Dairy-Free Chicken Shawarma Bowl with Quinoa

Ingredients

• 1.5 pounds Chicken thighs
• 2 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 3 cloves Garlic
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1/2 teaspoon Turmeric
• 1/4 teaspoon Cinnamon
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1 cup Quinoa
• 2 cups Water
• 1/4 cup Tahini
• 2 tablespoons Lemon juice
• 1 clove Garlic
• 2-4 tablespoons Ice water
• 1 medium Cucumber
• 2 medium Tomato
• 1/2 medium Red onion
• 1/4 cup Fresh parsley

Instructions

1. 1In a bowl, combine the 2 tablespoons olive oil, 2 tablespoons lemon juice, 3 cloves garlic (minced), 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon turmeric, 1/4 teaspoon cinnamon, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the 1.5 pounds chicken thighs to the bowl and toss to coat evenly. Cover the bowl and let the chicken marinate for at least 30 minutes at room temperature, or place it in the refrigerator for up to overnight.
2. 2Combine the 1 cup quinoa and 2 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the quinoa is tender. Let it stand, covered, for 5 minutes, then fluff with a fork.
3. 3Heat a large skillet over medium-high heat, about 400°F (200°C). Add the marinated chicken thighs 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 165°F (74°C).
4. 4Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Once rested, slice the chicken into thin strips.
5. 5While the chicken rests, prepare the tahini dressing. In a small bowl, whisk together the 1/4 cup tahini, 2 tablespoons lemon juice, and 1 clove garlic (minced). Gradually whisk in 2-4 tablespoons ice water, one tablespoon at a time, until the dressing is smooth and reaches your desired drizzling consistency.
6. 6Prepare the vegetables for assembly. Dice the 1 medium cucumber into 1/2-inch pieces. Dice the 2 medium tomatoes into 1/2-inch pieces. Finely chop the 1/2 medium red onion. Roughly chop the 1/4 cup fresh parsley.
7. 7Assemble the bowls by dividing the cooked quinoa among four bowls. Arrange the sliced chicken shawarma over the quinoa. Add the diced cucumber, diced tomato, chopped red onion, and chopped parsley to each bowl.
8. 8Drizzle the tahini dressing generously over the assembled bowls before serving.

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