INTRODUCTION
Chicken Shawarma Bowls are a delightful fusion of flavors, bringing Middle Eastern cuisine right to your table. These bowls combine seasoned chicken with wholesome grains, fresh vegetables, and a creamy yogurt sauce. They are perfect for lunch or dinner and are loved by many for their rich taste and satisfying texture.
WHY YOU WILL LOVE THIS RECIPE
This Chicken Shawarma Bowl is not just tasty; it’s also healthy. By using chicken mince, you keep the meal lighter without losing any flavor. The blend of spices from the shawarma marinade gives the chicken a wonderful taste that bursts in your mouth. The addition of freekeh, black rice, and chickpeas makes this dish filling and nutritious. By adding fresh vegetables and herbs, you add freshness to every bite. Plus, it’s easy to make, and you can customize it to fit your tastes and dietary needs. Whether you are entertaining guests or looking for a quick weeknight meal, this recipe will surely impress.
HOW TO MAKE Chicken Shawarma Bowls
EQUIPMENT NEEDED
To make Chicken Shawarma Bowls, you will need:
- Mixing bowl
- Skillet or frying pan
- Pot for cooking grains
- Cooking spoon
- Measuring spoons
- Knife and cutting board
- Serving bowl
Ingredients You’ll Need
- 500g chicken mince
- 1 large red onion (half grated, half finely sliced)
- 3 tbsp Ottolenghi Shawarma Marinade
- 1 pack flat leaf parsley (stalks finely chopped, leaves roughly chopped)
- 1.5 tsp sumac
- Juice of half a lemon
- 1 tbsp olive oil
- 600g freekeh, black rice & chickpeas
- 4 tbsp strained Greek yogurt
STEP-BY-STEP INSTRUCTIONS
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In a bowl, mix chicken mince with grated onion, Shawarma marinade, chopped parsley stalks, sumac, lemon juice, and olive oil. This will create a flavorful mixture that is the base of your dish.
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Shape the mixture into patties or use it as filling for wraps. Forming the mixture into patties helps to achieve a nice texture while cooking.
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Cook the patties in a skillet over medium heat until fully cooked. Make sure both sides are golden brown and the center is no longer pink. Each side will take about 5-7 minutes.
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In a separate pot, prepare the freekeh, black rice, and chickpeas according to package instructions. This will form the hearty base of your bowl and give it a satisfying chewiness.
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Serve the cooked chicken on a bed of the grain mixture, topped with sliced red onion, chopped parsley leaves, and a dollop of Greek yogurt. This not only adds flavor but also gives a refreshing creaminess to the dish.
HOW TO SERVE Chicken Shawarma Bowls
Serve the Chicken Shawarma Bowls warm. You can set everything up buffet-style for family or friends to build their own bowls. This way, everyone can choose how much of each ingredient they want. Garnish with extra parsley or a sprinkle of sumac for added flavor.
STORAGE & FREEZING: Chicken Shawarma Bowls
If you have leftovers or want to save some for later, store the components separately in airtight containers. The chicken patties can be kept in the fridge for up to 3 days. You can also freeze them for up to 3 months. Make sure to cook the rice and grains before freezing; they can also last up to 3 months in the freezer. To serve later, just reheat the chicken in a skillet or microwave, and mix everything together.
SERVING SUGGESTIONS
You can enjoy these bowls in various ways. Here are some serving suggestions:
- Add roasted vegetables like bell peppers or zucchini for an extra layer of flavor.
- Include some fresh greens like spinach or arugula for added color and nutrients.
- Drizzle with tahini sauce or a squeeze of extra lemon for a tangy boost.
- Serve with pita bread on the side for a more filling meal.
VARIATIONS
Feel free to customize your Chicken Shawarma Bowls to suit your preferences:
- Vegetarian Version: Substitute the chicken with lentils or chickpeas to make it vegetarian. Use the same marinade for added flavor.
- Different Grains: Swap freekeh and black rice with quinoa, couscous, or even brown rice.
- Spicy Kick: Add chili flakes or serve with hot sauce if you enjoy heat in your meals.
- Mediterranean Twist: Include feta cheese or olives for a Mediterranean flair.
FAQs
1. Can I use chicken breast instead of chicken mince?
Yes, you can use chicken breast, but it is best to chop it finely or use a food processor to achieve a mince-like texture.
2. Is the shawarma marinade available in stores?
Yes, many grocery stores sell shawarma marinades, especially in the international aisle. You can also make your own with spices like cumin, paprika, and garlic powder.
3. How can I make this recipe gluten-free?
Ensure that the freekeh and black rice you choose are gluten-free. Replace the grains with quinoa or rice.
4. Can I prep this dish in advance?
Absolutely! You can prepare the chicken mixture and form patties ahead of time. Just refrigerate them until you’re ready to cook. The grains can also be made in advance.
MAKE-AHEAD TIPS FOR Chicken Shawarma Bowls
To save time, you can make key ingredients ahead of time:
- Chicken Patties: Prepare the chicken mixture and shape into patties. Store them in the fridge until ready to cook.
- Grains: Cook freekeh, black rice, and chickpeas a day before serving. Store in the fridge and reheat when needed.
- Toppings: Slice the onion and chop the parsley beforehand. Keep them in separate containers in the fridge to maintain freshness.
By preparing some ingredients ahead, you can enjoy your Chicken Shawarma Bowls with minimal effort on the day of serving. This helps in saving time, allowing you to savor the delicious flavors without stress. Enjoy!
Chicken Shawarma Bowls
Ingredients
Method
- In a bowl, mix chicken mince with grated onion, Shawarma marinade, chopped parsley stalks, sumac, lemon juice, and olive oil.
- Shape the mixture into patties or use it as filling for wraps.
- Cook the patties in a skillet over medium heat until fully cooked and golden brown, about 5-7 minutes on each side.
- In a separate pot, prepare the freekeh, black rice, and chickpeas according to package instructions.
- Serve the cooked chicken on a bed of the grain mixture, topped with sliced red onion, chopped parsley leaves, and a dollop of Greek yogurt.