Easy Shawarma Chicken and Rice Bowl

Shawarma Chicken and Rice

Shawarma chicken and rice bowl 🤤 this is a viral favourite so if there’s a recipe that you try it better be this. Fun fact: this was the chicken marinade that I would add to most of my chicken breast meal preps in uni not knowing that it’s basically shawarma marinade and I guarantee you it is delicious 👩🏻‍🍳

Shawarma Chicken and Rice
Shawarma Chicken and Rice

INGREDIENTS:

Marinade recipe:

  • 1.5 lbs chicken breast
  • 1 tbsp yogurt
  • Juice 1/2 lemon
  • 1 tsp garlic
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp oregano
  • 1/2 tsp cumin
  • 1/2 tsp chili flakes
  • Salt & pepper to taste.

Rice:

  • 1/2 tbsp olive oil
  • 1 cup basmati
  • 2 cups water
  • 1/4 chicken bouillon cube
  • 1/4 tsp turmeric
  • 1/4 tsp cumin
  • Salt to taste.

White sauce:

  • 3 tbsp plain yogurt
  • 3 tbsp mayonnaise
  • 1 tbsp parsley
  • 2 tbsp lemon juice
  • 1 tsp garlic (minced)
  • 1/4 tsp salt

Directions:

Marinate chicken in the fridge for 1 hr-12 hours

Pan fry on medium high heat for 2 mins on each side until seared- cover with lid and cook on low for 8 more mins.

Remove chicken from the pan, let it rest 5 mins and then cut into cubes.

Wash 1 cup or basmati rice with lukewarm water and drain, full bowl of rice with water again and let the rice soak 15 mins.

Drain the rice.

Add 1 tbsp olive oil to a pot on high heat, add rice and reduce heat to medium high so rice doesn’t burn.

Add seasoning + 2 cups water, bring to a boil, cover with a lid and reduce heat to low for 12 mins.

Turn the heat off and keep rice covered 5 more minutes.

Fluff rice and serve.

Enjoy your meal!

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