Baked Chicken Shawarma Bowls With Tahini and Hummus

Quick Recipe Version (TL;DR)

• Yield: 4 bowls
• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 1 1/2 cups (300 g) brown rice + 3 cups (720 ml) water
• 1 1/2 lb (680 g) boneless, skinless chicken thighs
• 2 tbsp olive oil + 2 tbsp lemon juice
• 3 garlic cloves, minced
• 2 tsp ground cumin, 2 tsp paprika, 1 tsp ground turmeric
• 1 tsp kosher salt + 1/2 tsp black pepper
• 1 English cucumber + 2 cups (300 g) cherry tomatoes + 1/4 cup (15 g) chopped parsley
• 1 medium red onion + 1/2 cup (120 ml) vinegar + 1/2 cup (120 ml) water + 1 tbsp sugar + 1 1/2 tsp salt
• 1 cup (240 g) hummus
• 1/3 cup (80 g) tahini + 2 tbsp lemon juice + 3–5 tbsp warm water + 1 small garlic clove + 1/4 tsp salt

Do This

• 1. Start brown rice: simmer 1 1/2 cups rice in 3 cups water, covered, 45 minutes; rest 10 minutes.
• 2. Heat oven to 425°F (220°C). Toss chicken with oil, lemon, garlic, cumin, paprika, turmeric, salt, pepper.
• 3. Bake chicken on a sheet pan 18–22 minutes (to 165°F / 74°C); broil 2–3 minutes for char; rest 5 minutes.
• 4. Quick-pickle onions: soak sliced red onion in vinegar, water, sugar, salt for 20 minutes.
• 5. Mix cucumber-tomato salad with parsley, 1 tbsp olive oil, 1 tbsp lemon juice, and 1/2 tsp salt.
• 6. Whisk tahini sauce (tahini, lemon, garlic, salt, warm water until pourable).
• 7. Build bowls: rice + sliced chicken + salad + pickled onions + hummus + tahini drizzle.

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Why You’ll Love This Recipe

• Big flavor, simple method: The oven does the hard work while shawarma-style spices make the chicken deeply savory.
• Perfect texture contrast: Warm spiced chicken and rice with cool crunchy salad, tangy onions, creamy hummus, and nutty tahini.
• Meal-prep friendly: Each component holds well, so you can build fast lunches all week.
• Flexible for picky eaters: Everyone can customize their own bowl.

Grocery List

• Produce: 1 English cucumber, 2 cups (300 g) cherry tomatoes, 1/4 cup (15 g) fresh parsley, 1 medium red onion, 4 garlic cloves (3 for chicken + 1 for tahini), 2 lemons
• Dairy: None
• Pantry: Brown rice, olive oil, tahini, hummus, vinegar (apple cider or distilled white), ground cumin, paprika, ground turmeric, granulated sugar, kosher salt, black pepper

Full Ingredients

Brown Rice

• 1 1/2 cups (300 g) uncooked brown rice, rinsed
• 3 cups (720 ml) water (or low-sodium broth)
• 1/2 tsp kosher salt

Shawarma-Spiced Baked Chicken

• 1 1/2 lb (680 g) boneless, skinless chicken thighs (or chicken breasts; see tips)
• 2 tbsp (30 ml) olive oil
• 2 tbsp (30 ml) fresh lemon juice
• 3 garlic cloves, minced
• 2 tsp ground cumin
• 2 tsp paprika (sweet or smoked)
• 1 tsp ground turmeric
• 1 tsp kosher salt
• 1/2 tsp black pepper

Cucumber-Tomato Salad

• 1 English cucumber, diced (about 2 cups / 260 g)
• 2 cups (300 g) cherry tomatoes, halved
• 1/4 cup (15 g) chopped fresh parsley
• 1 tbsp (15 ml) olive oil
• 1 tbsp (15 ml) fresh lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Quick Pickled Onions

• 1 medium red onion, thinly sliced
• 1/2 cup (120 ml) vinegar (apple cider or distilled white)
• 1/2 cup (120 ml) water
• 1 tbsp (12 g) granulated sugar
• 1 1/2 tsp kosher salt

Tahini Drizzle

• 1/3 cup (80 g) tahini
• 2 tbsp (30 ml) fresh lemon juice
• 1 small garlic clove, finely grated or minced
• 1/4 tsp kosher salt
• 3 to 5 tbsp (45 to 75 ml) warm water, as needed to thin

For Serving

• 1 cup (240 g) hummus (store-bought or homemade)
• Optional: extra chopped parsley, extra lemon wedges

Step-by-Step Instructions

Step 1: Cook the brown rice

Rinse the brown rice in a fine-mesh strainer until the water runs mostly clear. In a medium saucepan, combine the rice, water, and 1/2 teaspoon kosher salt. Bring to a boil over high heat.

Reduce heat to low, cover, and simmer for 45 minutes. Turn off the heat and let the rice rest, covered, for 10 minutes. Fluff with a fork.

Step 2: Heat the oven and prep the pan

Arrange a rack in the upper third of the oven and preheat to 425°F (220°C). Line a rimmed sheet pan with parchment paper or foil (for easy cleanup).

Step 3: Season the chicken shawarma-style

In a large bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, salt, and pepper. Add the chicken thighs and toss until every piece is well coated.

If you have time, let the chicken sit for 15 minutes at room temperature while you prep the toppings. (You can also cover and refrigerate for up to 12 hours; see make-ahead notes.)

Step 4: Bake (and briefly broil) the chicken

Spread the chicken out in a single layer on the prepared sheet pan. Roast for 18 to 22 minutes, or until the thickest part reaches 165°F (74°C) on an instant-read thermometer.

For extra caramelized edges, switch the oven to broil on high and broil for 2 to 3 minutes, watching closely to prevent burning.

Transfer chicken to a cutting board and rest for 5 minutes, then slice into strips.

Step 5: Make the quick pickled onions

While the chicken bakes, add the sliced red onion to a heatproof bowl or jar. In a measuring cup, stir together the vinegar, water, sugar, and salt until dissolved. Pour over the onions and press down so they’re mostly submerged.

Let sit for 20 minutes, stirring once halfway through. Drain lightly before serving (or keep some brine for extra tang).

Step 6: Toss the cucumber-tomato salad

In a medium bowl, combine the diced cucumber, halved cherry tomatoes, and parsley. Add the olive oil, lemon juice, salt, and pepper, then toss well.

Give it a taste and adjust with an extra pinch of salt or a squeeze of lemon if needed.

Step 7: Whisk the tahini drizzle until smooth and pourable

In a small bowl, whisk together tahini, lemon juice, grated garlic, and salt. The mixture will thicken at first.

Whisk in warm water 1 tablespoon at a time (usually 3 to 5 tablespoons) until it becomes creamy and easily drizzleable, similar to a thin ranch dressing.

Step 8: Build your shawarma bowls

Divide the brown rice among 4 bowls. Top each with sliced baked shawarma chicken, a generous scoop of cucumber-tomato salad, and a small pile of pickled onions.

Add a dollop of hummus and finish with a generous drizzle of tahini sauce. Serve right away while the chicken and rice are warm.

Pro Tips

• Use thighs for juiciness: Chicken thighs stay tender at high heat. If using breasts, start checking at 16 minutes and pull as soon as they reach 165°F (74°C).
• Don’t skip the rest: Resting the chicken for 5 minutes keeps the juices in the meat instead of on the cutting board.
• Thin tahini gradually: Tahini can seize up when lemon is added; warm water, added slowly, makes it silky again.
• Want more char without drying out? Broil only 2–3 minutes and keep the chicken close to the upper rack.
• Meal-prep trick: Store the salad separately so it stays crisp; drizzle tahini just before eating.

Variations

• Low-carb bowls: Swap brown rice for cauliflower rice; keep oven temp the same.
• Spicier shawarma: Add 1/4 tsp cayenne to the chicken spice mix, or finish bowls with hot sauce.
• Extra veg: Add roasted bell peppers or zucchini to the sheet pan for the last 15 minutes of chicken roasting.

Storage & Make-Ahead

Refrigerate: Store components in separate airtight containers for best texture. Chicken and rice keep for 4 days. Salad keeps for 2 days (it will release some liquid). Pickled onions keep for 2 weeks in their brine. Tahini sauce keeps for 5 days; add a splash of water and whisk to loosen if it thickens.

Reheat: Warm chicken and rice in the microwave (about 60–90 seconds) or in a covered skillet with a splash of water. Add salad, hummus, onions, and tahini after reheating.

Make-ahead: Marinate the chicken up to 12 hours in the refrigerator. You can also cook the rice and pickle the onions up to 3 days ahead.

Nutrition (per serving)

Approximate, based on 4 servings: 670 calories, Protein: 40 g, Carbohydrates: 63 g, Fat: 30 g, Fiber: 11 g, Sodium: 950 mg.