Chicken Shawarma Bowl

Chicken Shawarma Bowl

Makes: 12 servings

INGREDIENTS

Chicken:
  • 3 garlic clove, minced
  • 3 T ground coriander
  • 3 T ground cumin
  • 3 T ground cardamom
  • 1 T cayenne pepper
  • 2 T smoked paprika
  • 2 T Kosher salt
  • 2 T lemon juice
  • ½ c olive oil
  • 3 lb chicken thigh, boneless/skinless
Salad:
  • 1½ c red onion
  • 1½ c yellow bell pepper
  • 1½ c English cucumber, seedless
  • 1½ c cherry tomato
  • ¾ c parsley
  • 6 T lemon juice
Tahini Sauce:
  • ¾ c Greek yogurt
  • 1 garlic clove
  • 2 T tahini
  • ¼ c lemon juice, freshly squeezed
  • ½ t ground cumin
  • ½ t Kosher salt
  • ¼ t ground black pepper
  • 1 c extra virgin olive oil
Rice Pilaf:
  • 9 c UNCLE BEN’S® Rice Pilaf, prepared according to box

DIRECTION

Marinated Chicken:
  1. Mix all spices and garlic with oil.
  2. Once fully incorporated, fully rub onto chicken. Allow to marinate overnight.
  3. After marinating overnight, preheat oven to 350ºF.
  4. Brown chicken in a dry, hot pan on each side. Transfer browned chicken onto parchment-lined sheet tray. Place tray into oven and cook until chicken is fully cooked; about 12-15 minutes.
  5. Cool chicken to room temperature. Slice chicken into 1/2" pieces. Reserve for plating.
Salad:
  1. Toss all ingredients together in a bowl and reserve.
Tahini Sauce:
  1. Place all items in blender top except for olive oil.
  2. Drizzle in oil over high speed. Reserve.
Plating:
  1. Plate the following on a bowl or in a to-go container:
    1. 3.75 oz chicken
    2. ¾ c UNCLE BEN’S® Rice Pilaf
    3. ¼ c salad
  2. Serve with 1.5 oz tahini sauce.

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