Mediterranean Diet Shawarma Rice
Experience the vibrant flavors of the Mediterranean with this tantalizing Shawarma Rice recipe, a wholesome dish inspired by the Mediterranean diet. Featuring tender, marinated boneless chicken thighs grilled to perfection with warming spices like cumin, turmeric, and paprika, this recipe pairs beautifully with fragrant basmati rice. Topped with a refreshing medley of chopped cherry tomatoes, cucumber, red onion, and fresh herbs like parsley and mint, each bowl is a colorful feast. The creamy Greek yogurt dressing, infused with a hint of tangy sumac, ties all the elements together for a satisfying, nutrient-packed meal. Ready in just an hour and ideal for lunch or dinner, Mediterranean Diet Shawarma Rice is a one-bowl wonder that brings together smoky, zesty, and fresh flavors in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams boneless chicken thighs
- 3 tablespoons olive oil
- 1 lemon
- 3 garlic cloves
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground allspice
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup basmati rice
- 2 cups water
- 200 grams cherry tomatoes
- 1 cucumber
- 1 red onion
- 0.5 bunch fresh parsley
- 0.5 bunch fresh mint
- 1 cup Greek yogurt
- 1 teaspoon ground sumac
Instructions
1. In a bowl, combine the olive oil, juice of the lemon, minced garlic, cumin, coriander, turmeric, cinnamon, allspice, paprika, salt, and black pepper. Mix until well combined.
2. Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results.
3. Rinse the basmati rice under cold water until the water runs clear. Drain well.
4. In a medium saucepan, bring 2 cups of water to a boil. Add the rice, reduce the heat to low, cover, and cook for about 15-18 minutes, until the rice is tender and the water is absorbed. Fluff with a fork and set aside.
5. Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side, until fully cooked and slightly charred. Remove from the grill and let rest before slicing into strips.
6. Chop the cherry tomatoes, cucumber, and red onion into small pieces. Finely chop the parsley and mint.
7. In a small bowl, mix the Greek yogurt with a pinch of salt and ground sumac for a tangy dressing.
8. To assemble, divide the cooked rice among four bowls. Top with sliced grilled chicken, chopped vegetables, and herbs.
9. Drizzle with the Greek yogurt dressing and serve immediately.
Nutrition Facts
Calories |
1848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.7 g | 125% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 2846 mg | 124% | |
| Total Carbohydrate | 112.2 g | 41% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 23.3 g | ||
| Protein | 132.9 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 625 mg | 48% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 3013 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
