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Chicken Shawarma Bowl

Name: Chicken Shawarma Bowl
Prep time: 240 s
Cook time: 2100 s
Total time: 4440 s
Yield: 6
Ingredients: 1 pound Chicken broilers or fryers thigh meat and skin raw; 1 1/2 teaspoon Salt table; 2 tablespoons Spices poultry seasoning; 1/4 cup Lemon juice raw; 1/4 cup Oil olive salad or cooking; 2 Cloves Garlic raw; 2 cups Soup vegetable broth ready to serve; 500 grams Soup stock chicken home-prepared; 1 tablespoon Butter without salt; 1 tablespoon Oil olive salad or cooking; 1 teaspoon Salt table; 1/4 teaspoon Spices pepper black; 1 cup Rice white long-grain regular cooked unenriched with salt; 1 1/2 cup Tomatoes red ripe raw year round average; 1 Unit Cucumber with peel raw; 3 Units Cucumber with peel raw; 1 1/2 cup Lettuce green leaf raw; 1/2 cup Pickles cucumber sour; 1/2 cup Radishes hawaiian style pickled; 200 grams Nestle Milkpak Yogurt; 1 cup Hummus commercial; 30 grams Lemons raw without peel

74'

Let's cook

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A flavorful and vibrant dish featuring marinated chicken thighs, served with rice and a variety of fresh and pickled vegetables, topped with hummus and tzatziki sauce.

Not included in this recipe

Treenut

Peanuts

Fish

Egg

Crustaceans

Dinner

Lunch

Treenut-Free

Ingredients

Servings

- 6 Portions +

Chicken, broilers or fryers, thigh, meat and skin, raw

1 pound Chicken, broilers or fryers, thigh, meat and skin, raw

Salt, table

1 1/2 teaspoon Salt, table

Spices, poultry seasoning

2 tablespoons Spices, poultry seasoning

Lemon juice, raw

1/4 cup Lemon juice, raw

Oil, olive, salad or cooking

1/4 cup Oil, olive, salad or cooking

Garlic, raw

2 Cloves Garlic, raw

Soup, vegetable broth, ready to serve

2 cups Soup, vegetable broth, ready to serve

Soup, stock, chicken, home-prepared

500 grams Soup, stock, chicken, home-prepared

Butter, without salt

1 tablespoon Butter, without salt

Oil, olive, salad or cooking

1 tablespoon Oil, olive, salad or cooking

Salt, table

1 teaspoon Salt, table

Spices, pepper, black

1/4 teaspoon Spices, pepper, black

Rice, white, long-grain, regular, cooked, unenriched, with salt

1 cup Rice, white, long-grain, regular, cooked, unenriched, with salt

Tomatoes, red, ripe, raw, year round average

1 1/2 cup Tomatoes, red, ripe, raw, year round average

Cucumber, with peel, raw

1 Unit Cucumber, with peel, raw

Cucumber, with peel, raw

3 Units Cucumber, with peel, raw

Lettuce, green leaf, raw

1 1/2 cup Lettuce, green leaf, raw

Pickles, cucumber, sour

1/2 cup Pickles, cucumber, sour

Radishes, hawaiian style, pickled

1/2 cup Radishes, hawaiian style, pickled

Nestle Milkpak Yogurt

200 grams Nestle Milkpak Yogurt

Hummus, commercial

1 cup Hummus, commercial

Lemons, raw, without peel

30 grams Lemons, raw, without peel

Chicken Shawarma Bowl

Nutri value

Go to instructions

Instructions

6 Steps

74'

Total

Preparation

35'

Cooking

30'

Waiting

Step by step

1 of 6

Step 1

Pat dry 1 ½ pounds of chicken thighs with paper towels and season with 1 ½ teaspoon of salt on both sides. Transfer them to a large bowl.

Check

2 of 6

30'

Step 2

Add 2 tablespoons of shawarma seasoning, ¼ cup of lemon juice, ¼ cup of olive oil, and 2 cloves of fresh minced garlic. Mix well using kitchen tongs to coat the chicken with the marinade. Cover the chicken with cling film and marinate it in the refrigerator for an hour or overnight.

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4 of 6

15'

Step 4

Arrange the marinated chicken on the baking sheet on a single layer and place it on the middle rack. Bake for 18-20 minutes or until a meat thermometer inserted into the thickest part of a chicken registers 165 degrees F. If you prefer your chicken shawarma to be on the browned side, move the sheet pan to the top rack and broil for 2-3 minutes (while watching it closely).
Let the chicken rest for 5 minutes, then slice it into ½ inch strips (or you can cut it into cubes as well).

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5 of 6

20'

Step 5

Cook the rice. Into a medium saucepan, add 2 cups of water (or stock), 1 tablespoon of unsalted butter, and 1 teaspoon of kosher salt. Bring to a boil over medium-high heat. Add the rinsed rice, reduce the heat down to low, cover, and cook until rice is tender, about 15-17 minutes. Remove from the heat and let it rest for 10 minutes (do not remove the lid); right before serving, fluff it with a fork and season with black pepper.

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6 of 6

Step 6

To assemble the chicken shawarma bowls, divide the rice among four bowls. Top it off with sliced shawarma chicken, a handful of cherry tomatoes, sliced cucumbers, salad greens, pickled cucumbers, pickled red onions, and a generous dollop of hummus and tzatziki.
Serve right away.

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