Creative Chicken Shawarma Rice Bowl

Ingredients

• 1 ½ lb chicken thighs(paid link)
• ¼ cup olive oil(paid link)
• 3 tbsp lemon juice(paid link)
• 4 clove garlic(paid link)
• 2 tsp cumin(paid link)
• 1 tsp coriander(paid link)
• 1 tsp paprika(paid link)
• ½ tsp turmeric(paid link)
• ¼ tsp cinnamon(paid link)
• 1 tsp salt(paid link)
• ½ tsp black pepper(paid link)
• 2 cup basmati rice(paid link)
• 4 cup water(paid link)
• 1 cup plain yogurt(paid link)
• 3 tbsp tahini(paid link)
• ¼ cup fresh mint(paid link)
• ½ cucumber(paid link)
• 1 cup cherry tomatoes(paid link)
• ½ small red onion(paid link)
• ¼ cup parsley(paid link)

Instructions

1. 1

   Cut chicken thighs into bite-sized pieces. In a bowl, combine chicken with olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper. Marinate for at least 30 minutes.

2. 2

   Cook basmati rice according to package directions. Typically, rinse rice, combine with water in a pot, bring to a boil, reduce heat, cover, and simmer for 15-20 minutes, then let stand for 5 minutes.

3. 3

   While rice cooks, heat a large skillet over medium-high heat. Add marinated chicken and cook until browned and cooked through, about 8-10 minutes. If needed, cook in batches to avoid crowding the pan.

   10 min

4. 4

   In a small bowl, whisk together yogurt, tahini, chopped fresh mint, and a pinch of salt and pepper to create the sauce.

5. 5

   Assemble bowls: spoon rice into each bowl, top with cooked chicken shawarma, and drizzle generously with the yogurt-tahini sauce. Garnish with chopped cucumber, halved cherry tomatoes, thinly sliced red onion, and fresh parsley.

Perfect With