Chicken Shawarma Rice Bowls
Equipment
Ingredients
Chicken
boneless skinless chicken thighs (raw)
680 g
paprika
1 tbsp
cumin
1 tbsp
onion powder
1 tbsp
coriander
2 tsp
allspice
1 tsp
turmeric
2 tsp
black pepper
2 tsp
salt
1 tsp
olive oil
3 tbsp
garlic cloves (minced)
8 piece
lemon (juiced)
0.5 piece
chicken bouillon powder
2 tsp
Rice
butter
3 tbsp
yellow onion (diced)
1.5 piece
turmeric
1 tbsp
paprika
2 tsp
garlic powder
2 tsp
black pepper
2 tsp
basmati rice
1.5 cup
chicken stock (hot)
750 ml
Fresh Sumac Salad
red onion (thinly sliced)
0.5 piece
cherry tomatoes (quartered)
1 cup
cucumber (sliced, halved)
1 cup
salt
1 tsp
black pepper
1 tsp
sumac
2 tsp
lemon (juiced)
0.5 piece
Garlic Sauce
mayonnaise
0.25 cup
plain Greek yogurt
0.25 cup
garlic cloves (minced)
3 piece
fresh parsley (chopped)
1 tbsp
salt
1 tsp
black pepper
1 tsp
lemon (juiced)
0.5 piece
olive oil
1 tbsp
Instructions
Marinate the chicken
Combine chicken with all spices, olive oil, garlic, lemon juice and bouillon powder.
Cook the chicken
Sear chicken in batches until golden and cooked through.
Prepare the rice pilaf
Sauté onions and spices, toast rice, then simmer until fluffy.
Make the fresh salad
Combine all salad ingredients and toss to coat evenly.
Make the garlic sauce
Mix mayonnaise, yogurt, garlic, herbs and seasonings until smooth.
Original recipe
Storage
Store components separately; assemble just before eating for best texture
Your kitchen, together
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