Chicken Shawarma Bowls

Name: Chicken Shawarma Bowls
Total time: 40 min
Yield: 4 servings
Ingredients: 2 lb chicken thighs, boneless, skinless; 3 tbsp olive oil; 2 tsp cumin; 2 tsp paprika; 1 tsp cinnamon; 1 lemon; 4 garlic cloves, minced; 1 cup plain yogurt; 1 cucumber, diced; 2 tomatoes, diced; 3 cups rice, cooked; salt

Serves 4 · 40 min · 12 ingredients

Warm-spiced roasted chicken over rice with crisp cucumber, tomato and a garlicky yogurt sauce.

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Ingredients

2 lbchicken thighs, boneless, skinless
3 tbspolive oil
2 tspcumin
2 tsppaprika
1 tspcinnamon
1lemon
4garlic cloves, minced
1 cupplain yogurt
1cucumber, diced
2tomatoes, diced
3 cuprice, cooked
salt

Method

Heat the oven to 425°F.
Toss the chicken with the oil, cumin, paprika, cinnamon, 1.5 tsp salt, the juice of half the lemon and three-quarters of the garlic. Marinate for at least 15 minutes, or overnight in the fridge.
Spread the chicken on a sheet pan and roast until charred at the edges and 175°F inside.
⏱ 25 min
Meanwhile, stir the yogurt with the remaining garlic, the juice of the other lemon half and a pinch of salt.
Toss the cucumber and tomatoes with a pinch of salt.
Rest the chicken, then slice it thinly.
⏱ 5 min
Build bowls with rice, chicken and the cucumber-tomato salad, and spoon the yogurt sauce over the top.

Recipe by @spooned.kitchen · original post

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