Chicken Shawarma

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Prep Time: 45 minutes
Cook Time: 35 minutes
Servings: 2
Calories: 981kcal

Ingredients

Rice

  • 1/2 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
  • 1/2 tsp Black pepper
  • 1 TBSP Lemon juice
  • 2 TBSP Extra-virgin olive oil
  • 8 oz Chicken breast boneless skinless

Garlic Sauce

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

For Serving

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

Pears

  • 2 Pears sliced

Sparkling Pear Ginger Agua Fresca

  • 1 cup Pear juice
  • 1 tsp Fresh ginger grated
  • 1 TBSP Honey (or maple syrup)
  • 1 cup Ginger ale

Baklava

  • 2 pieces Baklava store-bought
US Customary - Metric

Instructions

  • Prepare all ingredients as instructed above.
  • Cook the rice according to the 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.
  • In a blender, combine garlic, olive oil, salt, pepper, and lemon juice. Blend until smooth and fluffy. (Optional: For a milder garlic flavor, boil the garlic for 5 minutes before blending.)
  • Heat a grill 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.
  • Assemble the bowls: Portion the rice. Top with romaine, cucumber, tomato, red onion, feta cheese and pickles. Add grilled chicken slices and drizzle with garlic sauce.
  • Mix the ingredients for pear ginger fizz. Serve over ice if preferred.
  • Serve the shawarma bowls with garlic sauce, sliced pears, sparkling pear ginger agua fresca, and baklava.

Nutrition

Calories: 981kcal | Carbohydrates: 114g | Protein: 35g | Fat: 46g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 28g | Trans Fat: 0.01g | Cholesterol: 98mg | Sodium: 2379mg | Potassium: 1309mg | Fiber: 10g | Sugar: 49g | Vitamin A: 3149IU | Vitamin C: 70mg | Calcium: 287mg | Iron: 4mg

Chicken Shawarma

No ratings yet
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 35 minutes
Servings 2
Calories 981 kcal

Ingredients
 
 

Rice

  • 1/2 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
  • 1/2 tsp Black pepper
  • 1 TBSP Lemon juice
  • 2 TBSP Extra-virgin olive oil
  • 8 oz Chicken breast boneless skinless

Garlic Sauce

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

For Serving

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

Pears

  • 2 Pears sliced

Sparkling Pear Ginger Agua Fresca

  • 1 cup Pear juice
  • 1 tsp Fresh ginger grated
  • 1 TBSP Honey (or maple syrup)
  • 1 cup Ginger ale

Baklava

  • 2 pieces Baklava store-bought

Instructions
 

  • Prepare all ingredients as instructed above.
  • Cook the rice according to the 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.
  • In a blender, combine garlic, olive oil, salt, pepper, and lemon juice. Blend until smooth and fluffy. (Optional: For a milder garlic flavor, boil the garlic for 5 minutes before blending.)
  • Heat a grill 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.
  • Assemble the bowls: Portion the rice. Top with romaine, cucumber, tomato, red onion, feta cheese and pickles. Add grilled chicken slices and drizzle with garlic sauce.
  • Mix the ingredients for pear ginger fizz. Serve over ice if preferred.
  • Serve the shawarma bowls with garlic sauce, sliced pears, sparkling pear ginger agua fresca, and baklava.

Nutrition

Calories: 981kcalCarbohydrates: 114gProtein: 35gFat: 46gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 28gTrans Fat: 0.01gCholesterol: 98mgSodium: 2379mgPotassium: 1309mgFiber: 10gSugar: 49gVitamin A: 3149IUVitamin C: 70mgCalcium: 287mgIron: 4mg
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