Lebanese Chicken Shawarma Bowls with Turmeric Rice

Recipe details

Yield

4 people

Prep time

25 minutes

Cook time

35 minutes

Total time

50 minutes

Ingredients

• 2 lb boneless skinless chicken thighs, trimmed of excess fat
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1½ tsp smoked paprika
• 1 tsp ground turmeric
• 1 tsp garlic powder
• ½ tsp ground cinnamon
• ¼ tsp cayenne pepper (optional, for heat)
• 1 tsp salt
• ½ tsp black pepper, freshly ground
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1½ cups basmati rice, rinsed until water runs clear
• 2¼ cups water (for rice)
• ½ tsp ground turmeric (for rice)
• ½ tsp salt (for rice)
• 1 small red onion, thinly sliced
• ½ cup white vinegar
• ½ cup water (for pickling)
• 1 tbsp granulated sugar
• ½ tsp salt (for pickling)
• ½ cup tahini, well-stirred
• 3 tbsp fresh lemon juice (about 1½ lemons)
• 2 cloves garlic, minced
• ¼ cup cold water (more if needed to thin)
• ¼ tsp salt (for tahini sauce)
• 1 medium English cucumber, sliced into half-moons
• 1 cup cherry tomatoes, halved
• ½ cup fresh parsley, roughly chopped
• ¼ cup fresh cilantro, roughly chopped

Instructions

1. In a large mixing bowl, combine 2 tsp ground cumin, 2 tsp ground coriander, 1½ tsp smoked paprika, 1 tsp ground turmeric, 1 tsp garlic powder, ½ tsp ground cinnamon, ¼ tsp cayenne pepper (if using), 1 tsp salt, and ½ tsp black pepper. Add 3 tbsp extra-virgin olive oil and 2 tbsp fresh lemon juice, then whisk everything together until you have a thick spice paste.
2. Add 2 lb boneless skinless chicken thighs, trimmed to the bowl and use your hands to coat every piece thoroughly in the marinade. Cover and let sit at room temperature while you prep everything else, at least 15 minutes (or refrigerate up to overnight if you want to get ahead).
3. Rinse 1½ cups basmati rice in a fine-mesh sieve under cold running water, swirling gently, until the water runs clear. This takes about 1 minute and keeps the grains from clumping.
4. In a medium saucepan, combine the rinsed rice, 2¼ cups water, ½ tsp ground turmeric, and ½ tsp salt. Bring to a boil over high heat, then immediately reduce to the lowest simmer, cover with a tight-fitting lid, and cook for 15 minutes without lifting the lid.
5. While the rice cooks, thinly slice 1 small red onion.
6. In a small jar with a lid, combine ½ cup white vinegar, ½ cup water, 1 tbsp granulated sugar, and ½ tsp salt. Shake until the sugar and salt dissolve, then add the sliced red onion. Press the onion down so it's submerged, screw the lid on, and let it sit at room temperature. It'll be ready by the time you serve.
7. Mince 2 cloves garlic.
8. In a small bowl, whisk together ½ cup tahini (well-stirred), 3 tbsp fresh lemon juice, the 2 cloves garlic, minced, ¼ tsp salt, and ¼ cup cold water. The tahini will seize up at first, looking grainy and tight, but keep whisking and it will loosen into a smooth, pourable sauce. Add more cold water a tablespoon at a time if you want it thinner. Set aside.
9. Preheat your oven to 425°F (220°C).
10. Once the rice has cooked for 15 minutes, remove it from the heat and let it rest, still covered, for 10 minutes. Don't peek. The steam finishes the job.
11. While the rice rests, slice 1 medium English cucumber into half-moons and halve 1 cup cherry tomatoes. Set both aside.
12. Line a baking sheet with aluminum foil. Arrange the marinated chicken thighs in a single layer, leaving a little space between each piece so the edges can crisp up.
13. Roast the chicken on the middle rack for 20 minutes, until the edges are deeply golden and the internal temperature hits 165°F (74°C). The spices will darken and smell incredible.
14. While the chicken roasts, roughly chop ½ cup fresh parsley and ¼ cup fresh cilantro.
15. When the chicken is done, let it rest on the baking sheet for 5 minutes, then slice it into thick strips.
16. Fluff the turmeric rice with a fork. Divide it among four bowls. Top each with sliced chicken, cucumber, cherry tomatoes, drained pickled red onions, fresh parsley, and fresh cilantro. Drizzle generously with tahini sauce. Let everyone customize their own bowl at the table.