Chicken Shawarma Bowl

Name: Chicken Shawarma Bowl
SKU: 4127
Price: 300 INR
Availability: InStock

with Crispy Pita Chips, Cucumber Salad & Rice

25 - 30 minutes

Cook Within:24 hours

40 Min

Effort :

Easy

Spice :

Medium

Our take on the classic Mediterranean chicken shawarma, but deconstructed. This rice bowl takes all the elements of a shawarma that one loves and presents in an exciting manner. Spicy, flavorful grilled chicken, with seasoned rice, along with a fresh cucumber and cherry tomato salad; topped with a garlicky yogurt sauce and irresistible pita chips.

₹300

Per serving (incl. Tax)

Bell Pepper

Chicken

Minced Chicken

Chicken Wings

Chicken Thigh

Chicken Breast

Chicken Stock

Check Availability At Check

Nutrition Values

(Per Serving)

Calories	592.02
Total Fat	12.26g
Cholesterol	74mg
Sodium	214.71mg
Total Carbohydrates	77.8g
Protein	39.72g

Nutrition Values

(Per Serving)

Calories 592.02
Total Fat 12.26g
- Saturated Fat 1.94g
Cholesterol 74mg
Sodium 214.71mg
Total Carbohydrates 77.8g
- Dietary Fiber 6g
- Sugar 8.03g
Protein 39.72g

Nutrition information per meal may vary from the website to what is received in adeli bag depending on your location and the suppliers we use to make our products.

In Your Bag

Rice
Chicken Breast
Ground Cumin
Coriander Powder
Garlic Powder
Paprika
Ground Cinnamon
Garlic
English Cucumber
Cherry Tomato
Red Onion
Greek Yogurt
Pita Bread
Lemon Juice
Extra Virgin olive Oil

You Will Need

Not Included in Bag

for 1 serving only

Cooking Oil (70 ml)
Salt (to taste)
Pepper Powder (to taste)

Utensils

Non-Stick Pan
Blender
Mixing Bowls

Watch Video

Instructions

1
Prepare the Ingredients
- Chop the chicken breast into large chunks.
- Cut the cucumbers into 1″ cubes, finely dice the onion, and cut the cherry tomatoes into quarters.
- Cook the rice as you normally would.
2
Marinating the chicken
- Add chicken breast to a mixing bowl followed by half of the cumin powder, corriander powder, cinnamon powder, half of paprika powder and half of garlic powder.
- Also a generous pinch of salt and black pepper, followed by half of the lemon juice.
- Coat the chicken well with the spices and let it marinate for 20-30 minutes.
3
Making the salad
- In a different mixing bowl, add all the chopped vegetables with a small pinch of salt.
- Mix well, and refrigerate until it is time for assembly.
4
Making the seasoned rice
- By now the rice should be cooked. Set a large frying pan on medium heat, and add some cooking oil to it.
- Once it is hot, add the remaining paprika, garlic, and cumin powder.
- Once the spices are mildly sizzling, add the cooked rice and stir well along with a pinch of salt. Set the rice aside in a bowl.
5
Frying the pita chips
- Slice the pita bread into 1/4″ sticks, akin to matchsticks.
- Add the rest of the cooking oil to the same pan set on medium-high heat, and let it get hot.
- Once hot, add the pita strips to the pan in a single layer. Let them fry until crisp and golden brown.
- Transfer the chips to a paper napkin-lined bowl and toss them with a pinch of salt. Set them aside.
6
Making the yogurt sauce
- Add the greek yogurt, garlic cloves, remaining lemon juice, olive oil, and a pinch of salt to a blender jar.
- Blend until smooth and emulsified. Set aside.
7
Cooking the chicken
- Set the pan back on medium-high heat, with the reserved cooking oil from frying the pita chips.
- Once the pan is sizzling hot, add the marinated chicken to it in a single layer. Let it cook for 4-5 minutes on each side, flip halfway through.
- Once cooked, place the chicken pieces on a chopping board. Let the chicken rest for 4-5 minutes, and then slice them into 1/2″ slices.
- You can toss the pita chips in the pan after taking the chicken out so they can absorb all the fat and flavors left after cooking the chicken.
8
Assembly
- To assemble, layer the seasoned rice in a serving bowl, place the grilled chicken strips next to it, followed by the salad, and pita chips.
- Drizzle the garlicky yogurt sauce all over it, and dig in!