Chicken Shawarma Bowl

• servings: 6 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 tablespoons ghee (or butter, coconut oil, or margarine)

½ medium onion (diced)

4 cloves garlic (minced)

1 ½ teaspoons turmeric powder

1 ½ cups basmati rice (or any long grain rice, washed and drained)

1 bay leaf

1 teaspoon salt

2 ½ cups chicken broth

5 ounces cherry tomatoes (quartered)

½ pound persian cucumbers (or English cucumbers with the skin removed, cut into ¼” cubes)

1 tablespoon mint (minced)

1 tablespoon parsley (minced)

2 tablespoons olive oil

salt and pepper ()

1 ½ pounds pre-cooked Chicken Shawarma (sliced and reheated or cold)

1 ½ cups tzatziki sauce

store bought toum (or garlic spread)

pink pickled turnips

pickled yellow peppers

8 ounces feta cheese (crumbled)

7 oz canned chickpeas (drained and rinsed (I used half of the 15 oz can of chickpeas)

lemon wedges

Directions

Plan ahead: Make chicken shawarma and tzatziki sauce

This recipe uses my homemade shawarma chicken and homemade tzatziki sauce. You can find both recipes here. The chicken needs to marinate for at least 1-2 hours (or overnight in the fridge) and then grilled. Plan accordingly. You can pre-cook the chicken up to 1 day in advance or marinate it, and cook it along with the rest of this recipe. It's up to you.

Make turmeric salad

In a medium pot, heat the ghee over medium heat. Add the diced onion and saute until translucent, but not browned.

Add the garlic and saute for another minute, until fragrant.

Add the turmeric powder and salt. Saute for 1 minute.

Pour in the basmati rice, toasting and coating the rice with the spices for about 1-2 minutes.

Put in the bay leaf and pour in the chicken broth, stirring to combine all ingredients. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes undisturbed.

Remove from the heat, and let sit covered for another 5-10 minutes or until the liquid has been absorbed. Remove the bay leaf and fluff with a fork.

Make cucumber tomato salad

Combine the cherry tomatoes, Persian cucumbers, mint, parsley, olive oil, salt and pepper to taste in a medium bowl. Adjust the seasoning and set aside.

Assemble

Scoop the rice into bowls, and layer the chicken shawarma, tzatziki sauce, toum, pink pickled turnips, pickled yellow peppers, feta, chickpeas, and a scoop of the cucumber tomato salad. Serve lemon wedges on the side

Nutrition

• Calories: 632 kcal
• Total Fat: 32 g
• Saturated Fat: 12 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.02 g
• Cholesterol: 166 mg
• Sodium: 1677 mg
• Total Carbohydrate: 52 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 36 g