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Chicken Shawarma Bowls

Delicious and healthy Chicken Shawarma Bowls featuring seasoned chicken, wholesome grains, and fresh vegetables topped with a creamy yogurt sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 550
Ingredients Method Notes

Ingredients
  

For the chicken patties
  • 500 g 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
  • 0.5 large lemon (juice of half)
  • 1 tbsp olive oil
For the bowl
  • 600 g freekeh, black rice & chickpeas Cook according to package instructions
  • 4 tbsp strained Greek yogurt For topping

Method
 

Preparation
  1. In a bowl, mix chicken mince with grated onion, Shawarma marinade, chopped parsley stalks, sumac, lemon juice, and olive oil.
  2. Shape the mixture into patties or use it as filling for wraps.
Cooking
  1. Cook the patties in a skillet over medium heat until fully cooked and golden brown, about 5-7 minutes on each side.
  2. In a separate pot, prepare the freekeh, black rice, and chickpeas according to package instructions.
Assembly
  1. 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.

Notes

Store components separately in airtight containers. Chicken patties keep in the fridge for up to 3 days and can be frozen for up to 3 months.