Chicken Shawarma Bowl

Instructions

1. Step 1

   Combine the chicken, olive oil, lemon juice, 3 ¾ clove (12 gr) garlic, cumin, coriander, paprika, turmeric, cinnamon, 1 tsp (6 gr) salt, and black pepper in a large mixing bowl. Coat thoroughly, cover, and refrigerate for at least 30 minutes.

   Timer: 30 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 700.0 gr Chicken Thigh, 12.0 gr Garlic, 0.5 gr Ground Cinnamon, 4.0 gr Ground Coriander, 4.0 gr Ground Cumin, 1.0 gr Ground Turmeric, 45.0 ml Lemon Juice, 45.0 ml Olive Oil, 4.0 gr Paprika, 6.0 gr Salt

   Cookware: Large Mixing Bowl

2. Step 2

   While the chicken marinates, place the rice, 2 ½ cup (600 ml) water, and ⅜ tsp (2 gr) salt in a saucepan. Bring to a boil over high heat.

   Ingredients used: 300.0 gr Basmati Rice, 2.0 gr Salt, 600.0 ml Water

   Cookware: saucepan

3. Step 3

   Cover the saucepan, reduce to low heat, and simmer until the rice is tender and the water is absorbed.

   Timer: 15 min (fixed)

   Cookware: saucepan

4. Step 4

   Remove the covered rice from the heat, let it stand, and then fluff it with a fork.

   Timer: 5 min (fixed)

   Cookware: fork, saucepan

5. Step 5

   Whisk the tahini, Greek yogurt, remaining 2 tbsp (30 ml) lemon juice, remaining 1 ¼ clove (4 gr) garlic, remaining ⅜ tsp (2 gr) salt, and remaining 3 tbsp (45 ml) water until smooth.

   Ingredients used: 4.0 gr Garlic, 30.0 ml Lemon Juice, 120.0 gr Plain Greek Yogurt, 2.0 gr Salt, 75.0 gr Tahini, 45.0 ml Water

   Cookware: Small Mixing Bowl, whisk

6. Step 6

   Combine the cucumber, tomato, romaine lettuce, red onion, and parsley to make the vegetable topping.

   Ingredients used: 200.0 gr Cucumber, 15.0 gr Parsley, 100.0 gr Red Onion, 150.0 gr Romaine Lettuce, 300.0 gr Tomato

   Cookware: Chef Knife, cutting board, Large Mixing Bowl

7. Step 7

   Heat a skillet over medium heat. Cook the marinated chicken in batches, turning once, until browned and the thickest part reaches 74°C.

   Timer: 14 min (fixed)

   Cookware: instant-read thermometer, skillet, tongs

8. Step 8

   Transfer the cooked chicken to a clean cutting board and let it rest.

   Timer: 5 min (fixed)

   Cookware: cutting board

9. Step 9

   Slice the rested chicken across the grain into strips.

   Cookware: Chef Knife, cutting board

10. Step 10

    Divide the rice among serving bowls. Top with the vegetable mixture and sliced chicken, then drizzle with the lemon-tahini sauce.

    Cookware: serving bowl