Chicken Shawarma Rice Bowls

This classic combination of flavourful chicken, yellow rice and a creamy, delectable garlic sauce is a close competitor to your local Osmow's and is definitely a crowd-pleaser with the addition of crispy pita chips.

Chicken, Rice, Shawarma

Dinner

Yield: 4

Author: Kirsten Deneka

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Chicken Shawarma Bowls

Prep time: 20 MinCook time: 35 MinTotal time: 55 Min

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Ingredients

Chicken Shawarma:

• 16 chicken thighs
• 3 tbsp shawarma spice blend (see notes)
• Juice of 1 lemon
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 2 cloves of grated garlic

Yellow rice:

• 2 cups jasmine rice (or basmati)
• 3 cups water (or chicken broth)
• 1/2 tsp chicken bouillion
• 1/2 tbsp curry powder
• 1/2 tsp tumeric
• 1/2 tsp salt
• 1 tbsp olive oil
• 2 smashed garlic cloves
• 2 bay leaves

Cucumber tomato salad:

• 3-4 persian cucumbers (finely diced)
• 1/2 red onion (finely diced)
• 2 roma tomatoes (finely diced)
• 2 tbsp parsely (finely chopped)
• Pinch of salt
• 1 tsp sugar
• 1-2 tbsp white vineagr
• 1/4 cup olive oil
• Pepper to taste

Creamy garlic sauce:

• 1 cup sour cream
• 1 cup greek yogurt
• 1/4 cup mayonnaise
• 4-5 garlic cloves (grated)
• 2-3 tsp lemon juice
• 2 tbsp olive oil
• Salt & pepper to taste

Crispy pita chips:

• 4 large pitas
• 1/2 tsp salt
• 1 tsp paprika
• 1 tsp dried parsely
• 1 tsp dried oregano
• 1 tsp garlic powder
• Oil for frying

Instructions

For yellow rice:

1. Wash and drain rice and add to a rice cooker.
2. Add the rest of the ingredients and mix until combined. Cook according to package directions or let the rice cooker run its course.
3. When it's finished, remove and add to a large bowl and cover with tin foil to keep warm.

For chicken:

1. Dice chicken thighs into small pieces and add to a large bowl. Add the ingredients and mix to combine.
2. Allow to marinate for at least 20 minutes or preferably in the fridge, covered overnight.
3. When ready to cook, preheat a large pan on medium high heat. Add a drizzle of olive oil, and add the chicken.
4. Sauté for 15-20 minutes or until the chicken pieces are fully cooked and browned.

For the pita chips:

1. Slice the pitas into small squares and fry in 375F oil for 2-3 minutes or until golden brown.
2. Prepare the seasoning mix and stir to combine.
3. When the pita chips are done, and are still hot, sprinkle the seasoning mix and toss to coat.

To assemble:

1. Add the pita chips on the bottom with a large scoop of rice, chicken shawarma, cucumber salad and a generous drizzle of the garlic sauce and enjoy :)

Notes

• Great shawarma blend recipes can be found on "The Golden Balance" and "little spice jar" online!

Recommended Products

Aroma Housewares 6-Cup Rice & Grain Cooker

Hybrid Nonstick 14-Inch Frying Pan with Steel Lid

Oxo Good Grips Etched Zester and Grater

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