Chicken Shawarma Bowls
Equipment
Ingredients
Chicken
chicken breast (boneless, skinless)
600 g
Marinade
olive oil
30 ml
lemon juice
30 ml
garlic
4 cloves
ground cumin
5 g
paprika
5 g
ground turmeric
3 g
ground coriander
3 g
ground cinnamon
1 g
salt
5 g
black pepper
2 g
Bowl Components
rice
300 g
cucumber
1 piece
tomato
2 piece
red onion
1 piece
lettuce
200 g
plain yogurt
200 g
garlic
2 cloves
lemon juice
15 ml
olive oil
15 ml
salt
2 g
Instructions
Prepare the marinade
Mix all marinade ingredients in a bowl.
Marinate the chicken
Add chicken to the marinade and coat thoroughly.
Cook the rice
Cook rice according to package instructions.
Cook the chicken
Cook marinated chicken in a pan over medium-high heat until golden and cooked through.
Prepare vegetables
Slice cucumber, tomatoes, red onion, and shred lettuce.
Make the garlic yogurt sauce
Mix yogurt with minced garlic, lemon juice, olive oil, and salt.
Assemble the bowls
Divide rice between bowls, top with sliced chicken and vegetables, drizzle with garlic yogurt sauce.
Original recipe
Storage
Store components separately for best freshness. Chicken can be frozen for up to 2 months.
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