Shawarma-Spiced Chicken & Rice Bowls
with Cucumber Tomato Salad, Feta, Mint Yogurt Sauce & Pitas
- Milk
- Sesame
- Wheat
Ground chicken is seasoned with a warm shawarma spice blend and seared until golden, then served over fluffy rice with a bright cucumber tomato salad and quick-pickled onions. Crumbled feta and a cool, garlicky mint yogurt sauce add creamy contrast. Toasted pita wedges are served alongside for scooping up the whole bowl in one satisfying bite.
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Red Onion
10 ounce
Chopped Chicken Breast
¼ ounce
Mint
2 unit
Pitas
(Contains: Sesame, Wheat)
5 teaspoon
White Wine Vinegar
12 tablespoon
Yogurt
(Contains: Milk)
1 unit
Mini Cucumber
1 tablespoon
Shawarma Spice Blend
1 unit
Tomato
1 teaspoon
Garlic Powder
½ cup
Basmati Rice
Not included in your delivery
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Olive Oil
2 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, wash and dry produce.
Halve, peel, and thinly slice onion. Pick mint leaves from stems; discard stems and finely chop leaves. Trim and dice cucumber. Dice tomato.
In a medium microwave-safe bowl, combine vinegar, ½ tsp sugar (1 tsp for 4 servings), salt, and pepper. Stir in half the onion. Cover with plastic wrap, then microwave until bright pink, about 1 minute.
Refrigerate until ready to use in Step 6.
In a small bowl, combine mint, yogurt, garlic powder, 1 TBSP olive oil (2 TBSP for 4 servings), salt, and pepper.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken*, Shawarma Spice Blend, salt, and pepper. Cook, breaking up meat into pieces, until beginning to brown, 4-6 minutes.
Add remaining onion to pan. Cook, stirring occasionally, until chicken is cooked through and onion is beginning to soften, 2-4 minutes.
Meanwhile, to bowl with pickled onion, add cucumber, tomato, 1 TBSP olive oil (2 TBSP for 4 servings), salt, and pepper. Stir to combine.
Toast pitas. Brush with a drizzle of olive oil; season with salt and pepper. Cut into four wedges each.
Fluff rice with a fork and divide between bowls.
Top rice with shawarma-spiced chicken and cucumber tomato salad in separate sections. Garnish with feta. Serve with pitas and mint yogurt sauce on the side. TIP: If you like, scoop up some of the rice, chicken, salad, and sauce with the pita and eat it all in one bite!
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The shawarma spice and fresh toppings made for a flavorful bowl, but several reviewers found the meat bland and wished for a stronger, more complex seasoning 🌶️. The mint yogurt sauce divided opinions — some loved it, others felt it didn't fit.
- Ease of prep: The recipe involves quite a bit of chopping and took noticeably longer than the suggested time for many reviewers.
- Suggestions: Add more spice to the chicken if you prefer bold flavor — a few reviewers boosted it with extra garlic or hot sauce. Skip pickling the onions and simply mix them into the salad for a quicker, equally tasty result. Consider using two tomatoes to better balance the cucumber in the salad.
- Portions: Several reviewers felt the rice portion was very small for two people; consider cooking extra if you're hungry.
