Street Cart-Style Chicken Bowls
with Yellow Rice, White Sauce & Pita Wedges
- Milk
- Eggs
- Sesame
- Wheat
For all you dark meat lovers in the house: your day has dawned, and it couldn’t have happened to a nicer bowl: This deeply flavored, Middle Eastern street cart-inspired gem boasts buttery turmeric rice, juicy, seared chicken seasoned with our Shawarma Spice Blend, plus fresh tomatoes, toasted pita, and not one but two tantalizing sauces—our house hot sauce and a lemony garlic cream sauce to tame the heat.
Ingredients
1 teaspoon
Turmeric
½ cup
Jasmine Rice
1 unit
Chicken Stock Concentrate
2 unit
Scallions
1 unit
Lemon
1 unit
Tomato
1.5 tablespoon
Sour Cream
(Contains: Milk)
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 teaspoon
Garlic Powder
10 ounce
Diced Chicken Thighs
1 tablespoon
Shawarma Spice Blend
2 unit
Whole Wheat Pitas
(Contains: Sesame, Wheat)
1 teaspoon
Hot Sauce
Not included in your delivery
1 teaspoon
Cooking Oil
3 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• In a small pot, melt 1 TBSP butter over medium heat. Stir in ¼ tsp turmeric (½ tsp for 4 servings); cook stirring frequently, until fragrant, 30-60 seconds. • Stir in rice, ¾ cup water (1½ cups for 4), stock concentrate, a big pinch of salt, and pepper. Cover and bring to a boil, then reduce to a simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• Meanwhile, bring 2 TBSP butter (4 TBSP for 4 servings) to room temperature. Wash and dry produce. • Quarter lemon. Trim and thinly slice scallions, separating whites from greens. Dice tomato into ½-inch pieces.
• In a small bowl, combine sour cream, mayonnaise, garlic powder, and a squeeze of lemon. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Pat chicken* dry with paper towels; season with Shawarma Spice Blend, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and scallion whites; cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.
• Toast pitas until softened and warmed through. • Spread with softened butter, then cut each pita into quarters.
• Once rice is done, fluff with a fork; stir in half the scallion greens. Season with salt and pepper to taste. • Divide rice between bowls. Top with chicken and tomato in separate sections; season tomato with a pinch of salt. Drizzle everything with as much white sauce and hot sauce as you like; garnish with remaining scallion greens. Serve with pita and remaining lemon wedges on the side. TIP: We like to scoop up some of the rice, chicken, tomato and sauces with a pita wedge and eat it all in one bite!
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: The shawarma spice blend and white sauce create amazing, authentic street cart flavors that many call their absolute favorite.
- Ease of prep: Quick and simple to make, though some found the rice instructions need adjustment with slightly more water.
- Suggestions: Many prefer chicken breast over dark meat; adding herbs like cilantro or dill enhances the dish beautifully.
- Leftovers: Reheats well and makes excellent lunch portions, though some prefer it fresh rather than reheated.
- Rice tips: Cook with extra water beyond recipe instructions to avoid crunchy or burnt rice at the bottom.
Reviews from our home cooks
As with everything I've tried so far, it's fantastic! I've never had anything like this street cart-style chicken bowl. On its own, the rice isn't very good to me. But when you pair it with the sauce and chicken and tomato, it becomes an eye opening experience.
I love these street cart bowls. The flavor on the meat with the coolness with the tomatoes. All around off with the flavored rice. One of my top meals on here
This surprised me honestly. It was really really good. I never thought I could have made those "street-cart" food. It was so easy to prepare and very nutritious and delicious.
The white sauce could be a little thicker for how much you need to drizzle (maybe more sour cream?), and there could be more of the hot sauce but wanting more is certainly not a complaint. Flavors very complimentary and sticks to the street cart vibe without veering into Indian, Mexican or Caribbean flavors, while using similar spices. Great recipe.
I LOVE the turkey street-cart style bowls, so I was excited for this variation. DELICIOUS, no doubt, and if I hadn't ever had the turkey version I would have been thrilled with this one. But the substitution of tomatoes for cucumber threw off the balance of the meal. I very much prefer the cucumber - it adds a cool, crisp, bright contrast that is missing here. I do love the chicken thighs though - if we could get this meal with chicken thighs and cucumber that would be perfect!
I think I really like the street cart style recipes! Very fast and easy to make. The rice portion isn't big enough though, and the pita doesn't make up for it.
We turned turned this into stuffed street cart chicken pitas and had rice on the side. Again, I was shocked and so pleased that my kiddos were into this!
If you enjoy NYC street cart halal, this is by far the closest thing to it. Very delicious! One of our favorite recipes by far.
This new and improved version of the Street Cart-Style Chicken Bowls was FABULOUS. This is the 4th time I have ordered this meal and it really was OUTSTANDING compared to the previous versions. The previous ones were good but this one "knocked it out of the park!"
The flavor on this bowl was great, but the portion size of the dark meat chicken was not the best. Once cooked down, it had a lot of fat and not very much meat.
