Chicken Shawarma Rice Bowls

Chicken Shawarma Rice Bowls are a vibrant and flavorful dish that brings the bold, aromatic spices of Middle Eastern cuisine to your table. Juicy, marinated chicken is roasted to perfection and served atop a bed of fragrant turmeric rice, complemented by fresh vegetables, creamy tahini sauce, and a squeeze of lemon for a refreshing finish. This dish is versatile, customizable, and perfect for meal prep or a family dinner. Every bite is a delightful combination of textures and flavors that will transport you to the bustling streets of the Mediterranean.

Ingredients:

For the Chicken Shawarma:

• 1 lb boneless, skinless chicken thighs
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp smoked paprika
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1 tsp ground black pepper
• 1 tsp salt
• Juice of 1 lemon

For the Turmeric Rice:

• 1 cup basmati rice, rinsed
• 2 cups chicken broth (or water)
• 1 tbsp olive oil
• 1 tsp ground turmeric
• 1/2 tsp salt

Toppings and Sauce:

• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/2 cup plain Greek yogurt or tahini
• Juice of 1/2 lemon
• Salt and pepper to taste

Instructions:

1. Marinate the Chicken:
   • In a bowl, combine olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, and lemon juice.
   • Add the chicken thighs, ensuring they are fully coated in the marinade.
   • Cover and refrigerate for at least 1 hour, preferably overnight, to allow flavors to deepen.
2. Cook the Chicken:
   • Preheat the oven to 400°F (200°C) or heat a grill pan over medium-high heat.
   • Arrange the marinated chicken on a baking sheet lined with parchment paper or grill the chicken until cooked through, about 20-25 minutes in the oven or 6-8 minutes per side on the grill.
   • Let the chicken rest for 5 minutes before slicing into strips.
3. Prepare the Turmeric Rice:
   • Heat olive oil in a medium saucepan over medium heat. Add the turmeric and toast for 30 seconds until fragrant.
   • Stir in the rice, chicken broth, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.
   • Fluff the rice with a fork and set aside.
4. Make the Sauce:
   • In a small bowl, mix Greek yogurt (or tahini) with lemon juice. Season with salt and pepper to taste. Thin with a little water if needed for drizzling consistency.
5. Assemble the Bowls:
   • Divide the turmeric rice among bowls. Top with sliced chicken, cucumber, cherry tomatoes, red onion, and parsley.
   • Drizzle with the yogurt or tahini sauce, and serve with lemon wedges for extra brightness.

Enjoy your Chicken Shawarma Rice Bowl warm or cold, and feel free to customize with your favorite toppings like pickled vegetables or feta cheese!