Lebanese-Inspired Chicken Shawarma Bowl with Garlic Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Tender, spiced chicken marinated and roasted to perfection, served over fragrant rice with fresh vegetables and creamy garlic sauce. This middle eastern-inspired chicken ready in about 50 minutes blends plain yogurt, ground cumin, ground coriander into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs, cut into strips boneless skinless chicken thighs
• 1/2 cup plain yogurt
• 2 tsp ground cumin
• 1 tsp ground coriander
• 2 tsp ground paprika
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 4 cloves, minced garlic cloves
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1.5 cups basmati rice
• 1 medium, diced cucumber
• 2 medium, diced tomato
• 1 small, thinly sliced red onion
• 1/4 cup chopped fresh parsley
• 1.5 tsp salt
• 1 tsp black pepper
• 1/3 cup mayonnaise
• 1/3 cup Greek yogurt
• 2 cloves, minced for sauce garlic cloves

Instructions

1. Step 1: In a large bowl, combine 1/2 cup plain yogurt, 2 tsp ground cumin, 1 tsp ground coriander, 2 tsp paprika, 1/2 tsp turmeric, 1/4 tsp cinnamon, 4 minced garlic cloves, 2 tbsp lemon juice, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Add 1.5 lbs cut chicken thighs and toss to coat evenly. Cover and marinate for at least 1 hour, preferably overnight.
2. Step 2: Preheat oven to 425°F. Spread marinated chicken strips on a baking sheet lined with parchment and roast for 20-25 minutes, turning halfway, until cooked through and slightly charred at edges.
3. Step 3: While chicken roasts, rinse 1.5 cups basmati rice until water runs clear. In a medium saucepan, combine rice with 3 cups water and 1 tsp salt. Bring to a boil, reduce to simmer, cover, and cook 15 minutes until fluffy.
4. Step 4: In a small bowl, whisk 1/3 cup mayonnaise, 1/3 cup Greek yogurt, 2 minced garlic cloves, and 1 tbsp lemon juice with a pinch of salt to make garlic sauce.
5. Step 5: To assemble, layer rice in bowls, top with roasted chicken, 1 diced cucumber, 2 diced tomatoes, 1 small thinly sliced red onion, and 1/4 cup chopped fresh parsley. Drizzle with garlic sauce before serving.