Double Shawarma Rice Bowl
Dinner · Middle Eastern · Ready in 55 min · Serves 1
Double protein with seasoned chicken thighs and lamb, served over fragrant basmati rice with tahini yogurt and pickled vegetables. Bulking phase powerhouse.
Per serving
- Calories
- 680
- Protein
- 48 g
- Carbs
- 62 g
- Fat
- 22 g
- Fibre
- 4 g
Vitamins and minerals, % of a day’s needs
- Iron70%
- Vitamin D3%
- B12264%
- Zinc157%
- Magnesium48%
- Omega-382%
- Folate24%
- Calcium33%
- Potassium47%
- Vitamin C12%
- Riboflavin88%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 250 g Chicken thigh (boneless)
- 200 g Lamb stewing meat
- 150 g Basmati rice (uncooked)
- 25 g Tahini paste
- 80 g Plain yogurt
- 3 Garlic cloves
- 2 tsp Ground cumin
- 20 ml Lemon juice
- 3 tbsp Olive oil
Method
- 1
Cut 250g chicken thigh and 200g lamb into 2cm cubes. Mix with minced garlic, cumin, 1 tbsp olive oil, lemon juice, salt, and pepper. Marinate for 15 minutes.
- 2
Rinse 150g basmati rice and cook with 300ml water and a pinch of salt for 12 minutes. Fluff with fork and set aside.
- 3
Whisk 80g plain yogurt with 25g tahini, remaining lemon juice, salt, and pepper until smooth. Thin with 2 tbsp water if needed.
- 4
Heat 2 tbsp olive oil in a large pan over medium-high heat. Working in batches, sear marinated chicken and lamb for 3-4 minutes per side until golden. Don't crowd the pan.
- 5
Add 200ml water to the pan with the seared meat, reduce heat to low, and simmer covered for 12-15 minutes until meat is tender and cooked through.
- 6
Mound rice in the centre of a large bowl. Top with mixed shawarma meat and pan juices. Drizzle generously with tahini yogurt and garnish with fresh parsley.
