Delicious and easy shawarma bowls with marinated chicken, flavorful rice, and a creamy white sauce. The chicken is baked and broiled for a quick and simple meal.
For the Chicken:
Combine chicken thighs, sliced onion, 2 tablespoons plain yogurt, 2 tablespoons olive oil, 1 teaspoon black pepper, 0.5 teaspoon cayenne pepper, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 2 tablespoons lemon juice, 1 tablespoon shawarma spice, 1 teaspoon turmeric, and 0.5 tablespoon salt in a large bowl. Mix everything together thoroughly and marinate in the refrigerator for at least two hours.
Preheat your oven to 425°F (220°C). Place the marinated chicken in a baking dish and bake for 25 minutes. Then, broil for an additional 5 minutes until the chicken is cooked through and slightly charred.
For the Rice:
Wash and soak the 4 cups of basmati rice for 30 minutes. In a medium pot, heat the 0.25 cup of olive oil. Add the drained rice, 2 tablespoons chicken bouillon, 0.5 tablespoon salt, 1 teaspoon turmeric, 1 teaspoon black pepper, and 1 teaspoon cumin. Stir for about a minute to coat the rice. Add 4 cups of hot water, bring to a boil, then reduce the heat to low, cover, and simmer until the water is absorbed and the rice is tender (approximately 15-20 minutes).
For the White Sauce:
In a small bowl, combine 0.5 cup mayonnaise, 0.5 cup plain yogurt, 1 clove of minced garlic, chopped parsley (to taste), 1 tablespoon white vinegar, 1 tablespoon lemon juice, and 1 teaspoon sugar. Season with salt and pepper to taste. Mix all ingredients well until smooth.
To Assemble:
Serve the cooked shawarma chicken over a bed of the prepared turmeric rice and drizzle generously with the white sauce.
