Middle Eastern chicken shawarma bowl served with turmeric rice, cabbage, cucumber, caramelised onions and tomatoes with a delicious yogurt dressing. This chicken shawarma with turmeric rice is a delicious wholesomeness in a bowl.
How was your weekend? Mine was with filled with making up, dressing up, smiling from ear to ear, lots of hugs, eating, dancing, hurting feet and legs and the joys of watching your friends marry. It was a great one catching up with old friends and I wouldn’t mind sitting in a bus for six to seven hours for that. Not sure with the bus aspect.
On to today’s yum is chicken shawarma bowl. I think I am obsessed with chicken shawarma. I do not mind that our kitchen smells of cumin, coriander, cardamon, cinnamon, etc most of the time (sorry dad). I think I smell of that as well or it is just imaginary. It better I work in a spice factory.
This meal is what I call a chicken rice salad. Well, there is a spicy chicken, rice, vegetables with a garlic yogurt sauce AKA dressing. Make the chicken, cook the rice, cut your vegetables, make the sauce, toss it all together, coil your legs in the sofa, get your chilled drink by the side and just eat baby! This is pure joy!
I am tired and I need this right now. My legs hurt badly from those heels 🙁
Middle Eastern chicken shawarma bowl served with tumeric rice, cabbage, cucumber,tomatoes and caramelised onions with a delicious yogurt dressing. This chicken shawarma with tumeric rice is a delicious wholesomeness in a bowl.
- 2 boneless skinless chicken thighs
- 1/2 teaspoon grounded cumin
- 1/2 teaspoon grounded coriander
- 1/4 teaspoon grounded cardamon
- 1/4 teaspoon grounded cinnamon
- 1 clove of garlic
- 1 red chili
- freshly cracked black pepper and salt
- 1/2 tablespoon freshly squeezed lemon juice
- 1/2 tablespoon olive oil
- 1/4cup/ 60ml plain fresh yogurt
- 1/2 clove garlic
- salt and freshly cracked as required
- 1 tablespoon butter/ coconut oil/ any oil of choice
- 1 clove garlic optional
- 1/2 teaspoon turmeric powder
- 1/2 inch cinnamon stick
- 1 cup rice
- Salt and water as required
- 2 tomatoes
- 1/4 small cabbage
- 1/2 cucumber
- 1/2 onion
- parsley as required
- 1 tablespoon lemon juice
Dice the tomatoes, cabbage, cucumber, onions and parsley and set aside.
Combine the ingredients under the chicken shawarma together. Marinate for 10 to 15 minutes or overnight. When ready to cook, heat a grill pan on medium heat. No need to add oil as the chicken marinade already has oil. Put in the chicken and cook the chicken for ten minutes per side or until the center is fully cooked, set aside. Add the diced onions into the same pan, cook till caramelised.
Whiles the chicken is marinating, make the yogurt sauce by combining all the ingredients under yogurt sauce together. Keep in the fridge for the flavours to come together.
After making the yogurt sauce, rinse rice till water is cleared, set aside. Heat oil in a saucepan over medium heat, add garlic, turmeric and cinnamon stick. Stir till fragrant. Add the washed rice and water. Add salt as needed. Cover and bring to a boil. Immediately, it boils over, lower the heat and allow to the rice to simmer gently till all the water is absorbed and cooked through for about 15 minutes. Switch of the heat and fluff with a fork and remove the cinnamon stick.
Cut the chicken into desired sizes. Put the cooked rice into a bowl, add the diced vegetables and drizzle with lemon juice. Place the caramelised onions on the side. Add the chicken, sprinkle everything with parley and drizzle the yogurt sauce on top. Serve.
Make ahead: Make the chicken, yogurt sauce and rice ahead and store in the fridge. If preferred, warm the chicken and rice and assemble with the vegetables when ready to eat.
I love this Curry chicken and rice so much, do check it out.