Chicken Shawarma with Herb Salad and Rice
Flavorful chicken seared and served over a bed of rice topped with a lemony herb salad, grilled tomatoes, radishes and tzatziki sauce
Servings: 8 people
Calories: 126kcal
Ingredients
Shawarma Seasoning
- 2 tablespoon sweet paprika
- 2 tablespoon cumin
- 2.5 teaspoon cinnamon
- 2 tsp kosher salt
- 2 teaspoon coriander
- 2 teaspoon crushed red pepper
- 1 teaspoon black pepper
Chicken
- 8 pieces boneless skinless chicken thighs
- 3 tablespoon olive oil divided
Basmati Rice
- 1 cup basmati rice
- 1.75 cups water
- 1 tsp kosher salt
- 1 tsp olive oil
Tzatziki Sauce
- ⅔ cup fat free plain yogurt
- ¼ cup English cucumber diced
- ¼ cup English cucumber shredded & drained in a paper towel
- 2 teaspoon fresh dill chopped
- 1 clove garlic minced
- 1 teaspoon lemon juice
- ½ teaspoon red wine vinegar
- ¼ teaspoon kosher salt
Herb Salad
- 16 cherry tomatoes
- 1.25 cups parsley stems off
- 1.25 cups cilantro stems off
- 8 radishes sliced thin
- 1 teaspoon olive oil
- ¼ cup fresh dill rough chopped
- 2 tsp lemon juice
- ¼ teaspoon kosher salt
- ⅛ tsp black pepper
Garnish
- 2 lemons cut into wedges
Instructions
Making the Shawarma Seasoning
- Mix all shawarma seasoning ingredients together in a bowl with a whisk
- Any extra can be stored for later use in an airtight container for up to 6 months
Seasoning and Cooking the Chicken
- Add 1 tablespoon olive oil to chicken then add about ⅓ cup of the shawarma seasoning and toss until fully coated
- Heat a cast iron skillet or heavy bottomed skillet until very hot
- Add the rest of the olive oil to the pan, wait 30 seconds then add the chicken
- Sear each side of the chicken for 4-5 minutes or until a meat thermometer reads 160°F in the thickest part of the chicken
- Remove from the pan and let rest for 5-10 minutes
Making the Basmati Rice
- While the chicken is cooking put the rice, water, salt and olive oil in a medium sauce pot and bring to a boil over medium - high heat
- Once the rice reaches a boil, cover it and turn it down to a simmer until all water is absorbed. About 10 minutes
- Fluff with a fork and set to the side until ready to serve
Tzatziki Sauce
- The tzatziki can be made up to 3 days ahead of time or you can make it as the chicken and rice are cooking
- Shred the cucumber then drain it through a towel into the sink. Add the cucumber to a medium mixing bowl
- Dice the other cucumber and add it to the same bowl with the rest of the ingredients for the tzatziki
- Mix well and store in the refrigerator until needed
Making the herb salad
- While the chicken and rice are cooking, grill the cherry tomatoes. Drizzle them with a small amount of oil and add a pinch of salt and pepper
- Grill them for 3-4 minutes over medium heat. Remove from the heat and set to the side
- Add all the rest of the herb salad ingredients to a bowl and toss well. Add in the tomatoes and toss
Serving
- Place the rice onto a serving platter or into individual bowls
- Slice the chicken thighs and place them on top of the rice. Add the herb salad and dollops of the tzatziki sauce
- Serve with lemon wedges and ENJOY!
Nutrition
Calories: 126kcal | Carbohydrates: 24g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 764mg | Potassium: 286mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1766IU | Vitamin C: 23mg | Calcium: 86mg | Iron: 2mg
