Chicken Shawarma Bowls

Chicken

• 1.5 lbs boneless, skinless chicken thighs
• 3 tbsp olive oil
• Juice of 1 lemon
• 4 cloves garlic, minced
• 2 tsp cumin
• 1 tsp coriander
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• 1/2 tsp cinnamon
• Salt and pepper to taste

Garlic Yogurt Sauce

• 1 cup plain Greek yogurt
• 2 cloves garlic, minced
• Juice of 1/2 lemon
• 2 tbsp fresh parsley, chopped
• Salt to taste

To Serve

• 2 cups cooked white rice
• 1 cup cherry tomatoes, halved
• 1 English cucumber, diced
• 1/4 red onion, thinly sliced
• Pita bread (optional)

1. Combine olive oil, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper in a bowl. Add chicken thighs and toss to coat. Marinate at least 20 minutes.
2. Make the garlic yogurt sauce: stir together yogurt, garlic, lemon juice, parsley, and salt. Refrigerate until serving.
3. Heat a large skillet or grill pan over medium-high heat. Cook chicken for 5-6 minutes per side until charred at the edges and cooked through (165°F). Rest 5 minutes, then slice.
4. Build bowls with a base of rice. Top with sliced chicken, tomatoes, cucumber, and red onion.
5. Drizzle generously with garlic yogurt sauce and serve immediately.