Chicken Shawarma Rice Bowls
Equipment
Ingredients
Chicken
boneless skinless chicken thighs (raw)
680 g
paprika (ground)
1 tbsp
cumin (ground)
1 tbsp
onion powder (ground)
1 tbsp
coriander (ground)
2 tsp
allspice (ground)
1 tsp
turmeric (ground)
2 tsp
black pepper (ground)
2 tsp
salt (fine)
1 tsp
olive oil (liquid)
3 tbsp
garlic cloves (minced)
8 pcs
lemon (juiced)
0.5 pcs
chicken bouillon powder (powder)
2 tsp
Rice
butter (unsalted)
3 tbsp
yellow onion (diced)
1.5 cups
turmeric (ground)
1 tbsp
paprika (ground)
2 tsp
garlic powder (ground)
2 tsp
black pepper (ground)
2 tsp
basmati rice (raw)
1.5 cups
chicken stock (liquid)
750 ml
Fresh Sumac Salad
red onion (thinly_sliced)
0.5 pcs
cherry tomatoes (quartered)
1 cup
cucumber (sliced_then_halved)
1 cup
salt (fine)
1 tsp
black pepper (ground)
1 tsp
sumac (ground)
2 tsp
lemon (juiced)
0.5 pcs
Garlic Sauce
mayonnaise (creamy)
0.25 cup
plain Greek yogurt (plain)
0.25 cup
garlic cloves (minced)
2 pcs
fresh parsley (chopped)
1 tbsp
salt (fine)
1 tsp
black pepper (ground)
1 tsp
lemon (juiced)
0.5 pcs
olive oil (liquid)
1 tbsp
Instructions
Marinate the chicken
Combine chicken with all spices, olive oil, garlic, lemon juice and bouillon. Mix well.
Cook the chicken
Heat pan over medium-high, add chicken in batches and cook 6–8 minutes per side until golden and cooked through.
Prepare the rice pilaf
In the same pan, melt butter and sauté onions until translucent. Add garlic and spices, toast rice, then simmer with stock.
Make salad and sauce
Mix salad ingredients in one bowl and sauce ingredients in another.
Assemble bowls
Divide rice into bowls, top with chicken, salad and drizzle with garlic sauce.
Original recipe
Storage
Store rice, chicken and salad separately for best texture. Sauce keeps 4 days refrigerated.
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