Chicken Shawarma Bowls with Tahini Dressing

Ingredients

• 1.5 lbs Boneless, skinless chicken thighs
• 2 tablespoons Olive oil
• 2 tablespoons Shawarma spice blend
• 4 cups Cooked basmati rice
• 1 medium Cucumber
• 2 medium Tomato
• 0.5 medium Red onion
• 0.25 cup Fresh parsley
• 0.25 cup Tahini
• 2 tablespoons Lemon juice
• 1 clove Garlic
• 2-3 tablespoons Water
• 0.5 teaspoon Salt

Instructions

1. 1In a medium bowl, combine the 1.5 lbs boneless, skinless chicken thighs with the 2 tablespoons of olive oil and the 2 tablespoons of shawarma spice blend. Toss everything together until the chicken is evenly coated. Let the chicken marinate for at least 15 minutes at room temperature.
2. 2Heat a 12-inch skillet over medium-high heat until it is hot. Carefully add the marinated chicken to the hot skillet in a single layer. Cook for 6-8 minutes per side, until the chicken is browned and the internal temperature reaches 165°F (74°C). Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before slicing it into bite-sized pieces.
3. 3While the chicken is cooking, prepare the tahini dressing. In a small bowl, whisk together the 0.25 cup tahini, 2 tablespoons lemon juice, 1 clove minced garlic, 2-3 tablespoons water, and 0.5 teaspoon salt until the dressing is smooth and creamy. Add more water, 1 tablespoon at a time, if needed to reach your desired consistency.
4. 4Prepare the vegetables and herbs. Dice the 1 medium cucumber into 1/2-inch pieces. Dice the 2 medium tomatoes into 1/2-inch pieces. Thinly slice the 0.5 medium red onion. Finely chop the 0.25 cup fresh parsley.
5. 5Assemble the bowls. Divide the 4 cups of cooked basmati rice among four serving bowls. Top the rice with the sliced chicken. Add the diced cucumber, diced tomato, and sliced red onion to each bowl.
6. 6Drizzle the prepared tahini dressing generously over the chicken and vegetables in each bowl. Garnish the bowls with the chopped fresh parsley.

Related Guides