Dinner · 35 min · middle-eastern

Chicken Shawarma Bowls

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Chicken thighs
• 4 cups Cauliflower rice
• 1/4 cup Tahini
• 1 Lemon
• 4 cloves Garlic
• 2 tsp Cumin
• 2 tsp Paprika
• 1 tsp Turmeric
• 1/2 tsp Cinnamon
• 3 tbsp Olive oil
• 1/4 cup Parsley

Steps

1. Whisk the olive oil, lemon juice, minced garlic, and all the spices with 2 teaspoons of salt into a thick marinade.
2. Coat the thighs and marinate at least 20 minutes — 4 hours in the fridge if you can; the acid and salt do the tenderizing.
3. Sear in a ripping-hot skillet, 6 minutes per side, until charred at the edges and the juices run clear.
4. Rest 5 minutes, then slice thin against the grain — thin slices read as shawarma, thick ones read as chicken.
5. Sizzle the cauliflower rice in the same pan 4 minutes, scraping up the spiced fond.
6. Whisk the tahini with lemon, salt, and warm water until it pours like heavy cream.
7. Build bowls: cauliflower rice, fanned shawarma slices, tahini rivers, parsley shower.

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