Creative Chicken Shawarma Rice Bowl

Tender, marinated chicken shawarma served over fluffy rice with a zesty yogurt sauce and fresh toppings, offering a creative twist on a classic Middle Eastern dish.

By RecipeBoss

Servings

Time Required

45 min

Ingredients

1 ½ lb chicken thighs

¼ cup olive oil

3 tbsp lemon juice

4 clove garlic

2 tsp cumin

1 tsp coriander

1 tsp paprika

½ tsp turmeric

¼ tsp cinnamon

1 tsp salt

½ tsp black pepper

2 cup basmati rice

4 cup water

1 cup plain yogurt

3 tbsp tahini

¼ cup fresh mint

½ cucumber

1 cup cherry tomatoes

½ small red onion

¼ cup parsley

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Instructions

1
Cut chicken thighs into bite-sized pieces. In a bowl, combine chicken with olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper. Marinate for at least 30 minutes.
2
Cook basmati rice according to package directions. Typically, rinse rice, combine with water in a pot, bring to a boil, reduce heat, cover, and simmer for 15-20 minutes, then let stand for 5 minutes.
3
While rice cooks, heat a large skillet over medium-high heat. Add marinated chicken and cook until browned and cooked through, about 8-10 minutes. If needed, cook in batches to avoid crowding the pan.
10 min
4
In a small bowl, whisk together yogurt, tahini, chopped fresh mint, and a pinch of salt and pepper to create the sauce.
5
Assemble bowls: spoon rice into each bowl, top with cooked chicken shawarma, and drizzle generously with the yogurt-tahini sauce. Garnish with chopped cucumber, halved cherry tomatoes, thinly sliced red onion, and fresh parsley.

Perfect With

tabboulehhummuspita bread