Friday, November 17, 2017

Chicken Schwarma Bowls

I've shared this recipe with several friends already and thought, instead of sending a photo of the wrinkled page I tore from my Cooking Light magazine and my suggested changes, I should just post the recipe here!  I've made this for my family several times and we love it!  We call it "Mediterranean Pile-Up"

3 cups skinless, boneless rotisserie chicken breast, shredded (thank you, Costco, for your delicious and affordable rotisserie chickens!)
3 tsp olive oil
1 tsp salt, divided
1 tsp cumin, divided
1/8 tsp paprika
1/2 cup plain Greek yogurt
1 Tbsp fresh lemon juice
1 Tbsp tahini (don't skip this!)
1 tsp minced garlic
2 cups cooked grain like farro, quinoa, or brown rice
2 cups chopped cucumber
2 cups halved cherry tomatoes
1 can chickpeas, rinsed and drained
2 Tbsp chopped fresh parsley
1/4 tsp black pepper
chopped kalamata olives, optional
crumbled feta cheese, optional

Cook grain of choice according to package directions.  I like to use chicken broth for part or all of my cooking liquid.

Place chicken and oil in a large bowl; toss to coat.  Combine 1/2 tsp salt, 1/2 tsp cumin, and paprika in a bowl.  Add spice mixture to chicken mixture; toss to coat.

Combine remaining 1/4 tsp salt, remaining 1/4 tsp cumin, yogurt, lemon juice, tahini, and garlic in a small bowl.  Set aside.

To season chickpeas: In a medium bowl, combine chickpeas with 1 tsp olive oil, 1/4 tsp cumin, and 1/4 tsp salt. 

Place 1/2 cup cooked grain in each of 4 bowls.  Top each serving with about 3/4 cup chicken mixture, 1/2 cup cucumber, 1/2 cup tomatoes, about 1/3 cup chickpeas, and a large dollop of Greek yogurt mixture.  Top with parsley and black pepper.  Serve with pita chips.


My family likes to build their own bowl, so I just serve all the toppings separate and let everyone pile it up.  We also really like kalamata olives and feta as optional toppings.  This can be served warm (I microwave the chicken and chick peas), room temp, or cold. 

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