Chicken Shawarma Bowls

Ingredients

ground cumin

3/4 tbsp

turmeric powder

3/4 tbsp

ground coriander

3/4 tbsp

garlic powder

3/4 tbsp

paprika

3/4 tbsp

ground cloves

1/2 tsp

cayenne pepper

1/2 tsp

kosher salt

to taste

chicken thighsboneless, skinless

Pescatarianextra-firm tofu pressed and cubedpress first, sear longer for color

81.5 lb

onionthinly sliced

1 large

lemonjuiced

1

extra virgin olive oil

1/3 cup

baby arugula

8 oz

Roma tomatoesdiced

2 to 3

English cucumberdiced

1

red onionthinly sliced

1/4 medium

lemonjuiced

1

extra virgin olive oil

3 tbsp

garlic cloveminced

1

black pepper

to taste

sumac

1/2 tsp

extra virgin olive oil

1 tbsp

Method

1. 01Mix cumin, turmeric, coriander, garlic powder, paprika, cloves, and cayenne in a small bowl. Set aside.
2. 02Pat chicken thighs dry, season with salt on both sides, and thinly slice into bite-sized pieces.
3. 03Place chicken in a large bowl. Add spice mix, sliced onion, lemon juice, and 1/3 cup olive oil. Toss to coat. Cover and refrigerate if time allows, or proceed to salad prep.
4. 04Combine arugula, tomatoes, cucumber, and red onion in a large bowl.
5. 05Whisk lemon juice, 3 tbsp olive oil, minced garlic, salt, pepper, and sumac in a small bowl.
6. 06Heat 1 tbsp olive oil in a large cast-iron skillet over medium heat until shimmering.
7. 07Add chicken and cook 5 to 6 minutes, toss, then cook another 5 to 6 minutes until fully cooked and browned in spots.
8. 08Toss salad with dressing just before serving.
9. 09Divide salad into serving bowls and top with chicken shawarma.

Fits

• Gluten-free