Chicken Shawarma Bowls

0 comments

emaninthekitchen274.094 months ago3 min read

Savor the delicious taste of the Middle East with this Chicken Shawarma Bowl recipe, a harmonious blend of tender marinated chicken, fragrant yellow rice, and a creamy white sauce. Perfect for meal prepping or a hearty family dinner, these shawarma bowls bring a whirlwind of spices and textures to your table.

Ingredients

For the Chicken:
🍗 8 skinless boneless chicken thighs
🧅 1 large onion, sliced
🥛 2 tablespoons plain yogurt
🫒 2 tablespoons olive oil
🌶️ 1 teaspoon black pepper
🌶️ 1/2 teaspoon cayenne pepper
🌶️ 1 tablespoon smoked paprika
🧄 1 teaspoon garlic powder
🍋 2 tablespoons lemon juice
🌿 1 tablespoon shawarma spice
🌱 1 teaspoon turmeric
🧂 1/2 tablespoon salt

For the Rice:
🍚 4 cups basmati rice, washed and soaked for 30 minutes
🥄 2 tablespoons chicken bouillon
🧂 1/2 tablespoon salt
🌱 1 teaspoon turmeric
🌶️ 1 teaspoon black pepper
🌿 1 teaspoon cumin
🫒 1/4 cup olive oil
💧 4 cups hot water

For the White Sauce:
🥛 1/2 cup mayonnaise
🥛 1/2 cup plain yogurt
🧄 1 clove garlic, minced
🌿 Fresh parsley, chopped
🍶 1 tablespoon white vinegar
🍋 1 tablespoon lemon juice
🍬 1 teaspoon sugar
🧂 Salt and pepper to taste

Instructions

1- Marinate the Chicken:

In a bowl, combine chicken thighs, sliced onion, yogurt, olive oil, black pepper, cayenne pepper, smoked paprika, garlic powder, lemon juice, shawarma spice, turmeric, and salt.
Mix well to coat the chicken evenly. Cover and marinate in the refrigerator for at least 2 hours.

2- Cook the Chicken:

Preheat your oven to 425°F (220°C).
Place the marinated chicken on a baking sheet and bake for 25 minutes.
After baking, switch the oven to broil and broil the chicken for an additional 5 minutes, until it lightly chars.

3- Prepare the Rice:

In a large pot, heat olive oil over medium heat.
Add the soaked rice and stir for a couple of minutes.
Season with chicken bouillon, salt, turmeric, black pepper, and cumin.
Pour in the hot water, stir, and bring to a boil.
Reduce the heat to low, cover with a tight-fitting lid, and simmer until the water is absorbed, about 15-20 minutes.

4- Make the White Sauce:

In a bowl, mix mayonnaise, yogurt, minced garlic, parsley, vinegar, lemon juice, and sugar.
Adjust with salt and pepper to taste.

5- Assemble the Shawarma Bowls:

Serve the cooked chicken over a bed of yellow rice.
Drizzle with white sauce and garnish with additional parsley if desired.

Prep Time: 2 hours (including marination)
Cook Time: 45 minutes
Total Time: 2 hours 45 minutes
Servings: 4-6
Calories per Serving: Approximately 600-700 calories
Proteins: 35g
Fats: 20g
Carbohydrates: 80g
Equipment: Baking sheet, large pot, mixing bowls