Chicken Shawarma Bowls
Serves 4
Directions
- 1Cook rice with turmeric and salt according to packet instructions.
- 2Soak sliced red onion in 30 mL lemon juice for 5–10 minutes to lightly pickle.
- 3Mix 120 g yoghurt with cumin, paprika, garlic, olive oil, salt and pepper. Coat chicken well and marinate 10–15 minutes.
- 4Cook chicken in a non-stick pan over medium-high heat for 6–8 minutes until golden and cooked through.
- 5Stir remaining 120 g yoghurt with remaining 30 mL lemon juice and a pinch of salt to make the sauce.
- 6Assemble bowls with rice, chicken, tomato, cucumber, pickled onion and yoghurt sauce. Garnish with parsley.
Ingredients
- 500 g chicken breast, sliced
- 1 cup Greek yoghurt
- 60 mL lemon juice
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp minced garlic
- 1 tsp olive oil
- salt (optional)
- pepper (optional)
- 1 cup basmati rice
- 1 tsp ground turmeric
- 1/2 large cucumber, chopped
- 1 cup cherry tomatoes
- 60 g red onion
- fresh parsley (optional)
Equipment
non-stick pan
Related recipes
Maash Polo
Middle Eastern · Dinner
Persian Crispy Rice // Tahdig
Middle Eastern · Dinner
Vegan Kookoo Sabzi
Middle Eastern · Dinner
Spicy Lebanese Potatoes
Middle Eastern · Dinner
Stuffed Onions
Middle Eastern · Dinner1h 45m
Kebab casero
Middle Eastern · Dinner
Pasta Kebab
Middle Eastern · Dinner
Sheet Pan Chicken Shawarma
Middle Eastern · Dinner
Fattah
Middle Eastern · Dinner
Beef Kofta Karahi
Middle Eastern · Dinner
Shawarma Style Chicken and Rice
Middle Eastern · Dinner
Shawarma
Middle Eastern · Dinner