Name: Ultimate Chicken Shawarma Bowl
Prep time: 288 min
Cook time: 30 min
Total time: 318 min
Ingredients: 5 whole Boneless, Skinless Chicken Breasts; 6 whole Boneless, Skinless Chicken Thighs; 4 tbso Extra Virgin Olive Oil; 2 tsp Cumin; 2 tsp Paprika; 1 tsp Allspice; 3/4 tsp Turmeric; 1/4 tsp Ground Garlic; 1/4 tsp Cinnamon; Pinch Cayenne; Salt and Pepper to Taste; Non-Stick Cooking Spray; 2 Cups Rice; 3 Cups Water; 1 tbsp Turmeric; 1 tbsp Ground Garlic; 1 tbsp Paprika; 1 Head Cabbage (rough chop); 1/4 Cup Olive Oil; 2 tbsp Lemon Juice; 2 tbsp White Wine Vinegar

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My Ultimate Chicken Shawarma Bowl is flavor coming at you in so many ways. I have made this before but it is getting more refined. Since the first time I made my Chicken Shawarma, I have had lunch at Naf Naf. My favorite dish at Naf Naf is the Chicken Shawarma Bowl. This is a chicken shawarma on top of rice with a couple different cole slaws and some sauces. Whenever, I eat this dish, I get into a total food coma. I have to eat the whole thing. It is so good.

Chicken Shawarma Bowl #Middleeasternfood #chicken #onepotmeal | feedyoursoul2.com

Chicken Marinade

My recipe for this Chicken Shawarma Bowl has so much depth. The shawarma has depth of flavor from marinating the chicken overnight. It is then baked and finished in a cast iron skillet to get a nice char on the chicken. After removing the chicken from the skillet, the rice is cooked in the same skillet picking up all the flavors that were developed from the chicken. I love the rice as much as the chicken.

The Bowl Accoutrement’s

We are not done with the flavors. The red cabbage is dressed and I make a garlic aoli. When it is all assembled, there is so much going on in this dish. It is so flavorful. There are so many textures. It is just so tasty.

Chicken Shawarma Bowl

2015-01-28 02:24:32

Chicken shawarma topped on yellow rice and dressed slaw

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Prep Time

18 hr

Prep Time

18 hr

Ingredients

5 large skinless chicken breasts
6 skinless chicken thighs
4 tbsp extra virgin olive oil
2 tsp cumin
2 tsp paprika
1 tsp allspice
3/4 tsp turmeric
1/4 tsp garlic powder
1/4 tsp cinnamon
Pinch of cayenne
Salt and black pepper
Nonstick cooking oil spray
2 tbsp canola oil
2 cups Rice
3 cups water
1 tablespoon each turmeric, paprika & garlic
1 head of red cabbage, rough chop
1/4 olive oil
2 tablespoon lemon juice
2 tablespoon white wine vinegar

Instructions

Slice the chicken into small 1" pieces.
In a big mixing bowl, add all the spices, mix well.
Next, and the olive oil and mix into the spices, mix well.
Add the chicken and rub the marinade fully. Place in the fridge overnight.
Line baking trays (I needed 3 trays) with tin foil. Place the chicken on the foil giving each piece room on the tray.
Place in a 325 degree oven for 10 – 12 minutes.
Heat your cast iron skillet on medium high heat. Add the canola oil and cook for a few minutes until it shimmers.
Add the chicken in batches. Cook for 2 – 3 minutes on each side until you get a nice char.
Remove from skillet and set aside.
Add the rice spices to oil and left over flavors from the chicken. Mix well.
Add the rice to the skillet - it is cooked just as you would cook risotto.
Start adding 1 cup of water at a time. Once the rice has absorbed the water, add another cup. Cook until the rice is al dente.
For the slaw, simply take the oil, lemon juice and vinegar and combine. Dress the slaw before serving.
To assemble the dish, fill the bowl with the yellow rice.
Next, add a good handful of slaw.
Add the chicken and finish by topping with the garlic sauce.
Serve and enjoy.

Notes

Search blog for garlic sauce to get the recipe.

Feed Your Soul Too https://www.feedyoursoul2.com/

Chicken Ingredients:

Chicken cut up.

Marinade Mixed In.

Chicken in Cast Iron Skillet.

Plated.