Shawarma Spiced Chicken Bowls with Sweet BeetS & CASHEW Hommus
Bring colour, flavour and effortless vibrancy to your dinner bowl with these Shawarma-Spiced Chicken Bowls, finished with a hero-sized dollop of Alannah’s Egyptian Sweet Beets Hommus.
The warm spices, tender grilled chicken and charred zucchini pair beautifully with the hommus’ naturally sweet beetroot and creamy cashew base — adding a bold pop of colour and a premium, velvety finish that ties the whole dish together. A nourishing, high-protein meal that feels as good as it looks.
INGREDIENTS:
1 tsp smoked paprika
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground cinnamon
1 tsp ground turmeric
1 tbsp olive oil
3 tbsp natural yoghurt
600 g chicken thigh fillet (skinless), trimmed
1½ cup basmati rice
2 zucchini, sliced into thick rounds
1 lemon, cut into wedges
1 red onion, finely sliced
2 tbsp red wine vinegar
1 handful fresh parsley
½ tsp brown sugar
SERVES: 4 | PREP: 25 minutes | COOK: 30 minutes
Step 1
In a large bowl, combine cumin, coriander, paprika, turmeric, cinnamon, yoghurt, olive oil, salt and pepper. Add the chicken and toss to coat. Refrigerate for 30 minutes or longer if possible.
Step 2
In a small bowl, combine red onion, red wine vinegar, sugar, and a pinch of salt. Toss and set aside to lightly pickle, stirring occasionally.
Step 3
Rinse the rice and cook according to packet instructions.
Step 4
Heat a grill pan or large frying pan over medium-high heat. Cook the chicken for 5–6 minutes on each side, or until deeply golden and cooked through. Set aside to rest. In the same pan, char the zucchini rounds for 2–3 minutes per side until tender and lightly blackened. Season both with salt and pepper.
Step 5
Divide the rice between bowls and top with chicken slices, charred zucchini, pickled onions and a generous spoonful of beetroot hummus. Garnish with parsley leaves and serve with lemon wedges.
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