Chicken Shawarma Bowl
This easy and flavorful chicken shawarma bowl includes air-fried chicken, fluffy rice, fresh vegetables, and a creamy tahini based sauce.
WANT TO SAVE THIS RECIPE?
Ingredients
Chicken Shawarma
- 1 lb boneless chicken (see notes)
- ⅛ cup cooking oil (see notes)
- ½ lemon
- 1 tablespoon garlic paste
- 1 teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon coriander powder
- ¼ teaspoon cumin powder
- ⅛ teaspoon turmeric powder
- ½ teaspoon sumac
- ⅛ teaspoon cinnamon powder
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon ginger powder
Shawarma Sauce
- ¼ cup full fat yogurt
- 1 tablespoon tahini sauce
- ½ tablespoon garlic paste
- ½ lemon
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Chopped Salad
- ½ red onion (see notes)
- ½ tomato (see notes)
- 2 Persian cucumbers
- ¼ red bell pepper
- ¼ yellow bell pepper
- 2 tablespoon chopped parsley
- ½ lemon
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Basmati Rice
- 1 cups extra long grain basmati rice (see notes)
- 1½ cups water
- ½ teaspoon salt
- 1 tablespoon cooking oil
Instructions
Chicken Shawarma
- Slice the chicken breast into very thin strips that are 2 inches in length. (see notes)
- Mix all of the ingredients in a bowl with the chicken and set aside for 30 minutes.
- After 30 minutes air fry the chicken at 350℉ for 10 minutes. (see notes for oven instructions)
Shawarma Sauce
- Mix all of the ingredients in a bowl and whisk with a fork to make a smooth pourable sauce. (see notes)
Chopped Salad
- Dice all of the vegetables and parsley, mix with the salt, black pepper and lemon juice and set aside.
Basmati Rice
- Wash and soak the rice in 3 cups of water for 30 minutes.
- After 30 minutes, drain the water and add the soaked rice to a cooking pot with the 1½ cups of fresh water.
- Add the salt and cooking oil and cook on high heat until all but 2 tablespoons of the water remain.
- Cover the pot with foil, followed by the lid, and steam on the lowest setting for 15 minutes. (see notes)
- After 15 minutes, uncover, fluff the rice with a fork and serve immediately.
Notes
Chicken: This recipe calls for boneless chicken cut into thin strips. I use thin chicken cutlets to save time. However, you can use a more budget-friendly option, such as boneless breasts or thighs. Cut the chicken into thin strips, about ¼ inch thick and 2 inches long, for best results.
Cooking oil: Use any neutral, high-smoke cooking oil, such as avocado, canola, or peanut.
Onion: I used half a small red onion, which measures ½ cup for this recipe. You may only need a quarter if you're using a larger onion.
Tomato: For the chopped salad, use half a large, firm tomato, such as vine or beefsteak.
Rice: The best quality rice will produce a fluffy texture and separate grains, and my go-to is always extra-long grains, which are between 7.5mm and 8.5mm long.
Sauce: The shawarma sauce needs to be thick yet pourable. I use plain, full-fat yogurt because Greek yogurt makes the sauce too thick. If you opt for Greek yogurt, add 1-2 tablespoons of milk to thin it as necessary.
Steaming the rice: Use the lowest setting possible to steam the rice so it doesn't stick to the bottom of the pan. Also, cover the rice with foil before steaming it to create a tight seal and make it fluffy.
Cooking the chicken in the oven: Place it on a baking sheet and cook it for 15 minutes in a preheated oven at 425℉.
Nutrition
Serving: 1servingCalories: 463kcalCarbohydrates: 49gProtein: 30gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 75mgSodium: 1315mgPotassium: 747mgFiber: 3gSugar: 4gVitamin A: 658IUVitamin C: 55mgCalcium: 85mgIron: 2mg
Have you tried this recipe yet?Mention @Untoldrecipesbynosheen or tag #Untoldrecipesbynosheen!
