Shawarma Dark Meat Chicken & Turmeric Rice Bowls Recipe

About this recipe

Indulge in the rich and aromatic flavors of Shawarma Dark Meat Chicken & Turmeric Rice Bowls, a hearty and satisfying meal inspired by Indian cuisine. Juicy, spice-marinated chicken thighs are grilled to perfection and served over fragrant turmeric-infused basmati rice. Complemented with fresh vegetables and a drizzle of cooling yogurt sauce, this dish is perfect for bringing the whole family together around the dinner table. With vibrant colors and bold flavors, it's a comforting yet exciting meal that’s sure to be a hit with everyone.

Ingredients

• - Amul Masti Dahi
• 1 Kg Laila Basmati Rice
• 1 Piece Cucumber 1Pc
• - Tata Salt
• - Thomas Ridley Fresh British Chicken Thighs
• NaN Filippo Berio Classico Pure Olive Oil
• 250 Ml PLJ Lemon Juice Original Sharp 500ml
• 400 g Trs Turmeric Powder 400G
• 500 G Fresh Vine Tomato 500g
• 45G Mill & Mortar Organic Shawarma Hack, 45G
• 50G Pepper Black Ground BWFO
• 100 G Trs Ground Cumin Jeera Powder
• - Schwartz Flat Leaf Parsley

Instructions

1. 1. In a large bowl, combine the chicken thighs, shawarma spice blend, 1 tbsp olive oil, 1/2 tsp salt, and black pepper. Mix well to coat the chicken evenly, then marinate for at least 30 minutes or up to overnight in the refrigerator.
2. 2. Rinse the basmati rice thoroughly and cook it with turmeric and a pinch of salt according to the package instructions. Fluff the rice once cooked and set aside.
3. 3. Heat 1 tbsp olive oil in a grill pan or skillet over medium-high heat. Cook the marinated chicken thighs for 6-8 minutes per side, or until fully cooked and slightly charred. Remove from heat and let rest for 5 minutes before slicing.
4. 4. In a small bowl, whisk together the yogurt, lemon juice, ground cumin, and a pinch of salt to create a creamy sauce.
5. 5. Assemble the bowls by layering the turmeric rice, sliced chicken, diced cucumber, and tomato. Drizzle with the yogurt sauce and garnish with fresh parsley.
6. 6. Serve immediately and enjoy!