from sticking to the pan.
• Air Tight Storage Containers – Essential for storing leftover components separately for easy meal prep and reheating later. Also, use a mason jar to easily store and use the dressing.

Kitchen Must Haves - Find other tools I use here.

Storage and Reheating

Refrigeration

For the best freshness, store each component separately in airtight containers:

• Chicken Shawarma – Store in a sealed container in the refrigerator for up to 4 days.
• Spiced Brown Rice and Quinoa – Keep in an airtight container for up to 5 days to maintain texture.
• Sumac Onions – Store in a small covered container for up to 3 days (flavor intensifies over time).
• Parsley Cucumber Tomato Feta Salad – Best eaten fresh but can be stored for up to 2 days. Add feta right before serving to prevent sogginess.
• Lemon Greek Yogurt Dressing – Keep in a mason jar or airtight container for up to 1 week.

Freezing

For longer storage, certain components freeze well. Also try to freeze in meal-sized portions for easier reheating.

• Chicken Shawarma – Slice or chop before freezing. Store in an airtight freezer bag or container for up to 3 months.
• Spiced Brown Rice and Quinoa – Cool completely, then portion into freezer bags or containers for up to 3 months.
• Lemon Greek Yogurt Dressing, Sumac Onions, and Salad – Not recommended for freezing, as they lose texture and flavor when thawed.

Reheating

For Chicken Shawarma:

• Stovetop (Best Method) – Heat a pan over medium heat, add a splash of water or oil, and sauté the chicken for 2–3 minutes until warmed through.
• Oven – Preheat to 350°F, place chicken on a baking sheet, cover with foil, and heat for 10–12 minutes.
• Microwave – Heat in 30-second intervals until warmed through, stirring halfway.

For Rice and Quinoa:

• Stovetop – Add a splash of water or broth, cover, and heat over low heat until warmed through, stirring occasionally.
• Microwave – Place in a microwave-safe bowl with a damp paper towel on top. Heat for 1–2 minutes, fluffing halfway through.

For Dressing and Salad:

• Salad – Best eaten fresh, but if needed, refresh with a squeeze of lemon and a drizzle of olive oil before serving.
• Dressing – If refrigerated, let it sit at room temperature for 5–10 minutes before serving. Stir well before using.

Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.  

Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.

Frequently Asked Questions

Here, you will find a list of common questions that I have answered. If you have questions, please write them in the comment section below.

More Bowl Recipes

Looking for other bowl recipes like this? Try these: 

Middle Eastern Recipes

Looking for other Middle Eastern-inspired recipes like this? Try these:

📖 Recipe Collection for the Rice Bowl

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