Chicken Shawarma Rice Bowl

Ingredients

• 150g chicken thigh
• 100g basmati rice
• 50g cucumber, diced
• 50g tomatoes, diced
• 2 tbsp tahini
• 1 tbsp lemon juice
• Shawarma spices (cumin, paprika, turmeric, cinnamon)

Preparation

1. 1

   In a bowl, combine the chicken thigh with shawarma spices (cumin, paprika, turmeric, cinnamon), a pinch of salt, and a drizzle of olive oil. Let it marinate for at least 10–15 minutes to absorb the flavors.

2. 2

   Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken until fully cooked, golden on the outside, and slightly charred for extra flavor. Let it rest for a few minutes before slicing.

3. 3

   Rinse the basmati rice until the water runs clear, then cook it according to package instructions until fluffy. Set aside and keep warm.

4. 4

   Prepare the fresh vegetables by dicing cucumber and tomatoes into small, even pieces for better texture in the bowl.

5. 5

   In a small bowl, whisk together tahini and lemon juice with a splash of water until smooth and pourable. Adjust salt and consistency if needed.

6. 6

   Assemble the bowl by adding a base of warm basmati rice, then top with sliced shawarma chicken, cucumber, and tomatoes.

7. 7

   Finish by drizzling the tahini-lemon sauce over the bowl and serving immediately.