Chicken Shawarma Bowl

• servings: 4 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

2 lbs Chicken Breast, boneless, skinless, cut tino 1 inch cubes (you can use boneless skinless chicken thighs or a mixture of the two.)

1/4 cup Olive Oil

1 ½ tsp Salt (you can always add more salt if needed after cooking the chicken.)

1/2 tsp Black pepper

2 tsp Cumin

1 tbsp Seven spice

2 tsp Smoked Paprika

1 tsp Tumeric

1 tsp Chili powder

1 tsp Cinnamon

1 tbsp Garlic powder

1/2 Lemon's juice

1/2 cup Toom (garlic sauce) (you can buy this in whole foods or trader joes or from any Arab restaurant.)

1 tsp Dried Mint

1/2 Lemon's juice

Sprinkle of salt

Water (to thin it out)

1 cup Jasmine rice (soaked and rinsed)

2 cups Vegetable Broth

1 tsp Turmeric

1 tsp Salt

Lettuce. shredded

Tomatoes, diced

Arabic Pickled Cucumbers, diced (this can be found in any Arab store)

Red onions, thinly sliced

Batata Harra (spiced potatoes) (optional)

Hummus (optional)

Salads- Arabic salad, Tahini salad, or Fattoush salad (all on my website linked in the blog post)

Directions

First, combine the ingredients for the chicken marinade and toss the chicken in this until evenly coated. Then, you should place it in the fridge to marinate for at least an hour or overnight.

Take the chicken out of the fridge 30 minutes before cooking to come to room temperature.

In the meantime, cook the rice. In a pot, combine the rice, turmeric, salt, and vegetable stock. Bring this to a boil then simmer, covered, for about 15-20 minutes until cooked through.

Also, prepare the garlic sauce by combining the prepared garlic sauce, lemon juice, salt, dried mint, and enough water to slightly thin it out. ** Alternatively, you can keep the prepared garlic sauce as it is. If you have a hard time finding garlic sauce, you can combine yogurt with crushed garlic cloves, lemon juice, dried mint, and a tad of water to thin it out instead. You can even add a bit of tahini paste to that.

To cook the chicken; heat a non stick skillet with a tbsp of oil. Add the chicken to the pan but be sure not to overcrowd the pan. You want to achieve a golden brown color and sear on the chicken. This brings a lot of flavor.

Cook the chicken for approx. 8 minutes. Four minutes on each side and check the center to ensure it is completey white thoughout and therefore, cooked.

To assemble the bowl, add a scoop of rice, followed by all the fixings to your liking and of course the chicken drizzled with the garlic sauce!