Chicken Shawarma Bowl

Ingredients

• 1.5 lbs Boneless, skinless chicken thighs
• 2 tbsp Olive oil
• 2 tbsp Lemon juice
• 4 cloves Garlic (minced)
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 1 tsp Paprika
• 1/2 tsp Turmeric
• 1/4 tsp Cayenne pepper (optional)
• 1 tsp Salt
• 1/2 tsp Black pepper
• 4 cups Cauliflower rice
• 1 Cucumber (diced)
• 2 Tomatoes (diced)
• 1/2 Red onion (thinly sliced)
• 1/4 cup Tahini
• 2-3 tbsp Water (for tahini sauce)
• 1/4 cup Fresh parsley (chopped)
• Lemon wedges (for serving)

Instructions

1. 1

   In a bowl, whisk together olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cayenne pepper (if using), salt, and pepper.

2. 2

   Add the chicken thighs to the marinade and ensure they are fully coated. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.

3. 3

   Preheat oven to 400°F (200°C). Alternatively, heat a grill pan over medium-high heat.

4. 4

   If baking, place the marinated chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). If grilling, grill for 5-7 minutes per side, or until cooked through.

5. 5

   While the chicken is cooking, prepare the cauliflower rice according to package instructions or by steaming until tender.

6. 6

   In a small bowl, whisk together tahini and water until a smooth and creamy sauce forms. Add more water if needed to reach desired consistency.

7. 7

   Once the chicken is cooked, let it rest for a few minutes, then slice it thinly.

8. 8

   Assemble the bowls: start with a base of cauliflower rice, top with sliced chicken shawarma, diced cucumber, tomatoes, and red onion.

9. 9

   Drizzle with tahini sauce and garnish with fresh parsley. Serve with lemon wedges.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.