Authentic Chicken Shawarma Bowls

Name: Authentic Chicken Shawarma Bowls
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 1 servings
Cuisine: Israeli
Ingredients: 4 ounce chicken thigh (boneless, skinless, cut into 1/2-inch strips); 1 tablespoon lemon juice; 1 tablespoon olive oil; 1 clove garlic (minced); 0.5 teaspoon ground cumin; 0.5 teaspoon paprika; 0.25 teaspoon turmeric powder; 0.25 teaspoon ground coriander; 0.125 teaspoon cayenne pepper; 0.25 teaspoon salt; 0.125 teaspoon black pepper; 0.25 cup basmati rice (uncooked); 0.5 cup water; 0.25 teaspoon ground turmeric; 0.5 mini cucumber (finely diced); 0.5 plum tomato (finely diced); 0.25 green bell pepper (finely diced); 1 tablespoon fresh parsley (chopped); 1 teaspoon fresh mint (chopped); 0.5 teaspoon tahini; 1 teaspoon water; 0.25 teaspoon lemon juice

Flavorful marinated chicken, pan-seared to perfection and served over aromatic turmeric rice with a fresh Israeli chopped salad and creamy tahini sauce.

Prep: 25 min
Cook: 25 min
Total: 50 min
Servings: 1
Cuisine: Israeli
Difficulty: Medium
Cost: $2.99/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
High-Protein

Ingredients

4 ounce chicken thigh (boneless, skinless, cut into 1/2-inch strips)
1 tablespoon lemon juice
1 tablespoon olive oil
1 clove garlic (minced)
0.5 teaspoon ground cumin
0.5 teaspoon paprika
0.25 teaspoon turmeric powder
0.25 teaspoon ground coriander
0.125 teaspoon cayenne pepper
0.25 teaspoon salt
0.125 teaspoon black pepper
0.25 cup basmati rice (uncooked)
0.5 cup water
0.25 teaspoon ground turmeric
0.5 mini cucumber (finely diced)
0.5 plum tomato (finely diced)
0.25 green bell pepper (finely diced)
1 tablespoon fresh parsley (chopped)
1 teaspoon fresh mint (chopped)
0.5 teaspoon tahini
1 teaspoon water
0.25 teaspoon lemon juice

Instructions

In a medium bowl, combine the chicken thigh strips with 1 tablespoon lemon juice, 1 tablespoon olive oil, minced garlic, 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon turmeric powder, ground coriander, cayenne pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well and let marinate for at least 15 minutes, or up to 30 minutes for deeper flavor.
While the chicken marinates, prepare the turmeric rice. In a small saucepan, combine 1/4 cup uncooked basmati rice, 1/2 cup water, and 1/4 teaspoon ground turmeric. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Fluff with a fork.
Prepare the Israeli chopped salad: In a small bowl, combine finely diced mini cucumber, finely diced plum tomato, finely diced green bell pepper, chopped fresh parsley, and chopped fresh mint. Set aside.
Make the tahini sauce: In a very small bowl, whisk together 1/2 teaspoon tahini, 1 teaspoon water, and 1/4 teaspoon lemon juice until smooth and creamy. Add a tiny splash more water if needed to reach desired consistency.
Heat a medium skillet over medium-high heat. Add the marinated chicken strips in a single layer and cook for 3-4 minutes per side, or until cooked through and slightly caramelized. Do not overcrowd the pan; cook in batches if necessary.
Assemble the bowl: Place the turmeric rice in the bottom of a bowl. Top with the cooked chicken shawarma, a generous portion of the Israeli chopped salad, and a drizzle of tahini sauce.

Notes

For best flavor, allow the chicken to marinate for the full 30 minutes. You can also cook the chicken on a grill for an authentic char.

Nutrition (per serving)

Calories: 479
Protein: 28.9 g
Carbohydrates: 45.4 g
Fat: 22.4 g
Fiber: 2.6 g
Sodium: 769 mg
Saturated Fat: 3.8 g
Sugar: 3.2 g
Cholesterol: 96 mg