Chicken Shawarma Bowl

Marinate the Chicken: In a large bowl, combine 1½ pounds (700g) of sliced chicken (breast or thigh) with 3 tablespoons olive oil, 4 minced garlic cloves, juice of 1 lemon, 1 cup plain yogurt (optional), 1 tablespoon paprika, 1 teaspoon each of ground cumin, coriander, and turmeric, ½ teaspoon cinnamon, ½ teaspoon black pepper, ½ teaspoon cayenne (optional), and 1 teaspoon salt. Mix well, cover, and refrigerate for at least 2 hours—preferably overnight.

Cook the Grains: Prepare 1 cup basmati rice or quinoa according to package instructions. For extra flavor, cook the rice in chicken broth with a cinnamon stick and a few whole cloves. Fluff with a fork and set aside.

Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Remove chicken from the marinade and shake off excess. Cook for 5–7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F / 75°C). Let rest for 5 minutes before slicing thinly.

Prepare the Vegetables: Dice 1 tomato, slice 1 cucumber, thinly slice ½ red onion, and chop a handful of fresh parsley. You can also include pickled turnips or radishes for tangy contrast.

Make the Tahini Sauce: Whisk together ¼ cup tahini, juice of ½ lemon, 1 minced garlic clove, 2–3 tablespoons water (to thin), and a pinch of salt until smooth. Adjust consistency and seasoning to taste.

Assemble the Bowls: In each serving bowl, start with a base of warm grains. Arrange slices of chicken over the top, followed by the fresh vegetables. Drizzle generously with tahini sauce and add optional extras like hummus, feta, or olives.