Chicken Shawarma Rice Bowls

Ingredients

• 600 g skinless chicken thighs (marinated and sliced)
• 1 tbsp lemon juice (for chicken marinade)
• olive oil (a drizzle for marinade)
• 0.5 tsp cayenne pepper
• 0.5 tsp turmeric (for chicken seasoning)
• 1 tsp salt (for chicken seasoning)
• 1 tsp cardamom
• 0.5 tbsp coriander
• 0.5 tbsp cumin (for chicken seasoning)
• 0.5 tbsp garlic powder
• 0.5 tbsp paprika
• 1 tbsp light butter
• 1 brown onion (small, finely diced)
• 3 cloves garlic (minced for rice)
• 0.5 tsp turmeric (for rice seasoning)
• 0.5 tsp cumin (for rice seasoning)
• 0.5 tsp salt (for rice seasoning)
• 1.33 cup basmati rice (rinsed)
• 2 cup chicken stock
• 3 gherkins (thinly sliced)
• 400 g cherry tomatoes (halved)
• 0.5 red onion (thinly sliced)
• 4 tbsp parsley (chopped, plus extra for garnish)
• 2 tsp sumac
• 0.75 tsp salt (for salad)
• 1.5 tbsp lemon juice (1-2 tbsp for salad)
• 0.75 cup low-fat Greek yoghurt
• 0.25 cup light mayo
• 1 tbsp tahini
• 2 cloves garlic (finely minced for sauce)
• 1 tbsp lemon juice (for sauce)
• 0.5 tsp salt (for sauce)
• 1.5 tbsp water (1-2 tbsp to thin sauce)
• pine nuts (toasted, optional garnish)

Steps

1. 1

   In a large bowl, combine the 600g chicken thighs, 1 tbsp lemon juice, the shawarma seasoning blend (cayenne, turmeric, salt, cardamom, coriander, cumin, garlic powder, and paprika), and a drizzle of olive oil. Mix well to coat the chicken and marinate for at least 30 minutes.

2. 2

   Melt 1 tbsp light butter in a saucepan over medium heat. Add the diced brown onion and cook until softened.

3. 3

   Add 3 minced cloves of garlic and the rice seasonings (turmeric, cumin, and salt) to the saucepan. Stir for about 30 seconds until fragrant.

4. 4

   Add the 1 1/3 cups rinsed basmati rice to the pan and stir to coat with the butter and spices. Toast the rice for 2 minutes, stirring frequently.

5. 5

   Pour in 2 cups of chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan with a lid, and cook for 12–15 minutes.

6. 6

   Remove the rice from the heat and let it rest, covered, for 5 minutes. Fluff with a fork before serving.

7. 7

   Preheat your air fryer to 195°C (385°F) for 3 minutes.

8. 8

   Place the marinated chicken in the air fryer basket and cook for 16–17 minutes, flipping the chicken at the 10-minute mark, or until fully cooked through. Alternatively, pan-fry the chicken in batches over medium-high heat for 5-6 minutes per side until nicely charred.

9. 9

   Let the cooked chicken rest for 5 minutes before slicing into strips.

10. 10

    In a separate bowl, toss together the sliced gherkins, halved cherry tomatoes, sliced red onion, chopped parsley, sumac, salt, and 1-2 tbsp lemon juice to make the salad.

11. 11

    In a small bowl, whisk together the Greek yoghurt, light mayo, tahini, minced garlic, lemon juice, and salt. Add 1–2 tbsp water and whisk until the sauce reaches a smooth, pourable consistency.

12. 12

    To assemble, divide the turmeric rice between four bowls. Top with the sliced chicken, sumac salad, and a generous drizzle of garlic tahini sauce.

13. 13

    Finish each bowl with toasted pine nuts and extra fresh parsley if desired.

Notes

For the best flavor, ensure you cook the chicken in batches if pan-frying to achieve a proper char rather than steaming the meat. The chicken can be air-fried at 195°C for about 16-17 minutes.

Nutrition per serving

• main
• chicken
• rice bowl
• meal prep
• high-protein
• air fryer
• Middle Eastern