This recipe is a complete, deeply flavorful meal that brings together everything people love about shawarma without needing a rotisserie spit.
WHY YOU'LL LOVE THIS RECIPE
Pan seared until golden and cooked through, the chicken brings that signature shawarma flavor profile, warm, earthy, and slightly smoky.
INGREDIENTS
For the chicken, you need: Chicken thighs, Paprika, Cumin, Onion powder, Allspice, Coriander, Turmeric, Black pepper, Salt, Chicken bouillon powder, Olive oil, and Garlic
In a medium bowl, combine the mayonnaise, Greek yogurt, garlic, fresh parsley, olive oil, and lemon juice. Season with salt and pepper to taste.
STEP 1: MAKE THE GARLIC SAUCE
In a medium bowl, add the sliced red onion, cucumber, and cherry tomatoes. Add the lemon zest, lemon juice, and olive oil. Season with salt and pepper and toss together.
STEP 2: MAKE THE ONION SALAD
In a large bowl, combine the chicken thighs with the marinade ingredients. Cover and let marinate in the fridge for 2 hours.
STEP 3: MARINATE THE CHICKEN
In a large sauté pan, heat olive oil over medium heat. Add the marinated chicken and cook for 10 to 12 minutes, turning halfway through.
STEP 4: COOK THE CHICKEN
In a pan, melt the butter and cook the onion and garlic. Add the rice and toast for 2-3 minutes. Add the spices and water. Bring to a boil, cover, and cook for 20 minutes.
STEP 5: COOK THE RICE
Add a base of rice to each serving bowl. Top with diced chicken and the onion salad. Finish with a generous drizzle of the garlic sauce and a sprinkle of fresh parsley.
STEP 6: ASSEMBLE THE BOWLS
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