Chicken Shawarma Bowl

Ingredients

• 1½ lb boneless, skinless chicken thighs
• 4 tbsp olive oil
• 3 tbsp lemon juice
• 4 clove garlic
• 2 tsp cumin
• 2 tsp paprika
• 1 tsp turmeric
• 1 tsp coriander
• ½ tsp cayenne pepper (optional)
• 1 tsp salt
• ½ tsp black pepper
• 1 cucumber
• 1 pint cherry tomatoes
• ½ red onion
• ¼ cup fresh parsley
• 3 cup cooked basmati rice
• ½ cup tahini
• ¼ cup water
• 2 tbsp lemon juice
• 1 clove garlic

Steps

1. Slice chicken thighs into thin strips. In a bowl, combine 2 tbsp olive oil, 3 tbsp lemon juice, minced garlic (4 cloves), cumin, paprika, turmeric, coriander, cayenne (if using), salt, and pepper. Add chicken and marinate for at least 20 minutes, or up to 4 hours in the refrigerator.
2. Preheat oven to 400°F (200°C). Spread marinated chicken in a single layer on a baking sheet. Roast for 15-20 minutes, flipping halfway, until cooked through and slightly browned.
3. While chicken roasts, prepare the salad: dice cucumber, halve cherry tomatoes, and thinly slice red onion. Chop fresh parsley. Combine in a bowl.
4. Prepare tahini sauce: In a small bowl, whisk together tahini, 1/4 cup water, 2 tbsp lemon juice, and 1 minced garlic clove until smooth. Add more water if needed to reach desired consistency.
5. Assemble bowls: Divide cooked basmati rice among four bowls. Top with roasted chicken and the fresh vegetable salad.
6. Drizzle generously with tahini sauce and serve immediately.