# Components:
→ Chicken Shawarma
01 - 1.1 lbs boneless, skinless chicken thighs (or breasts)
02 - 2 tbsp olive oil
03 - 2 tsp ground cumin
04 - 2 tsp ground coriander
05 - 1.5 tsp smoked paprika
06 - 1 tsp ground turmeric
07 - 1 tsp ground allspice
08 - 1 tsp garlic powder
09 - 0.5 tsp chili powder
10 - 1.5 tsp salt
11 - Juice of 1 lemon
→ Rice
12 - 1 cup basmati rice
13 - 1.7 cups water
14 - 0.5 tsp salt
→ Tahini Sauce
15 - 2.8 oz tahini (sesame paste)
16 - Juice of 1 lemon
17 - 2 tbsp water (plus more as needed)
18 - 1 clove garlic, finely grated
19 - 0.5 tsp salt
→ Salad & Toppings
20 - 1 cup cherry tomatoes, halved
21 - 1 cucumber, diced
22 - 1 small red onion, thinly sliced
23 - 1 cup shredded lettuce
24 - 0.5 cup fresh parsley, chopped
25 - 4 small pita breads (optional)
# Steps:
01 - In a bowl, combine olive oil, spices, salt, and lemon juice. Add chicken and toss to coat. Marinate for at least 20 minutes (or up to overnight in the fridge).
02 - Rinse the rice until the water runs clear. In a saucepan, combine rice, water, and salt. Bring to a boil, then cover and simmer for 12 minutes. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.
03 - In a small bowl, whisk together tahini, lemon juice, garlic, salt, and water until smooth and creamy. Add additional water, 1 tsp at a time, if thinner consistency is desired.
04 - Heat a large skillet over medium-high heat. Add marinated chicken and cook for 5-7 minutes per side until browned and cooked through. Let rest for 5 minutes, then slice thinly.
05 - Divide rice among four bowls. Top with sliced chicken, cherry tomatoes, cucumber, red onion, lettuce, and parsley. Drizzle generously with tahini sauce. Serve with pita bread if desired.
