Ingredients
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- 1 Tbsp. cumin
- 1 tsp. salt
- 1/4 tsp. cinnamon
- 1/4 tsp. turmeric
- Pinch of cayenne
- Pinch of cloves
- 2 Tbsp. olive oil
- 6 boneless skinless chicken thighs
- 1 cup long-grain white rice
- 1/2 cup sauce, such as tahini sauce, hummus, garlic sauce, or tzatziki
- 2 tsp. lemon juice
- 1 pint of cherry tomatoes, halved
- 1 bell pepper, seeded sliced
- 1/2 English cucumber, roughly chopped
- 1/2 cup finely sliced red onion
- 1/2 cup crumbled feta cheese
Instructions
- Preheat oven to 450°F.
- Combine the cumin, salt, cinnamon, turmeric, cayenne, cloves, and olive oil in large bowl. Unroll chicken thighs so they’re flat. Add them to the bowl and toss to coat.
- Arrange chicken on a baking sheet and bake until browned at the edges and no longer pink in the middle, 23-26 minutes.*
- While the chicken cooks, cook the rice according to package instructions.
- While the chicken and the rice cook, stir the sauce that you’ve chosen to use. If it’s thick, stir in some water, 1 tablespoon at a time, to make it thin enough to drizzle like a salad dressing. Add salt and pepper to taste, if desired.
- Once chicken is cooked, transfer chicken to a cutting board. Shred. Sprinkle with lemon juice.
- Divide hot cooked rice among soup bowls. Add a quarter of the chicken to each bowl. Divide the tomatoes, bell pepper, cucumber, and red onion among the bowls.
- Drizzle each with a quarter of the thinned sauce and then divide the feta cheese among the bowls.
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Notes
*See above in the post about how to cook the shawarma chicken in the air fryer.