Shawarma Bowls
Ingredients:
Chicken
1 tsp smoked paprika
1 tsp ground cumin
1 tsp salt
1 tsp black pepper
1 tsp turmeric
1 tsp oregano
3-4 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp cornstarch
1 tbsp yogurt
8 boneless skinless chicken thighs
1 large red onion
1 tomato
Garlic sauce
4 tbsp mayonnaise
4 tbsp yogurt
4 tbsp fresh lemon juice
1 tbsp olive oil
1 tbsp minced garlic
2 tbsp chopped mint
2 tbsp chopped cilantro
salt to taste
black pepper to taste
smoked paprika
Salad
1 diced cucumber
1 diced cucumber
1 diced tomato
1 handful chopped mint
1 handful chopped cilantro
2 tbsp lemon juice
1 tbsp olive oil
salt and pepper to taste
Instructions:
In a large mixing bowl, combine the spices, olive oil and lemon juice for the marinade for the chicken.
Mix the cornstarch and yogurt to the spice mix to create a thick paste.
Add the boneless chicken to the marinade and let sit for at least an hour or overnight.
Preheat the oven to 425 degrees.
When you are ready to cook the chicken, place half an onion on a cookie sheet and cut the bottom of the onion to make sure it stands upright. Pierce 3 to 4 skewers through the onion. If you're using wooden skewers, soak them in water for at least 20 minutes beforehand or they will burn in the oven.
Layer each piece of chicken tightly on top of the onion, making sure to alternate direction so the weight is evenly spread across. Once all the chicken has been added, top the skewers with a tomato cut in half.
Place the chicken in the oven for 1 hour and 20 minutes until it's brown on the outside and completely cooked through.
Let the chicken cool slightly and then slice it thinly using a sharp knife.
For the garlic sauce, mix together all ingredients and set aside.
For the salad, mix together all ingredients and set aside.
To make the rice saute together the onion, butter, olive oil, paprika, turmeric, chicken bouillon powder, salt and pepper in a large pot.
When the onion is translucent, add 1 large cup of rice (washed and soaked) and cook for 2-3 minutes. Add two cups of water and bring the water to a boil.
When the rice starts to float on top, turn the heat to low and cover the pot and let the rice cook for 15-20 minutes.
In a large plate serve the garlic sauce, salad, chicken and rice together.