Chicken Shawarma Bowl

Warmly spiced marinated chicken over fluffy rice with crisp salad and a drizzle of tahini, all in one satisfying bowl.

• 700 g boneless chicken thighs
• 3 cloves garlic, minced
• 1 whole lemon, juiced
• 2 tbsp olive oil
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp ground coriander
• 0.5 tsp ground turmeric
• 0.25 tsp ground cinnamon
• 1.5 cups long-grain rice, cooked
• 2 whole tomatoes, diced
• 1 whole cucumber, diced
• 0.5 whole red onion, thinly sliced
• 3 tbsp tahini
• 2 tbsp fresh parsley, chopped

Method

1. Toss the chicken with garlic, half the lemon juice, olive oil, cumin, paprika, coriander, turmeric and cinnamon. Marinate at least 15 minutes.
2. Cook the chicken in a hot skillet over medium-high heat for 6-7 minutes per side until charred and cooked through, then slice.
3. Whisk the tahini with the remaining lemon juice and 2-3 tablespoons of water until pourable; season with salt.
4. Divide the rice among bowls and top with sliced chicken, tomatoes, cucumber and red onion.
5. Drizzle with tahini sauce, scatter with parsley, and serve.