Crispy Chicken Shawarma Bowl
Seasoned and fried chicken over rice or grain with tahini sauce, fresh vegetables, and aromatics. Warm bowl assembled with crispy protein, cooled toppings, and drizzled sauce.
Ingredients
Method
Cut chicken into bite-sized pieces or thin strips, approximately 2 to 3 inches long.
In a shallow dish, combine flour, garam masala, paprika, garlic powder, onion powder, salt, and black pepper.
Dice the cucumber and tomato; thinly slice the red onion; chop parsley; cut lemon into wedges; set aside on a platter.
Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
Working in batches to avoid crowding, dredge chicken pieces in the spiced flour, shaking off excess, and place in the hot oil.
Fry for 4 to 5 minutes per side until golden brown and cooked through (internal temperature 165°F); transfer to a plate lined with paper towels.
Divide warm cooked rice evenly among four bowls.
Top each bowl with a portion of crispy chicken.
Arrange cucumber, tomato, and red onion around the chicken; scatter parsley over the top.
Drizzle tahini lemon sauce over each bowl; serve with lemon wedges on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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