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.
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.