By The foodoodle kitchen · Updated September 20, 2026
Chicken Shawarma Bowls
Spiced yoghurt-marinated chicken roasted on a sheet pan, over rice with pickles and garlic sauce.
Serves 4 · Prep 20 min · Cook 25 min · 45 min total · Medium
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Ingredients
- 800 g Chicken thighs, boneless, skinless, cut into strips
- 200 ml Plain yoghurt
- 2 tbsp Olive oil
- 4 cloves Garlic, minced
- 1 tbsp Ground cumin
- 1 tbsp Ground coriander
- 1 tbsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 250 g Rice
- 500 ml Water
- 200 g Pickles
- 200 ml Garlic sauce
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Method
- Preheat the oven to 200°C (400°F). 5 min
- In a bowl, mix yoghurt, olive oil, minced garlic, cumin, coriander, paprika, salt, and pepper. 5 min
- Add chicken thighs to the bowl and coat well with the marinade. 5 min
- Place the marinated chicken on a baking sheet. 2 min
- Roast in the oven for 20 min until cooked through. 20 min
- While chicken is roasting, bring water to a boil in a pot. 5 min
- Add rice to boiling water, cover, and simmer for 15 min until tender. 15 min
- Fluff the rice with a fork when cooked. 2 min
- Assemble the bowls with rice, roasted chicken, pickles, and drizzle with garlic sauce. 5 min
