Chicken Shawarma Bowls: Bring Street Food Home
When I first moved to NYC for college, my daily routine had a little extra incentive: the shawarma cart parked right outside my class building at NYU. Every afternoon, as lectures wrapped up and my brain was fried from back-to-back classes, the scent of sizzling chicken and warm spices would drift through the crisp city air. The line would snake down the block, a mix of students, professors, and anyone else lucky enough to know the secret: this was the best lunch spot in a five-block radius.
I’d order the same thing every time, chicken over rice, extra white sauce, and a little bit of everything piled high in the container. It wasn’t fancy, but it was perfect: bold spices, soft grains, crunchy veggies, and that cool, tangy sauce tying it all together. Fast forward a few years, and I still crave that street food magic. But instead of a Midtown cart, I now make my own Chicken Shawarma Bowls at home, and honestly? They might be even better.
This recipe recreates everything I loved about those late-night (and sometimes mid-morning) halal cart runs, but with a few upgrades. Tender chicken thighs marinated in warm spices. Fluffy, golden spiced rice that smells incredible as it simmers on the stove. Sweet roasted carrots for a pop of color and depth. A crisp cabbage slaw to balance out the richness. And of course, the creamy white sauce that makes you want to drizzle it on everything.
The beauty of this bowl is in the assembly, layering textures and flavors until you have something that feels both hearty and vibrant. And if you want to make it feel even more like a street cart experience? Wrap it all up in foil and eat it standing at your kitchen counter. Authentic, right?
If you loved street food as much as I did during college, you’re going to want to bookmark this one. It’s comforting, customizable, and guaranteed to make your kitchen smell like the best food cart in Manhattan.
Chicken Shawarma Bowls
Ingredients
For the Chicken Shawarma:
- 1 ½ lbs boneless skinless chicken thighs
- 3 tbsp olive oil
- 3 cloves garlic minced
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp cayenne pepper
- 1 tsp salt
- ½ tsp black pepper
- 1 lemon juiced
For the Spiced Yellow Rice:
- 1 ½ cups basmati rice
- 3 cups chicken broth
- 1 tbsp olive oil
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp smoked paprika
- 1 tsp salt
For the Roasted Carrots:
- 4 medium carrots peeled and sliced
- 1 tbsp olive oil
- ½ tsp cumin
- ½ tsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cayenne pepper
For the Cabbage Slaw:
- 2 cups shredded red cabbage
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp mayonnaise
- 1/2 tsp cumin
- ½ tsp salt
For the White Sauce:
- ½ cup mayonnaise
- ½ cup Greek yogurt
- 1 tbsp lemon juice
- 2 cloves garlic minced
- Salt to taste
Fresh Toppings:
- 2 cups romaine lettuce chopped
- 1 cup tomatoes chopped
- ½ cup red onion thinly sliced
Instructions
- In a large bowl, mix 3 tbsp olive oil, 3 cloves garlic , 2 tsp ground cumin, 2 tsp smoked paprika, 1 tsp ground coriander, 1 tsp ground turmeric, ½ tsp ground cinnamon, ½ tsp cayenne pepper, 1 tsp salt, ½ tsp black pepper, and the juice of 1 lemon. Add 1 ½ lbs boneless skinless chicken thighs, coat well, and marinate for at least 1 hour.3 tbsp olive oil, 3 cloves garlic , 2 tsp ground cumin, 2 tsp smoked paprika, 1 tsp ground coriander, 1 tsp ground turmeric, ½ tsp ground cinnamon, ½ tsp cayenne pepper, 1 tsp salt, ½ tsp black pepper, 1 lemon, 1 ½ lbs boneless skinless chicken thighs
- Rinse 1 ½ cups basmati rice until water runs clear. In a saucepan, heat 1 tbsp olive oil, then toast ½ tsp ground turmeric, ½ tsp ground cumin, and ½ tsp smoked paprika for 30 seconds. Add rice, 3 cups chicken broth, and 1 tsp salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let steam for 10 minutes before fluffing.1 ½ cups basmati rice, 3 cups chicken broth, 1 tbsp olive oil, ½ tsp ground turmeric, ½ tsp ground cumin, ½ tsp smoked paprika, 1 tsp salt
- Preheat oven to 425°F. Toss sliced 4 medium carrots with 1 tbsp olive oil, ½ tsp cumin, ½ tsp paprika, 1 tsp salt, and 1 tsp black pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and caramelized.4 medium carrots, 1 tbsp olive oil, ½ tsp cumin, ½ tsp paprika, 1 tsp salt, 1 tsp black pepper
- Combine 2 cups shredded red cabbage with 1 tbsp olive oil, 1 tbsp lemon juice, 1 tbsp mayonnaise, 1 tsp cayenne pepper, 1/2 tsp cumin, and ½ tsp salt. Toss and set aside.2 cups shredded red cabbage, 1 tbsp olive oil, 1 tbsp lemon juice, 1 tbsp mayonnaise, 1/2 tsp cumin, ½ tsp salt, 1 tsp cayenne pepper
- Heat a large skillet or grill pan over medium-high. Cook marinated chicken for 5–6 minutes per side until charred and cooked through, the internal temp should be165°F. Rest for 5 minutes, then slice.
- Whisk ½ cup mayonnaise, ½ cup Greek yogurt, 1 tbsp lemon juice, 2 cloves garlic, and Salt to taste until smooth.½ cup mayonnaise, ½ cup Greek yogurt, 1 tbsp lemon juice, 2 cloves garlic, Salt to taste
- Start with a bed of yellow rice, then layer on roasted carrots, cabbage slaw, sliced chicken, and 2 cups romaine lettuce, 1 cup tomatoes, and ½ cup red onion. Drizzle generously with white sauce.2 cups romaine lettuce, 1 cup tomatoes, ½ cup red onion
