Chicken Shawarma Bowls
Chicken Shawarma Bowls make for an extra simple dinner thanks to some delicious shortcuts from Trader Joe's. Tumeric spiced rice, grilled shawarma chicken and creamy tzatziki.
Servings 4 servings
Ingredients
For Golden Tumeric Rice:
- 1 Tablespoon olive oil
- 2 large garlic cloves, grated or finely minced
- 1 teaspoon tumeric
- 1 cup basmati rice (or long grain)
- 1/2 teaspoon kosher salt
- 1 Tablespoon chicken bouillon granules (or 1 bouillon cube)
- 2 cups water
For Bowls:
- 1 package Trader Joe's shawarma chicken thighs
- 1 container cucumber tzatziki dip
- crumbled feta cheese
Instructions
- Preheat outdoor grill to medium high. Heat a medium sized skillet (that has a lid) over medium heat. Once hot, add olive oil. Stir in garlic, tumeric and rice. Cook for 3 to 4 minutes, stirring occasionally until the garlic is fragrant and the rice is slightly toasted.
- Stir in kosher salt, chicken bouillon granules and water. Bring to a simmer then cover with a lid. Cook for 15 minutes.
- While the rice is cooking, grill the chicken for 7 to 8 minutes per side. Remove from grill and allow to rest for 5 minutes on a cutting board. Dice into bite-size pieces.
- Divide rice evenly among 4 bowls. Top with desired amount of chicken. Add a dollop of tzatziki dip and sprinkle with crumbled feta cheese.