Chicken Shawarma Extras

Prep Time: 45 minutes Cook Time: 1 hour Servings: Serves 4 to 6 Source:

Ingredients

For the rice:

2 tablespoons unsalted butter

1/2 teaspoon turmeric

1/4 teaspoon ground cumin

1 1/2 cups long-grain or Basmati rice

2 1/2 cups chicken broth

Kosher salt and freshly ground black pepper

For the sauce:

1/2 cup mayonnaise

1/2 cup Greek yogurt

1 tablespoon sugar

2 tablespoons white vinegar

1 teaspoon lemon juice

1/4 cup chopped fresh parsley

Kosher salt and freshly ground black pepper

To serve:

1 head iceberg lettuce, shredded

1 large tomato, cut into wedges

Fluffy pocketless pita bread, brushed in butter, lightly toasted, and cut into 1 × 3-inch strips

Harissa-style hot sauce, for serving

Directions


For the rice: Melt the butter over medium heat in a large Dutch oven. Add the turmeric and cumin and cook until fragrant but not browned, about 1 minute. Add the rice and stir to coat. Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes. Add the chicken broth. Season to taste with salt and pepper. Raise the heat to high and bring to a boil. Cover, reduce to a simmer, and cook for 15 minutes without disturbing. Remove from the heat and allow to rest until the water is completely absorbed and the rice is tender, about 15 minutes.

For the sauce: In a small bowl, combine the mayonnaise, yogurt, sugar, vinegar, lemon juice, parsley, and 2 teaspoons black pepper. Whisk to combine. Season to taste with salt.