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Restaurants›Albaraka Mediterranean Market and Grill›Chicken Shawarma Bowl Recipe

Chicken Shawarma Bowl Recipe

Name: Albaraka Mediterranean Market and Grills Chicken Shawarma Bowl Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 each whole chicken (about 3.5–4 lb / 1.6–1.8 kg), backbone removed and butterflied; 1 cups plain Greek yogurt; 3 tbsp fresh lemon juice; 3 tbsp olive oil; 6 cloves garlic, minced (about 6 cloves); 2 tsp ground cumin; 2 tsp ground coriander; 2 tsp ground paprika (preferably smoked); 1 tsp ground turmeric; 0.5 tsp ground cinnamon; 0.5 tsp ground allspice; 1.5 tsp salt; 1 tsp black pepper; 1 tbsp white vinegar or apple cider vinegar; 2 cups long-grain rice (rinsed until water runs clear); 3.5 cups chicken stock or water; 2 tbsp olive oil or butter; 0.5 cups onion, finely chopped; 1 cloves garlic, minced; 1 tsp ground turmeric; 0.5 tsp ground cumin; 1 tsp salt; 1 cups cherry tomatoes, halved (or diced tomatoes); 0.5 cups red onion, thinly sliced; 0.75 cups flat-leaf parsley, chopped; 0.75 cups cucumber, diced (optional); 2 each lemon wedges; 1 tbsp olive oil; 0.25 tsp salt; 0.25 tsp black pepper

Inspired by Albaraka Mediterranean Market and Grill

Time2h

Serves4

Fresh vegetable marinated whole chicken cooked slowly over a spit-fire, served over yellow rice, onions, parsley, and tomatoes with your choice of sauce

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Ingredients

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Marinated Chicken

1 each whole chicken (about 3.5–4 lb / 1.6–1.8 kg), backbone removed and butterflied

1 cups plain Greek yogurt

3 tbsp fresh lemon juice

3 tbsp olive oil

6 cloves garlic, minced (about 6 cloves)

2 tsp Ground cumin

2 tsp Ground coriander

2 tsp ground paprika (preferably smoked)

1 tsp Ground turmeric

1/2 tsp Ground cinnamon

1/2 tsp ground allspice

1 1/2 tsp Celtic sea salt

1 tsp black pepper

1 tbsp white vinegar or apple cider vinegar

Yellow Rice

2 cups long-grain rice (rinsed until water runs clear)

3 1/2 cups chicken stock or water

2 tbsp olive oil or butter

1/2 cups Onion, finely chopped

1 cloves Garlic, minced

1 tsp Ground turmeric

1/2 tsp Ground cumin

1 tsp Celtic sea salt

Salad & Toppings

1 cups cherry tomatoes, halved (or diced tomatoes)

1/2 cups Red onion, thinly sliced

3/4 cups flat-leaf parsley, chopped

3/4 cups cucumber, diced (optional)

2 each lemon wedges

1 tbsp olive oil

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Sauces (choose or make both)

3/4 cups tahini sauce (store-bought or homemade)

1/2 cups garlic sauce (toum or garlic-yogurt sauce)

2 tbsp optional: hot sauce (harissa or chili paste)

Finishing & Garnish

1 tsp sumac (for sprinkling)

1/4 cups fresh chopped parsley

2 tbsp toasted pine nuts (optional)

Method

Marinated Chicken

Prepare marinade

In a large bowl, whisk together Greek yogurt, lemon juice, olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, salt, black pepper, and vinegar until smooth and uniform.

Butterfly the chicken

If not already done, remove the backbone with kitchen shears and press down on the breastbone to flatten the chicken. Pat the chicken dry with paper towels.

Marinate

Rub the marinade all over the chicken, making sure to get some under the skin and inside cavities. Place the chicken in a zip-top bag or covered container and refrigerate for at least 6 hours, preferably overnight (8–24 hours) to develop flavor.

Slow roast (spit-style)

Preheat oven to 375°F (190°C). Place a wire rack on a rimmed baking sheet. Remove excess marinade from the chicken surface and set any leftover marinade aside. Place the chicken skin-side up on the rack. Roast for 35–45 minutes until the internal temperature at the thickest part of the thigh reads 165°F (74°C) or the juices run clear. For a more charred, spit-fire style finish, switch to broil for the last 3–5 minutes, watching carefully to avoid burning.

Rest and slice

Transfer the chicken to a cutting board and let rest for 10 minutes. Slice thinly against the grain into bite-sized strips for bowls.

Yellow Rice

While the chicken roasts, prepare the yellow rice. In a medium saucepan, heat olive oil or butter over medium heat. Add the chopped onion and sauté until translucent, 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Stir in the rinsed rice, turmeric, cumin, and salt. Toast the rice with the spices for 1 minute to coat each grain.

Add chicken stock (or water), bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.

Salad & Toppings

In a medium bowl combine halved cherry tomatoes, sliced red onion, chopped parsley, and diced cucumber (if using). Drizzle with 1 tablespoon olive oil, squeeze the juice of 1 lemon wedge over the salad, season with 1/4 tsp salt and 1/4 tsp black pepper, and toss to combine.

Cut remaining lemon into wedges for serving.

Sauces (choose or make both)

Tahini sauce (quick)

If making tahini sauce: whisk together 1/2 cup tahini (from the 3/4 cup), 2–3 tbsp warm water to thin, 1 tbsp lemon juice, 1 small garlic clove minced, and salt to taste until smooth and pourable. Adjust water and lemon to reach desired consistency and flavor.

Garlic-yogurt sauce

If making a quick garlic-yogurt sauce: combine 1/2 cup Greek yogurt with 1 minced garlic clove, 1 tbsp lemon juice, 1 tbsp olive oil, salt and pepper to taste. For toum-style garlic sauce (more authentic), emulsify garlic, neutral oil, lemon juice and salt in a food processor slowly for a creamy spread – allow extra time.

Assembly & Finish

Divide the yellow rice among 4 bowls (about 3/4–1 cup cooked rice per bowl).

Top each bowl with sliced shawarma chicken (about 4–5 oz / 110–140 g cooked chicken per serving), a generous scoop of tomato-onion-parsley salad, and a drizzle of tahini and/or garlic sauce. Add hot sauce if desired.

Sprinkle with sumac and chopped parsley, scatter toasted pine nuts if using, and serve with lemon wedges.