Shawarma Chicken Bowls

Sheet-pan spiced chicken with turmeric rice and cucumber yogurt

• Prep: 30 min
• Cook: 28 min
• Serves 8
• Difficulty: medium

Chicken thighs roast with shawarma spices on sheet pans, served over turmeric rice with cucumber yogurt, tomatoes, and pickled onions.

Why crews like it: Big flavor profile without a vertical rotisserie. Bowls travel well for crew eating at different times.

Ingredients

• 4 lb boneless chicken thighs
• 3 cups basmati rice
• 2 cups Greek yogurt
• 1 whole English cucumber
• 2 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp smoked paprika
• 1 tsp ground turmeric
• 8 cloves garlic cloves
• 0.33 cup lemon juice
• 0.33 cup olive oil
• 2 cups cherry tomatoes
• 1 large red onion

Instructions

1. Marinate chicken: Toss thighs with half the olive oil, cumin, coriander, paprika, half the garlic, and 2 tbsp lemon juice. Marinate at least 30 minutes.
2. Cook turmeric rice: Cook basmati with a pinch of turmeric and salt until fluffy. Grains should be separate and lightly golden, not clumped or wet.
3. Roast chicken: Roast marinated thighs at 425°F on two sheet pans 22–28 minutes until charred at edges and internal temp hits 165°F.
4. Make cucumber yogurt: Mix yogurt, grated drained cucumber, remaining garlic, 2 tbsp lemon juice, and salt until creamy with no watery separation.
5. Build bowls: Slice chicken and portion over rice with tomatoes and pickled onion. Drizzle yogurt. Chicken should be juicy with crisp spice crust.

Tonight's spread

• Warm pita wedges.
• Hummus with olive oil and paprika.

Hall tips

• Drain grated cucumber or yogurt sauce turns watery at the line.
• Quick-pickle onion in vinegar 15 minutes if you forgot overnight prep.
• Offer harissa paste for crews who want extra heat.

Meal prep

Marinate chicken up to 24 hours. Pickle onions overnight for best tang. Station: Roast chicken on two pans with space between thighs for even char. Station: Keep cucumber yogurt chilled on ice at the line—it balances hot chicken. Station: Bowl assembly: rice, sliced chicken, tomato, onion, yogurt drizzle, parsley.

Leftovers

• Shawarma wrap with leftover chicken and extra yogurt.
• Rice and chicken salad bowl with lemon dressing.

• Two half-sheet pans
• Rice cooker
• Mixing bowls

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• Lemon Garlic Chicken Tray
• Chicken Fajitas
• Honey Garlic Chicken Bowls
• White Bean Chicken Chili
• Beef Rice Bowls
• Barbacoa Chicken

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