Chicken Shawarma Bowls with Garlic Sauce and Pickled Turnips
A flavorful and satisfying dinner featuring tender marinated chicken, fluffy rice, crisp vegetables, tangy pickled turnips, and a creamy garlic sauce, all served in a convenient bowl.
Ingredients
- •1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- •2 tbsp olive oil
- •2 cloves garlic, minced
- •1 tsp ground cumin
- •1 tsp ground coriander
- •1/2 tsp smoked paprika
- •1/2 tsp turmeric powder
- •1/4 tsp cayenne pepper (optional)
- •Salt and black pepper to taste
- •1 cup basmati rice
- •2 cups water
- •1/2 English cucumber, diced
- •1 cup cherry tomatoes, halved
- •1/2 red onion, thinly sliced
- •1/4 cup fresh parsley, chopped
- •1/2 cup pickled turnips, sliced (store-bought or homemade)
- •For the Garlic Sauce:
- •1/2 cup mayonnaise
- •2 cloves garlic, minced
- •2 tbsp lemon juice
- •2 tbsp water
- •Salt to taste
Dietary Info
Instructions
- 1
In a medium bowl, combine the chicken pieces with olive oil, minced garlic (from chicken marinade), cumin, coriander, smoked paprika, turmeric, cayenne pepper (if using), salt, and black pepper. Mix well to coat the chicken. Let marinate for at least 15 minutes while you prepare other components.
- 2
Rinse the basmati rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 3
While the rice cooks, prepare the garlic sauce: In a small bowl, whisk together mayonnaise, minced garlic (for sauce), lemon juice, and water until smooth. Season with salt to taste. Set aside.
- 4
Heat a large skillet or cast-iron pan over medium-high heat. Add the marinated chicken in a single layer (you may need to do this in batches to avoid overcrowding). Cook for 5-7 minutes per side, or until the chicken is cooked through and has nice browned edges.
- 5
To assemble the bowls: Divide the cooked basmati rice among 4 serving bowls. Top with the cooked chicken, diced cucumber, halved cherry tomatoes, sliced red onion, and chopped fresh parsley. Add a generous serving of pickled turnips to each bowl. Drizzle generously with the prepared garlic sauce and serve immediately.
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