Classic Chicken Shawarma Bowl with Garlic Sauce, Cucumber-Tomato Salad, and Pita Chips over Rice

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Shawarma-Spiced Chicken Thighs

1. In a small bowl, combine 1½ teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, ½ teaspoon ground turmeric, ¼ teaspoon ground cinnamon, ¼ teaspoon ground allspice, ¼ teaspoon cayenne pepper, and ¾ teaspoon garlic powder. 3 min
2. Pat 2 pounds boneless skinless chicken thighs dry, then add them to a large bowl with 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1¼ teaspoons kosher salt, and ½ teaspoon black pepper; add the spice mixture and toss until every piece is evenly coated. 5 min
3. Heat a large cast-iron skillet or heavy pan over medium-high heat until very hot, about 2 minutes. 2 min
4. Timing-sensitive step. Add the chicken thighs in a single layer and sear undisturbed for 5–6 minutes until deeply browned on the first side, then flip and cook 4–5 minutes more until cooked through and an instant-read thermometer reads 165°F. 11 min
5. Transfer the chicken to a cutting board and rest for 5 minutes, then slice crosswise into strips. 5 min

Fluffy Long-Grain White Ricebase

1. Rinse 1½ cups long-grain white rice under cold water until the water runs clear, then drain well. 2 min
2. Combine the rinsed rice, 2¾ cups water, 1 tablespoon unsalted butter, and ¾ teaspoon kosher salt in a medium saucepan and bring to a boil over high heat. 4 min
3. Reduce heat to the lowest setting, cover tightly, and cook for 15 minutes until all the water is absorbed. 15 min
4. Remove from heat and let the rice steam, covered, for 5 minutes, then fluff with a fork. 5 min

Creamy Garlic Saucesauce

1. Mince or press 3 garlic cloves and add to a medium bowl with ¾ cup plain full-fat Greek yogurt, 3 tablespoons mayonnaise, 1 tablespoon fresh lemon juice, ¼ teaspoon kosher salt, and ½ teaspoon dried dill. 4 min
2. Whisk until smooth and creamy, then taste and adjust salt or lemon juice as needed; refrigerate until ready to serve. 2 min

Cucumber-Tomato Saladside

1. Dice 1 English cucumber and 3 roma tomatoes into ½-inch pieces and finely dice ¼ of a red onion; roughly chop ¼ cup fresh flat-leaf parsley leaves. 8 min
2. In a large bowl, whisk together 1½ tablespoons fresh lemon juice, 1 tablespoon olive oil, ¼ teaspoon kosher salt, ⅛ teaspoon black pepper, and ½ teaspoon ground sumac (optional) to make the dressing. 2 min
3. Add the cucumber, tomatoes, red onion, and parsley to the bowl and toss well to coat; serve immediately or hold at room temperature for up to 20 minutes. 2 min

Baked Pita Chipstopping

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper. 10 min
2. Split 3 pita rounds in half through the equator, then cut each half into 6 triangles so you have 36 pieces total. 4 min
3. Toss the pita triangles in a large bowl with 2 tablespoons olive oil, ¼ teaspoon kosher salt, and ¼ teaspoon garlic powder until evenly coated, then spread in a single layer on the prepared baking sheet. 3 min
4. Bake for 10–12 minutes, flipping once halfway through, until golden and crisp; let cool on the pan. 12 min
5. Spoon rice into each bowl, top with sliced chicken, drizzle generously with garlic sauce, add a scoop of cucumber-tomato salad, and scatter pita chips over the top. 3 min