Street-Cart-Style Chicken Shawarma Bowls

Ingredients

• 2 cloves garlic, divided
• 2 bell peppers, diced
• ½ oz cilantro, divided
• 1 oz pistachios, roughly chopped
• 2 lemons
• 16 oz ground chicken
• 4 tablespoons yogurt
• 2 tablespoons Shawarma Spice Blend
• 1 cup basmati rice
• 8 tablespoons sour cream
• 4 teaspoons olive oil, plus 2 teaspoons cooking oil
• Salt and black pepper
• 2 tablespoons butter, optional for the rice

Instructions

1. Zest and quarter the lemons. Chop the cilantro, mince the garlic, and roughly chop the pistachios. Toss the chicken with the yogurt, Shawarma Spice Blend, three-quarters of the garlic, a drizzle of olive oil, salt, and pepper. Set aside to marinate.
2. Combine the rice with 1½ cups water and a pinch of salt in a small pot. Bring to a boil, cover, reduce to a low simmer, and cook until tender, 15–18 minutes. Keep covered off the heat.
3. Sauté the bell peppers in olive oil over medium heat until tender, 7–10 minutes. Season with salt and pepper, transfer to a plate, and wipe out the pan.
4. Stir together the sour cream, half the cilantro, half the lemon zest, remaining garlic, and a squeeze of lemon juice. Add water a teaspoon at a time until the sauce drizzles easily. Season with salt and pepper.
5. Heat cooking oil in the pan over medium-high heat. Cook the chicken until browned and cooked through, 4–6 minutes. Return the bell peppers to the pan and season to taste.
6. Fluff the rice and stir in the pistachios, remaining lemon zest, and salt. Stir in the butter if using. Serve the rice topped with the chicken and pepper, drizzled with cilantro sauce and finished with the remaining cilantro and lemon wedges.