Shawarma Rice Bowl with Garlic Aioli | Easy Rice Bowls Recipe | Cookd

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: turkey

Chicken breast reduces fat while turkey is often less expensive.

shawarma spice blend

🥗Healthier: homemade spice mix

💰Cheaper: cumin and paprika

Homemade blends can be healthier and more cost-effective.

hummus

🥗Healthier: avocado spread

💰Cheaper: bean dip

Avocado offers healthy fats, while bean dip is budget-friendly.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein, while sour cream is often cheaper.

Add all the ingredients required for marination to a bowl.

Gently massage the marinade into the chicken and let it marinate for at least 30 minutes and up to overnight.

Preheat a griddle pan on high heat. Add a little oil and then add in your chicken thighs.

Press them down gently and cook them for 3 minutes or until deeply charred.

Flip and repeat on the other side.

Once cooked, remove and let them rest before cutting.

Once the chicken has rested, chop it into chunks.

To make the sauce, add the egg to a tall container. Add the garlic, mustard and salt.

While tilting the container, gently pour the oil into the container, making sure it forms a layer above the egg.

Gently submerge the immersion blender into the container and start blending. It should immediately emulsify.

Add in the lemon juice and give it one final mix.

To make the herbed rice, toss the cooked basmati rice with mint, dried basil and dried parsley.

To plate, place the rice in a bowl, and top it with chicken and salsa.

Drizzle the sauce on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens