Chicken Shawarma Plate

Instructions

1. 1

   Marinate the chicken. In a large bowl, whisk together the plain yogurt, 3 tbsp olive oil, 3 tbsp lemon juice, 4 minced garlic cloves, cumin, paprika, coriander, 0.5 tsp turmeric, cinnamon, allspice, 0.5 tsp black pepper, and 1 tsp salt. Add the chicken pieces and toss to coat completely. Cover and refrigerate for at least 30 minutes, or ideally 2-4 hours.

2. 2

   Prepare the tahini sauce. In a small bowl, whisk together the tahini, 3 tbsp lemon juice, 1 minced garlic clove, and 0.5 tsp salt. The mixture will thicken. Slowly whisk in 1/4 cup of warm water, a tablespoon at a time, until you reach a smooth, drizzling consistency. Set aside.

3. 3

   Cook the turmeric rice. In a medium pot with a tight-fitting lid, melt the butter over medium heat. Add 1 tsp of turmeric powder and toast for 30 seconds until fragrant. Add the rinsed basmati rice and 1 tsp salt, stirring to coat the grains. Pour in 3 cups of water and bring to a boil. Reduce heat to the lowest setting, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5-10 minutes before fluffing with a fork.

4. 4

   Prepare the salad. While the rice cooks, combine the chopped lettuce, diced tomatoes, diced cucumber, and sliced red onion in a large bowl. In a separate small bowl, whisk together 2 tbsp olive oil, the remaining 1 tbsp lemon juice, 0.25 tsp salt, and 0.25 tsp black pepper. Do not dress the salad until just before serving.

5. 5

   Cook the chicken. Heat the vegetable oil in a large skillet or cast-iron pan over medium-high heat. Once shimmering, add the marinated chicken in a single layer, working in batches to avoid overcrowding. Cook for 5-7 minutes per side, until golden brown, slightly charred, and cooked through (internal temperature of 165°F / 74°C). Remove from the pan and let it rest for 5 minutes.

6. 6

   Assemble and serve. Toss the salad with the prepared dressing. Divide the turmeric rice among four plates. Top with the cooked chicken and a generous portion of the fresh salad. Drizzle everything with the tahini sauce. Serve immediately with warm pita bread on the side.