Chicken shawarma bowl with pickled onion
Source: pack-curated
Ingredients
- 400 g boneless, skinless chicken thighs
- 1.5 tbsp paprika
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1 tsp garlic powder
- 0.5 tsp cayenne pepper
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 200 g red onion
- 100 ml white vinegar
- 1 tbsp caster sugar
- 1 tsp sea salt
- 200 g brown rice
- 100 g spring greens or spinach
- 150 g cucumber
- 150 g beef tomato
- 100 ml Greek yoghurt
- 15 g fresh coriander
- 1 whole lime
Method
Chicken shawarma bowl with pickled onion
Method
Begin by marinating the chicken thighs: mix paprika, cumin, coriander, garlic powder, cayenne, olive oil and lemon juice, then coat the chicken thoroughly and leave for at least 30 minutes (or overnight). Whilst marinating, prepare the pickled onions by slicing the red onion thinly, then heating vinegar, sugar and salt together, pouring over the onions and leaving to cool. Sear the marinated chicken in a hot pan for 6-7 minutes per side until golden and cooked through (internal temperature 75°C), then slice into strips. Cook the brown rice according to packet instructions and divide between two bowls. Layer the rice with sautéed spring greens, sliced cucumber, diced tomato and the warm chicken shawarma. Top with drained pickled onions and a dollop of Greek yoghurt mixed with fresh coriander and lime juice.
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