Chicken Shawarma Bowls

• 1.5 lbs chicken thighs, boneless and skinless
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• Salt and pepper to taste
• 2 cups cooked basmati rice
• 1 cup shredded lettuce
• 1 cup diced cucumber
• 1/2 cup diced red onion
• 1/4 cup tahini sauce

Steps

1. 1 In a bowl, whisk together olive oil, lemon juice, garlic, cumin, paprika, turmeric, coriander, cayenne, salt, and pepper.
2. 2 Add chicken thighs to the marinade, ensuring they're well-coated, and refrigerate for at least 30 minutes.
3. 3 Heat a large skillet over medium-high heat. Cook the chicken until it's browned and cooked through, about 6-7 minutes per side.
4. 4 Slice the cooked chicken into thin strips.
5. 5 Divide the rice among four bowls.
6. 6 Top each bowl with shredded lettuce, diced cucumber, red onion, and chicken strips.
7. 7 Drizzle tahini sauce over the top and serve immediately.

Nutrition

Tips

• For a quick tahini sauce, whisk tahini paste with lemon juice, garlic, and water until smooth.
• Add a handful of toasted pine nuts for extra crunch.
• Serve with warmed pita bread for a complete meal.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to keep the rice moist.

Serving Suggestions

• Pair with a refreshing cucumber yogurt sauce.
• Add a squeeze of fresh lemon juice for brightness.

FAQ