Chicken Shawarma Bowl Recipe
Savor the flavors of the Middle East with this delicious chicken shawarma bowl! Featuring tender, spice-marinated chicken served over aromatic yellow rice, topped with fresh vegetables and a creamy signature sauce. This easy-to-make dish combines warm, perfectly seasoned meat with cool, crisp toppings for a satisfying meal that brings restaurant quality to your home kitchen.
Ingredients
- Chicken Shawarma
- · 1 batch shawarma marinade
- · 2 lbs boneless skinless chicken thighs trimmed of excess fat
- · 2 ripe tomatoes diced
- · 1/2 white onion thinly sliced
- · 1/2 english cucumber diced
- · 2 cups shredded iceberg or romaine lettuce
- Yellow Rice
- · 2 tablespoons unsalted butter
- · 1 small shallot minced
- · 1 teaspoon turmeric
- · 1 1/2 cups long grain or basmati rice
- · 3 cups water or stock
- · 1/2 teaspoon kosher salt
- · 1/4 teaspoon freshly ground black pepper
- White Sauce
- · 1/2 cup full-fat greek yogurt
- · 1/2 cup mayonnaise
- · 1 garlic clove grated
- · 2 tablespoons white vinegar
- · 1 tablespoon lemon juice
- · 1/2 teaspoon dried parsley rubbed between your palms
- · 1 teaspoon sugar
- · 3 tablespoons water
- · 1/2 teaspoon kosher salt
Instructions
- Mix the marinade. Mix all the marinade ingredients together in a bowl and whisk to combine. Stir in the salt and pepper.
- Marinate the chicken shawarma. Add the chicken thighs to the marinade and toss well to coat. Cover, and transfer to the fridge for at least 4 hours, up to 48 hours.