What I Make with Prepped Chicken + Rice | Shawarma Bowl

Preheat the skillet and add 1 tablespoon of olive oil.

Chop 1 red onion and add it to the skillet, cooking for 3 to 5 minutes until translucent.

Add 2 cloves of garlic to the skillet after the onions have cooked to avoid burning.

Add spices: 1 teaspoon each of cumin, turmeric, paprika, cinnamon, and garlic powder, along with salt. Cook for 30 seconds to 1 minute to toast the spices.

Add 1/4 cup of water to the skillet to prevent burning and scrape the bottom.

Add half of the pre-shredded chicken (from 2 days worth of chicken) to the skillet and coat with the spice mixture, reheating until hot.

Add 2.5 to 3 cups of cooked rice to the skillet along with the remaining 1/4 cup of water to help reconstitute the rice and absorb flavors. Stir to combine and heat for about 1 to 2 minutes.

Juice a juicy lime and combine it with 3 tablespoons of water and tahini in a blender to make a sauce.

Add fresh cilantro to the blender and a little garlic powder and salt, then blend until the cilantro is no longer visible and the sauce is creamy.

Chop cherry tomatoes and cucumber for a fresh salad to serve with the chicken shawarma.

Optionally, add a small amount of finely diced red onion to the salad for extra flavor.

Assemble the dish by placing half the salad and half the chicken shawarma on a plate, drizzling with cilantro lime sauce.

Equipment Needed

Spice Level:

Dietary