Gluten-Free Chicken Shawarma Bowls with Turmeric Rice

Quick Recipe Version (TL;DR)

• Yield: 4 bowls
• Prep Time: 30 minutes (plus 30 minutes marinating)
• Cook Time: 35 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 2 lb boneless skinless chicken thighs
• 3 tbsp extra-virgin olive oil + more for salad
• 2 tbsp lemon juice (plus 1 lemon for serving)
• 4 garlic cloves (divided)
• Spices (GF-labeled): 2 tsp cumin, 1.5 tsp paprika, 1 tsp coriander, 1 tsp turmeric, 0.5 tsp cinnamon, 0.25 tsp allspice, salt, pepper
• 1.5 cups basmati rice
• 2.5 cups gluten-free low-sodium chicken broth or water
• 2 Persian cucumbers, 1.5 cups cherry tomatoes, parsley, mint
• 1 large red onion, 0.5 cup apple cider vinegar, 0.75 cup boiling water, 1 tbsp sugar, 1.25 tsp salt
• 1/3 cup tahini, 2 tbsp lemon juice, 1 small garlic clove, 4–6 tbsp warm water, 0.25 tsp cumin, 0.25 tsp salt
• Optional garnish: sumac (GF-labeled), extra herbs

Do This

• 1. Pickle onions: pour 0.5 cup cider vinegar, 0.75 cup boiling water, 1 tbsp sugar, 1.25 tsp salt over 1 thinly sliced red onion; sit 20 minutes.
• 2. Mix GF shawarma spice blend and marinate chicken with oil, lemon, garlic, and spices; rest 30 minutes (up to 24 hours).
• 3. Cook turmeric rice: sauté rinsed rice in 1 tbsp oil with 1 tsp turmeric and 0.5 tsp cumin; add 2.5 cups broth, 0.75 tsp salt; simmer 15 minutes; rest 10.
• 4. Roast chicken at 425°F for 18–22 minutes; broil 1–2 minutes to char; rest 5 minutes and slice.
• 5. Toss cucumber–tomato salad with lemon, oil, salt, pepper, parsley, mint (sumac optional).
• 6. Whisk tahini with lemon, garlic, cumin, salt; thin with warm water to drizzle.
• 7. Assemble bowls: turmeric rice, sliced chicken, salad, pickled onions, tahini drizzle, herbs, lemon.

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Why You’ll Love This Recipe

• All the flavors of your favorite shawarma shop, made completely gluten-free with a verified spice blend.
• Balanced bowl: juicy spiced chicken, golden turmeric rice, fresh crunchy salad, tangy pickles, and a creamy tahini drizzle.
• Meal prep friendly—components keep well and assemble beautifully.
• Simple techniques and pantry spices; no specialty equipment needed.

Grocery List

• Produce: 1 large red onion, 1 garlic head, 3–4 lemons, 2 Persian cucumbers (or 1/2 large English), 1.5 cups cherry tomatoes, fresh parsley, fresh mint
• Dairy: None
• Pantry: Basmati rice, tahini, extra-virgin olive oil, apple cider vinegar (gluten-free), sugar, fine sea salt, black pepper, gluten-free low-sodium chicken broth (or water), bay leaf (optional), spices (all GF-labeled single-ingredient): ground cumin, ground coriander, sweet paprika, turmeric, cinnamon, allspice, sumac (optional)

Full Ingredients

Chicken + Gluten-Free Shawarma Marinade

• 2 lb (900 g) boneless skinless chicken thighs
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 4 garlic cloves, finely grated or pressed
• 2 tsp ground cumin (GF-labeled)
• 1.5 tsp sweet paprika (GF-labeled)
• 1 tsp ground coriander (GF-labeled)
• 1 tsp ground turmeric (GF-labeled)
• 0.5 tsp ground cinnamon (GF-labeled)
• 0.25 tsp ground allspice (GF-labeled)
• 1.25 tsp fine sea salt
• 0.5 tsp ground black pepper

Turmeric Rice

• 1.5 cups basmati rice, rinsed until water runs clear
• 2.5 cups gluten-free low-sodium chicken broth (or water), verified GF
• 1 tbsp extra-virgin olive oil
• 1 tsp ground turmeric
• 0.5 tsp ground cumin
• 0.75 tsp fine sea salt
• 1 bay leaf (optional)
• 2 tbsp chopped fresh parsley (for finishing)

Chopped Cucumber–Tomato Salad

• 2 Persian cucumbers, small dice (about 1.5 cups)
• 1.5 cups cherry tomatoes, halved
• 2 tbsp finely chopped red onion
• 0.25 cup chopped fresh parsley
• 2 tbsp chopped fresh mint
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 0.5 tsp fine sea salt
• 0.25 tsp black pepper
• 0.5 tsp ground sumac (optional, GF-labeled)

Quick Pickled Onions

• 1 large red onion, very thinly sliced
• 0.5 cup apple cider vinegar (5% acidity, GF-labeled)
• 0.75 cup boiling water
• 1 tbsp sugar
• 1.25 tsp fine sea salt
• 0.5 tsp whole black peppercorns (optional)

Lemon–Garlic Tahini Drizzle

• 1/3 cup tahini, well-stirred (GF-labeled)
• 2 tbsp fresh lemon juice
• 1 small garlic clove, finely grated
• 0.25 tsp ground cumin (GF-labeled)
• 0.25 tsp fine sea salt, plus more to taste
• 4–6 tbsp warm water (to thin to a pourable consistency)

For Serving

• Fresh parsley and mint leaves
• 1 lemon, cut into wedges
• Pinch of ground sumac (GF-labeled), optional

Step-by-Step Instructions

Step 1: Quick-pickle the onions

Add the sliced red onion to a heatproof jar. In a measuring cup, stir together the apple cider vinegar, boiling water, sugar, salt, and peppercorns. Pour over the onions, press to submerge, and let sit at room temperature for at least 20 minutes (or refrigerate for up to 2 weeks). The onions will turn vivid pink and pleasantly tangy.

Step 2: Mix a gluten-free shawarma spice blend and marinate the chicken

In a large bowl, whisk olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, cinnamon, allspice, salt, and pepper. Add chicken thighs and coat well. Marinate 30 minutes at room temperature or up to 24 hours refrigerated.

Gluten-free verification: Use single-ingredient spices that are labeled gluten-free. Avoid generic “shawarma seasoning” blends unless certified GF, as some mixes contain wheat-based anti-caking agents or are processed on shared lines. Reputable options include brands that clearly print “gluten-free” on the label. Also confirm your broth and vinegar are gluten-free; do not use malt vinegar.

Step 3: Start the turmeric rice

Rinse the basmati rice under cold water until it runs mostly clear (about 1–2 minutes). In a medium saucepan over medium heat, warm 1 tbsp olive oil. Stir in turmeric and cumin for 15 seconds, then add rice and toast 1 minute. Pour in the gluten-free broth (or water), add salt and the bay leaf if using, and bring to a boil. Reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes. Fluff with a fork and fold in parsley.

Step 4: Roast the chicken

Preheat the oven to 425°F (218°C). Line a rimmed sheet pan with parchment for easy cleanup. Arrange the marinated chicken in a single layer. Roast for 18–22 minutes, until the thickest part reaches 165°F (74°C). For shawarma-like char, broil 1–2 minutes at the end, watching closely. Rest 5 minutes, then slice the chicken into strips.

Step 5: Make the cucumber–tomato salad

In a medium bowl, combine cucumbers, tomatoes, red onion, parsley, and mint. Add olive oil, lemon juice, salt, pepper, and sumac (if using). Toss gently and set aside. The salad should taste bright and lightly salted.

Step 6: Whisk the lemon–garlic tahini drizzle

In a small bowl, whisk tahini, lemon juice, garlic, cumin, and salt. It will thicken at first. Whisk in warm water, 1 tablespoon at a time, until smooth and pourable (4–6 tbsp total). Adjust salt and lemon to taste.

Step 7: Assemble the bowls

Divide turmeric rice among 4 bowls. Top with sliced roasted chicken, a scoop of cucumber–tomato salad, and a tangle of pickled onions. Drizzle generously with tahini. Garnish with parsley, mint, and a pinch of sumac if you like. Serve with lemon wedges.

Pro Tips

• For the most flavor, marinate the chicken overnight and bring it to room temperature for 20 minutes before roasting.
• Rinse rice thoroughly to prevent stickiness and achieve fluffy grains.
• Broil the chicken briefly for charred edges reminiscent of spit-roasted shawarma.
• Use GF-labeled, single-ingredient spices and dedicated utensils to avoid cross-contamination.
• Tahini thickens when acid is added; warm water loosens it to a silky drizzle.

Variations

• Grill it: Thread marinated chicken onto skewers and grill over medium-high heat for 5–6 minutes per side.
• Lighten the carbs: Swap the rice for cauliflower rice sautéed with turmeric and cumin (still gluten-free).
• Spicy kick: Add 0.5–1 tsp Aleppo pepper or cayenne (GF-labeled) to the marinade or the tahini sauce.

Storage & Make-Ahead

Marinate chicken up to 24 hours ahead. Pickled onions keep refrigerated for up to 2 weeks. Cooked chicken and rice keep 3–4 days in airtight containers; reheat gently (chicken at 325°F for 8–10 minutes or in a skillet, rice with a splash of water covered in the microwave). Tahini sauce keeps 4–5 days; thin with warm water before using. Salad is best fresh but holds 1 day.

Nutrition (per serving)

Approximate: 730 calories; 43 g protein; 74 g carbohydrates; 28 g fat; 6 g fiber; 880 mg sodium.