Chicken Shawarma Bowls

ACTIVE TIME: 15 MIN. I TOTAL TIME: 55 MIN. I SERVES: 3

Ingredients:

Chicken Shawarma:

• 1/4 cup vegetable oil
• 1 lbs chicken thighs
• 2 tablespoons cornstarch
• 1 tablespoon paprika
• 1 tablespoon cayenne
• 2 teaspoons turmeric
• 2 teaspoons coriander
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• Flaky kosher salt

Bowls:

• 2 cups quinoa, cooked
• 1 English cucumber, thinly sliced
• Hummus, homemade or store-bought
• Pickled red onions
• Crumbled feta
• Olive oil
• Crushed red pepper flakes
• Dill

Instructions:

1. Preheat oven to 350°.
2. Place chicken in a large bowl. Pour in vegetable oil and add spices, stirring thoroughly to coat each piece in seasoning.
3. Layer chicken in a small loaf tin, pressing down to tightly compact each piece. Place in the oven and bake for 40 minutes.
4. Pull the cooked chicken from the oven and let rest for 5 minutes before flipping onto a cutting board and chopping the layered meat into bite size pieces.
5. Assemble the bowls by adding a base of approximately 3/4 cup of quinoa. Top with chopped chicken, pickled onions, sliced cucumbers and feta. Add a generous dollop of hummus before finishing with a drizzle of olive oil, dash of dill and a sprinkle of crushed red peppers.
6. Serve with warm naan and a chilled glass of pinot gris.