Chicken Shawarma Bowls with Garlic Yogurt Sauce

• Chicken

• 2 lb boneless, skinless chicken thighs
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 4 cloves garlic, grated
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne
• 1 1/2 tsp kosher salt

• Garlic yogurt sauce

• 1 cup plain Greek yogurt
• 2 cloves garlic, grated
• 1 tbsp lemon juice
• 2 tbsp tahini
• 1/2 tsp kosher salt

• Bowls

• 4 cups cooked basmati rice
• 2 Persian cucumbers, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced and soaked in lemon juice for 10 minutes
• 1/4 cup chopped parsley

1. 1Mix the oil, lemon juice, garlic, spices and salt in a bowl. Add the chicken and toss to coat. Marinate at least 30 minutes, or up to 24 hours refrigerated.
2. 2Heat the oven to 425°F (220°C). Spread the chicken on a sheet pan in a single layer. Roast until cooked through and browned at the edges, 20–25 minutes.
3. 3Turn on the broiler and broil 2–3 minutes for crispy, charred edges. Rest 5 minutes, then slice thinly.
4. 4Whisk the sauce ingredients together, adding a splash of water if it's too thick to drizzle.
5. 5Divide the rice among bowls. Top with chicken, cucumbers, tomatoes, pickled onions and parsley, and drizzle generously with garlic sauce.

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