Chicken and Kalebanzo Shawarma with Cauliflower Rice | Arctic Gardens Food Service

Chicken and Kalebanzo Shawarma with Cauliflower Rice

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Chicken and Kalebanzo Shawarma with Cauliflower Rice

Portions:

20

Preparation Time:

Cooking Time:

Ingredients

For the Chicken Shawarma
3.5 kg Boneless, Skinless Chicken Thighs
5 Lemons, Juice Only
2/3 cup (165 mL) extra virgin olive oil
20 cloves Garlic, Chopped
3 1/2 tbsp (52.5 mL) Ground Cumin
3 1/2 tbsp (52.5 mL) Paprika
1 1/2 tbsp (22.5 mL) Turmeric
2 ½ tsp (12.5 mL) Cinnamon
1 1/2 tbsp (22.5 mL) Salt
1 1/2 tbsp (22.5 mL)Pepper
5 cups (850 g) Arctic Gardens Kalebanzo

For the Tabbouleh
- 10 cups (1.3 kg) Arctic Gardens Cauliflower Rice
- 3 1/3 cup (832.5 mL) Cherry Tomatoes, Quartered
- 2 ½ Cucumber, Diced
- 10 Green Onions, Chopped
- 1/2 bunch Mint, Chopped
- 1 bunch Parsley, Chopped
- 10 Lemons, Zest and Juice
- 1 cup (250 mL) extra virgin olive oil
- Salt to taste

For the Cucumber Lime Yogurt Sauce
- 10 cups (2.5L) Greek Yogurt
- 2 ½ Cucumber
- 5 Limes, Juice and Zest
- Salt to taste

Preparation

Chicken and Kalebanzo Shawarma
1. Slice the chicken thighs into strips and marinate with the lemon, oil, garlic, cumin, paprika, turmeric, cinnamon, salt and pepper. Allow to marinate for at least 1 hour
2. In a hot skillet with the remaining olive oil, add the chicken and brown on all sides.
3. Add in the onions and kalebanzo mix and sauté until the onions are soft and the chicken is cooked through.
4. Preheat the combi oven to 212°F (100°C) - 100% humidity, then cook the cauliflower rice for 3 minutes. Allow to chill in the fridge before preparing the tabbouleh.
5. Combine all tabbouleh ingredients in a bowl and mix well. Adjust seasoning as needed.
6. Combine the cucumber and Greek yogurt in a food processor and blend until smooth. Add the lime juice and zest and season with salt. 7. Serve the shawarma chicken with warm pita, yogurt sauce and tabbouleh.