Ingredients
Cucumber Water
- 24 oz Water
- 8 slices Cucumber
- Ice cubes
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
- 6 oz Greek yogurt
- 1 clove Garlic
- 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
- ½ cup Tomato diced
- ¼ cup Red onion sliced thin
- ¼ cup Pickles diced
- 2 Pita bread
Baklava
- 2 pieces Baklava store-bought
Instructions
- For the cucumber water, place the cucumber slices in a pitcher with water. Let infuse in the refrigerator. Serve over ice if desired.
- Make 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.
- Make shawarma: Mix together all of the ingredients for the shawarma. Set aside.
- Make Garlic Sauce: Place all ingredients in a blender and blend till smooth. Set aside.
- Heat a grill on medium heat. Cook the chicken on both sides until nicely marked to an internal temperature of 160°F (71°C) using a thermometer. Set aside to rest for 5 minutes then slice.
- Heat a nonstick pan on medium heat. Warm the pita on both sides.
- Divide rice into bowls. Top with lettuce, cucumber, tomato, red onion, and pickles. Top with chicken and drizzle with garlic sauce.. Enjoy with warm pita, baklava, and cucumber water.
Nutrition
Calories: 679kcal | Carbohydrates: 82g | Protein: 43g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 77mg | Sodium: 2380mg | Potassium: 1071mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3011IU | Vitamin C: 17mg | Calcium: 237mg | Iron: 4mg
Chicken Shawarma Bowl
Ingredients
Cucumber Water
- 24 oz Water
- 8 slices Cucumber
- Ice cubes
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
- 6 oz Greek yogurt
- 1 clove Garlic
- 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
- ½ cup Tomato diced
- ¼ cup Red onion sliced thin
- ¼ cup Pickles diced
- 2 Pita bread
Baklava
- 2 pieces Baklava store-bought
Instructions
- For the cucumber water, place the cucumber slices in a pitcher with water. Let infuse in the refrigerator. Serve over ice if desired.
- Make 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.
- Make shawarma: Mix together all of the ingredients for the shawarma. Set aside.
- Make Garlic Sauce: Place all ingredients in a blender and blend till smooth. Set aside.
- Heat a grill on medium heat. Cook the chicken on both sides until nicely marked to an internal temperature of 160°F (71°C) using a thermometer. Set aside to rest for 5 minutes then slice.
- Heat a nonstick pan on medium heat. Warm the pita on both sides.
- Divide rice into bowls. Top with lettuce, cucumber, tomato, red onion, and pickles. Top with chicken and drizzle with garlic sauce.. Enjoy with warm pita, baklava, and cucumber water.
Nutrition
Calories: 679kcalCarbohydrates: 82gProtein: 43gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.02gCholesterol: 77mgSodium: 2380mgPotassium: 1071mgFiber: 5gSugar: 7gVitamin A: 3011IUVitamin C: 17mgCalcium: 237mgIron: 4mg
Tried this recipe?Let us know how it was!