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 cloves
lemon (juiced)
0.5 piece
chicken bouillon powder
2 tsp
Rice
butter
3 tbsp
yellow onion (diced)
1.5 cups
turmeric
1 tbsp
paprika
2 tsp
garlic powder
2 tsp
black pepper
2 tsp
basmati rice (dry)
1.5 cups
chicken stock
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 cloves
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 spices, olive oil, garlic, lemon juice and bouillon in a bowl. Mix well to coat evenly.
Cook the chicken
Heat pan over medium-high, add olive oil, then cook chicken in batches for 6-8 minutes per side until golden and cooked through.
Prepare the rice pilaf
In same pan, reduce heat to medium-low, add butter and onions. Cook until translucent, add spices, then rice and toast. Add stock, bring to boil, cover and simmer for 20 minutes.
Prepare salad and sauce
Mix salad ingredients in one bowl and sauce ingredients in another bowl.
Original recipe
Storage
Store components separately for best texture. Rice can be frozen for up to 2 months.
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