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Chicken Shawarma Rice Bowl & Garlic Recipe

Name: Gyro 101 - Scottsdales Chicken Shawarma Rice Bowl & Garlic Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 1 lb boneless skinless chicken thighs; 0.5 cup plain Greek yogurt; 2 tbs olive oil; 2 tbs lemon juice; 4 cloves garlic cloves, minced; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground paprika; 0.5 tsp ground turmeric; 0.25 tsp ground cinnamon; 0.25 tsp ground allspice; 0.5 tsp smoked paprika (optional); 1 tsp kosher salt; 0.5 tsp black pepper; 6 cloves garlic cloves; 0.75 cup neutral oil (grapeseed or mild olive oil); 2 tbs fresh lemon juice; 0.75 tsp salt; 2 tbs ice water; 1 cup long-grain rice (jasmine or basmati), rinsed; 1.5 cup water; 1 tsp olive oil or butter; 0.5 tsp kosher salt (for rice); 1 cup cherry tomatoes, halved; 0.5 cup cucumber, diced; 0.25 cup red onion, thinly sliced; 0.25 cup fresh parsley, chopped; 4 wedges lemon wedges; 0.5 cup pickles or pickled turnips (optional); 1 tsp olive oil (to dress veg)

Inspired by Gyro 101 - Scottsdale

Time1h 5m

Serves2

Make Chicken Shawarma Rice Bowl & Garlic Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinated Chicken

1 lb boneless skinless chicken thighs

1/2 cup plain Greek yogurt

2 tbs olive oil

2 tbs ReaLemon lemon juice

4 cloves Garlic cloves, minced

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Ground paprika

1/2 tsp Ground turmeric

1/4 tsp Ground cinnamon

1/4 tsp ground allspice

1/2 tsp smoked paprika (optional)

1 tsp kosher salt

1/2 tsp black pepper

Garlic Sauce (Touma/White Garlic Sauce)

6 cloves Garlic cloves

3/4 cup neutral oil (grapeseed or mild olive oil)

2 tbs fresh lemon juice

3/4 tsp Celtic sea salt

2 tbs ice water

Rice & Bowl Build

1 cup long-grain rice (jasmine or basmati), rinsed

1 1/2 cup water

1 tsp olive oil or butter

1/2 tsp kosher salt (for rice)

1 cup Cherry tomatoes, halved

1/2 cup cucumber, diced

1/4 cup Red onion, thinly sliced

1/4 cup Fresh parsley, chopped

4 wedges lemon wedges

1/2 cup pickles or pickled turnips (optional)

1 tsp olive oil (to dress veg)

1/2 tsp sumac (optional)

Finishing & Garnish

1/4 tsp crushed red pepper or Aleppo pepper

2 tbs toasted pine nuts or slivered almonds (optional)

Method

Marinated Chicken

Prepare marinade

In a medium bowl whisk together Greek yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, smoked paprika (if using), kosher salt and black pepper until smooth.

Marinate chicken

Trim excess fat from chicken thighs and pat dry. Add chicken to the bowl with marinade, turning to coat thoroughly. Cover and refrigerate for at least 1 hour, ideally 4 hours or up to overnight.

Cook chicken

When ready to cook, heat a large skillet or grill pan over medium-high heat and add 1 tsp oil. Remove chicken from marinade, letting excess drip off. Cook chicken 4–6 minutes per side (depending on thickness) until deeply browned and internal temperature reaches 165°F (74°C). For extra char, finish under a hot broiler 1–2 minutes per side. Let rest 5 minutes, then slice thinly against the grain.

Garlic Sauce (Touma)

Prep garlic

Peel garlic cloves, remove any green shoots, and place in the bowl of a food processor fitted with a metal blade. Add the salt.

Pulse to mince

Pulse the garlic and salt until finely minced, scraping down the sides as needed. Continue processing until it becomes a dense paste (about 30–60 seconds).

Emulsify

With the processor running on low, add the lemon juice in a thin steady stream. Then very slowly (drop by drop to start), stream in the neutral oil until the mixture emulsifies into a thick, pale sauce. If the mixture becomes too thick or risks separating, add 1–2 tbsp ice water and continue blending until smooth and glossy. Taste and adjust salt or lemon as needed. Chill until serving. Note: for a lighter texture, fold in 2–3 tbs Greek yogurt or mayonnaise (optional).

Rice & Bowl Build

Cook rice

In a small saucepan combine rinsed rice, water, 1 tsp olive oil or butter and 1/2 tsp kosher salt. Bring to a boil uncovered, then reduce heat to low, cover, and simmer 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork.

Prepare vegetables

While rice cooks, toss cherry tomatoes, cucumber, red onion and parsley with 1 tsp olive oil and a pinch of salt and sumac if using. Set aside.

Assemble bowls

Divide the cooked rice between two bowls. Top each bowl with sliced shawarma chicken, dressed vegetables, pickles or pickled turnips if using, and a generous drizzle of the garlic sauce. Garnish with lemon wedges, crushed red pepper, and toasted nuts if desired.

Serve

Serve immediately with extra garlic sauce and lemon wedges on the side so diners can add more to taste.