Chicken Shawarma Rice Bowl

Ingredients

• 2 cup Basmati rice (washed)
• 3 cup Water (for rice)
• 1 Cinnamon stick
• 2 Bay leaves
• 1 tsp Turmeric (for rice)
• 2 tbsp Olive oil (for rice)
• 1 cup Greek yogurt
• 1 Lemon zest (zest of one lemon)
• 0.25 Lemon juice (juice of 1/4 lemon)
• 2 Garlic (pressed)
• 3 tbsp Olive oil (for yogurt sauce)
• 0.25 Red cabbage (sliced)
• 1 cup Water (for pickling)
• 1 cup White vinegar
• 1 tsp Salt (for pickling)
• 1 tsp Maple syrup
• 1.5 lb Chicken (thighs or breasts, cut for grilling)
• 1 tbsp Cumin
• 1 tbsp Paprika
• 1 tbsp Garlic powder
• 1 tsp Black pepper
• 1 tsp Coriander seed (ground)
• 1 tsp Turmeric (for spice blend)
• 0.5 tsp Cinnamon (ground)
• 0.5 tsp Ground cloves
• 0.5 tsp Ground nutmeg
• 0.5 tsp Dried oregano
• 0.5 tsp Chili flakes (adjust to taste)
• 2 tbsp Neutral oil (for coating chicken)
• Salt (to taste for chicken)
• 2 Tomatoes (sliced for serving)
• 1 Cucumbers (sliced for serving)

Steps

1. 1

   Wash the 2 cups of basmati rice thoroughly until the water runs clear.

2. 2

   In a pot or rice cooker, combine the washed rice with 2 tablespoons of olive oil and 1 teaspoon of turmeric. Mix well to coat the grains.

3. 3

   Add 3 cups of water to the rice, then place 1 cinnamon stick and 2 bay leaves into the water. Start the cooking process.

4. 4

   Prepare the yogurt sauce: In a small pan, sauté 2 pressed cloves of garlic in 3 tablespoons of olive oil just until fragrant to remove the raw pungent flavor.

5. 5

   In a bowl, whisk together 1 cup of Greek yogurt, the zest of one lemon, the juice of 1/4 lemon, and the sautéed garlic with its oil. Set aside.

6. 6

   Prepare the pickled cabbage: Thinly slice about 1/4 of a red cabbage and place it in a heat-proof bowl.

7. 7

   In a small saucepan, combine 1 cup water, 1 cup white vinegar, 1 teaspoon salt, and 1 teaspoon maple syrup. Bring the mixture to a boil.

8. 8

   Pour the boiling pickling liquid over the sliced red cabbage and let it sit while you prepare the rest of the meal.

9. 9

   Make the Shawarma Spice Blend: Combine 1 tablespoon cumin, 1 tablespoon paprika, 1 tablespoon garlic powder, 1 teaspoon black pepper, 1 teaspoon coriander seed, 1 teaspoon turmeric, 1/2 teaspoon cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, 1/2 teaspoon dried oregano, and 1/2 teaspoon chili flakes in a small bowl.

10. 10

    Coat the chicken with neutral oil and the prepared spice blend. Season with salt to taste.

11. 11

    Grill the chicken over medium-high heat until cooked through and slightly charred.

12. 12

    To assemble the bowls, serve the grilled chicken over a bed of the golden turmeric rice.

13. 13

    Garnish with sliced tomatoes, sliced cucumbers, and a generous portion of the pickled red cabbage.

14. 14

    Drizzle the lemony garlic yogurt sauce over the top before serving.

Notes

The author suggests sautéing the garlic in olive oil for the yogurt sauce to remove 'raw pungent garlic breath.' The spice blend is a curated mix designed for a classic shawarma flavor profile.

Nutrition per serving

• main
• rice bowl
• chicken
• shawarma
• middle eastern
• healthy
• meal prep
• grilled