Mediterranean-Thai Lemongrass Shawarma Pilaf
The perfect Ramadan dish. Our Royal® Chef’s Secret Basmati is transformed into this delicious Mediterranean-Thai Lemongrass Pilaf with a flavorful shawarma, paired with a creamy garlic-yogurt sauce.
Ingredients
Lemongrass Basmati Rice
2 cups Royal® Basmati Rice (rinsed & soaked for 45 minutes)
4 cups chicken or vegetable broth
3 tbsp green curry paste
2 cloves garlic, minced
1 tsp ginger, minced
1 tbsp olive oil or butter
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp salt
1 bay leaf
Shawarma-Spiced Chicken:
1 lb boneless chicken thighs (or tofu for a veg option)
2 tbsp olive oil
1 tbsp Greek yogurt
1 tbsp lemon juice
2 cloves garlic, minced
2 tbsp shawarma seasoning
1/2 tsp salt
Creamy Garlic-Yogurt Sauce:
1/2 cup Greek yogurt
1 tbsp tahini
1 clove garlic, minced
1 tbsp lemon juice
1 tsp honey
Salt to taste
Water (to thin if needed)
For Garnish:
1/4 cup toasted pine nuts
2 tbsp chopped fresh mint
2 tbsp chopped fresh cilantro
1 tsp chili flakes (optional)
Lemon wedges
Preparation
Lemongrass Basmati Rice
- Heat olive oil or butter in a pot over medium heat.
- Add minced garlic and ginger, green curry paste, bay leaf and sauté for 2 minutes.
- Add basmati rice, turmeric, cumin, and salt, stirring to coat.
- Pour in broth, bring to a boil.
- Reduce heat, cover and simmer for 15 minutes until rice is cooked.
- Remove from heat and let it rest for 5 minutes. Remove lemongrass and bay leaf before serving.
Shawarma Chicken
- In a bowl, mix olive oil, yogurt, lemon juice, garlic, and all spices.
- Coat the chicken thighs in the marinade and let sit for at least 30 minutes (overnight for best flavor).
- Heat a grill pan or skillet over medium-high heat. Cook chicken for 4-5 minutes per side until golden brown and cooked through.
- Let rest for 5 minutes, then slice.
Garlic-Yogurt Sauce
- In a small bowl, whisk together yogurt, tahini, garlic, lemon juice, honey and salt.
- Add water as needed for desired consistency.
Assemble & Serve
- Fluff the rice and place it on a serving platter or bowl.
- Arrange sliced shawarma chicken on top.
- Drizzle with creamy garlic-yogurt sauce.
- Garnish with toasted pine nuts, fresh mint, cilantro, and chili flakes.
- Serve with lemon wedges on the side.
