Chicken Shawarma Bowls
Transform your kitchen into a Middle Eastern feast with these incredible Chicken Shawarma Bowls! These bowls combine tender, marinated chicken with aromatic rice, fresh vegetables, and a creamy tahini sauce.
Ingredients
- 2 lbs chicken thighs boneless and skinless
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon cinnamon
- 1 lemon juiced
- Salt and pepper to taste
- 2 cups basmati rice
- 2 cucumbers diced
- 3 tomatoes chopped
- 1 red onion thinly sliced
- Fresh parsley chopped
- Hummus for serving
- ½ cup tahini
- 1 lemon juiced
- 2 cloves garlic minced
- Water to thin
- Salt to taste
Instructions
- Combine all marinade ingredients in a large bowl. Add chicken and coat thoroughly. Marinate for at least 2 hours or overnight for best results.
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Arrange marinated chicken on the baking sheet and roast for 25-30 minutes, or until cooked through and slightly charred on the edges.
- While the chicken cooks, prepare the rice according to package instructions.
- Make the tahini sauce by whisking together tahini, lemon juice, garlic, and enough water to reach your desired consistency. Season with salt.
- Slice the cooked chicken against the grain.
- Assemble your bowls: Start with rice, add sliced chicken, fresh vegetables, a dollop of hummus, and drizzle with tahini sauce. Garnish with parsley.