Lebanese Chicken Shawarma Rice Bowl

Ingredients

• 1 1/2 lb chicken thighs
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp turmeric
• 1/2 tsp cinnamon
• 1/2 tsp allspice
• 1 tsp paprika
• juice of 1 lemon
• 2 cup basmati rice
• 1 cup cucumber
• 1 cup cherry tomatoes (halved)
• 1/4 cup pickled red onion
• 1/4 cup parsley
• hummus and tahini sauce, for serving
• salt and pepper, to taste

Steps

1. 1

   Toss chicken with olive oil, cumin, coriander, turmeric, cinnamon, allspice, paprika, lemon juice, salt, and pepper. Marinate at least 15 minutes.

2. 2

   Grill or pan-sear chicken over medium-high heat for 5-6 minutes per side until charred and internal temp reaches 165°F.

3. 3

   Rest chicken for 5 minutes, then slice thinly.

4. 4

   Divide basmati rice among bowls. Arrange sliced chicken, cucumber, tomatoes, pickled onion, and parsley on top.

5. 5

   Add a generous dollop of hummus and drizzle with tahini sauce.