Pulled Chicken Shawarma and Rice
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This is a mash-up quick dinner that's even faster than making this as a sandwich. It's a weeknight crowd pleaser that's always a hit! And yes, it's gluten free, too.
Servings: servings
Calories: 413kcal
Ingredients
The Marinade
- 1 ½ teaspoons ground coriander
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons ground cardamon
- 1 teaspoon cinnamon
- 1 teaspoon smoked paprika (optional)
- 2 cloves garlic (peeled and minced)
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- salt
- pepper
- 1 ½ pounds chicken thighs (skinless and boneless)
Yogurt Sauce
- 1 cup Greek yogurt
- 1 clove garlic (peeled and crushed)
- ½ teaspoon cumin
- 1 teaspoon lemon juice
Tahini Sauce
- ½ cup tahini (well stirred)
- ¼ cup lemon juice (more to taste)
- ½ teaspoon ground cumin
- 1 clove garlic
Instructions
- In a bowl, whisk together the coriander, cumin, cardamom, cinnamon, and smoked paprika. Whisk in the garlic, lemon juice, and olive oil, and sprinkle with salt and pepper. Add in the chicken, and thoroughly mix it well with the marinade. Cover the bowl and refrigerate for 3-10 hours. Or 15 minutes, if that's all the time you have.
- While the chicken is marinating, you can make either sauce. Or both! You can do this up to a day ahead
Yogurt Sauce
- Whisk together all of the yogurt sauce ingredients in a bowl. Add a sprinkle of salt and pepper. Refrigerate until ready to use
Tahini Sauce
- In a bowl, whisk together the tahini, lemon juice, cumin, garlic, a sprinkle of salt and pepper, and approximately ¼ cup of t water until the sauce is smooth and well-combined. More water may be needed to get a flowing consistency. Refrigerate until ready to use
For the Chicken
- Preheat a grill pan, heavy skillet or a barbecue grill to a medium-high heat
- Carefully place the 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. Cook until the chicken is cooked through
- Remove chicken from the skillet or grill, and place it on a cutting board. You can slice it if you'd like, or shred it with two forks, or a cleaver
- Serve over rice, with either or both, of the sauces. Garnish with copped tomatoes, scallions, or chives. Or nothing at all
Nutrition Facts
Pulled Chicken Shawarma and Rice
Serving Size
4 g
Amount per Serving
Calories
413
% Daily Value*
Fat
28
g
43
%
Saturated Fat
4
g
25
%
Trans Fat
0.02
g
Polyunsaturated Fat
9
g
Monounsaturated Fat
13
g
Cholesterol
99
mg
33
%
Sodium
123
mg
5
%
Potassium
549
mg
16
%
Carbohydrates
13
g
4
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
31
g
62
%
Vitamin A
312
IU
6
%
Vitamin C
12
mg
15
%
Calcium
140
mg
14
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.