Chicken Shawarma Rice Bowl (Print-Friendly Format)
Marinated chicken, fluffy rice, crisp salad, and creamy yogurt-tahini sauce create a flavorful Middle Eastern-inspired meal.
# Ingredients You’ll Need:
→ Base
01 -
2 cups cooked basmati rice
→ Marinated Chicken
02 -
450 grams boneless chicken thighs, sliced into thin strips
03 -
3 tablespoons olive oil
04 -
3 cloves garlic, minced
05 -
2 teaspoons ground cumin
06 -
2 teaspoons ground coriander
07 -
1 teaspoon paprika
08 -
1 teaspoon ground turmeric
09 -
1 teaspoon ground cinnamon
10 -
0.5 teaspoon cayenne pepper
11 -
Salt and pepper to taste
12 -
Juice of 1 lemon
→ Salad Topping
13 -
1 cup cucumber, diced
14 -
1 cup cherry tomatoes, halved
15 -
0.25 cup red onion, finely chopped
16 -
0.25 cup fresh parsley, chopped
→ Yogurt-Tahini Drizzle
17 -
0.5 cup plain yogurt
18 -
1 tablespoon tahini
→ Optional
19 -
Fresh pita bread, for serving
# How to Make It:
01 -
In a medium bowl, combine olive oil, minced garlic, ground cumin, ground coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, pepper, and lemon juice. Mix thoroughly to form a marinade.
02 -
Add chicken thigh strips to the marinade, ensuring all pieces are evenly coated. Cover and refrigerate for at least 30 minutes or up to 2 hours for enhanced flavor.
03 -
In a separate bowl, mix diced cucumber, cherry tomatoes, chopped red onion, and chopped parsley. Season lightly with salt and pepper and set aside.
04 -
Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through.
05 -
Mix plain yogurt and tahini together in a small bowl until smooth.
06 -
Spread cooked basmati rice into serving bowls. Top with cooked chicken and spoon over the fresh salad mixture.
07 -
Drizzle the yogurt-tahini sauce over the assembled bowls. Serve with warm pita bread on the side, if desired.
# Extra Tips:
01 -
For a vibrant presentation, garnish bowls with extra parsley and apply the yogurt-tahini sauce in a decorative drizzle.