Chicken Shawarma Bowl
★★☆☆☆
Ingredients
- Chicken
- 2 tablespoons extra-virgin olive oil30 ml extra-virgin olive oil
- 2 teaspoons ground coriander10 ml ground coriander
- 2 teaspoons ground cumin10 ml ground cumin
- 1½ teaspoons smoked paprika8 ml smoked paprika
- 1 teaspoon black pepper5 ml black pepper
- 1 teaspoon kosher salt5 ml kosher salt
- ½ teaspoon ground cardamom2 ml ground cardamom
- ½ teaspoon ground turmeric2 ml ground turmeric
- 4 small boneless, skinless chicken thighs (1½ pounds total), patted dry4 small boneless, skinless chicken thighs (1½ pounds total), patted dry
- Tahini Sauce
- ¼ cup tahini60 ml tahini
- 2 tablespoons fresh lemon juice30 ml fresh lemon juice
- 1½ teaspoons honey8 ml honey
- ¼ teaspoon kosher salt1 ml kosher salt
- 1 garlic clove, grated (about ½ teaspoon)1 garlic clove, grated (about ½ teaspoon)
- 2 tablespoons water30 ml water
- Bowl
- 3 cups prepared yellow rice (from 1 10-ounce package)720 ml prepared yellow rice (from 1 10-ounce package)
- 1½ cups halved cherry tomatoes (about 10 ounces)360 ml halved cherry tomatoes (about 10 ounces)
- 1 cup thinly sliced Persian cucumbers240 ml thinly sliced Persian cucumbers
- ½ cup pitted green olives, halved120 ml pitted green olives, halved
- ⅓ cup drained pickled red onions80 ml drained pickled red onions
- ¼ cup chopped fresh mint, cilantro, and/or parsley60 ml chopped fresh mint, cilantro, and/or parsley
- 4 ounces feta cheese, crumbled (about 1 cup)115 g 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 — Côtes du Rhône — the wine's earthy spices and medium body complement the warm Middle Eastern spice blend while balancing the rich tahini sauce