FRAICHE TABLE SHAWARMA BOWLS

We are finally sharing one of our most-loved recipes from our Fraiche Table meal plan! These Middle-Eastern-inspired Shawarma Bowls, made with chicken or chickpeas, are bursting with flavour. They are served on top of a bed of rice, crispy veggies, homemade Pickled Red Onions and the most amazing creamy lemony Garlic Sauce.

This recipe has quickly become a Fraîche Table favourite. It’s simple, balanced, and filled with unique flavours. The Shawarma Bowls have the perfect amount of zing thanks to the homemade Pickled Red Onions (don’t skip them!) and together with the lemony garlic sauce, it’s the zesty creaminess you will be craving again and again. Serve it on rice or toss it in a pita, either way it’s so delicious.

What is Shawarma?

Shawarma is a popular Levantine Arab dish that is typically made from marinated meat, such as lamb, beef, and chicken that is roasted and thinly sliced and usually served in a flatbread. Shawarma originated in the Ottoman Empire, what is roughly modern day Turkey. It is one of the world’s most infamous street foods, especially in Egypt, and for good reason. Traditionally, the meat is slow cooked on a spit; it is definitely a must-try!

This Shawarma-inspired bowl highlights some traditional flavours through the use of spices like turmeric, paprika, cinnamon and cumin.

Healthy Bowl Recipes

On Fraîche Table we have tons of healthy bowl recipes! It is such a fun way to enjoy different dishes and meals in a simpler way. Plus, it’s really great for meal prepping or as a way to use leftovers from a dish. This Shawarma Bowl recipe was one of our most-loved on the whole platform, but here are some other favourites! Don’t they look yummy?!

Shawarma Bowls

Ingredients

1 cup rice, uncooked

For the Chicken

4 boneless skinless chicken breast, cut into 1/2″pieces*
2 tablespoons olive oil
1 lemon, juiced
1 teaspoon turmeric
1/2 teaspoon cinnamon
4 teaspoons cumin
4 teaspoons paprika
4 garlic cloves, minced
Pinch of salt

For the Garlic Sauce

1/2 cup plain Greek yogurt
1 tablespoon mayonnaise
1 lemon, juiced
2 garlic cloves, minced
Pinch of salt

For The Bowls

Quick Pickled Red Onions**
1 long English Cucumber, cut into half moons
2 tomatoes, diced
fresh parsley for garnish

Instructions

1. Marinate the chicken in the oil, lemon juice, spices and garlic.
Cook the rice according to package instructions.
Heat a large frying pan over medium high heat. When the pan is hot, add the chicken with the marinade and sear for 5-7 minutes until the chicken is golden and cooked through.
While the chicken is cooking, mix together the garlic sauce and prepare your toppings.
Assemble your bowls with the cooked rice, chicken, pickled red onions, cucumber, and tomato. Drizzle the garlic sauce over top and garnish with parsley.

Recipe Notes

*Substitute chicken for chickpeas. Preheat the oven to 425 F and line a baking sheet with parchment paper. Toss the chickpeas with the oil, lemon, spices, and garlic. Evenly spread on the baking sheet and roast for 25-30 minutes until crispy, tossing halfway through.