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Grilled Chicken Shawarma Bowls

PC Shawarma Chicken Kebabs

Grilled Chicken Shawarma Bowls

Enjoy the flavours of the classic spit-roasted chicken wrap – no messy jam-packed pita required – w...

Enjoy the flavours of the classic spit-roasted chicken wrap – no messy jam-packed pita required – with this deconstructed shawarma, featuring perfectly seasoned morsels of meat and smoky charred cabbage. Cooking the cabbage in wedge form makes for easy turning on the barbecue while providing plenty of surface area for grill marks.

  • Level: Easy
  • Preparation: 20 mins
  • Ready in: 40 mins
  • Serves: 2
  • Dish Type: Middle Eastern
  • Season: Spring
  • Course: Main
  • Main Ingredient: Chicken
  • Amount Per Serving

  • Serving Size

  • Sodium

    1300 mg

  • Sugars

    12 g

  • Protein

    36 g

  • Calories

    560 cal

  • Total Fat

    23 g

  • Dietary Fibre

Grilled Chicken Shawarma Bowls

PC Shawarma Chicken Kebabs

  • Amount Per Serving

  • Serving Size

  • Sodium

    1300 mg

  • Sugars

    12 g

  • Protein

    36 g

  • Calories

    560 cal

  • Total Fat

    23 g

  • Dietary Fibre

How to make

Ingredients

  • QuarterHead red cabbage, cut into large wedge (see tip below)
  • 2 tbsp (25 mL)Olive oil
  • 1/2 cup (125 mL)Quartered PC® Axiany Cherry Tomatoes
  • 1/2 cup (125 mL)Diced cucumber
  • 1/2 tsp (2 mL)Each salt and black pepper
  • 4 tsp (20 mL)Fresh lemon juice
  • 1 tsp (5 mL)Honey
  • 1/4 cup (50 mL)Chopped fresh parsley
  • 2 (250 g)PC® World of Flavours Shawarma Seasoned Chicken Kebabs
  • 1-1/2 cups (375 mL)Cooked long-grain brown rice
  • 1/4 cup (50 mL)PC® Organics Hummus Chickpea Dip and Spread

How to make

  • Step 1Preheat barbecue to medium heat.
  • Step 2Brush cabbage with 2 tsp oil. Grill, turning occasionally, until fragrant and grill-marked all over, 10 to 12 minutes. Transfer to cutting board. Let cool 5 minutes. Trim and discard core. Thinly slice leaves.
  • Step 3Meanwhile, toss together tomatoes, cucumber, 1 tsp oil and 1/4 tsp each salt and pepper in bowl to coat. Set aside.
  • Step 4Toss together cabbage, remaining 1 tbsp oil, the lemon juice, honey, parsley and remaining 1/4 tsp each salt and pepper in separate bowl to coat. Set aside.
  • Step 5Brush grill with oil. Arrange folded sheet of foil lengthwise on edge of grill to shield skewer ends from direct heat. Arrange kebabs on grill with skewer ends resting on foil. Grill, lid down, turning occasionally, until grill-marked and instant-read thermometer inserted into centres reads 165°F (74°C), 9 to 11 minutes.
  • Step 6Divide rice among 2 serving bowls. Top with cabbage, tomato salad, hummus and kebabs, dividing evenly. Serve immediately.

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