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Chicken Shawarma Bowls with Sesame Tahini recipe by Safe Plated

Chicken Shawarma Bowls with Sesame Tahini

Deconstructed chicken shawarma bowls featuring tender marinated chicken, fluffy rice, fresh vegetables, and a creamy sesame tahini sauce. This nut-free version retains the authentic flavors with a focus on sesame instead of nuts.

45m4 servings
Contains sesameNUTS-free
580 cal|45g protein|55g carbs|22g fat|6g fiber

Ingredients

  • about 680 g Chicken Thighs
  • 2 tbsp Olive Oil
  • 2 tbsp Lemon Juice
  • 4 cloves Garlic
  • 1 tsp Cumin
  • 0.5 tsp Turmeric
  • 1 tsp Paprika
  • 0.25 tsp Cardamom
  • 1 tsp Salt
  • 0.5 tsp Black Pepper
  • 1.5 cups Basmati Rice
  • 3 cups Water
  • 0.5 cup Tahini
  • 2 tbsp Lemon Juice (for Tahini)
  • 1 clove Garlic (for Tahini)
  • 2-4 tbsp Water (for Tahini)
  • 0.25 tsp Salt (for Tahini)
  • 1 medium Cucumber
  • 2 medium Tomato
  • 0.25 medium Red Onion
  • 0.25 cup Fresh Parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1In a medium bowl, combine the 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 4 cloves of minced garlic, 1 teaspoon of cumin, 0.5 teaspoon of turmeric, 1 teaspoon of paprika, 0.25 teaspoon of cardamom, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Add the about 680 g of chicken thighs to this marinade and turn them to ensure they are fully coated. Let the chicken marinate for at least 15 minutes at room temperature, or cover and refrigerate for up to 4 hours.
  2. 2In a large heavy-bottomed pot, combine the 1.5 cups of basmati rice and 3 cups of water. Bring the water to a boil over high heat, then reduce the heat to low, cover the pot tightly, and simmer for 15 minutes, or until the water is absorbed and the rice is tender. Let the rice stand, covered, off the heat for 5 minutes.
  3. 3While the rice is cooking, prepare the tahini sauce. In a small bowl, whisk together the 0.5 cup of tahini, 2 tablespoons of lemon juice, 1 clove of minced garlic, 2-4 tablespoons of water, and 0.25 teaspoon of salt until the sauce is smooth and creamy. Add more water, 1 tablespoon at a time, until you reach your desired drizzling consistency.
  4. 4Heat a 30.48 cm skillet over medium-high heat. Add the marinated about 680 g of chicken thighs to the hot skillet in a single layer. Cook for 6-8 minutes per side, until the chicken is cooked through and has a nice brown sear. The internal temperature should reach 74°C.
  5. 5While the chicken is cooking, prepare the vegetables. Cut the 1 medium cucumber into 1.27 cm cubes. Dice the 2 medium tomatoes into 1.27 cm pieces. Finely chop the 0.25 medium red onion. Roughly chop the 0.25 cup of fresh parsley.
  6. 6Slice the cooked chicken thighs into strips. To assemble the bowls, place a portion of the cooked basmati rice in each bowl. Top the rice with the sliced chicken shawarma, followed by the cubed cucumber, diced tomato, chopped red onion, and chopped parsley. Drizzle generously with the prepared sesame tahini sauce.

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