Description
A flavorful bowl featuring marinated chicken shawarma served with rice, veggies, and tahini sauce for an easy, packed meal.
Ingredients
Scale
- 2 lbs chicken thighs, boneless and skinless
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 4 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 2 cups cooked basmati rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- Tahini sauce for serving
Instructions
- In a bowl, mix olive oil, lemon juice, garlic, cumin, paprika, turmeric, cinnamon, salt, and pepper to make the marinade.
- Add chicken thighs to the marinade and let it sit for at least 1 hour or overnight in the fridge.
- Preheat grill or skillet over medium-high heat. Cook chicken for 6-8 minutes per side until fully cooked.
- Let the chicken rest for 5 minutes, then slice it into strips.
- Assemble bowls by layering cooked rice, sliced chicken, cherry tomatoes, cucumber, red onion, and parsley.
- Drizzle with tahini sauce and serve immediately.
Notes
For extra flavor, grill the vegetables alongside the chicken. Adjust spices based on preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Middle Eastern
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 20g
- Carbohydrates: 35g
- Protein: 30g