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Chicken Shawarma Bowls with turmeric rice, fresh vegetables, and tahini sauce

Chicken Shawarma Bowls

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 650
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs, sliced into strips
  • 3 tablespoons olive oil, divided
  • 2 tablespoons lemon juice
  • 3 cloves garlic , minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon ground turmeric, divided
  • 0.25 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 1 cup basmati rice, rinsed
  • 1.5 cups chicken broth
  • 1 cup diced cucumber
  • 1 cup halved cherry tomatoes
  • 0.5 cup thinly sliced red onion
  • 0.5 cup hummu s
  • 0.25 cup tahini sauce

Method
 

  1. In a large bowl, whisk together 2 tablespoons olive oil, lemon juice, garlic, cumin, coriander, paprika, 0.25 teaspoon turmeric, cinnamon, salt, and pepper.
  2. Add chicken to the marinade, toss to coat, and refrigerate for at least 30 minutes.
  3. In a medium pot, combine rinsed rice, chicken broth, and the remaining 0.25 teaspoon turmeric. Bring to a boil over medium-high heat.
  4. Reduce heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed. Fluff with a fork and keep warm.
  5. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
  6. Add the chicken in a single layer and cook for 8-10 minutes, turning occasionally, until browned and the internal temperature reaches 165 degrees Fahrenheit.
  7. Assemble the bowls by dividing the turmeric rice among four bowls.
  8. Top each bowl with cooked chicken, diced cucumber, cherry tomatoes, red onion, and a dollop of hummus.
  9. Drizzle with tahini sauce before serving.