Chicken Shawarma Bowl
This easy and flavorful chicken shawarma bowl includes air-fried chicken, fluffy rice, fresh vegetables, and a creamy tahini based sauce.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 lb boneless chicken ((see notes))
- 1/8 cup cooking oil ((see notes))
- 1/2 lemon
- 1 tbsp garlic paste
- 1 tsp salt
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1/4 tsp coriander powder
- 1/4 tsp cumin powder
- 1/8 tsp turmeric powder
- 1/2 tsp sumac
- 1/8 tsp cinnamon powder
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/4 tsp ginger powder
- 1/4 cup full fat yogurt
- 1 tbsp tahini sauce
- 1/2 tbsp garlic paste
- 1/2 lemon
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 red onion ((see notes))
- 1/2 tomato ((see notes))
- 2 Persian cucumbers
- 1/4 red bell pepper
- 1/4 yellow bell pepper
- 2 tbsp chopped parsley
- 1/2 lemon
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup extra long grain basmati rice ((see notes))
- 11/2 cup water
- 1/2 tsp salt
- 1 tbsp cooking oil
Instructions
- 1
Slice the chicken breast into very thin strips that are 2 inches in length. (see notes)
- 2
Mix all of the ingredients in a bowl with the chicken and set aside for 30 minutes.
- 3
After 30 minutes air fry the chicken at 350℉ for 10 minutes. (see notes for oven instructions)
- 4
Mix all of the ingredients in a bowl and whisk with a fork to make a smooth pourable sauce. (see notes)
- 5
Dice all of the vegetables and parsley, mix with the salt, black pepper and lemon juice and set aside.
- 6
Wash and soak the rice in 3 cups of water for 30 minutes.
- 7
After 30 minutes, drain the water and add the soaked rice to a cooking pot with the 1½ cups of fresh water.
- 8
Add the salt and cooking oil and cook on high heat until all but 2 tablespoons of the water remain.
- 9
Cover the pot with foil, followed by the lid, and steam on the lowest setting for 15 minutes. (see notes)
- 10
After 15 minutes, uncover, fluff the rice with a fork and serve immediately.