Chicken shawarma rice bowls with veggies, olives, feta cheese and hummus are highly customizable and absolutely swoon-worthy. They are a great way to use leftover chicken shawarma and will have you diving in with your fork!
I have waxed poetic before here on the blog about my absolute love for chicken shawarma.
I fell deep in love with it during college when we’d visit this Mediterranean restaurant anytime we had enough money to go out to dinner.
(OK, not very often, but that just made it all the more special.)
And everywhere I have lived since, I’ve made it my mission to find a new favorite shawarma spot.
My current fave place, Yafo’s Kitchen, offers carry out, so we are frequent customers. And I always do their build-your-own bowls. You can make it a salad or a rice or hummus bowl.
And then you choose your favorite toppings, your protein, your sauce, etc.
It’s swoon worthy.
So whenever I make my easy oven chicken shawarma at home - or my hands-off slow cooker chicken shawarma - I absolutely make chicken shawarma rice bowls with the leftovers.
Sometimes it’s rice bowls for days for me.
And I just can’t get enough!
The marinated, tender, delicious chicken shawarma pieces, the steamed brown rice, the bright, fresh, crunchy vegetables, the briny olives and tangy feta cheese, and the creamy hummus to tie it all together…
I mean, I’m swooning just thinking about it! All my favorites layered up in one beautiful bowl.
Yes, this is very good eats.
Oh, in case you’re curious, let’s tackle the big part of this recipe.
What is chicken shawarma?
- Chicken shawarma is a marinated chicken dish where cuts of meat are stacked in a cone-line shape on a vertical rotisserie and slowly turned while roasting.
- Shawarma, also sometimes spelled shawurma or shawerma, can also be made with beef, lamb or mixed meats. It’s a standard Middle Eastern street food that’s also popular in the U.S. It can be served as a sandwich or pita, over rice or hummus, or in a salad.
Important caveat: Your chicken shawarma needs to be already cooked and ready to use here. I included links for both my oven and slow cooker versions in the recipe card below (as well as above).
You could also absolutely use leftover shawarma from a restaurant or from another recipe.
(I mention this again in the notes below just because I don’t want anyone to be surprised - and then mad - that this recipe requires that part to be done.)
Similarly, I always have some of this cucumber tomato red onion salad on hand when I make shawarma, so I’ve always got some to use for these bowls.
I’ve got substitutions below if you don’t feel like making that. (It takes less than 10 minutes, but still, I get it.)
Plus, there are tons of ways to customize these bowls and swap things in and out to make them just right for you.
Again, it’s kinda like I’m ordering from the restaurant and just choosing my own add-ins for this recipe.
That’s one of the fun parts and it’ll let you get creative and make yours just perfect for you!
OK, let’s get fixing.
Now, I’ve got some notes and substitutions coming up on how to make chicken shawarma rice bowls. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making chicken shawarma rice bowls:
- Shawarma: The recipe calls for leftover chicken shawarma, so please plan accordingly. My slow cooker and oven version are both linked to in the recipe card below.
- Rice: Brown or white rice works great here, whichever you prefer. You could also use cauliflower rice for a low-carb version.
- Cucumber salad: I have this marinated salad on hand anytime I make shawarma, so I use it in these bowls. However, you can absolutely use just chopped fresh cucumber and tomato instead. And if you have pickled red onions on hand in the fridge like I always do, add those too.
- Olives: Kalamata olives are my go-to, but feel free to substitute another type if you prefer. Or leave them off if you aren’t a fan.
- Feta: Feta is my cheese of choice for these bowls; I love the briny, tangy flavor. However, you could make these with crumbled goat cheese or skip the cheese if you want a dairy-free version.
- Hummus: A big dollop of hummus really takes these bowls over the edge for me. Use homemade or store-bought. And feel free to swap in a flavored version if you want to add some extra oomph.
You could of course substitute tzatziki or another creamy dip in place of the hummus. Even babaganoush would work well here.
And feel free to add any other favorite add-ons to these bowls.
Here are a few ideas to get you thinking.
Shawarma rice bowls add-ons:
- Diced avocado
- Fresh baby spinach or mixed greens
- Chickpeas (canned or crispy)
- Fresh herbs
- Hot sauce or sriracha for some heat
And while these rice bowls are fantastically complete all on their own, having some pita bread to go with them is always a good idea.
(Some people also like a dressing on their grain bowls. This easy lemon vinaigrette would be a simple pairing if that’s you.)
Also, to note: The “recipe” below is just a list of ingredients. How much rice or chicken you want, how much of the veggies, olives and feta - that’s all up to you.
And maybe your dollop of hummus looks different than mine. Totally cool. Do you and make this customized to suit your tastes.
It’s a made-to-order type of meal.
You can also make a single bowl to enjoy, or make two or four or six bowls and serve your whole family, whoever that includes.
Very flexible.
Last thing, what to do with any leftovers.
Leftovers of any of the individual ingredients that make up this bowl can be stored, separately and covered, in the refrigerator for up to 5 days.
If you have leftovers of an assembled bowl, I’d recommend enjoying it and finishing it off within 2 days.
There you have it!
This recipe just makes me so happy, and I’m so excited for you to try it and make it your very own. I think you’ll love it as much as I do.
(And if/when you do try it, let me know what you think! Leave me a comment below or tag me on Instagram. I love hearing about your creations!)
Enjoy!
XO,
Kathryn
Chicken Shawarma Rice Bowls
Ingredients
- Steamed brown or white rice
- Cooked chicken shawarma, chopped
- Cucumber, tomato and red onion salad (see notes)
- Kalamata olives, halved
- Feta cheese, crumbled
- Dollop of hummus
Optional add-ins:
- Diced avocado
- Fresh baby spinach or mixed greens
- Chickpeas (canned or crispy)
- Fresh herbs
- Hot sauce or sriracha for some heat
For serving (optional):
- Warm pita bread
- Chopped fresh herbs
Instructions
- Layer your warmed rice and chicken in a bowl. Add the veggies, olives and feta. Dollop some hummus in the middle of the bowl. Dig in and enjoy!
Notes
Nutrition
Leave a Reply