Shawarma Rice Bowl
Shawarma Rice Bowl
Spiced shawarma meat over fluffy rice with pickled vegetables and a cool yoghurt sauce.
Servings: 2 | Prep: 10 min | Cook: 25 min | Calories: 520 per serving
Ingredients
Rice
- 150g jasmine rice
- 300ml water
- Pinch of salt
Shawarma
- 300g shawarma meat (thawed)
- 1 tbsp olive oil
Yoghurt Sauce
- 100g Greek yoghurt
- 1 clove garlic, minced
- Juice of 1/2 lemon
- Salt to taste
Toppings
- Pickled red cabbage or fresh
- Pickled jalapeños (optional)
- Fresh parsley, chopped
- Chili flakes (optional)
Instructions
Cook rice: Rinse rice until water runs clear. Combine with water and salt in a pot. Bring to boil, reduce to low, cover and cook 12-14 minutes. Rest 5 minutes off heat.
Make yoghurt sauce: While rice cooks, mix yoghurt, garlic, lemon juice, and a pinch of salt. Set aside.
Cook shawarma: Heat olive oil in a skillet over medium-high heat. Add shawarma meat and cook 5-7 minutes, breaking apart and crisping the edges.
Assemble bowls: Divide rice between two bowls. Top with shawarma meat, pickled cabbage, a drizzle of yoghurt sauce, and fresh parsley.
Finish: Add pickled jalapeños and chili flakes if desired.
Notes
- Thawing: Move shawarma from freezer to fridge the night before, or thaw in microwave.
- Storage: Components keep separately for 3-4 days. Assemble fresh.
- Variations: Add hummus, sliced cucumber, or toasted pita on the side.
Equipment Used
- Medium pot with lid
- Skillet
Nutrition (per serving)
| Nutrient | Amount |
|---|---|
| Protein | 32g |
| Carbs | 48g |
| Fat | 20g |
| Fiber | 3g |