Chicken Shawarma Rice Bowl
The Levant's most beloved street food — shawarma-spiced chicken (layered with turmeric, cumin, coriander and cinnamon) over fragrant vermicelli rice, topped with a tahini sauce, pickled turnip, fresh parsley and garlic toum.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Marinate chicken in all spices, olive oil, garlic and lemon juice for at least 1 hour.
About 5 min
Vermicelli rice: toast vermicelli in butter until golden. Add rice; fry 2 minutes. Add stock; bring to boil; cover and cook 15 minutes on low. Rest 5 minutes covered.
About 14 min
Grill chicken over high heat 6–7 minutes per side until cooked through and charred. Rest and slice.
About 14 min
Tahini sauce: whisk tahini, lemon, garlic and water until smooth and pourable.
About 14 min
Bowl: vermicelli rice → sliced chicken → tahini drizzle → pickled turnip → parsley.
About 3 min
Nutrition per serving (estimate)
- Calories
- 540
- Protein
- 38 g
- Carbs
- 54 g
- Fat
- 18 g
- Fibre
- 4 g
- Sugar
- 4 g
- Sodium
- 780 mg
Contains: gluten, sesame
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Recipe by Boon Tools.