Middle Eastern Chicken Shawarma Bowls with Rice

Instructions

1. 1

   In a medium bowl, combine the chicken pieces with 2 tbsp olive oil, 1 tbsp lemon juice, cumin, coriander, smoked paprika, turmeric, cayenne pepper (if using), 1/2 tsp salt, and 1/4 tsp black pepper. Mix well to coat the chicken. Let marinate for at least 15 minutes, or up to 30 minutes if time allows.

2. 2

   While the chicken marinates, prepare the rice. Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 2 cups water, and 1/2 tsp 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

   Heat a large skillet or cast-iron pan over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 5-7 minutes per side, or until the chicken is cooked through and nicely browned and slightly charred.

4. 4

   While the chicken cooks, prepare the yogurt sauce. In a small bowl, whisk together the Greek yogurt, minced garlic, 1 tbsp lemon juice, 1 tbsp olive oil, and a pinch of salt and pepper until smooth.

5. 5

   To assemble the bowls, divide the cooked basmati rice among four serving bowls. Top with the cooked chicken shawarma, chopped cucumber, chopped tomatoes, and sliced red onion. Drizzle generously with the prepared garlic yogurt sauce and garnish with fresh parsley. Serve immediately.