Chicken Schawarma

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings

Ingredients

Chicken

Rice

Salad

  • 6 cups green lettuce (shredded)
  • 1 small cucumber (sliced)
  • 1/4 small red onion (sliced)
  • 12 small cornichon (whole or sliced)

Sauce

Equipment

Instructions

Chicken

  • In a large skillet over medium heat, melt the coconut oil. Toss the chicken with the garam masala and add to the pan, stir-frying until cooked through, about 10 minutes. Cover to keep warm.

Rice

  • Heat the oil in a large pan over medium-high and stir in the spices for a few seconds before adding the broth.
  • Stir in the riced cauliflower and cook until tender, about 5 minutes, adding more broth as needed to keep the mixture from getting too dry.

Salad

  • Divide all ingredients equally between four serving bowls, placing the salad on one side of the bowl to leave room for the rice on the other.

Sauce

  • Combine all ingredients.

Assembly

  • In the serving bowls, place 1/4 of the rice opposite of each salad and lay 1/4 of the chicken down the center. Drizzle 1/4 of the sauce atop each bowl, then serve.