Middle Eastern Chicken Shawarma with Garlic Sauce and Rice

Instructions

1. 1

   In a large bowl, combine the chicken strips with olive oil, lemon juice, white vinegar, cumin, coriander, smoked paprika, turmeric, garlic powder, cayenne pepper (if using), salt, and black pepper. Mix well to ensure all chicken is coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.

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 of water, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.

3. 3

   Prepare the garlic sauce (Toum). In a food processor, combine garlic cloves and 1/2 tsp salt. Process until a smooth paste forms. With the food processor running, slowly drizzle in 1/4 cup of lemon juice, alternating with small amounts of vegetable oil, until about half the oil is incorporated and the mixture starts to emulsify. Continue to slowly drizzle in the remaining lemon juice and oil until a thick, creamy, and white sauce forms. Scrape down the sides as needed.

4. 4

   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.

5. 5

   Serve the Middle Eastern Chicken Shawarma immediately over the fluffy basmati rice. Drizzle generously with the homemade garlic sauce. Garnish with fresh parsley if desired. Enjoy your complete and flavorful dinner!