Chicken Shawarma Bowl

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Prep Time: 35 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 1042kcal

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
  • 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
  • 1 tsp Lemon juice
  • 3 TBSP Extra virgin olive oil
  • Salt
  • Black pepper

For Serving

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

Mango Lassi

  • 1 1/2 cups Mango frozen
  • 3/4 cup Yogurt plain
  • 3/4 cup Milk
  • 1/4 tsp Ground cardamom
  • 1 TBSP Sugar to taste

Baklava

  • 2 pieces Baklava store-bought
US Customary - Metric

Instructions

  • Prepare the ingredients as instructed above.
  • Cook the rice: Follow the package instructions. Once tender, fluff with a fork and cover to keep warm.
  • Prepare the shawarma marinade: In a bowl, mix garlic, coriander, cumin, cardamom, paprika, salt, black pepper, lemon juice, and olive oil. Add the chicken and toss to coat. Set aside.
  • Make the garlic sauce: Blend garlic, lemon, olive oil, salt, black pepper until smooth and frothy. Optional: For a milder flavor, boil the garlic in water for 3–5 minutes before blending.
  • Cook the chicken: Heat a grill over medium heat. Cook the chicken on both sides until nicely marked and cooked through to an internal temperature of 165°F (74°C). Let rest for 5 minutes, then slice.
  • Warm the pita: Heat a nonstick pan over medium heat. Warm each pita for about 30 seconds per side until soft and pliable.
  • Make the mango lassi: In a blender, combine frozen mango, plain yogurt, milk, ground cardamom, and sugar. Blend until smooth. Chill until ready to serve.
  • Assemble the bowls: Divide the rice into serving bowls. Top with romaine lettuce, cucumbers, tomato, red onion, and pickles. Add sliced chicken and drizzle with garlic sauce.
  • Serve: Enjoy with warm pita bread, mango lassi, and baklava.

Nutrition

Calories: 1042kcal | Carbohydrates: 116g | Protein: 43g | Fat: 47g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 29g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 2265mg | Potassium: 1513mg | Fiber: 8g | Sugar: 36g | Vitamin A: 4658IU | Vitamin C: 67mg | Calcium: 420mg | Iron: 4mg

Chicken Shawarma Bowl

No ratings yet
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 30 minutes
Servings 2
Calories 1042 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
  • 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
  • 1 tsp Lemon juice
  • 3 TBSP Extra virgin olive oil
  • Salt
  • Black pepper

For Serving

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

Mango Lassi

  • 1 1/2 cups Mango frozen
  • 3/4 cup Yogurt plain
  • 3/4 cup Milk
  • 1/4 tsp Ground cardamom
  • 1 TBSP Sugar to taste

Baklava

  • 2 pieces Baklava store-bought

Instructions
 

  • Prepare the ingredients as instructed above.
  • Cook the rice: Follow the package instructions. Once tender, fluff with a fork and cover to keep warm.
  • Prepare the shawarma marinade: In a bowl, mix garlic, coriander, cumin, cardamom, paprika, salt, black pepper, lemon juice, and olive oil. Add the chicken and toss to coat. Set aside.
  • Make the garlic sauce: Blend garlic, lemon, olive oil, salt, black pepper until smooth and frothy. Optional: For a milder flavor, boil the garlic in water for 3–5 minutes before blending.
  • Cook the chicken: Heat a grill over medium heat. Cook the chicken on both sides until nicely marked and cooked through to an internal temperature of 165°F (74°C). Let rest for 5 minutes, then slice.
  • Warm the pita: Heat a nonstick pan over medium heat. Warm each pita for about 30 seconds per side until soft and pliable.
  • Make the mango lassi: In a blender, combine frozen mango, plain yogurt, milk, ground cardamom, and sugar. Blend until smooth. Chill until ready to serve.
  • Assemble the bowls: Divide the rice into serving bowls. Top with romaine lettuce, cucumbers, tomato, red onion, and pickles. Add sliced chicken and drizzle with garlic sauce.
  • Serve: Enjoy with warm pita bread, mango lassi, and baklava.

Nutrition

Calories: 1042kcalCarbohydrates: 116gProtein: 43gFat: 47gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 29gTrans Fat: 0.01gCholesterol: 96mgSodium: 2265mgPotassium: 1513mgFiber: 8gSugar: 36gVitamin A: 4658IUVitamin C: 67mgCalcium: 420mgIron: 4mg
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