Chicken Shawarma Bowls with Garlic Sauce and Pickles
Spiced chicken served in a bowl with fluffy rice, crisp fresh vegetables, tangy pickled turnips, and a creamy, zesty garlic sauce, creating a complete and satisfying Middle Eastern-inspired dinner.
Ingredients
- •1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- •2 tbsp olive oil
- •1 tbsp shawarma spice blend (cumin, coriander, paprika, turmeric, garlic powder, onion powder, cayenne pepper, cinnamon)
- •1 tsp salt
- •0.5 tsp black pepper
- •2 cups cooked basmati rice
- •1 cup chopped cucumber
- •1 cup chopped tomatoes
- •0.5 cup thinly sliced red onion
- •0.5 cup chopped fresh parsley
- •0.5 cup pickled turnips (or other pickled vegetables)
- •For the Garlic Sauce:
- •0.5 cup mayonnaise
- •2 cloves garlic, minced
- •2 tbsp lemon juice
- •1 tbsp water
- •0.25 tsp salt
Dietary Info
Instructions
- 1
In a medium bowl, combine the chicken pieces with olive oil, shawarma spice blend, salt, and black pepper. Toss to coat evenly. Let marinate for at least 10 minutes while you prepare other components.
- 2
Heat a large skillet or cast-iron pan over medium-high heat. Add the marinated chicken in a single layer, ensuring not to overcrowd the pan. Cook for 5-7 minutes per side, or until deeply browned and cooked through. You may need to cook in batches.
- 3
While the chicken cooks, prepare the garlic sauce. In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, water, and salt until smooth and creamy.
- 4
Assemble the bowls: Divide the cooked basmati rice among four serving bowls. Top each with a generous portion of the cooked shawarma chicken.
- 5
Arrange the chopped cucumber, chopped tomatoes, sliced red onion, fresh parsley, and pickled turnips around the chicken in each bowl. Drizzle generously with the prepared garlic sauce and serve immediately.
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