Chicken Shawarma

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Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 757kcal

Ingredients

Cucumber Water

  • 24 oz Water
  • 8 slices Cucumber
  • Ice cubes

Rice

  • ½ cup Basmati rice rinsed

Shawarma

  • 1 clove Garlic minced
  • 1 tsp Ground coriander
  • 1 tsp Ground cumin
  • 1 tsp Ground cardamom
  • 1 tsp Smoked paprika
  • 1 tsp Salt
  • ½ tsp Black pepper
  • 1 TBSP Lemon juice
  • 2 TBSP Extra-virgin olive oil
  • 8 oz Chicken breast boneless skinless

Garlic Sauce

  • 8 cloves Garlic
  • 2 TBSP Extra-virgin olive oil use more if needed
  • ½ tsp Salt
  • ½ tsp Black pepper
  • ½ tsp Lemon juice

For Serving

  • 1 cup Romaine lettuce chopped
  • 1 cup Cucumber diced
  • ½ cup Tomato diced
  • ¼ cup Red onion sliced thin
  • 1 cup Pickle slices
  • 2 Pita bread

Baklava

  • 2 pieces Baklava store-bought
US Customary - Metric

Instructions

  • Make the cucumber water: Place the cucumber slices in a pitcher with water. Let infuse in the refrigerator. Serve over ice if desired.
  • Cook the rice: Cook the rice according to the directions on the package. Once tender, fluff with a fork and cover with a lid to keep warm.
  • Prepare the shawarma: Mix together all of the ingredients for the shawarma in a bowl. Set aside.
  • Make the garlic sauce: Place all garlic sauce ingredients in a blender and blend until smooth. Set aside. (Optional: boil the garlic in water for 3 - 5 minutes prior to blending for a less pungent flavor).
  • Cook the chicken: Heat a grill on medium heat. Cook the chicken on both sides until nicely marked and cooked through to an internal temperature of 160°F (71°C). Set aside to rest for 5 minutes, then slice.
  • Warm the pita: Heat a nonstick pan on medium heat. Warm the pita on both sides.
  • Assemble the bowls: Divide the rice into bowls. Top with romaine lettuce, cucumber, tomato, red onion, and pickles. Add sliced chicken and drizzle with garlic sauce.
  • Serve: Enjoy the bowl with warm pita, baklava, and chilled cucumber water.

Nutrition

Calories: 757kcal | Carbohydrates: 87g | Protein: 31g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 3822mg | Potassium: 1054mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3079IU | Vitamin C: 20mg | Calcium: 205mg | Iron: 4mg

Chicken Shawarma

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Servings 2
Calories 757 kcal

Ingredients
 
 

Cucumber Water

  • 24 oz Water
  • 8 slices Cucumber
  • Ice cubes

Rice

  • ½ cup Basmati rice rinsed

Shawarma

  • 1 clove Garlic minced
  • 1 tsp Ground coriander
  • 1 tsp Ground cumin
  • 1 tsp Ground cardamom
  • 1 tsp Smoked paprika
  • 1 tsp Salt
  • ½ tsp Black pepper
  • 1 TBSP Lemon juice
  • 2 TBSP Extra-virgin olive oil
  • 8 oz Chicken breast boneless skinless

Garlic Sauce

  • 8 cloves Garlic
  • 2 TBSP Extra-virgin olive oil use more if needed
  • ½ tsp Salt
  • ½ tsp Black pepper
  • ½ tsp Lemon juice

For Serving

  • 1 cup Romaine lettuce chopped
  • 1 cup Cucumber diced
  • ½ cup Tomato diced
  • ¼ cup Red onion sliced thin
  • 1 cup Pickle slices
  • 2 Pita bread

Baklava

  • 2 pieces Baklava store-bought

Instructions
 

  • Make the cucumber water: Place the cucumber slices in a pitcher with water. Let infuse in the refrigerator. Serve over ice if desired.
  • Cook the rice: Cook the rice according to the directions on the package. Once tender, fluff with a fork and cover with a lid to keep warm.
  • Prepare the shawarma: Mix together all of the ingredients for the shawarma in a bowl. Set aside.
  • Make the garlic sauce: Place all garlic sauce ingredients in a blender and blend until smooth. Set aside. (Optional: boil the garlic in water for 3 - 5 minutes prior to blending for a less pungent flavor).
  • Cook the chicken: Heat a grill on medium heat. Cook the chicken on both sides until nicely marked and cooked through to an internal temperature of 160°F (71°C). Set aside to rest for 5 minutes, then slice.
  • Warm the pita: Heat a nonstick pan on medium heat. Warm the pita on both sides.
  • Assemble the bowls: Divide the rice into bowls. Top with romaine lettuce, cucumber, tomato, red onion, and pickles. Add sliced chicken and drizzle with garlic sauce.
  • Serve: Enjoy the bowl with warm pita, baklava, and chilled cucumber water.

Nutrition

Calories: 757kcalCarbohydrates: 87gProtein: 31gFat: 32gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gTrans Fat: 0.01gCholesterol: 58mgSodium: 3822mgPotassium: 1054mgFiber: 6gSugar: 6gVitamin A: 3079IUVitamin C: 20mgCalcium: 205mgIron: 4mg
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