Chicken Shawarma Bowl
This chicken shawarma bowl features tender, marinated chicken thighs served over a bed of fluffy couscous with fresh vegetables and a creamy garlic-tahini sauce. It's a flavorful and satisfying meal that brings the taste of the Middle East to your table. The components can be prepared ahead of time for quick assembly.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 1 godz. 15 min
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 686 kcal
Informacja o alergenach: może zawierać gluten i sezam. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
chicken
- 600 gboneless, skinless chicken thigh, cut into 1-inch strips
chicken marinade
- 1 szt.lemon, juiced
- 2 łyżkaolive oil
- 4 ząbekgarlic, minced
- 1,5 łyżeczkacumin, ground
- 1 łyżeczkacoriander, ground
- 1 łyżeczkapaprika, smoked
- 0,5 łyżeczkaturmeric, ground
- 0,25 łyżeczkacayenne pepper
- 0,75 łyżeczkasalt
- 0,5 łyżeczkablack pepper, ground
base
- 1 szklankacouscous
- 1,25 szklankawater
tahini sauce
- 0,25 szklankatahini
- 0,5 szt.lemon, juiced
- 1 ząbekgarlic, minced
- 2 łyżkawater, cold
- 0,25 łyżeczkasalt
toppings
- 1 szt.cucumber, diced
- 1 szklankacherry tomato, halved
- 0,5 szt.red onion, thinly sliced
- 0,25 szklankafresh parsley, chopped
Sprzęt
large bowl · pot · measuring cups · large skillet · knife · cutting board · small bowl · whisk · measuring spoons · grill pan
Sposób przygotowania
Krok po kroku
- 1
Combine the chicken strips in a bowl with the lemon juice, olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, ground turmeric, cayenne pepper, salt, and black pepper. Mix well to ensure all chicken is coated.
Około 5 min
Wskazówka kucharza: For best flavor, marinate the chicken for at least 30 minutes, or ideally 2-4 hours in the refrigerator.
- 2
While the chicken marinates, prepare the tahini sauce. In a small bowl, whisk together the tahini, lemon juice, minced garlic, cold water, and salt until smooth and creamy. Adjust water as needed to reach desired consistency.
Około 5 min
Wskazówka kucharza: If the sauce is too thick, add a little more water, one teaspoon at a time, until it's pourable but still rich.
- 3
Cook the couscous according to package directions. Typically, bring the water to a boil, stir in the couscous, cover, remove from heat, and let stand for 5 minutes. Fluff with a fork.
Około 10 min
Wskazówka kucharza: For extra flavor, cook the couscous in vegetable or chicken broth instead of water.
- 4
Preheat a grill pan or large skillet over medium-high heat. Add the marinated chicken strips in a single layer, working in batches if necessary to avoid overcrowding the pan.
Około 3 min
Wskazówka kucharza: Overcrowding the pan can steam the chicken instead of searing it, preventing a nice char.
- 5
Cook the chicken for 3-4 minutes per side, until browned and cooked through. The internal temperature should reach 165°F (74°C).
Około 8 min
Wskazówka kucharza: Chicken thighs are more forgiving than breasts and will remain juicy even if slightly overcooked.
- 6
Assemble the bowls: divide the cooked couscous among four serving bowls. Top with the grilled chicken strips, diced cucumber, halved cherry tomatoes, thinly sliced red onion, and chopped fresh parsley.
Około 5 min
- 7
Drizzle generously with the prepared tahini sauce before serving.
Na porcję
Wartości odżywcze
- Kalorie
- 686kcal
- Białko
- 49,7g
- Węglowodany
- 50,5g
- Tłuszcz
- 32,5g
- Błonnik
- 6,8g
- Cukry
- 3,9g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
Store leftover chicken, couscous, and vegetables separately in airtight containers in the refrigerator.
Reheat chicken and couscous gently in a microwave or on the stovetop until warmed through. Serve with fresh vegetables.