Shawarma Chicken Rice Bowl
Directions
- 1Slice the cooked chicken.
- 2Place a bowl with rice on a plate.
- 3Add the sliced chicken next to the rice.
- 4Add pickled red onions and a bowl of yogurt sauce to the plate.
- 5Drizzle yogurt sauce and herbs over the chicken.
- 6Take out the boneless skinless chicken thighs from the package.
- 7Use a fork to prick holes into the chicken thighs.
- 8Add salt, MSG, and monkfruit to a spice grinder.
- 9Add clove and cardamom to the spice grinder.
- 10Grind the spices.
- 11Pour the ground spices into a bowl.
- 12Add Greek yogurt, tomato paste, and lemon juice to the bowl.
- 13Whisk the ingredients in the bowl until well combined.
- 14Add the chicken thighs to the marinade and coat them thoroughly.
- 15Place the marinated chicken thighs on aluminum foil in the air fryer.
- 16Air fry the chicken at 400°F for 14 minutes.
- 17Add garlic to a Nutribullet cup.
- 18Pour neutral oil and sprinkle salt over the garlic.
- 19Blend the garlic, oil, and salt using an immersion blender.
- 20Add lemon juice to the blended mixture and continue blending.
- 21Rest the cooked chicken for at least 5 minutes before slicing.
- 22Slice the rested chicken.
Ingredients
- 2 pieces boneless skinless chicken thighs
- Salt
- MSG
- Monkfruit
- Clove
- Cardamom
- Greek Yogurt
- tomato paste
- Lemon Juice
- garlic
- neutral oil
Equipment
knifechopping boardforkspice grinderbowlwhiskair fryerNutribullet
Tips
- I make this at least once a week.
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