Shawarma Chicken Rice Bowl

14 mins
Serves 1
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Directions

  1. 1Slice the cooked chicken.
  2. 2Slice the cooked chicken.
  3. 3Slice the cooked chicken.
  4. 4Take out the boneless, skinless chicken thighs from the package.
  5. 5Take out the boneless, skinless chicken thighs from the package.
  6. 6Take out the boneless, skinless chicken thighs from the package.
  7. 7Poke holes into the chicken thighs with a fork.
  8. 8Poke holes into the chicken thighs with a fork.
  9. 9Poke holes into the chicken thighs with a fork.
  10. 10Add turmeric, garlic powder, cumin powder, chili powder, coriander powder, clove, and cardamom to a spice grinder.
  11. 11Add turmeric, garlic powder, cumin powder, chili powder, coriander powder, clove, and cardamom to a spice grinder.
  12. 12Add turmeric, garlic powder, cumin powder, chili powder, coriander powder, clove, and cardamom to a spice grinder.
  13. 13Grind the spices until they form a powder.
  14. 14Grind the spices until they form a powder.
  15. 15Grind the spices until they form a powder.
  16. 16Add Greek yogurt, tomato paste, and lemon juice to the ground spices.
  17. 17Add Greek yogurt, tomato paste, and lemon juice to the ground spices.
  18. 18Add Greek yogurt, tomato paste, and lemon juice to the ground spices.
  19. 19Whisk the mixture until well combined.
  20. 20Whisk the mixture until well combined.
  21. 21Whisk the mixture until well combined.
  22. 22Coat the chicken thighs with the marinade.
  23. 23Coat the chicken thighs with the marinade.
  24. 24Coat the chicken thighs with the marinade.
  25. 25Air fry the chicken at 400°F for 14 minutes.
  26. 26Air fry the chicken at 400°F for 14 minutes.
  27. 27Air fry the chicken at 400°F for 14 minutes.
  28. 28Add garlic, neutral oil, and salt to a measuring cup.
  29. 29Add garlic, neutral oil, and salt to a measuring cup.
  30. 30Add garlic, neutral oil, and salt to a measuring cup.
  31. 31Blend the ingredients with an immersion blender.
  32. 32Blend the ingredients with an immersion blender.
  33. 33Blend the ingredients with an immersion blender.
  34. 34Add more lemon juice and oil, then blend again to create the Toum sauce.
  35. 35Add more lemon juice and oil, then blend again to create the Toum sauce.
  36. 36Add more lemon juice and oil, then blend again to create the Toum sauce.
  37. 37Slice the cooked chicken thighs.
  38. 38Slice the cooked chicken thighs.
  39. 39Slice the cooked chicken thighs.

Ingredients

  • boneless, skinless chicken thighs
  • boneless, skinless chicken thighs
  • boneless, skinless chicken thighs
  • turmeric
  • turmeric
  • turmeric
  • garlic powder
  • garlic powder
  • garlic powder
  • cumin powder
  • cumin powder
  • cumin powder
  • chili powder
  • chili powder
  • chili powder
  • coriander powder
  • coriander powder
  • coriander powder
  • clove
  • clove
  • clove
  • cardamom
  • cardamom
  • cardamom
  • Greek yogurt
  • Greek yogurt
  • Greek yogurt
  • tomato paste
  • tomato paste
  • tomato paste
  • lemon juice
  • lemon juice
  • lemon juice
  • garlic
  • garlic
  • garlic
  • neutral oil
  • neutral oil
  • neutral oil
  • salt
  • salt
  • salt

Equipment

knifecutting boardforkKitchenAid spice grinderbowlwhiskglovesair fryerNutribullet immersion blendermeasuring cup

Tips

  • Make this meal at least once a week for an easy and tasty option.
Shawarma Chicken Rice Bowl | Clip Recipe