Mediterranean Diet Shawarma Rice

Experience the vibrant flavors of the Mediterranean with this irresistible Mediterranean Diet Shawarma Rice, a wholesome spin on a classic comfort dish. Tender, spice-marinated chicken thighs are grilled to perfection and paired with fluffy basmati rice for a satisfying base. Fresh and colorful veggies—like cherry tomatoes, cucumber, and red onion—add a refreshing crunch, while fragrant parsley and mint provide a bright herbaceous touch. A creamy Greek yogurt and sumac dressing ties everything together with a tangy, zesty kick. Ready in just an hour, this healthy shawarma-style rice bowl is perfect for meal prep or a quick family dinner, bringing Mediterranean-inspired goodness straight to your table.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams boneless chicken thighs
• 3 tablespoons olive oil
• 1 lemon
• 3 garlic cloves
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground allspice
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup basmati rice
• 2 cups water
• 200 grams cherry tomatoes
• 1 cucumber
• 1 red onion
• 0.5 bunch fresh parsley
• 0.5 bunch fresh mint
• 1 cup Greek yogurt
• 1 teaspoon ground sumac

Directions

Step 1

1. In a bowl, combine the olive oil, juice of the lemon, minced garlic, cumin, coriander, turmeric, cinnamon, allspice, paprika, salt, and black pepper. Mix until well combined.

Step 2

2. Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results.

Step 3

3. Rinse the basmati rice under cold water until the water runs clear. Drain well.

Step 4

4. In a medium saucepan, bring 2 cups of water to a boil. Add the rice, reduce the heat to low, cover, and cook for about 15-18 minutes, until the rice is tender and the water is absorbed. Fluff with a fork and set aside.

Step 5

5. Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side, until fully cooked and slightly charred. Remove from the grill and let rest before slicing into strips.

Step 6

6. Chop the cherry tomatoes, cucumber, and red onion into small pieces. Finely chop the parsley and mint.

Step 7

7. In a small bowl, mix the Greek yogurt with a pinch of salt and ground sumac for a tangy dressing.

Step 8

8. To assemble, divide the cooked rice among four bowls. Top with sliced grilled chicken, chopped vegetables, and herbs.

Step 9

9. Drizzle with the Greek yogurt dressing and serve immediately.

Nutrition Facts

Serving size	2109.8 grams (2109.8g)

Amount per serving	% Daily Value*
Calories	1848

Total Fat 97.70g	125%
Saturated Fat 21.20g	106%
Polyunsaturated Fat 4.10g
Cholesterol 441mg	147%
Sodium 2846mg	124%
Total Carbohydrate 112.20g	41%
Dietary Fiber 16.60g	59%
Total Sugars 23.30g
Protein 132.90g	266%

Vitamin D 0IU	0%
Calcium 625mg	48%
Iron 21mg	118%
Potassium 3013mg	64%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.3%

Protein: 28.6%

Carbs: 24.1%