Chicken Shawarma Bowl

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Prep Time: 40 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 923kcal

Ingredients

Rice

  • 1/2 cup Basmati rice rinsed

Shawarma

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

Garlic Sauce

  • 10 cloves Garlic
  • 3 TBSP Extra-virgin olive oil
  • Salt
  • Black pepper
  • 1/2 tsp Lemon juice

For Serving

  • 1 cup Romaine lettuce chopped
  • 1 cup Cucumber diced
  • 1 Tomato diced
  • 1/4 cup Red onion sliced thin
  • 1/2 cup Pickles chopped
  • 2 oz Feta cheese diced

Mango Lassi

  • 1 cup Frozen mango
  • 1/4 cup Plain yogurt
  • 3 cups Milk
  • 1/4 tsp Ground cardamom
  • 1 TBSP Maple syrup (to taste)

Baklava

  • 2 pieces Baklava store-bought
US Customary - Metric

Instructions

  • Prepare all ingredients as instructed above.
  • Cook the basmati rice according to package directions. Once cooked, fluff with a fork and keep warm, covered.
  • In a bowl, mix garlic, coriander, cumin, cardamom, smoked paprika, salt, black pepper, lemon juice, and olive oil. Add chicken and toss to coat. Set aside to marinate.
  • To make the garlic sauce, blend garlic, olive oil, salt, pepper, and lemon juice until smooth and fluffy. Optional: for a milder flavor, boil garlic in water for 5 minutes and drain before blending.
  • Heat a grill or grill pan over medium heat. Grill the marinated chicken on both sides until grill-marked and the internal temperature reaches 160°F (71°C). Let rest for 5 minutes, then slice thinly.
  • Assemble the bowls: Portion rice. Top with lettuce, cucumber, tomato, red onion, feta and pickles. Add sliced grilled chicken and drizzle with garlic sauce.
  • In a blender, combine mango, yogurt, milk, cardamom, and sugar. Blend until smooth. Adjust sweetness or consistency with more sugar, milk, or mango as needed.
  • Serve the shawarma bowl with mango lassi, and baklava for dessert.

Nutrition

Calories: 923kcal | Carbohydrates: 77g | Protein: 49g | Fat: 47g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 2506mg | Potassium: 1517mg | Fiber: 4g | Sugar: 28g | Vitamin A: 3698IU | Vitamin C: 20mg | Calcium: 731mg | Iron: 3mg

Chicken Shawarma Bowl

No ratings yet
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Servings 2
Calories 923 kcal

Ingredients
 
 

Rice

  • 1/2 cup Basmati rice rinsed

Shawarma

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

Garlic Sauce

  • 10 cloves Garlic
  • 3 TBSP Extra-virgin olive oil
  • Salt
  • Black pepper
  • 1/2 tsp Lemon juice

For Serving

  • 1 cup Romaine lettuce chopped
  • 1 cup Cucumber diced
  • 1 Tomato diced
  • 1/4 cup Red onion sliced thin
  • 1/2 cup Pickles chopped
  • 2 oz Feta cheese diced

Mango Lassi

  • 1 cup Frozen mango
  • 1/4 cup Plain yogurt
  • 3 cups Milk
  • 1/4 tsp Ground cardamom
  • 1 TBSP Maple syrup (to taste)

Baklava

  • 2 pieces Baklava store-bought

Instructions
 

  • Prepare all ingredients as instructed above.
  • Cook the basmati rice according to package directions. Once cooked, fluff with a fork and keep warm, covered.
  • In a bowl, mix garlic, coriander, cumin, cardamom, smoked paprika, salt, black pepper, lemon juice, and olive oil. Add chicken and toss to coat. Set aside to marinate.
  • To make the garlic sauce, blend garlic, olive oil, salt, pepper, and lemon juice until smooth and fluffy. Optional: for a milder flavor, boil garlic in water for 5 minutes and drain before blending.
  • Heat a grill or grill pan over medium heat. Grill the marinated chicken on both sides until grill-marked and the internal temperature reaches 160°F (71°C). Let rest for 5 minutes, then slice thinly.
  • Assemble the bowls: Portion rice. Top with lettuce, cucumber, tomato, red onion, feta and pickles. Add sliced grilled chicken and drizzle with garlic sauce.
  • In a blender, combine mango, yogurt, milk, cardamom, and sugar. Blend until smooth. Adjust sweetness or consistency with more sugar, milk, or mango as needed.
  • Serve the shawarma bowl with mango lassi, and baklava for dessert.

Nutrition

Calories: 923kcalCarbohydrates: 77gProtein: 49gFat: 47gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 23gTrans Fat: 0.01gCholesterol: 143mgSodium: 2506mgPotassium: 1517mgFiber: 4gSugar: 28gVitamin A: 3698IUVitamin C: 20mgCalcium: 731mgIron: 3mg
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