Ingredients
Scale
- 1.5 lbs chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- Salt and black pepper to taste
- 2 cups cooked basmati rice or quinoa
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup hummus or tzatziki sauce
- Fresh parsley for garnish
Instructions
- Whisk together the olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper in a large glass bowl. Add the chicken pieces and toss thoroughly to ensure every piece is coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, though 2 hours is ideal for the best flavor penetration.
- While the chicken marinates, prepare your bowl components. Cook the basmati rice or quinoa according to package instructions. Chop the cucumbers, tomatoes, and red onions. If you prefer a quick pickle for the onions, soak them in a splash of vinegar and a pinch of sugar for 15 minutes to take the edge off the sharpness.
- Heat a large cast-iron skillet or non-stick pan over medium-high heat. Add a small drizzle of oil if needed. Place the chicken in the pan in a single layer, working in batches if necessary to avoid crowding. Cook for 6 to 8 minutes, turning occasionally, until the chicken is browned, slightly charred on the edges, and the internal temperature reaches 165°F (74°C).
- Divide the cooked rice or quinoa among four bowls. Top each bowl with a generous portion of the cooked shawarma chicken. Arrange the cucumbers, tomatoes, and onions around the chicken. Add a large dollop of hummus or a drizzle of tzatziki sauce in the center. Garnish with fresh parsley and an extra squeeze of lemon juice before serving.
- Cook Time: 70 minutes