Chicken Shawarma Bowls with Turmeric Rice and Herby Yogurt Sauce

• 1

  Preheat the oven to 425°F.

• 2

  In a bowl, toss the chicken with melted Challenge Butter, lemon juice, garlic, shawarma seasoning, salt, and pepper until well coated. Let it sit for 10–20 minutes while you prep the rest of the ingredients.

• 3

  Spread the chicken out on a sheet pan in an even layer. Roast for 20–25 minutes, until cooked through and starting to brown.

• 4

  If you want a little extra color, broil for 1–2 minutes at the end until the edges get slightly charred.

• 5

  Rinse the jasmine rice until the water runs mostly clear. Add it to a pot with the water or chicken stock, turmeric, olive oil, and salt. Bring to a boil, then cover and reduce to low. Cook for about 15 minutes, then turn off the heat and let it sit covered for another 10 minutes. Fluff with a fork.

• 6

  Stir together the Greek yogurt, garlic, lemon juice, olive oil, salt, and pepper. Fold in the chopped herbs and adjust to taste. It should be bright and garlicky.

• 7

  In a bowl, toss the cucumber, tomatoes, olive oil, lemon juice, herbs, salt, and pepper. Set aside.

• 8

  Once the chicken is done, let it rest for a few minutes, then slice or roughly chop.

• 9

  Build your bowls with turmeric rice, chicken, cucumber tomato salad, a generous spoon of yogurt sauce, and pickled onions. Finish with extra herbs and a drizzle of olive oil if you like.

Notes

If you want to make your own shawarma seasoning:

• 2 teaspoons paprika
• 2 teaspoons cumin
• 2 teaspoons coriander
• 1 teaspoon turmeric
• 1 teaspoon cinnamon
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne

This makes about 2–3 tablespoons.