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:
π 8 skinless boneless chicken thighs
π§
1 large onion, sliced
π₯ 2 tablespoons plain yogurt
π« 2 tablespoons olive oil
πΆοΈ 1 teaspoon black pepper
πΆοΈ 1/2 teaspoon cayenne pepper
πΆοΈ 1 tablespoon smoked paprika
π§ 1 teaspoon garlic powder
π 2 tablespoons lemon juice
πΏ 1 tablespoon shawarma spice
π± 1 teaspoon turmeric
π§ 1/2 tablespoon salt
For the Rice:
π 4 cups basmati rice, washed and soaked for 30 minutes
π₯ 2 tablespoons chicken bouillon
π§ 1/2 tablespoon salt
π± 1 teaspoon turmeric
πΆοΈ 1 teaspoon black pepper
πΏ 1 teaspoon cumin
π« 1/4 cup olive oil
π§ 4 cups hot water
For the White Sauce:
π₯ 1/2 cup mayonnaise
π₯ 1/2 cup plain yogurt
π§ 1 clove garlic, minced
πΏ Fresh parsley, chopped
πΆ 1 tablespoon white vinegar
π 1 tablespoon lemon juice
π¬ 1 teaspoon sugar
π§ 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 425Β°F (220Β°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
Cooking Tips:
- For a more authentic shawarma experience, grill the chicken instead of baking.
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