Chicken Shawarma Plate with Red Pepper Pesto
Jun 28, 2025
Watch the video below! This recipe was developed by @cookin_brooke.
Bend's Northwest Crossing farmers market is back! We have been going every Saturday and picking up all the goodies. My first stop was at @fixafoods to pick up some Red Pepper Pesto (formerly Almond Romesco) for this dinner. This vibrant dinner comes packs a ton of flavor. You will want to have this on repeat once you make it! ✨
🛒Ingredients:
-1 pound pasture raised chicken
-Few tablespoons extra virgin olive oil
-Juice of one lemon
-3 cloves garlic, peeled, smashed, minced
-Salt + Pepper
-1 tsp cumin
-1 tsp paprika
-Sprinkle of turmeric, cinnamon, red pepper flakes
-Red Pepper Pesto (formerly Almond Romesco) (@fixafoods)
-Pickled onions
-Organic white or brown rice (1/2 cup dry)
-Ghee
-Salt
-Turmeric
-Organic tomatoes
-Organic cucumbers
-Grass fed Greek yogurt
-Fresh dill
-One clove of garlic
-Kalamata olives
🧑🍳Instructions:
-Start by allowing the chicken to marinate overnight, add the chicken thighs along with all the seasonings listed, garlic, lemon juice and olive oil!
-Cover and mix the thighs well! Once fully coated set in fridge and allow to marinate overnight.
-The next day, add rice to a small pot, add 1/2 cup rice, sprinkle of turmeric, salt, pepper, spoonful of ghee and 1/2 + 1/4 cup of bone broth or water. Bring to a gentle boil, stir. Put lid on and then turn heat down to a simmer, allow to cook for 15-30 minutes depending on if it’s brown or white rice! (Read the package)
-Preheat the oven to 425 degrees, add the chicken to a lined sheet pan, cook for 30-40 minutes or until internal temperature reaches 165 degrees.
-Once fully cooked, remove from oven, slice into thin strips, you can add back to the sheet pan and broil for a little bit with additional oil if you would like more crisp!
-Slice cucumbers into thin circles. Mix cucumbers with a little greek yogurt, dill, salt and pepper.
-Add rice to the plate, then cucumbers, pickled onions, chicken, sliced tomatoes, olives, a big scoop of Red Pepper Pesto! Finish off with a little parsley and enjoy!
