Chicken Shawarma Bowl

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the chicken strips in a bowl with the lemon juice, olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, ground turmeric, cayenne pepper, salt, and black pepper. Mix well to ensure all chicken is coated.

   Ca. 5 min.

   Kokkens note: For best flavor, marinate the chicken for at least 30 minutes, or ideally 2-4 hours in the refrigerator.

2. 2

   While the chicken marinates, prepare the tahini sauce. In a small bowl, whisk together the tahini, lemon juice, minced garlic, cold water, and salt until smooth and creamy. Adjust water as needed to reach desired consistency.

   Ca. 5 min.

   Kokkens note: If the sauce is too thick, add a little more water, one teaspoon at a time, until it's pourable but still rich.

3. 3

   Cook the couscous according to package directions. Typically, bring the water to a boil, stir in the couscous, cover, remove from heat, and let stand for 5 minutes. Fluff with a fork.

   Ca. 10 min.

   Kokkens note: For extra flavor, cook the couscous in vegetable or chicken broth instead of water.

4. 4

   Preheat a grill pan or large skillet over medium-high heat. Add the marinated chicken strips in a single layer, working in batches if necessary to avoid overcrowding the pan.

   Ca. 3 min.

   Kokkens note: Overcrowding the pan can steam the chicken instead of searing it, preventing a nice char.

5. 5

   Cook the chicken for 3-4 minutes per side, until browned and cooked through. The internal temperature should reach 165°F (74°C).

   Ca. 8 min.

   Kokkens note: Chicken thighs are more forgiving than breasts and will remain juicy even if slightly overcooked.

6. 6

   Assemble the bowls: divide the cooked couscous among four serving bowls. Top with the grilled chicken strips, diced cucumber, halved cherry tomatoes, thinly sliced red onion, and chopped fresh parsley.

   Ca. 5 min.

7. 7

   Drizzle generously with the prepared tahini sauce before serving.