Name: Chicken Shawarma Rice Plate
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 600 g chicken thighs (boneless, skinless); 3 tbsp Greek yogurt (for marinade); 2 tsp cumin; 1 tsp coriander (ground); 1 tsp turmeric; 0.5 tsp cinnamon; 0.25 tsp cayenne; 4 cloves garlic (minced); 1 lemon (juiced); 300 g basmati rice; 3 tbsp tahini; 2 tbsp olive oil

Juicy, spiced shawarma chicken over fragrant rice with all the sauces. This tastes exactly like the street food you get at 2am, but made at home.

I have spent an embarrassing amount of money on shawarma plates at 2am. So I learned to make it at home, and now the only embarrassing thing is how much of it I eat. The spice mix is everything — cumin, coriander, turmeric, cinnamon, and a bit of cayenne. You marinate chicken thighs in the spices with yogurt and lemon, then sear them in a screaming hot pan until charred and caramelized. No rotisserie needed. The rice is cooked with a little turmeric and butter to make it fragrant and golden. A