All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
The world is full of culinary delights, and we're proud to be your guide to flavors you may never have experienced before. Or maybe you're a jaded culinary hand, who's been eating shawarma since before the Beatles went to India. Either way, this chicken shawarma bowl is divine, with a healthy bed of basmati rice and succulent, perfectly-spiced chicken thighs. Neophyte or expert-level, as long as it tastes good, what else matters?
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Grill Pan or Outdoor Grill
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Cook the Rice
Bring a small pot with rice, half the seasoning blend (reserve remaining for chicken), 1 cup water, and ¼ tsp. salt to a boil. Reduce to a simmer, cover, and cook until rice is tender, 14-17 minutes. Remove from burner, fluff rice, and stir in 1 tsp. olive oil. While rice cooks, prepare ingredients.
Prepare the Ingredients
Peel, trim, and cut carrot into very thin slices. Core tomato and cut into ½" dice. Trim cucumbers, halve lengthwise, then cut into ½" half-moons. Pat chicken thighs dry, and season with remaining seasoning blend, 1 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Rub oil and seasoning into thighs. Heat a grill pan or outdoor grill to medium heat.
Make the Slaw
Place red cabbage, carrot slices, red wine vinegar, ¼ tsp. salt, and ¼ tsp. pepper in a medium mixing bowl and toss to coat.
Grill the Chicken
Coat grill with cooking spray. Place chicken on hot grill and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes per side. Remove chicken from grill and let rest 3-5 minutes.
Make the Salad
Place tomatoes, cucumber, 1 tsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper in another medium mixing bowl and stir to coat.
Plate the Dish
Slice chicken thighs into thin slices. Place rice on a plate or in a bowl and top with salad and slaw. Place sliced chicken thighs on top.
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