Chicken Shawarma Recipe
Take your weeknight meals to a new level with this Chicken Shawarma Recipe. The chicken is simple to make and works great in rice bowls with your favorite toppings. Basmati rice is topped with chicken shawarma, tabbouleh, red onion, hummus, yogurt and lettuce to make the perfect, weeknight meal.
Servings: 4
Ingredients
- 1 cup Basmati Rice, cooked
For the chicken shawarma:
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 3 teaspoons coriander
- 3 teaspoons cumin
- 3 teaspoons cardamom
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper {optional}
- 1 Tablespoon lemon juice
- 1/8 teaspoon black pepper
- 1/2 teaspoon salt
For the tabbouleh:
- 2 Cups curly parsley, chopped
- 1 cup tomato, diced {about 3 large tomatoes}
- 8-10 thinly sliced green onion, green parts chopped
- 1/4 cup freshly chopped mint
- 1/4 cup lemon juice, fresh squeezed
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Additional rice bowl toppings:
- Hummus
- Yogurt
- Red onion, chopped
- Lettuce, chopped
- Lemon slices
Instructions
- In a large ziplock bag add the minced garlic, olive oil, coriander, cumin, cardamom, smoked paprika, cayenne pepper, lemon juice, pepper and salt. Add the chicken thighs and close the ziplock. Use your hands to massage the marinade into the chicken. Refrigerate overnight or at least 2 hours.
- When read to make the rice bowls remove the chicken from the refrigerator. Grill chicken thighs over medium-high heat, about 6 to 8 minutes per side, until done and there is no hint of pink in the meat and an internal temperature of 165°F.
- While the chicken is grilling cook the rice according to the package and prepare the tabbouleh by placing all the ingredients in a large mixing bowl and gently stirring to combine.
- To assemble the rice bowls place a scoop of basmati rice in each bowl and top with chicken, tabbouleh, hummus, yogurt, red onion and serve with pita bread and lemon wedges.