Chicken Shawarma Couscous Bowl Recipes

CHICKEN SHAWARMA (MIDDLE EASTERN)

Steps:

• Marinade chicken - Combine the marinade ingredients in a large ziplock bag. Add the chicken, seal, the massage from the outside with your hands to make sure each piece is coated. Marinate 24 hours (minimum 3 hours).
• Yogurt Sauce - Combine the Yogurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
• Preheat stove or BBQ - Heat a large non-stick skillet with 1 tablespoon over medium high heat, or lightly brush a BBQ hotplate/grills with oil and heat to medium high. (See notes for baking)
• Cook chicken - Place chicken in the skillet or on the grill and cook the first side for 4 to 5 minutes until nicely charred. Turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
• Rest - Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.

GREEK CHICKEN COUSCOUS BOWL

Steps:

• Mix rosemary, black pepper, salt, oregano, garlic powder, onion powder, cardamom, and coriander together in a small bowl. Place chicken on a plate and season with spice mixture. Heat vegetable oil in a saucepan over medium heat until it starts to shimmer, 2 to 3 minutes. Add seasoned chicken to the pan and cook, covered, 4 to 5 minutes. Flip chicken over and cook, uncovered, until browned on the outside and no longer pink on the inside, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Squeeze lemon juice over chicken and allow to cool 5 minutes. Slice into strips.
• While chicken cooks, bring water to a boil in a saucepan and add salt to taste. Add couscous, stir once, and cover. Remove saucepan from heat and let couscous steam for 5 minutes. Fluff with a fork.
• Mix cucumber, sour cream, yogurt, lemon juice, olive oil, garlic, mint, dill, salt, and black pepper together in a bowl until tzatziki sauce is just combined.
• Divide cooked couscous between 4 bowls. Top with cooked chicken, tzatziki sauce, broccoli, onion, cucumber, tomatoes, olives, parsley, and feta cheese. Serve immediately or store in airtight containers to reheat later.

CHICKEN SHAWARMA COUSCOUS BOWL

Steps:

• 1. For the chicken. Mix all the ingredients together except for chicken. Add the chicken and let marinate for at least 30 minutes. Could marinate overnight.
• 2. For the dressing To roast the garlic. Preheat oven 325 degrees. Cut the top off the head of garlic. Drizzle with olive oil and sprinkle a little salt over. Wrap in tin foil and roast in oven 30 minutes. Let it cool. Pinch the garlic out of the skins into a food processor. Add the remaining ingredients for the dressing and process until smooth. Taste and adjust for salt. Set aside in the fridge to let the flavors meld.
• 3. Preheat oven 400 degrees. Line a baking sheet with parchment paper. Lay out the chicken strips in a single layer. Bake in oven about 15 minutes until chicken is no longer pink. Remove from oven and set aside.
• 4. For the Couscous. Bring the water or chicken stock to a boil. Add the couscous and let cook until all the liquid is absorbed and the couscous is soft. Taste and adjust for salt and pepper.
• 5. To assemble the dish. Add the couscous to the bottom of a bowl. Top with chicken strips. Arrange the veggies around the chicken. Top with the dressing.

CHICKEN SHAWARMA AND SWEET POTATO FRY BOWLS

Steps:

• 1. In a large gallon size zip-top bag, combine the chicken, honey, paprika, cumin, salt, pepper, lemon juice, garlic, crushed red pepper flakes, and 2 tablespoons olive oil, toss to combine. Seal and chill for 30 minutes or up to 12 hours.2. Preheat the oven to 425 degrees F.3. Place the sweet potatoes on a large baking sheet and toss with 2 tablespoons olive oil, salt and pepper. Transfer to the oven and cook for 15-20 minutes, then flip and bake for 15-20 minutes more.4. Place the asparagus on a baking sheet and toss with the remaining 1 tablespoon olive oil, kosher salt and pepper. Transfer to the oven and roast for 10-15 minutes. 5. Place the marinated chicken on a large baking sheet and spread in an even layer. Transfer to the oven and roast for 15-20 minutes or until the chicken is cooked through. 6. Divide the couscous among 4-6 storage containers and arrange the chicken, sweet potatoes, asparagus, olives, and sun-dried tomatoes on top. Alternately, you can store the couscous, chicken, and veggies in separate containers and assemble when ready. Food will keep in the fridge for up to 1 week. 7. Before serving, warm each bowl if desired and top with garlic yogurt (see below) and your desired toppings.