Chicken Shawarma Bowls

Ingredients:

• 6 to 8 boneless skinless chicken thighs
• 2 lemons, juiced
• ½ cup Extra Virgin Olive Oil
• 6 cloves garlic, minced
• 1 teaspoon kosher salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons ground cumin
• 2 teaspoons of paprika
• ½ teaspoon ground turmeric
• Pinch of ground cinnamon
• 1 teaspoon coriander
• Crushed red pepper flakes, to taste
• 1 Vidalia onion sliced in half
• Bamboo skewers

For the Bowls:

• ½ cup hummus, or whole chickpeas
• 1 English cucumber chopped
• 1 cup cherry tomatoes, halved
• 1 ½ cups dry jasmine rice
• Fresh chopped parsley, chopped, for garnish
• Feta cheese crumbles, for topping, optional

Tzatziki Sauce:

• 1 cup plain Greek yogurt
• 2 cloves garlic, minced
• 1 small piece English cucumber, peeled and diced
• ½ teaspoon dried dill weed
• 3 teaspoons fresh lemon juice
• Salt and pepper, to taste

Instructions

• In a bowl, whisk together lemon juice, olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon, coriander, and red pepper flakes. Add chicken thighs, toss to coat, and marinate in the fridge for at least 1 hour (or overnight for best flavor).
• Preheat oven to 325ºF. Grease a baking pan. Place half a Vidalia onion flat-side down and insert two bamboo skewers into it, spaced about 1 inch apart. Thread the marinated chicken thighs onto the skewers so they rest against the onion base. Top with the other half of the onion, flat side down. Pour any leftover marinade around the skewers in the pan.
• Bake for 2 hours or until internal temp reaches 165ºF, rotating skewers halfway through. Let chicken rest before slicing.
• Prepare jasmine rice according to package instructions. For the tzatziki, mix together yogurt, garlic, cucumber, dill, lemon juice, salt, and pepper in a bowl.
• Scoop rice into bowls. Add sliced chicken, onion, cucumber, tomatoes, hummus or chickpeas, and a dollop of tzatziki. Garnish with chopped parsley, feta, and red pepper flakes if desired.