Grilled Shawarma Chicken and Golden Rice
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Grilled Shawarma Chicken and Golden Rice

Grilled Shawarma Chicken and Golden Rice

with Baby Veg Salad and Spicy Tahini Sauce

Fire up your grill and clear your schedule to enjoy this Middle Eastern-inspired recipe. Golden rice, studded with sweet peppers is the base to smoky grilled shawarma-spiced chicken, generously drizzled with an unexpectedly addicting spicy tahini sauce!

Allergens:
Soy
Sesame
Mustard
Egg
Sulphites
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time12 minutes
DifficultyEasy

Ingredients

serving amount

280 g

Chicken Thighs

¾ cup

Basmati Rice

1 unit(s)

Sweet Bell Pepper

2 unit(s)

Mini Cucumber

1 unit(s)

Tomato

2 tbsp

Tahini Sauce

(Contains Soy, Sesame May contain Egg, Fish, Milk, Mustard, Sulphites, Wheat, Crustaceans)

2 tbsp

Spicy Mayo

(Contains Mustard, Egg May contain Sulphites, Wheat, Crustaceans, Fish, Milk, Sesame, Soy)

1.5 tsp

Cumin-Turmeric Spice Blend

(May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)

½ tbsp

Shawarma Spice Blend

(Contains Sulphites May contain Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

½ tbsp

White Wine Vinegar

(May contain Soy, Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame)

Not included in your delivery

1 tbsp

Butter*

(Contains Milk)

1.5 tbsp

Oil*

¼ tsp

Sugar*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories760 kcal
Fat35 g
Saturated Fat9 g
Carbohydrate75 g
Sugar8 g
Dietary Fiber5 g
Protein37 g
Cholesterol160 mg
Sodium1290 mg
Trans Fat0.5 g
Potassium850 mg
Calcium100 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Spoons
Measuring Cups
Medium Bowl
Small Bowl
Large Bowl
Tongs

Instructions

Cook rice
1
  • Add stock powder, Cumin-Turmeric Spice Blend, 1 tbsp (2 tbsp) butter, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. 
  • Remove from heat. Set aside, still covered.
2
  • Meanwhile, pat chicken dry with paper towels.
  • Add chicken, Shawarma Spice Blend, half the tahini sauce and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper. Toss to coat.
3
  • Thinly slice cucumber.
  • Cut tomato into 1/4-inch pieces. 
  • Quarter, then remove core from peppers.
  • Add spicy mayo and remaining tahini sauce to a small bowl. Season with salt and pepper. Stir to combine, then set aside.
  • Add peppers and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper. Toss to coat, then set aside. 
4
  • Add half the vinegar (use all for 4 ppl), 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper. Stir to combine.
  • Add cucumber and tomato, then toss to coat. Set aside.
5
  • Add chicken to one side of the grill. Close lid and grill until cooked through, 5-7 min per side.** 
  • Using clean tongs, add peppers to other side of the grill. Close lid and grill until lightly charred and tender, 4-6 min per side.
  • Once cooked, transfer chicken and peppers to a plate to rest for 2-3 min. (TIP: If peppers are too charred, carefully remove the skin.)
6
  • Cut grilled peppers into 1/2-inch pieces. 
  • Thinly slice chicken.
  • Fluff rice with a fork. Stir in grilled peppers and any juices from the plate.
  • Divide rice, chicken and veggies between plates.
  • Drizzle spicy tahini sauce over chicken.