Chicken Shawarma Rice Bowl
Tender spiced chicken thighs, fragrant turmeric rice, and bright salad drizzled with a creamy roasted-garlic yogurt sauce.
Equipment
Ingredients
Main
chicken thighs (skinless, boneless)
600 g
basmati rice (rinsed)
300 g
greek yogurt
250 g
tomato paste
45 g
olive oil
60 ml
lemon juice
45 ml
paprika
10 g
cumin
5 g
turmeric
3 g
cinnamon
1 g
black pepper
2 g
salt
8 g
onion (diced)
1 piece
cucumber (diced)
1 piece
tomato (diced)
2 piece
red onion (diced)
1 piece
fresh parsley (chopped)
15 g
mayonnaise
60 g
garlic (roasted)
1 bulb
Instructions
Marinate the chicken
Combine chicken thighs with yogurt, tomato paste, oil, lemon juice, and spices.
Prepare the garlic
Slice off the top of the garlic bulb, drizzle with oil, and wrap in foil.
Air fry chicken and garlic
Cook the marinated chicken and garlic bulb at 200°C for 18 minutes, flipping the chicken halfway.
Make the fresh salad
Dice cucumber, tomatoes, and red onion. Toss with parsley, olive oil, lemon juice, and salt.
Sauté the onion and spices
Sauté diced onion in olive oil, then add paprika, turmeric, and cumin.
Cook the rice
Toast the rice briefly, then add water and salt. Cover and cook until fluffy.
Make the roasted garlic sauce
Squeeze roasted garlic into yogurt and mayonnaise. Add lemon juice, salt, pepper, and a splash of water to thin.
Assemble the bowls
Divide the rice among bowls, top with sliced chicken, fresh salad, and drizzle generously with garlic sauce.
Original recipe
Storage
Store rice, chicken, salad, and sauce in separate containers for best texture.
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