Classic Chicken Shawarma Bowl

Ingredients

• 1 ½ lbs chicken thighs(paid link)
• ¼ cup lemon juice(paid link)
• ¼ cup olive oil(paid link)
• 4 cloves garlic(paid link)
• 2 tsp cumin(paid link)
• 1 ½ tsp coriander(paid link)
• 1 tsp paprika(paid link)
• ½ tsp turmeric(paid link)
• ¼ tsp cinnamon(paid link)
• 1 ½ tsp salt(paid link)
• ½ tsp black pepper(paid link)
• 2 cup rice(paid link)
• 4 cup water(paid link)
• 1 cup plain yogurt(paid link)
• ¼ cup tahini(paid link)
• ½ cup parsley(paid link)
• 1 medium cucumber(paid link)
• 1 medium tomatoes(paid link)

Instructions

1. 1

   In a bowl, whisk together lemon juice, 2 tbsp olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, 1 tsp salt, and 0.25 tsp black pepper. Add chicken thighs and marinate for at least 15 minutes, or up to 4 hours in the refrigerator.

   15 min

2. 2

   Cook rice according to package directions.

3. 3

   Heat remaining 2 tbsp olive oil in a large skillet over medium-high heat. Add marinated chicken thighs and cook for 6-8 minutes per side, until cooked through and slightly charred.

   6 min

4. 4

   While chicken is cooking, prepare the sauce: whisk together plain yogurt, tahini, 0.5 tsp salt, and 0.25 tsp black pepper.

5. 5

   Slice the cooked chicken thighs.

6. 6

   Chop parsley, cucumber, and tomatoes.

7. 7

   Assemble bowls: layer rice, sliced chicken, chopped parsley, cucumber, and tomatoes. Drizzle with yogurt-tahini sauce.

Perfect With