Chicken Shawarma Fattah with Mediterranean Salad, Yellow Basmati Rice, and Garlic Sauce

Ingredients

• 2 lb chicken thighs (Boneless or prepared for cooking; the author used thighs and breasts together.)
• 2 lb chicken breasts (The author used thighs and breasts together; all thighs or all breasts may be used instead.)
• 4 tbsp zero-fat Greek yogurt (For the chicken marinade.)
• 3 tbsp bell pepper paste or tomato paste (Use either bell pepper paste or tomato paste.)
• 0.25 cup lemon juice (For the chicken marinade.)
• 2 tbsp white vinegar (For the chicken marinade.)
• 1.5 tbsp garlic (Minced; the source gives a range of 1–2 tablespoons.)
• 2 tbsp paprika (For the shawarma spice blend.)
• 1 tbsp salt (For the shawarma spice blend.)
• 1 tbsp black pepper (For the shawarma spice blend.)
• 1 tbsp onion powder (For the shawarma spice blend.)
• 1 tbsp garlic powder (For the shawarma spice blend.)
• 0.5 tsp ground cardamom (For the shawarma spice blend.)
• 1 tsp ground coriander (For the shawarma spice blend.)
• 0.5 tsp ground cinnamon (For the shawarma spice blend.)
• 0.5 tsp ground cloves (Optional; for the shawarma spice blend.)
• 3 large tomatoes (For the salad.)
• 1 large English cucumber (The source alternatively gives 2–3 medium cucumbers.)
• 1 large red onion (Dice very small; for the salad.)
• 0.5 bunch cilantro (For the salad.)
• 0.5 bunch parsley (For the salad.)
• 1 tbsp olive oil (For the salad. If using chicken breasts only, the author recommends an additional 1 tablespoon oil per 1 kg chicken.)
• 1 tbsp sumac (Adjust to taste; for the salad.)
• 0.5 tsp salt (For the salad; adjust to taste.)
• 2.5 cup washed, unsoaked basmati rice (Dry rice; use the author's ratio of 1.2 cups water per cup rice.)
• 3 cup water (Based on 1.2 cups water for every 1 cup rice.)
• 1 tsp salt (The author's amount for 2.5 cups dry rice; adjust to taste.)
• 1 tbsp butter (Mix into the cooked rice.)
• 1 tsp turmeric (Mix into the cooked rice.)
• black pepper (A pinch; for the rice.)
• 1 cup zero-fat Greek yogurt (For the garlic sauce.)
• 2 tbsp light mayonnaise (For the garlic sauce.)
• 1 tbsp garlic (Minced; for the garlic sauce.)
• 0.5 tsp salt (For the garlic sauce; adjust to taste.)
• 2 tbsp lemon juice (For the garlic sauce; adjust to taste.)
• 2 tbsp spicy harissa or sriracha (Optional, for the spicy garlic sauce.)
• 1 tsp cayenne pepper or chili powder (Optional, for the spicy garlic sauce.)

Steps

1. 1

   Combine the paprika, salt, black pepper, onion powder, garlic powder, cardamom, coriander, cinnamon, and optional ground cloves to make the shawarma spice blend.

2. 2

   Combine the zero-fat yogurt, bell pepper paste or tomato paste, lemon juice, white vinegar, and minced garlic for the marinade.

3. 3

   Add the chicken thighs and breasts to the marinade and coat them very well with the marinade and shawarma spice blend.

4. 4

   Cover the chicken with a lid or aluminum foil and cook it in an oven preheated to 420°F (220°C) for 35 minutes.

5. 5

   Remove the lid or foil, return the chicken to the oven, and cook for another 10 minutes.

6. 6

   Broil the chicken for 5–10 minutes.

7. 7

   Wash the basmati rice without soaking it. Combine 2.5 cups of rice with 3 cups water and the rice salt, using the stated ratio of 1.2 cups water per cup rice.

8. 8

   Bring the rice and water to a boil. Cover and simmer for 20 minutes.

9. 9

   Turn off the heat when the rice is done, then mix in the butter, turmeric, and a pinch of black pepper.

10. 10

    Dice the tomatoes, English cucumber, and red onion, making the onion especially fine. Add the chopped cilantro and parsley.

11. 11

    Add the olive oil, sumac, and salt to the salad, then adjust the salt and sumac to your liking.

12. 12

    Blend the Greek yogurt, light mayonnaise, minced garlic, salt, and lemon juice to make the garlic sauce. Adjust the salt, lemon, and garlic to taste.

13. 13

    For a spicy garlic sauce, blend in the spicy harissa or sriracha and cayenne pepper or chili powder.

Notes

The source does not provide a detailed final fattah assembly or layering method; it provides the component recipes only. The author did not add oil when using thighs and breasts because the chicken releases moisture while cooking. If using chicken breasts only, add 1 tablespoon oil per 1 kg chicken.

Nutrition per serving

• main
• Middle Eastern
• high-protein
• macro-friendly
• oven-baked
• chicken
• rice bowl
• salad