These fragrant rice bowls begin with air-fried rooster thighs coated with shawarma seasoning, a novel and spice mix made by combining floor cumin, coriander, garlic, and heat spices like cinnamon and allspice.
They’re topped with a refreshing chopped tomato and cucumber salad and a dollop of yogurt-tahini sauce.
Save time by utilizing frozen or shelf-stable packages of precooked brown rice.
Rooster Shawarma Bowls
2 tsp. shawarma seasoning (similar to McCormick)
3 Tbsp. recent lemon juice (from 1 lemon), divided
2 Tbsp. extra-virgin olive oil, divided
1 ½ lb. boneless, skinless rooster thighs
1 ½ tsp. kosher salt, divided
¾ tsp., plus ⅛ tsp. black pepper, divided
1 ½ cups finely chopped cucumber (from 1 small [9 oz.] English cucumber)
1 cup finely chopped tomato (from 1 medium [7 oz.] tomato)
¼ cup chopped scallions, white and lightweight inexperienced elements solely (from 2 giant scallions)
1 Tbsp. chopped recent mint, plus extra for garnish
½ cup plain whole-milk yogurt
2 Tbsp. tahini (floor sesame seeds)
2 Tbsp. water (elective)
3 cups cooked brown rice, warmed
1. Preheat air fryer to 380° for five minutes. Stir collectively shawarma seasoning and 1 tablespoon every of the lemon juice and oil in a medium bowl. Sprinkle rooster evenly with 1 teaspoon of the salt and ½ teaspoon of the pepper. Add rooster to bowl with the shawarma seasoning, and toss to coat.
2. Working in batches, add rooster in a single layer in air fryer basket; cook dinner, turning as soon as, till a thermometer inserted in thickest a part of thighs registers 165°, 12 to 14 minutes. Switch rooster to a slicing board. Let relaxation for 3 minutes. Slice into ½-inch-thick slices. Switch to a plate, and canopy loosely with aluminum foil.
3. Whereas rooster is cooking, stir collectively cucumber, tomato, scallions, and mint in a medium bowl. Add 1 tablespoon of the lemon juice, ¼ teaspoon every of the salt and pepper, and remaining 1 tablespoon oil; toss to coat. Whisk collectively yogurt, tahini, and remaining 1 tablespoon lemon juice in a small bowl; stir in remaining ¼ teaspoon salt and ⅛ teaspoon pepper. If desired, whisk in as much as 2 tablespoons water to loosen.
4. Divide rice evenly amongst 4 bowls. Prime evenly with rooster, chopped salad, and yogurt-tahini sauce. Garnish with further mint, and serve.
Serves: 4
Lively time: 25 minutes
Whole time: 50 minutes
