Hat Tip to Shawarma Bowls
I love Chicken Shawarma. I love the tang of all the pickled goodness with highly addictive taoum or tzatiki sauce, and the pungent spices of the seasonings used to marinate the chicken.
The shawarma you get in Mediterranean shops around here is often a mix of chicken breasts and thighs marinated and then piled on to a spit roast tightly. They cook slowly on a grill and then get shaved and served to order.
Well, I don't have a spit. But I can marinate chicken, and do all the toppings I like. So I decided to make bowls one day. I used brown rice as my base, but you can use white rice, or even lettuce. It's all up to you.
- 6 chicken thighs, de-boned & skinned
- 1/2 tsp cinnamon
- 1/2 tsp ground coriander
- 1/2 tsp ground cardamom
- 1/2 tsp thyme
- 1 tsp oregano
- 1 tsp cumin
- 2 tsp paprika
- 1/2 tsp cayenne
- 1 tsp salt
- 2 tbs lemon juice
- 2 tbs olive oil
- Various pickled items (I like turnips, dill pickles, black olives and hot peppers)
- Grape tomatoes
- Roasted Broccoli
- Brown rice, cooked
- Salt & Pepper to tase
- Combined seasonings with olive oil and lemon juice and marinate chicken thighs for 1 hr up to over night.
- In a cast iron skillet, or on your BBQ grill on med-high, place chicken thighs smooth side down flip after 7 mins. Cook an additional 7 mins until 160f internally.
- To make your bowl: add 1 cup of cooked brown rice, Top with your veggies, add chopped chicken and top with your desired amount of taoum or tzatziki.
NOTE: these are excellent food prep meals because they will keep for several days in the fridge and you can prepare a lot at once.