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In recent years, Chicken Shawarma has surged in popularity across global cuisine, mesmerizing food enthusiasts with its aromatic spices and succulent flavors. Originating from the Middle East, Shawarma is traditionally made by stacking marinated meat on a vertical rotisserie, gradually cooked to perfection. This culinary method not only infuses the meat with rich flavors but also results in a delightful texture that has captivated palates worldwide.

Chicken Shawarma Rice Bowls

Discover the mouthwatering delight of Savory Chicken Shawarma Rice Bowls, a vibrant fusion of Middle Eastern flavors and wholesome ingredients. This dish features tender marinated chicken atop a fluffy bed of basmati rice, complemented by fresh vegetables and creamy sauces. Perfect for easy weeknight dinners or impressive gatherings, these bowls are visually appealing and packed with nutrition. Dive into this flavorful journey and enjoy a satisfying meal that’s both easy to prepare and delightful to the senses.
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Ingredients
  

For the Chicken Marinade:

1 lb boneless, skinless chicken thighs

3 cloves garlic, minced

2 tsp ground cumin

2 tsp ground coriander

1 tsp paprika

1 tsp turmeric

1 tsp cayenne pepper (adjust based on spice preference)

2 tbsp olive oil

2 tbsp fresh lemon juice

Salt and pepper, to taste

For the Rice:

1 cup basmati rice

2 cups chicken broth or water

1/2 tsp turmeric (for vibrant color)

Salt, to taste

For the Toppings:

1 cup diced cucumbers

1 cup halved cherry tomatoes

1/2 red onion, thinly sliced

1/2 cup hummus

1/2 cup tzatziki sauce (store-bought or homemade)

Fresh parsley or cilantro, chopped (for garnish)

Pita bread (optional, for serving)

Instructions
 

Marinate the Chicken:

    In a large mixing bowl, combine the minced garlic, ground cumin, coriander, paprika, turmeric, cayenne pepper, olive oil, fresh lemon juice, and a pinch of salt and pepper. Add the chicken thighs, ensuring they are thoroughly coated in the marinade. Cover with plastic wrap and refrigerate for a minimum of 1 hour, preferably overnight, to enhance the flavor.

      Cook the Rice:

        Rinse the basmati rice under cold running water until the water runs clear, which helps remove excess starch. In a medium saucepan, bring the chicken broth or water to a vigorous boil. Add the rinsed rice, turmeric for color, and a pinch of salt. Stir to incorporate, then reduce the heat to low. Cover and let it simmer for about 15 minutes, allowing the rice to absorb the liquid and become tender. Once cooked, fluff the rice gently with a fork.

          Cook the Chicken:

            Preheat your grill or skillet over medium-high heat. Remove the marinated chicken from the refrigerator and discard any excess marinade. Cook the chicken for approximately 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Once cooked, allow the chicken to rest for a few minutes before slicing it into strips for serving.

              Assemble the Bowls:

                In serving bowls, begin by adding a generous base of fluffy turmeric rice. Arrange the sliced chicken on top. Follow with a colorful combination of diced cucumbers, halved cherry tomatoes, and thin slices of red onion. On the side, add a generous dollop of creamy hummus and tzatziki sauce, providing a delightful creamy contrast to the savory chicken. Top it off with freshly chopped parsley or cilantro for a burst of color.

                  Serve:

                    If desired, warm some pita bread on the grill or in a skillet until it’s soft and slightly toasted. Serve each rice bowl accompanied by the warm pita on the side for dipping or scooping. Enjoy your flavorful Chicken Shawarma Rice Bowls!

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4