Cumin-Spiced Chicken Shawarma Bowl with Tahini Sauce

Shawarma takes its name from the Arabic for turning, a nod to meat roasted on a vertical spit. This bowl brings that street-food spirit home with cumin-spiced chicken thighs and a silky tahini drizzle over brown rice.

Serves 4

Estimate for one serving

• 610 cal
• 38g protein
• 48g carbs
• 29g fat
• 7g fiber

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Ingredients

• 1.5 lb boneless skinless chicken thighs
• 4 garlic cloves
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 tsp kosher salt
• 3 tbsp olive oil
• 3 tbsp lemon juice
• 3 cups cooked brown rice
• 2 cups halved cherry tomatoes
• 1 large, diced cucumber
• 1/2 small, thinly sliced red onion
• 1/4 cup tahini
• 3 tbsp water
• 1/4 cup chopped fresh parsley

Instructions

1. 1Combine minced garlic, cumin, paprika, coriander, turmeric, cayenne, salt, olive oil, and lemon juice. Coat chicken thighs and marinate 20 minutes (or up to overnight).
2. 2Heat remaining oil in a large skillet over medium-high. Cook chicken 5-6 minutes per side until charred and 165°F internally. Rest 5 minutes, then slice.
3. 3Whisk tahini with water, remaining lemon juice, and salt until smooth and pourable.
4. 4Assemble 4 bowls: divide brown rice, sliced chicken, tomatoes, cucumber, and red onion. Drizzle generously with tahini sauce and sprinkle with parsley.