Description
A flavorful Chicken Shawarma Rice Bowl with tender marinated chicken, fluffy basmati rice, and fresh veggies, topped with a creamy yogurt-tahini drizzle.
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 tbsp shawarma spice mix
- 3 tbsp olive oil
- 2 cups basmati rice
- 4 cups water or chicken broth
- 1 cucumber, diced
- 1 tomato, diced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/2 cup plain yogurt
- 2 tbsp tahini
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Marinate the chicken: In a bowl, combine the chicken thighs with olive oil and shawarma spice mix. Let it marinate for at least 30 minutes.
- Cook the rice: Prepare the basmati rice according to package instructions, using either water or chicken broth.
- Cook the chicken: In a skillet, cook the marinated chicken over medium heat for 7-10 minutes on each side or until cooked through. Remove from heat and let it rest before slicing.
- Prepare the salad: In a mixing bowl, combine diced cucumber, tomato, red onion, and parsley. Toss gently.
- Make the yogurt-tahini drizzle: Mix together yogurt, tahini, garlic, salt, and pepper until smooth.
- Assemble the bowl: Start with rice as the base, top with sliced chicken and salad, and drizzle with yogurt-tahini mixture.
Notes
For a vegetarian option, substitute chicken with chickpeas or tofu. Store leftovers in airtight containers in the fridge for up to three days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern