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
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
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
Are you still with me? Great, once you taste this amazing chicken shawarma bowl all the hard work will pay off.
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
The last part you will need for your chicken shawarma bowl is the chicken spice blend, for it 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
And Finally, Your Chicken Shawarma Bowl
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.