Chicken Shawarma Bowls

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

Cooking Tips:

• For a more authentic shawarma experience, grill the chicken instead of baking.

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YouTube channel - EmanInTheKitchen: https://www.youtube.com/@EmanInTheKitchen

Chicken Shawarma Bowl