Ingredients
Chicken Bites
- Boneless chicken 1 kg, cut into strips
- Olive oil 3 tbsp
- Green cardamom powder 1 tsp
- Coriander powder 1.5 tsp
- Cumin powder 1.5 tsp
- Salt 1 tsp or to taste
- Black pepper powder 1/2 tsp or to taste
- Garlic cloves 2 big, grated
- Zest of 1 lemon/lime
- Juice of 1 lemon/lime
Yellow Rice
- Oil 3-4 tbsp
- Onion 1 big, chopped
- Garlic cloves 4 big, grated
- Rice 2 cups, soaked in water
- Salt to taste
- Turmeric powder 1 tsp heaped
- Green cardamom powder 1/2 tsp
- Water 3 cups
Shawarma Sauce
- Thick yogurt 1 cup
- Mayonnaise 1/2 cup
- Lemon juice 1 tsp
- Salt to taste
- Black pepper powder to taste
Garnish
- Fresh or dried coriander powder
Preparation
- Chicken Bites: Cut the chicken into thin strips. Marinate with olive oil, cardamom powder, coriander powder, cumin powder, salt, black pepper powder, grated garlic cloves, lemon zest and lemon juice.
- Mix, cover and refrigerate for at least 1 hour or preferably overnight.
- Yellow Rice: Meanwhile, for Shawarma rice, heat oil and add onion and garlic.
- Saute until soft.
- Drain water from the rice and add to the pot.
- Stir for a few minutes until the rice absorbs all the moisture from the pot.
- Add 3 cups of water (a little less than needed because rice has already soaked up some liquid).
- Cover and allow to cook on medium until the all the water is absorbed by the rice.
- Now steam the rice (put on dum) for 8-10 minutes on lowest possible flame until the rice is cooked and soft.
- Shawarma Sauce: Mix yogurt, mayonnaise, lemon juice, salt and black pepper powder. Sauce is ready.
- Assembly: Dish out rice in the serving plate and top with chicken bites. Drizzle shawarma sauce over it and top off with fresh or dried coriander.
- Chicken Shawarma Platter is ready. Enjoy!
Chicken Shawarma Rice Platter
Ingredients
Chicken Bites
- Boneless chicken 1 kg cut into strips
- Olive oil 3 tbsp
- Green cardamom powder 1 tsp
- Coriander powder 1.5 tsp
- Cumin powder 1.5 tsp
- Salt 1 tsp or to taste
- Black pepper powder 1/2 tsp or to taste
- Garlic cloves 2 big grated
- Zest of 1 lemon/lime
- Juice of 1 lemon/lime
Yellow Rice
- Oil 3-4 tbsp
- Onion 1 big chopped
- Garlic cloves 4 big grated
- Rice 2 cups soaked in water
- Salt to taste
- Turmeric powder 1 tsp heaped
- Green cardamom powder 1/2 tsp
- Water 3 cups
Shawarma Sauce
- Thick yogurt 1 cup
- Mayonnaise 1/2 cup
- Lemon juice 1 tsp
- Salt to taste
- Black pepper powder to taste
Garnish
- Fresh or dried coriander powder
Instructions
- Chicken Bites: Cut the chicken into thin strips. Marinate with olive oil, cardamom powder, coriander powder, cumin powder, salt, black pepper powder, grated garlic cloves, lemon zest and lemon juice.
- Mix, cover and refrigerate for at least 1 hour or preferably overnight.
- Yellow Rice: Meanwhile, for Shawarma rice, heat oil and add onion and garlic.
- Saute until soft.
- Drain water from the rice and add to the pot.
- Stir for a few minutes until the rice absorbs all the moisture from the pot.
- Add 3 cups of water (a little less than needed because rice has already soaked up some liquid).
- Cover and allow to cook on medium until the all the water is absorbed by the rice.
- Now steam the rice (put on dum) for 8-10 minutes on lowest possible flame until the rice is cooked and soft.
- Shawarma Sauce: Mix yogurt, mayonnaise, lemon juice, salt and black pepper powder. Sauce is ready.
- Assembly: Dish out rice in the serving plate and top with chicken bites. Drizzle shawarma sauce over it and top off with fresh or dried coriander.
- Chicken Shawarma Platter is ready. Enjoy!