Dairy-Free Egg-Free Chicken Shawarma Bowls

Instructions

1. 1Combine the about 680 g of chicken thighs, 2 tablespoons of shawarma spice blend, and 2 tablespoons of olive oil in a medium bowl. Toss the chicken until it is evenly coated with the marinade. Allow the chicken to marinate at room temperature for a minimum of 15 minutes.
2. 2Heat a 30.48 cm skillet over medium-high heat (approximately 176.7-190.6°C / 175-190°C) for 2-3 minutes. Place the marinated chicken thighs in the hot skillet in a single layer. Cook the chicken for 7-10 minutes per side, until it is golden brown and reaches an internal temperature of 74°C when measured with a meat thermometer. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before slicing it into 1.27 cm wide strips.
3. 3Wash the 1 medium cucumber, 2 medium tomatoes, and 1/2 medium red onion. Dice the 1 medium cucumber into 1.27 cm cubes. Dice the 2 medium tomatoes into 1.27 cm cubes. Finely dice the 1/2 medium red onion into 0.635 cm pieces.
4. 4Measure out the 4 cups of cooked rice.
5. 5Divide the 4 cups of cooked rice evenly among four serving bowls. Top each portion of rice with the sliced chicken shawarma, the diced 1 medium cucumber, 2 medium tomatoes, and 1/2 medium red onion.
6. 6Drizzle each bowl with the 1/2 cup of dairy-free tahini sauce and the 2 tablespoons of lemon juice. Finely chop the 2 tablespoons of fresh parsley and sprinkle it over each bowl just before serving.

Related Guides