Chicken Shawarma Rice Bowl
Ingredients
For marinating chicken:
- 400 g boneless chicken
- 1 tsp red chilli powder
- 1 tsp paprika powder
- 1 tsp garlic granules/powder
- 1 tsp black pepper
- 1 tsp coriander powder
- 2 tbsp yoghurt
For the shawarma sauce:
- ½ cup yoghurt
- ¼ cup tahina
- 2 tbsp mayonnaise
- 2 cloves garlic
- pepper powder
- 1 tbsp olive oil
- 1 tbsp lemon juice
- salt to taste
For the salad:
- cucumber
- lettuce
- parsley
- pomegranate
- onions
for salad dressing:
- 2 tbsp pomegranate molasses
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- salt
- 1 clove garlic crushed
For the rice:
- 2 cups basmati rice
- 1 Cube chicken stock
- a handful of watermelon seeds
- 2 tbsp ghee/butter
- ¼ tsp turmeric powder
- 1¾ cup water
Instructions
To cook chicken:
- Marinate chicken (cut in thin strips) with all the ingredients and shallow fry it.
To make shawarma sauce:
- Add all the ingredients in a blender and blend until smooth. Transfer into a squeezy bottle if you have one.
To make the salad:
- Mix all the ingredients for the dressing and add it to the salad at the time of serving.
To cook the rice:
- Soak rice for about an hour. In a pan, add butter and add the onions. It would be better to do this in the same pan in which you fried the chicken. When onions become soft and translucent, add the rice.
- Add turmeric and watermelon seeds.
- Add chicken stock cube into water and mix well. Pour into the rice and cook until rice is done.
To Assemble:
- In a plate, add rice, chicken, salad, squeeze the sauce all over the rice. Add hot sauce and serve.