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Flavorful Lebanese Shawarma Chicken Rice Bowl Recipe with Garlic Toum Sauce

Lebanese Shawarma Chicken Rice Bowl - featured image
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A vibrant and aromatic Lebanese shawarma chicken rice bowl featuring tender chicken breast marinated in warm spices, served with fluffy basmati rice and a creamy, punchy garlic toum sauce.

Ingredients

Scale
  • 1 lb chicken breasts, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground paprika (smoked paprika preferred)
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • 1 cup long grain basmati rice (185g), rinsed and soaked for 20 minutes
  • 2 cups water or chicken broth (475ml) for cooking rice
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • ½ cup cherry tomatoes, halved (optional)
  • ½ cup cucumber, diced
  • 4 large garlic cloves, peeled
  • ¾ cup vegetable oil (neutral flavor like canola or sunflower) (180ml)
  • 3 tablespoons fresh lemon juice
  • ½ teaspoon salt
  • 2 tablespoons ice water

Instructions

  1. Prepare the chicken marinade: In a large bowl, whisk together olive oil, cumin, coriander, paprika, turmeric, cinnamon, garlic powder, salt, black pepper, and lemon juice. Add the thinly sliced chicken breasts and toss until fully coated. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  2. Cook the rice: Rinse the basmati rice under cold water until the water runs clear. Soak for 20 minutes, then drain. In a medium saucepan, bring 2 cups of water or chicken broth to a boil. Add the rice, reduce heat to low, cover, and simmer for 15 minutes. Turn off heat and let it steam for another 10 minutes without lifting the lid.
  3. Make the garlic toum sauce: In a food processor, pulse garlic cloves with salt until finely minced. While the processor runs, slowly drizzle in vegetable oil in a steady stream, alternating with small amounts of ice water to emulsify. Once thick and creamy, add lemon juice and pulse a few more times. Adjust salt or lemon to taste.
  4. Cook the chicken: Heat a non-stick skillet over medium-high heat. Add the marinated chicken slices in a single layer (cook in batches if needed). Sear for 3-4 minutes per side until browned and cooked through (internal temperature 165°F / 74°C). Remove from heat and let rest briefly.
  5. Assemble the rice bowls: Fluff the cooked rice with a fork and divide among serving bowls. Top with shawarma chicken slices, cherry tomatoes, cucumber, and a generous dollop of garlic toum sauce. Garnish with chopped parsley.

Notes

Add oil very slowly when making toum sauce to avoid breaking it. If sauce splits, start a new batch and gradually add the broken sauce to rescue it. Let rice rest covered after cooking for best texture. Thinly slice chicken for quick cooking and avoid overcrowding pan to get a good sear. Marinate chicken overnight for deeper flavor. Leftovers keep well refrigerated for up to 3 days; reheat gently with a splash of water.

Nutrition

Keywords: shawarma chicken, Lebanese recipe, garlic toum sauce, chicken rice bowl, Middle Eastern chicken, easy dinner, meal prep, flavorful chicken

Find it online: https://snappyspoon.com/flavorful-lebanese-shawarma-chicken-rice-bowl-recipe-with-garlic-toum-sauce/