Lunch · 25 min · middle-eastern

Chicken Shawarma Plate

✓ USDA-verified nutrition data

Ingredients

• 6 oz Chicken thighs
• 1 tbsp Shawarma spice
• 1 cup Cauliflower rice
• 1/2 Cucumber
• 2 tbsp Tahini sauce
• 1/4 cup Pickles

Steps

1. Pat the chicken thighs dry with paper towels, then rub them all over with the shawarma spice and a pinch of salt. Dry chicken sears and browns; wet chicken steams and turns gray.
2. Heat a large skillet over medium-high heat with a thin film of oil until the oil shimmers. A shimmering oil means the pan is hot enough to sear.
3. Lay the thighs in the pan without crowding them and cook 5 to 6 minutes per side, until the edges look charred and the centers feel firm. The internal temperature should reach 165F (74C) if you have a thermometer.
4. Move the chicken to a cutting board and let it rest 5 minutes before slicing. Resting keeps the juices in the meat instead of on the board.
5. While the chicken rests, add the cauliflower rice to the same hot skillet with a pinch of salt and sauté 3 to 4 minutes, stirring, until just tender with a little bite left. The leftover spiced drippings in the pan are free flavor — do not wash them away.
6. Slice the chicken against the grain and plate it over the cauliflower rice with the cucumber, pickles, and a drizzle of tahini sauce. Taste and add a squeeze of lemon if you want brightness.

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