Chicken Shawarma bowls

Juicy and crispy in all the right places, Chicken marinated in aromatic Middle Eastern Spices cooked stove top in a cast iron skillet and finished to perfection in the oven. Served over Basmati Rice with a tangy Yoghurt Feta Dip, delicious Middle Eastern Salad, picked Onions and crunchy Garbanzo Beans makes for a superb weeknight dinner.

For a quicker weeknight meal, add a dollop of Greek Yogurt to your bowl, crumble some Feta separately and add to your bowl, and leave out the crunchy Garbanzo’s.

Organic Ingredients, serves 4

1.5 - 2 Lbs Boneless Skinless Chicken Thighs
3 Tbsps. Avocado Oil, for cooking
1 Tbsp. Finely diced fresh Parsley Leaves, for garnish
4 Cups cooked Basmati Rice
Quick “Pickled” Onions - recipe below
Yogurt Feta Dip
Middle Eastern Cucumber Tomato Salad
Crispy Garbanzo Beans/Chickpeas optional or make in an airfryer if you have one (I don’t); my friend says its super simple, no need to peel though she does suggest patting them dry

Marinade

Juice of 1 Large Lemon
4 Tbsps. Apple Cider Vinegar
8 Cloves Garlic, peeled and minced
1/4 Cup Extra Virgin Olive Oil
2 Tsp. Ground Cumin
2 Tsp. Ground Paprika
2 Tsp. Coriander Powder
1 Tsp. Ground Turmeric
1 Tsp. Ground Sumac
1 Tsp. Celtic Sea Salt
1/2 Tsp. Ground All Spice
1/4 Tsp. Ground Black Pepper

Quick ‘Pickled’ Onions

1 Red Onion sliced into thin crescents
1 Tsp. Sumac
1/2 Tsp. Celtic Sea Salt
2 Tsps. Apple Cider Vinegar

Method

Trim off any large fatty bits from Chicken and discard. Combine Chicken Thighs and Marinade Ingredients in a glass container, mix well, cover and refrigerate for 6-8 hours or overnight.

Combine Quick ‘Pickled’ Onion Ingredients in a bowl and mix well. Cover and refrigerate until ready to use, and up to overnight.

Remove Chicken from fridge an hour before cooking to allow it to come to room temperature.

Pre-heat your oven to 400f.

Heat a cast iron skillet with 3 Tbsps. Avocado Oil to high heat. Once hot, reduce heat to medium high and carefully place Chicken Thighs in the skillet smooth side down. Cook for 4 minutes per side. Transfer to a 400f oven and bake for 7 minutes per side.

Remove Chicken from skillet and leave to rest on a chopping board for 5 minutes. Slice into thin slices. Plate Chicken over Rice and drizzle Sauce from the skillet on top. Add Mediterranean Salad, Yogurt Feta Dip, Quick “Pickled” Onions and Crispy Garbanzo Beans to the Rice and enjoy.