Chicken Shawarma Rice Bowl

Chicken Shawarma Rice Bowl

Recipe by Lacey New

Shawarma is traditionally cooked on a large rotating spit that slowly grills the meat all day. In our Chicken Shawarma Rice Bowl, we have opted for a less time consuming pan-fry method to cook the chicken. Combined with flavorful onion rice and tangy, quick-pickled tomatoes, this Israeli street food makes a delicious and filling weeknight meal.

Prep Time:
40 minutes (includes 30 minute marinade time)		Cook Time:
20 minutes		Total Time:
1 hour

Servings: 4

This Recipe is:

Meal Type:, ,

Cuisine Type:

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Ingredients:

Chicken Shawarma

1 1/2 lb. boneless chicken thighs

1 1/2-2 tbsp Sandhills Seasoning

3 tbsp House Blend Olive Oil

Onion Rice

1 tbsp olive oil

1 small yellow onion, diced

1 cup basmati rice, rinsed

2 cups water

1 1/2 tbsp Chicken Better Than Bouillon Paste or Chicken Bouillon Powder

Fresh ground pepper to taste

Quick-Pickled Tomatoes

3 Roma tomatoes, cut into 1 inch cubes

1/4 cup sliced red onion

1 tbsp chopped cilantro

3/4 cup water

1/3 cup white vinegar

1 1/2 tsp sea salt

1 1/2 tsp sugar

Directions:

Clean the chicken by trimming off any skin, fat or cartilage. Pound the thighs flat using a mallet or your hand. Slice into thin strips about 1/4 inch thick, the thinner the better!

Combine the Sandhills Seasoning and olive oil in a large bowl to form a paste. Transfer the sliced thighs to the bowl and massage the paste into the chicken. Cover and refrigerate for at least 30 minutes, overnight if possible.

While the chicken is marinating, saute onion in 1 tbsp olive oil in a medium saucepot until soft and translucent, about 3 minutes. Add the rice. Stir and cook for about 1 minute, until rice is fragrant and slightly translucent. Stir in the water, Better Than Bouillon paste and fresh pepper (to taste). Bring the water to a boil, cover and simmer for 20 minutes.

You can also make the rice in a rice cooker. Simply saute the onion and add it to the rice in the rice cooker. Add in the water and seasonings and let the cooker do its thing.

Now its time for the tomatoes. In a non-reactive bowl, combine the tomatoes, red onions and cilantro. In a small pot over medium heat, bring the water, vinegar, salt and sugar to a light simmer. Cook until the salt and sugar have dissolved. Remove from heat and pour it over the tomatoes. Refrigerate for about 15 minutes.

Heat 1 1/2 tbsp olive oil in a large frying pan over medium heat. Working in batches, add the chicken to the pan in one layer (to ensure even cooking). Cook for 2-3 minutes on each side until golden brown and crispy around the edges.

Add rice to each serving bowl. Top with chicken shawarma and some of the pickled tomatoes along with their juices. Drizzle with tahini or harissa if desired. Enjoy!