Chicken Shawarma Bowl

★★☆☆☆

Prep: 30 mins Cook: 15 mins Serves: 4

Ingredients

Chicken:
2 tablespoons extra-virgin olive oil
2 teaspoons ground coriander
2 teaspoons ground cumin
1½ teaspoons smoked paprika
1 teaspoon black pepper
1 teaspoon kosher salt
½ teaspoon ground cardamom
½ teaspoon ground turmeric
4 small boneless, skinless chicken thighs (1½ pounds total), patted dry
Tahini Sauce:
¼ cup tahini
2 tablespoons fresh lemon juice
1½ teaspoons honey
¼ teaspoon kosher salt
1 garlic clove, grated (about ½ teaspoon)
2 tablespoons water
Bowl:
3 cups prepared yellow rice (from 1 10-ounce package)
1½ cups halved cherry tomatoes (about 10 ounces)
1 cup thinly sliced Persian cucumbers
½ cup pitted green olives, halved
⅓ cup drained pickled red onions
¼ cup chopped fresh mint, cilantro, and/or parsley
4 ounces feta cheese, crumbled (about 1 cup)

Instructions

1. Make the chicken: Whisk together oil, coriander, cumin, paprika, black pepper, salt, cardamom, and turmeric in a medium bowl. Add chicken, and rub evenly to coat with spice paste. Cover and let stand at room temperature at least 30 minutes or refrigerate up to 24 hours.
2. While chicken marinates, make the tahini sauce: Whisk together tahini, lemon juice, honey, salt, and garlic in a small bowl until smooth. Slowly whisk in water until combined.
3. When ready to cook chicken, preheat grill to medium-high (400°F to 450°F) or heat a grill pan over medium-high. Grill chicken on oiled grates, uncovered, until nicely charred and a thermometer inserted into thickest portion of chicken registers 170°F, 6 to 8 minutes per side. (Alternatively, arrange thighs in an even layer on an aluminum foil-lined baking sheet; broil 5 inches from heat source until charred and thermometer registers 170°F, about 10 minutes.) Let chicken rest at least 5 minutes before slicing.
4. Make the bowl: Divide yellow rice evenly among 4 bowls. Top each bowl with ½ cup sliced chicken, cherry tomatoes, cucumbers, olives, pickled red onions, tender fresh herbs, and feta cheese. Drizzle with tahini sauce.

Make ahead: Rub chicken up to 24 hours ahead; cover and refrigerate until ready to use. The chicken and rice can be cooked up to one day in advance and reheated gently before serving. Refrigerate the tahini sauce for up to four days, thinning with a splash of water if needed. Store chicken, rice, sauce, and fresh toppings separately for best texture. This is a meal-prep-friendly recipe that combines smoky spice-rubbed chicken with warm yellow rice, crunchy vegetables, and silky lemon-tahini drizzle.

Wine Pairing: Medium Red