Shawarma Chicken Cilantro Lime Rice Bowls
These bowls are packed with flavor and come together quickly using simple pantry staples. Think Chipotle-style bowls with a Middle Eastern twist.
Ingredients
Cilantro Lime Rice
1 cup white rice
1 tbsp olive oil
2 cups water
juice of 1 lime
2–3 tbsp chopped cilantro
pinch salt
Shawarma Chicken
1 lb chicken thighs, cut into bite-size pieces
1 tbsp olive oil
1 tsp cumin
1 tsp paprika
½ tsp garlic powder
½ tsp coriander
½ tsp oregano
pinch cinnamon
salt and pepper
juice of ½ lemon or lime
Spiced Black Beans
1 can black beans, drained and rinsed
1 tsp olive oil
½ tsp cumin
½ tsp smoked paprika
pinch coriander
pinch cinnamon
salt to taste
Toppings
cucumber, diced
tomato, diced
avocado, sliced or diced
pickled onions (optional)
chopped cilantro or parsley
Tahini Lime Dressing
3 tbsp tahini
juice of ½ lime
1 small garlic clove, grated
1 tbsp olive oil
pinch salt
2–4 tbsp water (to thin)
Directions
1. Cook the rice
Heat olive oil in a pot and add the rice. Stir for 1–2 minutes to lightly toast. Add water and salt, bring to a boil, then cover and simmer for about 15 minutes. Let rest 5 minutes, fluff, and mix in lime juice and cilantro.
2. Cook the chicken
Toss diced chicken with olive oil, cumin, paprika, garlic powder, coriander, oregano, cinnamon, salt, and pepper. Cook in a skillet over medium-high heat for about 6–8 minutes until golden and cooked through. Finish with a squeeze of lemon or lime juice.
3. Warm the beans
In the same pan, heat olive oil and add black beans, cumin, smoked paprika, coriander, cinnamon, and salt. Cook 3–4 minutes until warmed through.
4. Make the dressing
Whisk together tahini, lime juice, garlic, olive oil, and salt. Slowly add water until smooth and drizzleable.
5. Assemble the bowls
Start with cilantro lime rice, then add shawarma chicken, black beans, cucumber, tomato, avocado, and pickled onions if using. Drizzle with the tahini lime dressing and enjoy.
