Description
Savor Middle Eastern magic with these Chicken Shawarma Bowls, where marinated chicken dances atop fluffy rice and crisp vegetables. Zesty spices and fresh herbs create a Mediterranean feast that transports palates straight to the bustling streets of Lebanon.
Ingredients
Scale
Main Proteins:
- 1.5 pounds boneless, skinless chicken breasts or thighs
Rice and Liquid:
- 1 cup basmati rice
- 1.75 cups water
- 1 pinch salt
Chicken Marinade and Spices:
- 4 tablespoons Greek yogurt
- 2 tablespoons lemon or lime juice
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- 1 teaspoon salt
- 0.5 teaspoon allspice or 7 spice
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon garlic powder
- 0.5 teaspoon black pepper
Salad Ingredients:
- 3–4 Persian cucumbers, chopped
- 2 Roma tomatoes, chopped
- 0.25 red onion, chopped
- 0.25 cup olives of choice
- 2 tablespoons minced parsley
- 1 teaspoon lemon juice
- 1 teaspoon vinegar
- 1 teaspoon olive oil
- Salt, to taste
- Pepper, to taste
Serving Accompaniments:
- Hummus
- Shawarma white sauce
- Feta cheese
- Pickled red onions or favorite pickles
Instructions
- Cleanse rice kernels thoroughly until water becomes transparent, ensuring no residual starch remains.
- Transfer rice to medium saucepan, incorporating water and minimal salt, bringing liquid to vigorous boil.
- Introduce rice, allow return to boiling point, then reduce thermal intensity, securing lid tightly.
- Maintain gentle simmer for quarter-hour, subsequently extinguish heat, allowing residual warmth to complete cooking process.
- Delicately separate rice grains using fork, preserving optimal texture and temperature.
- Meticulously slice chicken breasts into uniform horizontal segments, promoting even cooking and consistent thickness.
- Combine protein with tangy yogurt, citrus essence, aromatic oil, minced garlic, and robust spice blend, ensuring comprehensive marinade coverage.
- Activate cooking surface to maximum thermal setting, strategically positioning marinated chicken.
- Sear protein approximately 4-5 minutes per side, confirming internal temperature reaches safe 165°F threshold.
- Allow chicken momentary resting period, then dissect into appetizing bite-sized morsels.
- Combine crisp cucumber, vibrant tomatoes, pungent red onion, briny olives, and fresh parsley in preparation vessel.
- Enhance vegetable medley with citrus juice, acidic vinegar, and luxurious olive oil, seasoning judiciously with salt and pepper.
- Construct culinary composition by layering rice foundation, crowning with succulent shawarma chicken.
- Embellish with zesty salad, creamy hummus, crumbled feta, pickled onion garnish, and signature white sauce drizzle.
- Present immediately, inviting immediate gustatory enjoyment.
Notes
- Rinse rice thoroughly to remove excess starch, ensuring fluffy and separated grains for a perfect texture.
- Use a meat thermometer to check chicken’s internal temperature, preventing overcooking and maintaining juicy, tender meat.
- Marinate chicken for at least 30 minutes or overnight to enhance flavor and create a more authentic shawarma experience.
- Customize the bowl for dietary needs by substituting rice with cauliflower rice for low-
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 37 g
- Cholesterol: 90 mg