Chicken Shawarma Bowl
Recipes · Lunch · Recipe, Typed Supps
The spice rub does all the work, and it is better if you make it the night before.
Allergens and patterns
Contains gluten, milk.
Ingredients
- 4, boneless (400g) Chicken Thighs — Thighs, not breast. Shawarma is cooked hard and fast and breast meat dries out before the spices caramelise.
- 1/2 cup (120g) Yogurt — Half in the marinade, where the acid tenderises, and half in the sauce.
- 3/4 tsp (3g) Ground Turmeric — Part of the rub, and where the colour comes from.
- 1 tsp (4g) Paprika — The other half of the colour, and sweetness against the turmeric.
- 2 cloves (12g) Garlic — In the marinade and again, raw and crushed, in the yogurt sauce.
- 2/3 cup, uncooked (120g) Bulgur — The base. It only needs soaking in boiling water, which is why it beats rice on a weeknight.
- 1/2, diced (120g) Cucumber — Cool and wet against something hot and heavily spiced.
- 1, juiced (25g) Lemon — In the marinade and over the finished bowl.
Nutrition per serving
- Calories: 552.5 kcal
- Protein: 38.6g
- Carbohydrate: 16.7g
- of which sugars: 4.2g
- Fat: 36.4g
- of which saturated: 11.7g
- Fibre: 6.7g
- Sodium: 158.4mg
Method
- Marinate the thighs in half the yogurt, the spices, garlic, lemon and salt — 30 minutes minimum, overnight if you can.
- Pour boiling water over the bulgur, cover, and leave 15 minutes.
- Roast or grill the chicken at high heat for 20–25 minutes until charred at the edges, then slice.
- Build the bowls and spoon the remaining garlic yogurt over.
Nutrients it supplies
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