📋Chicken Shawarma Bowl

📋Chicken Shawarma Bowl

from currytrail.in
75 min
5 servings

Chicken shawarma bowl is Middle Eastern inspired chicken shawarma recipe which is super easy to make at home that packs big flavors. It can be used in shawarma wraps or shawarma bowls for make-ahead lunches for work.

Ingredients

  • 2 pounds boneless chicken (use mix of chicken breast and thighs)
  • ¼ cup olive oil
  • 2 tablespoon lemon juice
  • 2 teaspoon garlic (minced (can use garlic powder))
  • 1 teaspoon smoked paprika
  • 1 ½ teaspoon ground coriander
  • 1 ½ teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon red chili flakes (optional)
  • 1 teaspoon ground cardamom
  • Salt & pepper to taste
  • 2 cups yellow rice
  • ½ cup cucumber (sliced)
  • ½ cup cherry tomatoes (sliced into halves)
  • ½ red onion (sliced thin)
  • 10-15 olive (pitted)
  • Any salad greens like iceberg lettuce or Romaine lettuce
  • 2 tablespoon cilantro & mint leaves
  • Juice and zest of 1 lemon
  • Use any of the following dressing
  • Hummus dressing
  • Tahini sauce
  • Cilantro yogurt sauce
  • Tzatziki sauce

Directions

  1. 1

    Making flavorful and vibrant yellow rice is easy.

  2. 2

    Once yellow rice is ready, cover the rice with a lid and set it aside until use.

  3. 3

    Slice cucumbers, half cherry tomatoes, thinly sliced red onion. Toss vegetables in 1 teaspoon of freshly squeezed lemon juice, lemon zest, and a sprinkle of salt and pepper. Keep aside.Adding lemon juice and zest is optional. You can use vegetables as it is.

  4. 4

    Chicken shawarma-For best results use a mix of both chicken breasts and boneless chicken thighs. Score chicken breast and thighs with a pairing knife on both sides.

  5. 5

    In a wide bowl mix olive oil, lemon juice, minced garlic, ground cumin, ground coriander, ground cardamom, cayenne pepper, smoked paprika, red chili flakes, salt, and pepper to taste.

  6. 6

    Add chicken to the bowl. Rub chicken thoroughly to spread the marinade all over evenly.

  7. 7

    Cover and marinade chicken for a minimum of 1 hour or a maximum overnight in the refrigerator.

  8. 8

    Cook on grill-If using grill, heat the grill to 375 to 425 degrees F.

  9. 9

    Grease the grill with olive oil. Place marinated chicken on a hot grill. Cook for 5 to 7 minutes on each side or until chicken is cooked through (the internal temperature of cooked chicken should be 165 degrees F).

  10. 10

    Cook in the oven-Line a baking sheet with aluminum foil.

  11. 11

    Arrange marinated chicken in a single layer on the sheet.

  12. 12

    Bake at 425 degrees F for 20 to 25 minutes or until chicken is cooked through.

  13. 13

    Transfer chicken to a wooden board and let it rest for 5 minutes before slicing.

  14. 14

    Slice chicken thin.

  15. 15

    Assemble chicken shawarma bowl-Layer the bowl with yellow rice or quinoa, chicken shawarma, vegetables like cucumber, cherry tomatoes, olives, sliced red onions, and iceberg lettuce.

  16. 16

    Drizzle with hummus dressing or cilantro yogurt sauce tahini dressing or tzatziki.

  17. 17

    Enjoy immediately.