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A vibrant Chicken Shawarma Bowl with spiced chicken, basmati rice, cucumber, and tahini drizzle

Chicken Shawarma Bowl

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 580
Ingredients Method

Ingredients
  

  • 680 g chicken thighs, boneless and skinless, sliced
  • 30 ml olive oil
  • 25 ml lemon juice, divided
  • 3 cloves garlic , minced
  • 5 g ground cumin
  • 5 g ground coriander
  • 5 g smoked paprika
  • 2 g ground turmeric
  • 1 g ground cinnamon
  • 5 g kosher salt
  • 2 g black pepper
  • 400 g cooked basmati rice
  • 200 g cucumber , diced
  • 200 g cherry tomatoes, halved
  • 50 g red onion, thinly sliced
  • 60 ml tahin i
  • 30 ml wate r

Method
 

  1. In a large mixing bowl, whisk together olive oil, 10ml lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and black pepper.
  2. Add the sliced chicken thighs to the marinade, coating thoroughly, and allow to marinate for at least 20 minutes.
  3. Heat a heavy-bottomed skillet over medium-high heat.
  4. Sear the chicken in batches until deeply browned and the internal temperature reaches 74 degrees Celsius, approximately 8 to 10 minutes.
  5. Prepare the tahini dressing by whisking together the tahini, 15ml lemon juice, and water until a smooth, pourable emulsion is formed.
  6. Divide the cooked basmati rice among four serving bowls.
  7. Top each bowl with equal portions of the cooked chicken, diced cucumber, halved cherry tomatoes, and sliced red onion.
  8. Drizzle the prepared tahini sauce over each bowl and serve immediately.