Egyptian Chicken Shawarma Bowls (Gluten-Free)

Ingredients

• about 680 g Chicken Thighs
• 0.25 cup Olive Oil
• 0.25 cup Lemon Juice
• 4 cloves Garlic
• 1.5 teaspoons Cumin
• 1 teaspoon Paprika
• 0.5 teaspoon Turmeric
• 0.5 teaspoon Coriander
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 cups Gluten-Free Rice (Basmati or Jasmine)
• 0.5 cup Tahini Sauce
• 1 medium Cucumber
• 2 medium Tomato
• 0.5 medium Red Onion
• 0.25 cup Lemon Vinaigrette

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

Instructions

1. 1In a large bowl, combine the 0.25 cup olive oil, 0.25 cup lemon juice, 4 cloves minced garlic, 1.5 teaspoons cumin, 1 teaspoon paprika, 0.5 teaspoon turmeric, 0.5 teaspoon coriander, 1 teaspoon salt, and 0.5 teaspoon black pepper. Add the about 680 g chicken thighs to the bowl and toss to coat them completely. Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes.
2. 2While the chicken marinates, cook the 2 cups gluten-free rice. In a medium pot with a tight-fitting lid, combine the 2 cups gluten-free rice with 4 cups of water. Bring the water to a boil over high heat, then immediately reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until all the water has been absorbed by the rice. Remove the pot from the heat, keep it covered, and let the rice stand for 5 minutes before fluffing it with a fork.
3. 3Heat a 30.48 cm skillet or a large grill pan over medium-high heat, aiming for a surface temperature of 190.6-204.4°C (190-205°C). Once the pan is hot, carefully place the marinated about 680 g chicken thighs in a single layer. Cook the chicken for 6-8 minutes per side, until it has developed a slight char and is cooked through. The internal temperature of the chicken should reach 74°C when measured with a meat thermometer.
4. 4Remove the cooked chicken from the skillet and place it on a clean cutting board. Let the chicken rest for 5 minutes; this allows the juices to redistribute, keeping the chicken moist. After resting, slice the chicken thinly.
5. 5Prepare the vegetables: cut the 1 medium cucumber into 1.27 cm cubes. Dice the 2 medium tomatoes into 1.27 cm pieces. Thinly slice the 0.5 medium red onion.
6. 6To assemble the bowls, divide the cooked 2 cups gluten-free rice evenly among four serving bowls. Arrange the sliced about 680 g chicken thighs on top of the rice in each bowl. Drizzle each bowl with 0.5 cup tahini sauce and 0.25 cup lemon vinaigrette. Scatter the prepared 1 medium cucumber, 2 medium tomatoes, and 0.5 medium red onion over the chicken and rice. Serve immediately.

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