We are fond of a warming, spicy meal, and this Chicken Shawarma fits the bill. You can add rice to the bowl if you like, or serve with pita bread. Although I don't eat beef you could substitute the chicken with cubed beef.
Chicken Shawarma Bowl
Chicken Shawarma Bowl
Cathy Kirkham
Middle Eastern
Dinner
This meal is very adaptable. Swap in some of our new Mezete hummus (fabulous flavour) for the chickpeas, or couscous for the rice for a more authentic take on this recipe.
Ingredients
- 2 chicken breasts, cubed
- 1/2 jar Shawarma sauce like Alfez Shawarma
- 1/2 c chickpeas
- 1 cucumber, diced
- 1 c cherry tomatoes, halved
- 1/4 c thinly sliced red onion (I used pickled red onions)
- 1/4 c Kalamata olives, halved
- Feta cheese
- Toum garlic sauce (mix with yogurt or sour cream to make a thinner sauce to drizzle)
Directions
Combine the chicken and shawarma sauce. Refrigerate and marinate at least 2 hours,or overnight. Sauté in a pan (or grill) until cooked through.
Combine the tomatoes and cucumber, season with salt and pepper.
Divide the remaining ingredients into bowls, add the chicken. Top with the feta. Drizzle with sauce.
You can add rice to the bowl if you like, or serve with pita bread.
