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Restaurants›The Kebab Shop | Mediterranean Cuisine›Grains Bowl, Saffron Rice, Chicken Shawarma Recipe

Grains Bowl, Saffron Rice, Chicken Shawarma Recipe

Name: The Kebab Shop | Mediterranean Cuisines Grains Bowl, Saffron Rice, Chicken Shawarma Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 cups long-grain basmati rice; 2.25 cups water; 0.25 tsp whole saffron threads; 2 tbs hot water (for blooming saffron); 1 tbs unsalted butter; 1 tbs olive oil; 1 tsp salt; 2 tbs optional: toasted slivered almonds; 2 tbs optional: chopped fresh parsley; 1.5 lbs boneless skinless chicken thighs; 0.5 cups plain Greek yogurt; 2 tbs olive oil; 3 each 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 ground black pepper; 1 tsp kosher salt; 2 tbs lemon juice; 1 tbs white vinegar or red wine vinegar; 0.125 tsp optional: pinch cayenne; 3 cups mixed baby greens (or arugula); 1 each cucumber, diced or sliced; 1 cup cherry tomatoes, halved; 0.25 cup red onion, thinly sliced; 0.5 cup pickled vegetables (optional: turnips or cucumbers); 0.5 cup crumbled feta cheese

Inspired by The Kebab Shop | Mediterranean Cuisine

Time1h

Serves4

Make Grains Bowl, Saffron Rice, Chicken Shawarma Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Saffron Rice

2 cups long-grain basmati rice

2 1/4 cups water

1/4 tsp whole saffron threads

2 tbs hot water (for blooming saffron)

1 tbs Unsalted butter

1 tbs olive oil

1 tsp Celtic sea salt

2 tbs optional: toasted slivered almonds

2 tbs optional: chopped fresh parsley

Chicken Shawarma

1 1/2 lbs boneless skinless chicken thighs

1/2 cups plain Greek yogurt

2 tbs olive oil

3 each 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 ground black pepper

1 tsp kosher salt

2 tbs ReaLemon lemon juice

1 tbs white vinegar or red wine vinegar

1/8 tsp optional: pinch cayenne

Grain Bowl Build & Toppings

3 cups mixed baby greens (or arugula)

1 each cucumber, diced or sliced

1 cup Cherry tomatoes, halved

1/4 cup Red onion, thinly sliced

1/2 cup pickled vegetables (optional: turnips or cucumbers)

1/2 cup crumbled feta cheese

1/2 cup tahini sauce or garlic-yogurt sauce

2 each lemon wedges

2 tbs extra virgin olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

Saffron Rice

Rinse the basmati rice in several changes of cold water until the water runs clear to remove excess starch; drain well in a fine-mesh sieve and set aside.

Place the saffron threads in a small heatproof bowl and pour 2 tablespoons of hot water over them. Let bloom for 10–15 minutes to release color and aroma.

In a medium saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat until shimmering. Add the drained rice and gently toss for 1 minute to coat the grains; do not brown.

Add 2 1/4 cups water and 1 teaspoon salt to the saucepan. Stir once, then bring to a gentle boil over medium-high heat.

When the water comes to a boil, reduce heat to low, cover with a tight-fitting lid, and simmer for 12–15 minutes without lifting the lid, until the water is absorbed and rice is tender.

Turn off the heat and let rice sit, covered, for 5–10 minutes to steam and finish cooking.

Fluff the rice gently with a fork. Stir in the saffron and its soaking liquid so the rice takes on a pale golden color; adjust salt to taste. If using, fold in toasted slivered almonds and chopped parsley.

Chicken Shawarma

Prepare the chicken: trim excess fat from the chicken thighs and pat them dry with paper towels. Cut into 1/2–3/4-inch wide strips for quicker, even cooking.

Make the marinade: in a bowl combine Greek yogurt, 2 tablespoons olive oil, minced garlic, ground cumin, ground coriander, paprika, turmeric, cinnamon, allspice, black pepper, 1 teaspoon kosher salt, lemon juice, vinegar, and optional cayenne. Whisk until smooth.

Add the chicken pieces to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours or up to overnight for best flavor.

When ready to cook, preheat a large skillet or cast-iron pan over medium-high heat and add a thin film of oil (about 1 tablespoon). Remove excess marinade from the chicken (shake off but do not wipe) and add the strips to the hot pan in a single layer, working in batches to avoid crowding.

Cook the chicken without moving for 2–3 minutes to develop a crust, then stir or flip and continue cooking another 2–3 minutes until cooked through and slightly charred at edges. Internal temperature should reach 165°F (74°C). Total cook time per batch ~5–7 minutes depending on thickness.

Transfer cooked chicken to a plate and tent loosely with foil to rest while you cook remaining batches. If desired, finish with a squeeze of lemon juice and a sprinkle of extra salt and pepper.

Grain Bowl Build & Toppings

Warm the saffron rice briefly if needed. Divide 2 cups of cooked saffron rice among 4 bowls (about 1/2 cup rice per bowl if used with other components; adjust to preference).

Create a bed with the mixed greens in each bowl alongside the rice. Arrange cucumber, cherry tomatoes, sliced red onion, and pickled vegetables in sections around the bowl for a composed look.

Top each bowl with an even portion of the cooked chicken shawarma (about 6 oz chicken per serving).

Scatter crumbled feta and toasted slivered almonds over the bowls. Drizzle each with tahini sauce (or garlic-yogurt sauce) and 1/2 tablespoon extra virgin olive oil. Season with a pinch of salt and black pepper to taste.

Serve with lemon wedges on the side for squeezing and optional extra hot sauce or chopped fresh parsley. Recommend serving immediately while chicken is warm.