Chicken Shawarma Bowls

Step 1 · Preheat the Oven

Preheat oven to 425°F (220°C).

Step 2 · Season the Chicken

Toss chicken with olive oil, cumin, paprika, turmeric, coriander, garlic powder, and salt.

• 1 kgBoneless Chicken Thighs
• 2 tbspExtra Virgin Olive Oil
• 2 tspGround Cumin
• 2 tspPaprika
• 1 tspTurmeric
• 1 tspGround Coriander
• 1 tspGarlic Powder
• Salt

Step 3 · Roast the Chicken

Roast on a sheet pan for 22 to 25 min until the internal temperature reaches 74°C.

Step 4 · Prepare Tzatziki

While the chicken roasts, mix Greek yogurt with minced garlic and a squeeze of lemon juice for the tzatziki.

• 1 kgBoneless Chicken Thighs
• ¾ cupGreek Yogurt
• 6 clovesGarlic, minced
• Lemon Juice, extract from the source ingredient; yield varies

Step 5 · Thin the Tahini

Thin tahini with a bit of water and the remaining lemon juice until pourable.

• Tahini
• Lemon Juice

Step 6 · Slice the Chicken

Slice the cooked chicken.

• 1 kgBoneless Chicken Thighs

Step 7 · Assemble the Bowls

To assemble each bowl, layer rice, sliced chicken, cucumber, tomato, and parsley.

• 3 cupsBasmati Rice, cooked
• 1 kgBoneless Chicken Thighs
• 3 cupsCucumber, diced
• 3 cupsTomatoes, diced
• 1½ cupsParsley, chopped

Step 8 · Finish and Serve

Drizzle with tzatziki and tahini. Sprinkle with sumac.

• 6 tspTahini
• Sumac, for sprinkling