The Stuff:
Chicken
- 3 tablespoons Never Not Eating Shawarma Spice Blend
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2 tablespoons extra-virgin olive oil
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4 small (1 1/2 pounds total) boneless, skinless chicken thighs, patted dry
Tahini Sauce
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1/4 cup tahini
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2 tablespoons fresh lemon juice
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1 1/2 teaspoons honey
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1/4 teaspoon kosher salt
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1 garlic clove, grated (about 1/2 teaspoon)
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2 tablespoons water
Bowl
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3 cups prepared basmati or jasmine rice
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1 1/2 cups halved cherry tomatoes (about 10 ounces)
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1 cup thinly sliced Persian cucumbers
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1/2 cup pitted green olives, halved
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1/3 cup drained pickled red onions
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1/4 cup chopped fresh mint, cilantro, and/or parsley
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4 ounces feta cheese, crumbled (about 1 cup)
Directions
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Make the chicken: Whisk together oil, and Nev er Not Eating Shawarma Spice Blend in a medium bowl. Add chicken, and rub evenly to coat with spice paste. Cover and let stand at room temperature at least 30 minutes or refrigerate up to 24 hours.
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While chicken marinates, make the tahini sauce: Whisk together tahini, lemon juice, honey, salt, and garlic in a small bowl until smooth. Slowly whisk in water until combined.
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When ready to cook chicken, preheat grill to medium-high (400°F to 450°F) or heat a grill pan over medium-high. Grill chicken on oiled grates, uncovered, until nicely charred and a thermometer inserted into thickest portion of chicken registers 170°F, 6 to 8 minutes per side. (Alternatively, arrange thighs in an even layer on an aluminum foil-lined baking sheet; broil 5 inches from heat source until charred and thermometer registers 170°F, about 10 minutes.) Let chicken rest at least 5 minutes before slicing.
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Make the bowl: Divide yellow rice evenly among 4 bowls. Top each bowl with 1/2 cup sliced chicken, cherry tomatoes, cucumbers, olives, pickled red onions, tender fresh herbs, and feta cheese. Drizzle with tahini sauce.
Source: https://www.foodandwine.com/chicken-shawarma-bowl-11797463
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