Chicken Shawarma Bowl

• Chicken thigh(700 g)
• Greek yogurt(4 tbsp)
• Olive oil(3 tbsp)
• Lemon(1)
• Garlic(3 cloves)
• Cumin(2 tsp)
• Paprika(2 tsp)
• Turmeric(1 tsp)
• Cinnamon(½ tsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Basmati Rice(300 g)
• Cucumber(1)
• Tomato(2)
• Red Onion(1)
• Flat Leaf Parsley(15 g)
• Tahini(4 tbsp)
• Yogurt(120 ml)

Method

1. 1

   Slice {Chicken thigh} into bite-size strips. In a bowl, mix {Greek yogurt}, {Olive oil}, zest and juice from {Lemon}, grated {Garlic}, {Cumin}, {Paprika}, {Turmeric}, {Cinnamon}, {Salt}, and {Black pepper}. Toss the chicken through the marinade until well coated.

   ~10 min

2. 2

   Rinse {Basmati Rice}. Add it to a saucepan with 600ml water and a pinch of salt. Bring to a boil, cover, and cook until tender. Rest off the heat, covered, then fluff.

   ~18 min

3. 3

   Dice {Cucumber} and {Tomato}, thinly slice {Red Onion}, and chop {Fresh parsley}. Toss together in a bowl with a squeeze of lemon juice and a pinch of salt.

   ~8 min

4. 4

   Whisk {Tahini}, {Yogurt}, {Lemon}, and {Salt} with 2 to 4 tbsp water until smooth and pourable.

5. 5

   Heat a large skillet over medium-high heat. Cook the marinated {Chicken thigh} in a single layer, stirring occasionally, until lightly golden in spots and cooked through.

   ~12 min

6. 6

   Divide the rice between bowls. Top with the cooked chicken and chopped salad, then spoon over the tahini sauce and serve.

   ~6 min