Chicken shawarma and chickpea rice bowls
Dimitra's Dishes · ♥ 1.1K likes · 28.6K views · 5 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 lb boneless skinless chicken thighs
- olive oil
- 2–4 tbsp freshly squeezed lemon juice
Put the chicken thighs in a bowl with olive oil and lemon juice.
- 5–6 cloves garlic cloves
- 2 tsp paprika
- 2 tsp salt
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sumac
- ¼–½ tsp turmeric
- crushed red pepper flakes
- black pepper
Add grated garlic, paprika, salt, cumin, coriander, sumac, turmeric, red pepper flakes and black pepper and toss until the chicken is coated.
- red onion
- 2 cup white rice
Thinly slice the onion, add it to the bowl, toss and set aside to marinate.
Rinse the rice five or six times under cold running water, then soak it in water 10 to 15 minutes.
- butter
- 2 can chickpeas
Melt butter in a big pot, add the rinsed and drained chickpeas, season with salt, black pepper and garlic powder, and cook until lightly golden.
- salt
- black pepper
- garlic powder
- 2 tsp salt
- 2 tbsp fresh lemon juice
Drain the rice and add it to the pot with two teaspoons of salt, two tablespoons of lemon juice and two cups of chicken broth.
Put the chicken, onions and all the marinade into the air fryer basket in one even layer.
Air fry at 400F for 10 to 15 minutes on each side, until the internal temperature reaches 165F.
- 1 cup yogurt
- ¼ cup mayonnaise
- 2–3 tbsp fresh lemon juice
- 1–2 cloves garlic cloves
Whisk the yogurt, mayonnaise, lemon juice and grated garlic together for the sauce.
Dress chopped cucumbers and tomatoes with mint, olive oil and a pinch of salt.
Assembling the bowls
- cucumbers
- tomatoes
- mint
- olive oil
- salt
- lemon wedges
- sriracha
Fill a bowl with rice pilaf, top with the salad, lemon wedges and sliced chicken, then drizzle over the sauce and a little sriracha.