Cooked - Chicken Shawarma F.e.a.s.t. Bowl

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Chicken Shawarma F.e.a.s.t. Bowl

1.0

2 cup basmati rice

3 cup water

1 cinnamon stick

2 bay leaves

1 tsp turmeric

2 tbsp olive oil

3 tbsp tahini

1 cup greek yogurt

Juice of ¼ lemon

1-2 cloves garlic (whole)

3 tbsp olive oil

¼ red cabbage (sliced)

1 cup water

1 cup white vinegar

1 tsp salt

1 tsp maple syrup*

1 tablespoon cumin

1 tablespoon paprika

1 tablespoon garlic powder

1 teaspoon ground black pepper

1 teaspoon ground coriander

1 teaspoon turmeric

1 teaspoon tried oregano

½ teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon ground nutmeg

10 boneless/skinless chicken thighs

1 cup whole fat yogurt

2-3 tbsp extra virgin olive oil

2-3 tbsp of shawarma spice blend

1.5 tsp salt (diamond crystal kosher salt - this is 53% less salty than table salt)

Sliced tomatoes (diced)

Cucumbers (diced)

Red onion (diced)

Parsley (chopped)

Wash rice, add oil, turmeric mix well. Add water, then add cinnamon stick and bay leaves into water.
Saute garlic in olive oil to infuse the oil, remove afterwards.
Combine pickling liquid and bring to a boil. Pour over thinly sliced red cabbage.
Combine everything for the chicken in a bowl, and marinade for at least 2 hours. Grill till cooked through.
Serve chicken on rice with sliced tomatoes, cucumbers, red onion, parsley, pickled cabbage, and tangy tahini yogurt dressing.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥣Bowl

CuisineMiddle Eastern

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 40 weeks ago

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