Egyptian Chicken Shawarma Bowls (Gluten-Free)

Ingredients

• 1.5 lbs 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

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 1.5 lbs 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 12-inch skillet or a large grill pan over medium-high heat, aiming for a surface temperature of 375-400°F (190-205°C). Once the pan is hot, carefully place the marinated 1.5 lbs 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 165°F (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 1/2-inch cubes. Dice the 2 medium tomatoes into 1/2-inch 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 1.5 lbs 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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