Chicken Shawarma Rice Bowls

Posted by admin in International, Main Dishes

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CHICKEN SHAWARMA

  • 2 boneless, skinless chicken breasts or thighs, cut into strips
  • 1 onion, sliced thin
  • 5 cloves garlic, minced
  • 1/2 cup plain Greek yogurt
  • 2 Tablespoons lemon juice
  • 2 Tablespoons olive oil
  • 2 teaspoons salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon red chili flakes
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon pepper

YELLOW RICE

  • 2 cups basmati rice (buy it on Amazon)
  • 3 Tablespoons olive oil
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 2 teaspoons salt
  • 4 cups chicken broth

WHITE SAUCE

  • 1/2 cup mayonnaise
  • 1/2 cup plain Greek yogurt
  • 1 teaspoon garlic powder
  • 1 Tablespoon vinegar
  • 1 Tablespoon lemon juice
  • 1 teaspoon sugar
  • salt
  • pepper

BOWL ADDITIONS

  • cucumber, peeled, quartered, and sliced
  • grape tomatoes, cut in half
  • red onion, quartered and sliced
  • pickle spears, sliced
  • lemon slices

Preheat the oven to 350F. To a gallon Ziploc bag or large lidded container, add all the chicken shawarma ingredients. Mix and marinate for at least 30 minutes (longer if you have time). Transfer the chicken mixture into a lipped sheet pan.

In a separate 9×13 pan, add all of the yellow rice ingredients. Stir until fully combined. Place both trays into the oven, with the chicken on a higher rack. Bake at 350F for 45 minutes. Remove the chicken and cover with foil to keep warm. Stir the rice and bake for an additional 15 minutes.

While the chicken and rice cook, whisk the white sauce ingredients together in a medium bowl until smooth and fully combined. Once the chicken and rice are done, plate them with the lettuce, cucumber, tomatoes, red onion, and pickles. Drizzle the white sauce over the top. Garnish with lemon slices and enjoy.