Chicken Shawarma Bowl
Spiced grilled chicken thigh over rice and salad with garlic-yogurt sauce. Marinate the night before for the best flavour.
Ingredients
Equipment: Heavy-based pan
Method
Mix oil, lemon juice, spice mix, 2 garlic cloves and salt. Coat the chicken and marinate at least 30 minutes.
Grill or pan-sear over medium-high heat until charred and cooked through, 6–7 minutes per side.
Stir the remaining garlic into the yogurt with a pinch of salt.
Rest the chicken 5 minutes, slice, and serve over rice with the vegetables and sauce.
Cooking tips
- Chicken is done at 74°C (165°F) in the thickest part.
Substitutions
- Rice → bulgur or cauliflower rice
- Yogurt sauce → tahini thinned with lemon and water
Serve with
Hot sauce and warm flatbread.
Storage
Components keep 3 days refrigerated, stored separately.
Reheating
Warm the chicken in a pan; serve the salad and sauce cold.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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