Savory Chicken Shawarma Bowl

Recipe created by Chef Brenda Wattles, RDN.

Components Per One Serving:

2.25 oz eq 3 oz eq 1 ⁄2 cup(s) 0 cup(s) 3 mg

Vegetable Subgroups:

Recipe makes 100 servings

Serving Size: 1 cup rice in bowl

Top with:

• #20 scoop seasoned chicken

• ¼ cup tomatoes

• ¼ cup cucumbers

• ¼ cup hummus

• Garnish with 1 tablespoon chopped peanuts

Ingredients

Prepare Chicken:

• 6 pounds 4 oz chicken breast, diced, cooked (USDA or Commercial)

• 3 cups lemon juice, bottled

• 2 cups vegetable oil (USDA or Commercial)

• 1 cup granulated garlic

• 1/3 cup cumin, ground

• 1/3 cup paprika, ground

• 1/3 cup oregano leaves, dried

• 2 tsp cayenne pepper, ground

• 2 sprays nonstick cooking spray

Prepare Rice:

• 12 pounds 8 oz brown rice, long-rain, parboiled (2 oz eq per servings) (1 gal 2 qt 1 1/3 cups)

• 320 fl oz water, hot (0.2 cup per 1 oz rice, dry) (2 gal 2 qt)

• ¼ cup turmeric, ground

• ¼ cup cumin, ground

• ¼ cup granulated garlic

Prepare Hummus:

• 7 pounds peanut butter, creamy (USDA or Commercial) (3 qt ½ cups)

• 7 pounds Greek yogurt, nonfat, plain (3 qt 2 cups) (3 ½ - 32 oz containers)

• 1 qt 3 tablespoon lemon juice, bottled

Prepare Vegetables, Pita Bread, & Peanuts:

• 8 pounds 8 oz tomatoes, fresh, grape or cherry (1 gal 2 qt 1 cup)

• 8 pounds 4 oz cucumbers, fresh, unpared (1 gal 2 qt 1 cup)

• Pita bread, whole grain-rich (at least 1 oz eq) (100 each)

• 2 pounds 2 oz peanuts, no salt added, chopped (1 qt 2 3/8 cups)

Directions

1. Thaw chicken: Thaw under refrigeration for 48 hours. Hold at 41 F or lower.

2. Season and marinate chicken: Place chicken in 12” x 20” x 4’ steamtable pan. Toss chicken with lemon juice and vegetable oil. Mix dry seasonings together. Toss seasonings with chicken and cover. Marinate in refrigerator for 2-4 hours. Hold at 41 F or lower.

3. Cook rice: Preheat oven to 350 F. For 100 – 1 cup servings: Spray 2 - 12” x 20” x 4” steamtable pans with cooking spray. Place 6 lb 4 oz rice, 2 tablespoon turmeric, 2 tablespoon cumin, 2 tablespoon granulated garlic, and 1 gal 1 qt hot water in each pan. Stir to combine and cover tightly with foil. Bake for 1 hour 15 minutes or until water is absorbed.

4. Cook chicken: Steam chicken breast in steamer for 15 minutes. Remove from steamer and stir. Place back in the steamer for 10 more minutes or until internal temperature reaches 165 F. Heat to 165 F or higher for 15 seconds. Hold at 135 F or lower.

5. Prepare hummus: In a mixer, whisk peanut butter, yogurt, and lemon juice. Hold at 41 F or lower.

6. Prepare vegetables: Halve tomatoes (makes about 1 gal 2 qt 1 cup) and dice cucumbers (makes about 1 gal 2 qt 1 cup).

7. Warm pita bread: Place pita bread in warmer for 30 minutes. Remove and cut into triangles.

8. Serve: Place 1 cup (8 oz spoodle) rice in bowl, top with #20 scoop (about 1.4 oz) seasoned chicken, ¼ cup (2 oz spoodle) tomatoes, ¼ cup (2 oz spoodle) cucumbers, ¼ cup hummus (#16 scoop/2.1 oz), and garnish with 1 tablespoon chopped peanuts.

Note: Some kid taste testers enjoyed the flavors, however, they did not want them mixed together. Recommend a bento box to separate ingredients for picky eaters or younger children.

Nutrients Per One Serving (K-12):

For more information about peanuts in school foodservice, visit PeanutsinSchools.org.