Chicken shawarma bowl with bulgur and fresh vegetables.

Chicken Shawarma Bowls

Name: Chicken Shawarma Bowls
Yield: 6 servings
Ingredients: 900 g Chicken thigh, boneless, skinless; 25 ml Olive oil; 30 ml Lemon juice; 3 Garlic; 2 tsp Paprika; 1½ tsp Cumin; 1 tsp Ground coriander; ½ tsp Turmeric; ½ tsp Cinnamon; Salt, to taste; Black pepper, to taste; 300 g Bulgur, dry; 600 ml Vegetable stock; Salt, to taste; 300 g Cucumber; 300 g Fresh tomato; 100 g Red onion; 15 g Parsley; 300 g Yogurt, thick; 25 ml Lemon juice; 1 Garlic; Salt, to taste; Black pepper, to taste

Spiced roasted chicken with bulgur, fresh vegetables and a lemon-garlic yogurt sauce.

Serves 6

Ingredients

Chicken

900 gChicken thigh, boneless, skinless
25 mlOlive oil
30 mlLemon juice
3Garlic
2 tspPaprika
1½ tspCumin
1 tspGround coriander
½ tspTurmeric
½ tspCinnamon
Salt, to taste
Black pepper, to taste

Bulgur

300 gBulgur, dry
600 mlVegetable stock
Salt, to taste

Fresh vegetables

300 gCucumber
300 gFresh tomato
100 gRed onion
15 gParsley

Yogurt sauce

300 gYogurt, thick
25 mlLemon juice
1Garlic
Salt, to taste
Black pepper, to taste

Equipment

Oven
Baking tray
Pot
Mixing bowl

Method

Heat the oven to about 200°C. Crush the chicken-group garlic. Coat the boneless skinless chicken thighs with olive oil, lemon juice, garlic, paprika, cumin, coriander, turmeric, cinnamon, salt and black pepper. Roast until cooked through, then let rest and slice.
Cook the dry bulgur separately in the 600 ml vegetable stock and season with the bulgur-group salt.
Cut the cucumber, tomatoes and red onion into pieces, and chop the parsley. Crush the sauce-group garlic and mix it with the thick yogurt, lemon juice, salt and black pepper.
Keep the chicken, bulgur, fresh vegetables and yogurt sauce as separate components. Assemble individual bowls at serving rather than premixing all six portions.

Recipe note: Cooking times and results may vary depending on ingredients, equipment and preparation. Always follow appropriate food-safety practices.