Chicken Shawarma Over Rice Rockin Robin Cooks

Chicken Shawarma is a Middle Eastern chicken dish filled with flavor! I serve it over rice and top it with a lemon yogurt sauce.
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Chicken Shawarma Recipe
Ingredients:
1 lbs. Chicken thighs, boneless, skinless, preferably pasture raised
1 Tbsp. garam masala
tsp. Ground cumin
tsp. Turmeric
tsp. Onion powder
2 tsp. Paprika
tsp. Chile powder
tsp. Black pepper
1 tsp. Salt
1 tsp. Granulated garlic powder
Lemon zest from one organic lemon
1 Tbsp. lemon juice
cup olive oil
1 Tbsp. real maple syrup

Yogurt Sauce
Ingredients:
1 cup finely chopped cucumber
1 Tbsp. lemon juice
Zest from one lemon, organic
2 cloves garlic, minced
1 Tbsp. + 1 tsp. honey
Pinch of salt

Rice
Ingredients:
1 cups basmati rice
2 cups chicken broth
cup pine nuts toasted
Small bunch of cilantro or parsley, chopped
1 tomato, chopped

Directions:
Preheat oven to 425 F.
Place all the spices: garam masala, cumin,turmeric, onion powder, paprika, pepper, salt, and garlic powder in a large bowl. Add the olive oil, lemon zest, lemon juice, and the maple syrup and whisk to combine.

Add the chicken thighs to the marinade and stir to combine. Cover the bowl and place in the refrigerator to marinate for at least 1 hour to overnight.

Next we want to cook up the rice. Be sure and follow the package directions. Mine stated to place the chicken broth and the rice in a saucepan over medium high heat and bring to a boil. Stir as the rice comes to a full boil, then cover and simmer on low for 15 to 20 minutes or what ever your directions state.

Meanwhile, in a small frying pan over low heat, add the pine nuts and stir frequently until the nuts turn a golden brown, about 3 to 5 minutes. Then set aside in a bowl.

In the same small frying pan, place 1 tsp. Olive oil over medium low heat. Add the minced garlic and saute for 2 to 3 minutes. Stir the garlic regularly so it doesnt burn. The garlic mixture must cool completely before adding it to the yogurt.

Speaking of yogurt, lets make that sauce next. Combine the yogurt, cucumber, garlic, parsley, a pinch of salt, and the honey. Keep chilled until ready to serve.

Take the chicken out of the refrigerator and lay the pieces on a baking sheet. Place the chicken in the oven and bake at 425 F. for 18 to 20 minutes. Best to check it at 18 minutes.

Right before the chicken is done, combine the rice, pine nuts, cilantro, and tomato in a large bowl.

To serve this up, place some rice on the plate followed by a piece of chicken, and top with a good dollop of the yogurt sauce.

Enjoy!

Thanks for watching and sharing!
Rockin Robin
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