CHICKEN SHAWARMA RICE BOWLS
CHICKEN SHAWARMA RICE BOWLS
Ingredients
For the Shawarma Chicken
- 600 g skinless chicken thighs
- 1 tablespoon lemon juice
- 1/2 teaspoon cayenne
- 1/2 teaspoon turmeric
- 1 teaspoon cardamom
- 1/2 tablespoon coriander
- 1/2 tablespoon cumin
- 1/2 tablespoon garlic powder
- 1/2 tablespoon paprika
- 1 1/4 teaspoons salt
- 1 drizzle olive oil
For the Turmeric Rice
- 1 tablespoon light butter
- 1 brown onion, small, finely diced
- 3 cloves garlic, minced
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1 1/3 cups basmati rice, rinsed
- 2 cups chicken stock
For the Sumac Salad
- 3 gherkins, thinly sliced
- 400 g cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 4 tablespoons parsley, chopped
- 2 teaspoons sumac
- 3/4 teaspoon salt
- 1-2 tablespoons lemon juice
For the Garlic Tahini Sauce
- 3/4 cup low-fat Greek yoghurt
- 1/4 cup light mayo
- 1 tablespoon tahini
- 2 cloves garlic, finely minced
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1-2 tablespoons water, as needed
For the Optional Garnish
- 1 handful toasted pine nuts, as needed
- 1 sprig parsley, extra, chopped, as needed
Instructions
- 1
In a bowl, combine the chicken thighs, 1 tablespoon lemon juice, 1/2 teaspoon cayenne, 1/2 teaspoon turmeric, 1 teaspoon cardamom, 1/2 tablespoon coriander, 1/2 tablespoon cumin, 1/2 tablespoon garlic powder, 1/2 tablespoon paprika, 1 1/4 teaspoons salt, and a drizzle of olive oil. Mix well to ensure the chicken is fully coated. Marinate for at least 30 minutes at room temperature, or longer in the refrigerator.
⏱️ 5 min
- 2
Melt 1 tablespoon light butter in a saucepan over medium heat. Add the finely diced brown onion and cook until softened, about 5-7 minutes. Add the minced garlic, 1/2 teaspoon turmeric, 1/2 teaspoon cumin, and 1/2 teaspoon salt, and cook for another minute until fragrant.
⏱️ 8 min
- 3
Stir in the rinsed basmati rice and toast for 2 minutes, stirring constantly. Pour in 2 cups chicken stock, bring to a boil, then reduce heat to low, cover, and cook for 12-15 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork before serving.
⏱️ 20 min
- 4
While the rice cooks, preheat your air fryer to 195°C (380°F). Place the marinated chicken thighs in a single layer in the air fryer basket. Air fry for 16-18 minutes, flipping halfway through, until cooked through and slightly charred. Alternatively, pan-fry for 4-5 minutes per side. Once cooked, remove the chicken and let it rest for 5 minutes before slicing.
⏱️ 20 min•🌡️ 195
- 5
In a medium bowl, combine the thinly sliced gherkins, halved cherry tomatoes, thinly sliced red onion, 4 tablespoons chopped parsley, 2 teaspoons sumac, 3/4 teaspoon salt, and 1-2 tablespoons lemon juice. Toss gently to combine.
⏱️ 7 min
- 6
In a small bowl, whisk together 3/4 cup low-fat Greek yoghurt, 1/4 cup light mayo, 1 tablespoon tahini, 2 finely minced cloves garlic, 1 tablespoon lemon juice, and 1/2 teaspoon salt. Add 1-2 tablespoons of water, one tablespoon at a time, until the sauce reaches your desired smooth consistency.
⏱️ 5 min
- 7
To assemble the bowls, divide the turmeric rice among four serving bowls. Top with the sliced shawarma chicken, a generous portion of the sumac salad, and a drizzle of the garlic tahini sauce. Garnish with optional toasted pine nuts and extra chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
CHICKEN SHAWARMA RICE BOWLS
For the Shawarma Chicken
- 600 g skinless chicken thighs
- 1 tablespoon lemon juice
- 1/2 teaspoon cayenne
- 1/2 teaspoon turmeric
- 1 teaspoon cardamom
- 1/2 tablespoon coriander
- 1/2 tablespoon cumin
- 1/2 tablespoon garlic powder
- 1/2 tablespoon paprika
- 1 1/4 teaspoons salt
- 1 drizzle olive oil
For the Turmeric Rice
- 1 tablespoon light butter
- 1 brown onion, small, finely diced
- 3 cloves garlic, minced
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1 1/3 cups basmati rice, rinsed
- 2 cups chicken stock
For the Sumac Salad
- 3 gherkins, thinly sliced
- 400 g cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 4 tablespoons parsley, chopped
- 2 teaspoons sumac
- 3/4 teaspoon salt
- 1-2 tablespoons lemon juice
For the Garlic Tahini Sauce
- 3/4 cup low-fat Greek yoghurt
- 1/4 cup light mayo
- 1 tablespoon tahini
- 2 cloves garlic, finely minced
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1-2 tablespoons water, as needed
For the Optional Garnish
- 1 handful toasted pine nuts, as needed
- 1 sprig parsley, extra, chopped, as needed
Instructions
- 1
In a bowl, combine the chicken thighs, 1 tablespoon lemon juice, 1/2 teaspoon cayenne, 1/2 teaspoon turmeric, 1 teaspoon cardamom, 1/2 tablespoon coriander, 1/2 tablespoon cumin, 1/2 tablespoon garlic powder, 1/2 tablespoon paprika, 1 1/4 teaspoons salt, and a drizzle of olive oil. Mix well to ensure the chicken is fully coated. Marinate for at least 30 minutes at room temperature, or longer in the refrigerator.
⏱️ 5 min - 2
Melt 1 tablespoon light butter in a saucepan over medium heat. Add the finely diced brown onion and cook until softened, about 5-7 minutes. Add the minced garlic, 1/2 teaspoon turmeric, 1/2 teaspoon cumin, and 1/2 teaspoon salt, and cook for another minute until fragrant.
⏱️ 8 min - 3
Stir in the rinsed basmati rice and toast for 2 minutes, stirring constantly. Pour in 2 cups chicken stock, bring to a boil, then reduce heat to low, cover, and cook for 12-15 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork before serving.
⏱️ 20 min - 4
While the rice cooks, preheat your air fryer to 195°C (380°F). Place the marinated chicken thighs in a single layer in the air fryer basket. Air fry for 16-18 minutes, flipping halfway through, until cooked through and slightly charred. Alternatively, pan-fry for 4-5 minutes per side. Once cooked, remove the chicken and let it rest for 5 minutes before slicing.
⏱️ 20 min•🌡️ 195 - 5
In a medium bowl, combine the thinly sliced gherkins, halved cherry tomatoes, thinly sliced red onion, 4 tablespoons chopped parsley, 2 teaspoons sumac, 3/4 teaspoon salt, and 1-2 tablespoons lemon juice. Toss gently to combine.
⏱️ 7 min - 6
In a small bowl, whisk together 3/4 cup low-fat Greek yoghurt, 1/4 cup light mayo, 1 tablespoon tahini, 2 finely minced cloves garlic, 1 tablespoon lemon juice, and 1/2 teaspoon salt. Add 1-2 tablespoons of water, one tablespoon at a time, until the sauce reaches your desired smooth consistency.
⏱️ 5 min - 7
To assemble the bowls, divide the turmeric rice among four serving bowls. Top with the sliced shawarma chicken, a generous portion of the sumac salad, and a drizzle of the garlic tahini sauce. Garnish with optional toasted pine nuts and extra chopped parsley.
⏱️ 5 min