Bone Broth Chicken Shawarma Bowl

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Deconstructed bone broth chicken shawarma bowl with cauliflower rice, tabouleh and red cabbage salad. The recipe looks very long but trust me it comes together quite quickly!  (You will need a food processor.)

Start with the red cabbage salad, you will need:

  • ¼ small head red cabbage
  • 1 large carrot
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • A dash of salt and pepper
  • A handful of mint

Use the slicing blade on the food processor to thinly slice the cabbage and carrot. In a bowl, mix it with the remaining ingredients. Set aside. 

For the tabbouleh, you will need:

  • 1/2 cup each packed fresh parsley and mint leaves
  • 1 1/2 cups diced English cucumber
  • 1/3 cup minced red onion
  • 1 tsp extra virgin olive oil
  • salt, thyme and oregano to taste
  • juice of 1/2 lemon

Pulse the parsley and mint in the food processor. In a bowl, mix it with the remaining tabbouleh ingredients. Set aside. 

For the tahini dressing, you will need:

  • 1 clove garlic
  • 1/3 cup tahini
  • 1/3 cup Bone Brewhouse Traditional bone broth
  • 2 tbsp lemon juice

Smash and peel the garlic. Place all ingredients in the food processor and whirl until smooth. Set aside. 

For the cauliflower rice, you will need:

  • 1 head cauliflower
  • 1 tablespoon olive oil ghee, or bacon fat
  • ¼ cup Bone Brewhouse Traditional bone broth

Cut cauliflower into large florets. Rice cauliflower using shredding blade on food processor or grate by hand on a box grater. Heat oil in a large frying pan over medium heat. Add cauliflower rice, sauté then add bone broth and simmer until just cooked through, about 5 minutes. 

For the chicken spice blend, you will need:

  • 4 boneless, skinless chicken breasts
  • 1 tsp olive oil
  • ¼ cup Bone Brewhouse Traditional bone broth 
  • 1 tsp salt
  • ½ tsp ground cumin
  • ½ tsp ground cardamon
  • ¼ tsp paprika
  • ¼ tsp ground coriander
  • ¼ tsp garlic powder
  • A pinch of black pepper and cayenne pepper

Mix all the spices in a small bowl. Rub the spice blend over the chicken. Heat oil in a non-stick skillet over medium high heat. Place chicken in the pan and cook it undisturbed for 5 minutes. Flip the chicken and cook for 2 minutes. Add bone broth, cover and reduce heat to low. Cook until chicken is no longer pink inside (approx. 10-15 minutes.) To serve cut the chicken into thin slices. Fill a bowl 1/3 red cabbage salad, 1/3 tabbouleh, 1/3 cauliflower rice, top with chicken and drizzle with tahini dressing.