Chicken Shawarma Bowls with Garlic Sauce and Rice

Instructions

1. 1

   In a medium bowl, combine the chicken pieces with olive oil, shawarma spice blend, 1 teaspoon salt, and 0.5 teaspoon black pepper. Mix well to coat the chicken. Let marinate for at least 10 minutes while you prepare the rice and sauce.

2. 2

   Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 2 cups water, and 0.5 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.

3. 3

   While the rice is cooking, prepare the garlic sauce. In a small bowl, whisk together the Greek yogurt, minced garlic, lemon juice, tahini, and 0.25 teaspoon salt until smooth.

4. 4

   Heat a large skillet or cast-iron pan over medium-high heat. Add the marinated chicken in a single layer, ensuring not to overcrowd the pan. Cook for 5-7 minutes, flipping occasionally, until the chicken is cooked through and lightly browned.

5. 5

   To assemble the bowls, divide the cooked rice among four serving bowls. Top with the cooked chicken, cherry tomatoes, diced cucumber, and sliced red onion. Drizzle generously with the garlic sauce and garnish with fresh chopped parsley.