Chicken Shawarma Bowl Rice
This warm chicken shawarma bowl combines vibrant yellow rice with flavorful marinated chicken, caramelized onions, fresh vegetables, and a tangy yogurt or tahini sauce, perfect for a satisfying main course.
Equipment
- 1 skillet for searing chicken and sautéing onions
- 1 pot for cooking rice
Ingredients
- 1 lb boneless chicken thighs
- 1½ cups basmati rice
- 1 medium onion sliced
- 2 to 3 garlic cloves minced
- ½ cup plain yogurt or tahini
- 1 lemon juiced
- 2 tbsp olive oil
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- Salt to taste
- Fresh vegetables for topping
Instructions
- Marinate the chicken thighs with olive oil, minced garlic, lemon juice, turmeric, cumin, paprika, and salt.
- Cook the basmati rice with turmeric until fluffy and yellow.
- Heat a skillet and sear the marinated chicken until golden brown and fully cooked.
- Sauté the sliced onions in the skillet until soft and caramelized.
- Prepare the sauce by mixing plain yogurt or tahini with lemon juice and salt.
- Assemble bowls by layering yellow rice, seared chicken, caramelized onions, fresh vegetables, and drizzle with the yogurt or tahini sauce.
Notes
- Use chicken thighs for tender, flavorful meat.
- Substitute yogurt with tahini for a nutty twist.
- Store leftovers in an airtight container for up to 3 days.