Shawarma Bowl



For chicken:

1 kg boneless & skinless chicken thighs

3 tbsp oil

1 tsp Supreme Garlic Powder

1 tsp dried oregano

1 tsp Supreme Coarse Black Pepper

1 tsp Supreme Chilli Powder

1 tsp Supreme Nutmeg Powder

1 tsp Supreme Cinnamon Powder

½ tsp Supreme Green Cardamom Powder

1/4 tsp Supreme Clove Powder 

Juice of 1 lemon

Salt to taste 


2 ½ Supreme Creamy Sella Rice. Washed and soaked for 30 minutes

4 cups chicken/ veg stock 

½ tsp Supreme Turmeric Powder

2 tbsp butter 

Other ingredients: 

Lettuce, chopped

Red onions, chopped

Cucumber, chopped

Cherry tomatoes, chopped

Chopped coriander 



Garlic sauce

Chilli sauce

Flat bread 



For the chicken: 

In a bowl, mix together oil, garlic powder, oregano, black pepper, chilli powder, nutmeg powder, cinnamon powder, cardamom powder and clove powder. Add the chicken thighs and mix well. Cover and marinate overnight or up to 24 hours. Preheat the oven at 200°c. Lay chicken thighs on a baking tray and bake in a hot oven for 30 mins or until chicken is fully cooked. Remove from the oven, cut into chunky slices. 

For the rice: 

Pour chicken stock and turmeric powder into a pot and bring to a boil over high heat. Add washed and soaked rice, stir well and bring to a boil. Once the rice comes to a boil, stir once again, reduce heat to low and cover. Steam the rice until all of the stock has been absorbed and the rice is fully cooked. Add butter and gently stir. 

To assemble: 

Add rice to a serving bowl. Then add chopped lettuce, cucumber, red onions and tomatoes over a part of the rice. Sprinkle sumac over the salad. Now add chopped chicken and garnish with chopped coriander. Lastly add desired amount of hummus, garlic sauce and chilli sauce. Serve with a side of toasted flatbread.

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