Chicken Shawarma Over Rice Recipe

Directions

1. 1

   Marinate the Chicken

   In a bowl, mix yogurt, minced garlic, cumin, coriander, paprika, turmeric, olive oil, salt, and black pepper. Add chicken thighs and coat well. Cover and let marinate for at least 1 hour or overnight in the refrigerator.

2. 2

   Cook the Rice

   Rinse the basmati rice under cold water until the water runs clear. In a pot, combine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and water is absorbed. Remove from heat and let sit covered for 5 minutes.

3. 3

   Cook the Chicken

   Preheat a grill or skillet over medium-high heat. Remove chicken from marinade and cook for 5-7 minutes on each side or until fully cooked and slightly charred. Let rest for a few minutes before slicing.

4. 4

   Prepare the Salad

   In a bowl, toss mixed salad greens with a drizzle of olive oil, salt, and pepper to taste.

5. 5

   Assemble the Dish

   Fluff the cooked rice with a fork and place it on a plate. Top with sliced chicken, salad, and serve with pita bread on the side. Drizzle with tahini sauce and hot sauce as desired.