Chicken Shawarma Crispy Rice Bowl
Serves 1
Directions
- 1Slice the cooked chicken shawarma.
- 2Place some crispy rice into a bowl.
- 3Add the diced salad ingredients over the rice.
- 4Top with the sliced chicken shawarma.
- 5Drizzle the garlic tahini yogurt sauce over the bowl.
- 6Place boneless chicken thighs into a clear bowl.
- 7Add plain yogurt, olive oil, paprika, cumin, ground coriander, turmeric, chili powder, salt, and black pepper to the chicken.
- 8Cut a lemon in half and grate garlic cloves into the bowl.
- 9Squeeze the juice of half a lemon into the bowl.
- 10Mix all ingredients thoroughly with your hands to coat the chicken.
- 11Dice half a cucumber.
- 12Dice one tomato.
- 13Finely slice a quarter of a red onion.
- 14Chop a small handful of parsley.
- 15Combine the diced cucumber, tomato, red onion, and chopped parsley in a bowl.
- 16Add olive oil to the salad.
- 17Combine Greek yogurt, tahini, grated garlic, and the juice of half a lemon in a separate bowl.
- 18Whisk the sauce ingredients together until smooth.
- 19Add red pepper paste to cooked basmati rice in a bowl.
- 20Mix the rice and red pepper paste thoroughly.
- 21Spread the mixed rice onto a baking tray lined with baking paper.
- 22Place the rice into the oven to crisp.
- 23Skewer the marinated chicken thighs onto wooden sticks in a small pan.
- 24Place the chicken skewers in the oven to cook.
Ingredients
- 500 g boneless chicken thighs
- 3 tbsp plain yogurt
- 2 tbsp olive oil
- 3 garlic cloves, grated
- 0.5 lemon lemon juice
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp ground coriander
- 0.5 tsp turmeric
- 0.5 tsp chilli powder
- 1 tsp salt
- 0.5 tsp black pepper
- 2 cups cooked basmati rice
- 2 tbsp olive oil
- 2 tbsp red pepper paste
- 0.5 cucumber, diced
- 1 tomato, diced
- 0.25 red onion, finely sliced
- 1 handful parsley, chopped
- 1 cup Greek yogurt
- 0.5 cup tahini
- 1 clove garlic, grated
- 0.5 lemon lemon juice
- to taste salt
Equipment
bowlknifecutting boardgraterovenbaking trayspoonfork
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