Chicken Shawarma Bowl
This bowl takes the flavours of a shawarma wrap and serves them over rice instead. The chicken is spiced with cumin, paprika and garlic, then it all goes in a bowl with salad and a garlicky yoghurt sauce. It keeps well, so it's a handy one to prep ahead.
Ingredients
Makes 4 servings
- 700g Chicken thighs
- 32g Shawarma spice mix
- 48ml Olive oil
- 480g Cooked rice
- 240g Cucumber
- 240g Cherry tomatoes
- ¾ lemon
Method
- Coat chicken thighs in shawarma spice, olive oil, lemon juice, salt, and pepper. Marinate at least 10 minutes.
- Cook chicken in a hot pan over medium-high heat 6–7 minutes per side until deeply golden and cooked through. Rest 2 minutes then slice.
- Halve cherry tomatoes and dice cucumber. Season with lemon juice, salt, and olive oil.
- Assemble bowls with rice, sliced chicken, and salad. Season to taste with extra lemon.
Nutrition
Per serving: 616 kcal · 38g protein · 44g carbs · 31.5g fat