Shawarma Chicken and Rice Bowls Recipe

Ingredients:

For chicken & marinade:

• 1.5 lbs chicken breast (2-3 breasts)
• 1 Tbsp Balkan style plain yogurt (Greek is fine too)
• 1-2 cloves minced garlic
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp turmeric
• 1/2 tsp oregano
• 1/2 tsp chili flakes
• Juice of 1/2 a lemon (about 1 Tbsp)
• Salt and pepper to taste

For rice:

• 1/2 Tbsp olive oil
• 1 cup basmati rice
• 2 cups water
• 1/2 knorr chicken bouillon cube
• 1/4 tsp turmeric
• 1/4 cumin
• Salt and pepper to taste

For white sauce (the best part!):

• 3 Tbsp Balkan style or Greek yogurt plain
• 3 Tbsp mayonnaise
• 1 clove minced garlic
• 1 Tbsp minced fresh parsley
• 2 Tbsp lemon juice
• 1/4 tsp salt

Garnish with:

• Lettuce
• Tomato
• Fresh parsley

Pro tip: double the sauce recipe. It’s that good.

Instructions:

1. Combine ingredients for the white sauce and place in the fridge for at least 30 mins before serving.
2. Pound chicken to an even thickness (about 1/2 inch. Combine marinade ingredients and chicken in a medium sized bowl. Marinate chicken for 1 hr-12 hours. The longer the better!
3. Wash rice with lukewarm water and drain, then fill bowl again and let rice soak for 15 mins.
4. Pan fry chicken breasts on medium high heat for 2-3 mins on each side until seared— then cover and cook on low for 8-12 more mins or until chicken is fully cooked. Remove chicken from the pan, let it rest 5 mins and then cut into slices or cubes.
5. While chicken is cooking, drain the rice. Add olive oil to a pot on high heat, add rice and reduce heat to medium high so it doesn’t burn.
6. Add seasonings and water to rice and bring to a boil. Cover and reduce heat to low for 12 mins. Turn the heat off and keep rice covered for 5 more minutes.
7. Fluff rice and serve chicken with fresh lettuce, tomatoes, parsley and the white sauce.