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Chicken Shawarma Bowl
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Chicken Shawarma Bowl

45 minServes 4Nutri-Score B€€
from @cookwithchay5 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • boneless skinless chicken thighs (trimmed)Meat900 g
  • saltSpices5 g
  • black pepper (ground)Spices2 g
  • chili flakesSpices2 g
  • garlic powderSpices8 g
  • paprikaSpices8 g
  • cumin (ground)Spices4 g
  • plain Greek yogurt (for the marinade)Dairy30 g
  • olive oil (for the marinade)Pantry30 ml
  • lemon (juiced, half for marinade)Produce1 piece
  • jasmine rice (cooked)Grains300 g
  • plain Greek yogurt (for the cucumber yogurt)Dairy250 g
  • cucumber (shredded and pressed to remove excess water)Produce1 piece
  • lemon (juiced, for the cucumber yogurt)Produce1 piece
  • salt (to taste)Spices3 g
  • black pepper (to taste)Spices1 g
  • onion (half, thinly sliced)Produce1 piece
  • cherry tomatoes (diced)Produce100 g
  • flat-leaf parsley (chopped)Produce10 g
  • sumac (optional)Spices1 g
  • olive oil (for cooking the chicken)Pantry15 ml
  • hot sauce (to serve, optional)Pantry30 ml

per serving

Nutrition

711kcal

Carbs
65 g
Proteins
54 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×3
  • Frying pan
  • Grater
  • rice cooker

step by step

Method

  1. Cook the rice

    • Rinse the jasmine rice and cook it in the rice cooker until tender and fluffy.
    Step 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.
    Step 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.
    Step 3

  4. Prepare the salad

    • Combine the sliced onion, diced tomatoes and chopped parsley in a bowl.
    • Season with salt and, if using, sumac.
    Step 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.
    Step 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.
    Step 6
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