I love a dinner loaded with flavor and this bowl of goodness did not disappoint! I created this dinner to be made on a busy weeknight when you are short on time but still want to eat something healthy and filling! It only takes 15-20 minutes to bake the meatballs and cook the rice! The spice blend in the meatballs is perfection paired with the freshness of the mint yogurt drizzle! Nestled in a bed of turmeric rice and kissed with the pickled crunch of red onion and cucumber, this bowl needs to be on your must make list stat!
Shawarma Chicken Meatball Bowls
4
servings15
minutes20
minutesIngredients
*For the Meatballs*
1 lb 1 Ground Chicken
1 1 Egg
1/4 cup 1/4 Bread Crumb
1 tsp 1 Garlic Powder
1 tsp 1 Paprika
1 tsp 1 Cumin
1/4 tsp 1/4 Cinnamon
1/4 tsp 1/4 Cayenne
1 tsp 1 Salt
1/2 tsp 1/2 Pepper
*For the Rice*
1 cup 1 Basmati Rice
2 cups 2 Water
1 tsp 1 Turmeric
1/4 tsp 1/4 Salt
1/4 tsp 1/4 Garlic Powder
*For the Mint Yogurt Sauce*
1/2 cup 1/2 Greek Yogurt
2-4 Tbsp 2-4 Fresh Mint
1/4 tsp 1/4 Coriander
1/4 tsp 1/4 Salt
1 1 Lemon Zested and 1/2 of Lemon Juiced
*For the Pickled Red Onions and Cucumbers*
2 2 Mini Cucumbers Sliced
1 1 Small Red Onion Sliced
1/2 cup 1/2 Apple Cider Vinegar
1/2 cup 1/2 Water
1 Tbsp 1 Sugar
Directions
- Preheat oven to 400. Mix all ingredients for meatballs together and form into balls. Bake for 15-18 minutes until internal temp registers 165
- While meatballs are baking, add all ingredients for rice in small sauce pot. Bring to boil, cover and turn to low. Simmer for 20 minutes. Remove lid and fluff with a fork
- Add all ingredients for mint yogurt sauce into small blender and blend until smooth
- Add cucumbers and onions into small dish and combine with vinegar mixture. Allow to marinate before placing on top of bowls
- Build Bowls and Dive In!!
I’m interested!