Shawarma Bowl
Spiced chicken, rice, tahini-garlic sauce, pickles and herbs.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Get the pan ripping hot for the chicken - the marinade has sugars that need to char, not steam. If the pan's whispering instead of roaring, give it another minute.
Ingredients
Everything below makes 4 servings.
- 1½ lbboneless skinless chicken thighscut into 1.5-inch pieces
- 1 cupbasmati ricerinsed
- 5 tbspolive oil
- 2lemon1 juiced, 1 wedges
- 6garlic clovesminced (5 for marinade, 1 for tahini)
- 2 tspground cumin
- 1½ tspground coriander
- 1½ tspsmoked paprika
- ¾ tspground turmeric
- ½ tspground cinnamon
- ¼ tspcayenne pepper
- ½ mediumyellow onionthinly sliced
- ⅓ cuptahiniwell-stirred
- 1Persian cucumberdiced
- 2Roma tomatoesdiced
- ½ cuppickled turnip or picklesdrained
- ¼ cupfresh parsleychopped
- 1½ tspkosher salt
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 580calories
- 38gprotein
- 52gcarbs
- 22gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Marinate chicken: combine chicken, 3 tbsp olive oil, juice of 1 lemon, 5 minced garlic cloves, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne, and 1 tsp salt. Let sit 20 min (or up to 48 hr in fridge).
- Start rice: rinse, combine with 1.5 cups water and pinch salt in saucepan; bring to boil, cover, reduce to low 18 min, off heat 5 min.
- Make tahini sauce: whisk tahini, 1 minced garlic clove, 3 tbsp lemon juice, 4-5 tbsp cold water, 1/4 tsp salt until creamy.
- Dice cucumber and tomato; thinly slice onion; drain pickles; chop parsley.
Sear chicken
Heat olive oil in the skillet over medium-high. Add chicken in a single layer with sliced onion (work in batches if needed). Sear undisturbed 4-5 min; flip; cook 3-4 min more until edges char and chicken is 165°F internal.
9 min · hands onRest chicken
Transfer chicken to a board to rest 3 minutes, then slice against the grain into thin strips.
4 min · hands onBuild bowls
Scoop rice into each bowl. Top with sliced chicken and charred onion. Add cucumber, tomato, pickles. Drizzle generously with tahini sauce. Scatter parsley. Serve with lemon wedges.
3 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Slice thin; sear 3 min/side instead of 5. Saves about 3 minutes.
Slice across grain very thin; sear 2-3 min/side.
Press 10 min; cube; sear 3 min/side in marinade until golden. Saves about 3 minutes.
Cook same way; quinoa needs 15 min vs rice's 18.
What keeps
Each component keeps separately 4 days. Chicken can marinate raw up to 48 hr - gets better.
Tahini sauce keeps 5 days. Pickle 1 hr ahead minimum.
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the three-legged cat
who plans your dinner.
Think of her as a sous chef for your whole table. She plans dinner everyone will look forward to - built around your schedule and working in everyone's taste and dietary restrictions. That's the mental load of dinner, off your plate.
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