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Chicken Shawarma Bowl
Plat

Chicken Shawarma Bowl

45 minPour 4Nutri-Score B€€
par @cookwithchay5 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • boneless skinless chicken thighs (trimmed)Viandes900 g
  • saltÉpices5 g
  • black pepper (ground)Épices2 g
  • chili flakesÉpices2 g
  • garlic powderÉpices8 g
  • paprikaÉpices8 g
  • cumin (ground)Épices4 g
  • plain Greek yogurt (for the marinade)Produits laitiers30 g
  • olive oil (for the marinade)Épicerie30 ml
  • lemon (juiced, half for marinade)Fruits et légumes1 morceau
  • jasmine rice (cooked)Céréales300 g
  • plain Greek yogurt (for the cucumber yogurt)Produits laitiers250 g
  • cucumber (shredded and pressed to remove excess water)Fruits et légumes1 morceau
  • lemon (juiced, for the cucumber yogurt)Fruits et légumes1 morceau
  • salt (to taste)Épices3 g
  • black pepper (to taste)Épices1 g
  • onion (half, thinly sliced)Fruits et légumes1 morceau
  • cherry tomatoes (diced)Fruits et légumes100 g
  • flat-leaf parsley (chopped)Fruits et légumes10 g
  • sumac (optional)Épices1 g
  • olive oil (for cooking the chicken)Épicerie15 ml
  • hot sauce (to serve, optional)Épicerie30 ml

par portion

Nutrition

711kcal

Glucides
65 g
Protéines
54 g
Lipides
26 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×3
  • Poêle
  • Râpe
  • rice cooker

pas à pas

Préparation

  1. Cook the rice

    • Rinse the jasmine rice and cook it in the rice cooker until tender and fluffy.
    Étape 1

  2. Season the chicken

    • In a bowl, combine the chicken thighs with the salt, black pepper, chili flakes, garlic powder, paprika, cumin, Greek yogurt, olive oil and lemon juice.
    • Mix well to coat, then cook right away or marinate covered in the fridge for up to 8 hours.
    Étape 2

  3. Make the cucumber yogurt

    • Shred the cucumber and press it to remove the excess water.
    • Stir it into the Greek yogurt with lemon juice, salt and pepper.
    Étape 3

  4. Prepare the salad

    • Combine the sliced onion, diced tomatoes and chopped parsley in a bowl.
    • Season with salt and, if using, sumac.
    Étape 4

  5. Sear the chicken

    • Heat the olive oil in a frying pan over medium-high heat.
    • Sear the chicken thighs for 6–7 minutes on each side until golden and cooked through.
    • Remove and set aside covered until ready to assemble.
    Étape 5

  6. Assemble the bowls

    • Add a few scoops of rice to a bowl, top with sliced chicken, cucumber yogurt and salad on the side.
    • Finish with hot sauce or chili sauce for a spicy kick.
    Étape 6
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