Middle Eastern Chicken Shawarma Rice Bowl with Roasted Vegetables

Ingredients 24 total

• 1 ½ lb chicken thighs
• 2 tbsp olive oil
• 3 cloves garlic
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp ground turmeric
• ¼ tsp ground cinnamon
• 2 tbsp lemon juice
• salt
• black pepper
• 1 ½ cups basmati rice
• 3 cups water
• ½ tsp salt
• 1 medium zucchini
• 1 medium red bell pepper
• ½ large red onion
• 1 tbsp olive oil
• salt
• black pepper
• ½ cup greek yogurt
• 1 tbsp lemon juice
• 1 clove garlic
• 1 tbsp olive oil
• salt

How to Make It

1. 1In a bowl, combine olive oil, garlic, cumin, paprika, turmeric, cinnamon, lemon juice, salt, and pepper.
2. 2Add chicken and marinate for at least ⏱ 15 minutes.
3. 3Cook basmati rice by combining rice, water, and salt in a pot.
4. 4Bring to a boil, reduce heat, cover, and simmer for ⏱ 15 minutes.
5. 5Fluff and set aside.
6. 6Preheat oven to 425°F (220°C).
7. 7Toss zucchini, bell pepper, and red onion with olive oil, salt, and pepper.
8. 8Spread on a baking sheet and roast for ⏱ 20–25 minutes until tender and slightly charred.
9. 9Cook chicken in a skillet over medium-high heat for ⏱ 5–7 minutes per side until cooked through.
10. 10Let rest, then slice.
11. 11Prepare sauce by mixing yogurt, lemon juice, garlic, olive oil, and salt until smooth.
12. 12Assemble bowls with rice, sliced chicken, roasted vegetables, and drizzle with sauce.
13. 13Serve immediately, optionally garnished with fresh herbs or extra lemon.