To cook the rice: Begin by washing the basmati rice until the water runs clear. This step is crucial, as it removes excess starch and ensures fluffy rice. In a medium saucepan, combine 1 3/4 cups of water and a pinch of salt, bringing it to a boil. Once boiling, add the rice and give it a gentle stir. Wait until the water returns to a full boil before reducing the heat to low. Cover the pan and let it simmer for 15 minutes. After 15 minutes, turn off the heat and keep the rice covered for an additional 5 minutes. This resting period helps steam the rice, making it tender. Finally, fluff the rice with a fork and keep it warm until ready to serve.
While the rice is cooking, turn your attention to the chicken. Slice the chicken breasts in half horizontally or pound them to make them thinner, which ensures even cooking. In a large bowl, add the chicken, Greek yogurt, lemon juice, olive oil, minced garlic, and the spices. Mix everything together until well combined, allowing the chicken to soak up all those delicious flavors. Heat a large, heavy-duty pan over high heat, then add the chicken mixture to the pan. Cook the chicken for 4 to 5 minutes on each side, or until it is cooked through and has a lovely golden color. Once cooked, rest the chicken for 5 minutes before cutting it into small bite-sized pieces or slices.
Now it’s time to assemble your Chicken Shawarma Bowls. In a medium bowl, combine all the fresh salad ingredients, including the chopped cucumbers, tomatoes, red onion, and olives. Mix well to combine. To create the bowls, take a serving bowl and place about 1/2 cup of the cooked rice at the bottom. Top it with the sliced shawarma chicken, the vibrant salad, a generous scoop of hummus, crumbled feta, pickled onion, and finish it off with a drizzle of shawarma white sauce. Serve immediately and enjoy the delightful flavors!
