Chicken Shawarma Plate

Serves 4

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 1 cup plain Greek yogurt
• 3 tbsp lemon juice
• 6 cloves garlic cloves
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp cayenne pepper
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 1.5 cups basmati rice
• 3 cups chicken broth
• 1/4 cup tahini
• 1/2 cup mayonnaise
• 2 tbsp lemon juice (for sauce)
• 2-3 tbsp water (for sauce)
• 2 cups romaine lettuce
• 2 medium tomatoes
• 1 medium cucumber
• 1/4 cup red onion
• 1/4 cup fresh parsley

Instructions

1. 1Preheat oven to 425°F (220°C). Line a large baking sheet with foil or parchment.
2. 2In a large bowl, mix Greek yogurt, lemon juice, 4 minced garlic cloves, cumin, smoked paprika, turmeric, cinnamon, cayenne, salt, black pepper, and olive oil to create the marinade.
3. 3Cut chicken thighs into 1/2-inch strips. Add to the marinade bowl and toss thoroughly. Let sit 15-20 minutes (or up to 2 hours in fridge).
4. 4While chicken marinates, rinse basmati rice until water runs clear. In a medium pot, bring chicken broth to a boil, add rice, reduce to low, cover, and simmer 15-18 minutes until tender. Fluff with fork and keep warm.
5. 5Spread marinated chicken in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring once halfway, until chicken is cooked through and edges are caramelized.
6. 6Meanwhile, make garlic sauce: combine mayonnaise, tahini, 2 minced garlic cloves, lemon juice, and 2-water in a bowl. Whisk until smooth and creamy. Season with salt.
7. 7Prepare the salad: chop romaine, dice tomatoes and cucumber, thinly slice red onion, and chop parsley. Toss together lightly.
8. 8To assemble each plate: add a scoop of rice, top with roasted chicken strips, a generous spoonful of garlic sauce, and a portion of fresh salad. Serve immediately with extra sauce on the side.