Shawarma Bowl Recipe

Inspired by A-Side Public House

Time1h

Serves2

Marinated chicken or tofu, tahini-cucumber salad, tzatziki, tomatoes, cauliflower tabouleh, mixed olives, Bulgarian feta. Available all day.

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Ingredients

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Shawarma Bowl Ingredients

1 1/8 lb (500 grams) Chicken breast or firm tofu

7/8 cup (200 ml) Yogurt

0.42 cup (100 ml) Tahini

1 large Cucumber

7.05 oz (200 grams) Cherry tomatoes

10.6 oz (300 grams) Cauliflower

1 3/4 oz (50 grams) Fresh parsley

0.71 oz (20 grams) Fresh mint

3 tbs olive oil

2 tbs ReaLemon lemon juice

2 cloves Garlic

to taste Celtic sea salt

to taste black pepper

3 1/2 oz (100 grams) Mixed olives

3 1/2 oz (100 grams) Bulgarian feta cheese

Method

Instructions for Shawarma Bowl

Marinate the Chicken or Tofu

If using chicken, slice it into strips. For tofu, press and cube it. In a bowl, mix yogurt, lemon juice, minced garlic, salt, black pepper, and olive oil. Add chicken or tofu to the marinade and let it sit for at least 30 minutes.

Prepare the Tahini-Cucumber Salad

Dice the cucumber and mix it in a bowl with tahini, lemon juice, salt, and pepper. Set aside.

Make the Cauliflower Tabbouleh

Finely chop the cauliflower and mix it with chopped parsley, mint, olive oil, lemon juice, salt, and pepper. Set aside.

Cook the Chicken or Tofu

Heat a grill or skillet over medium-high heat. Cook marinated chicken or tofu for about 5-7 minutes on each side, or until fully cooked. Remove from heat and let it rest.

Assemble the Bowl

In a bowl, layer the cooked chicken or tofu, tahini-cucumber salad, cauliflower tabbouleh, cherry tomatoes (halved), mixed olives, and crumbled Bulgarian feta.

Serve

Drizzle with extra olive oil if desired, and enjoy your Shawarma Bowl!