Chicken Shawarma Bowls

Ingredients

Quantities are for 4 servings.

• 1 3/4 lb Boneless skinless chicken thighs
• 3 tbsp Olive oil
• 2 each Lemons
• 4 cloves Garlic
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 1 tsp Paprika
• 1/2 tsp Ground turmeric
• 1/4 tsp Ground cinnamon
• 2 cups Basmati rice
• 1 each Cucumber
• 2 each Tomatoes
• 1/2 each Red onion
• 1/2 cup Plain yogurt
• 2 tbsp Tahini

Instructions

1. In a bowl, whisk together 2 tablespoons olive oil, the juice of 1 lemon, minced garlic, cumin, coriander, paprika, turmeric, and cinnamon. Add the chicken thighs, turn to coat, cover, and marinate in the refrigerator at least 20 minutes (up to overnight).
2. Cook the basmati rice according to package directions.
3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the chicken 6-7 minutes per side, until deeply browned and the internal temperature reaches 165°F with juices running clear. Let rest 3 minutes, then slice into strips.
4. While the chicken cooks, whisk together the yogurt, tahini, juice of the remaining lemon, and a splash of water until smooth and pourable to make the sauce.
5. Dice the cucumber and tomatoes, and thinly slice the red onion.
6. Divide the rice among bowls, top with sliced chicken, cucumber, tomatoes, and red onion, and drizzle generously with the tahini-yogurt sauce.