Recently my Godson Rylan sent me this recipe for chicken shawarma bowls from Ben Chelin of @recipeincaption on Instagram. It was an instant bookmark but it was right before my colonoscopy. I had to stop eating anything with seeds, which included tomatoes and cucumbers right before so I naturally saved it for this week. My youngest son Isaac has been asking me to make chicken shawarma for a few weeks now too and the timing was right! Everyone loved the different flavors that came together for this dish and we hope you enjoy it as well!
Chicken Shawarma Bowls
Ingredients
For the Chicken:
- 2 lbs boneless, skinless chicken thighs
- Seasoning: 1 tbsp paprika, 2 tsp cumin, 1 tbsp onion powder, 2 tsp coriander, 1 tsp allspice, 2 tsp turmeric, 2 tsp pepper, 1 tsp salt
- 3 tbsp olive oil + 8 garlic cloves
- ½ lemon, juiced
- 2 tsp @betterthanbouillon roasted chicken base
For the Rice:
- 3 tbsp butter + 1 ½ cups yellow onion, diced
- 1 tbsp turmeric, 2 tsp paprika, 2 tsp garlic powder, 2 tsp pepper
- 1 ½ cups basmati rice
- 3 cups hot water
- 1 Tbsp @betterthanbouillon roasted chicken base
For the Fresh Sumac Salad:
- ½ large red onion, thinly sliced
- 1 pint cherry tomatoes, quartered
- 1 large cucumber, sliced then halved
- 1 tsp salt, 1/2 tsp black pepper & 2 tsp sumac
- ½ lemon, juiced
For the Garlic Sauce:
- ¼ cup mayonnaise + ¼ cup plain Greek yogurt
- 2 to 3 garlic cloves + 1 tbsp fresh parsley
- 1 tsp salt + 1/2 tsp black pepper
- ½ lemon, juiced + 1 tbsp olive oil
Prepare
- First, in a bowl, combine the chicken with the spices, olive oil, garlic, lemon juice and Better Than Bouillon. Mix well. Marinate for as long as your patience can handle.
- Next, heat a large pan over medium-high heat and add a drizzle of olive oil. Once hot, add the chicken in batches. Cook for 6 to 8 mins per side until golden and cooked through. Set aside.
- Then reduce heat to medium-low and add butter to the same pan then the onions & cook, stirring often, until translucent.
- Next, add the garlic & spices, cook for 1 to 2 mins. Add the rice and toast for 2 mins while stirring. Pour in the hot water mixed with Better Than Bouillon. Stir & bring to a boil. Once boiling, cover & reduce heat to low. Simmer for 20 mins until cooked.
- Finally, mix the salad ingredients in one bowl and the sauce ingredients in another bowl. Enjoy!
