DASH-friendly Lebanese-inspired shawarma bowls with turmeric rice, pickled onions, and tahini sauce. Big on flavor, low on sodium — the spice blend does all the heavy lifting.

Ingredients

  • 2 lbs boneless skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon coriander
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 4 cloves garlic, minced
  • Juice of 1 lemon
  • 1 1/2 cups basmati rice
  • 1/2 teaspoon turmeric (for rice)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 2 tablespoons red wine vinegar (for quick pickle)
  • Fresh parsley and mint

Tahini Sauce:

  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 2-3 tablespoons water (to thin)

Instructions

  1. Mix cumin, paprika, turmeric, coriander, cinnamon, pepper, and cayenne. Toss chicken with olive oil, spice blend, garlic, and lemon juice. Marinate 30 min (or overnight).
  2. Quick pickle the red onion in red wine vinegar while chicken marinates.
  3. Cook rice with 1/2 tsp turmeric per package directions.
  4. Grill or pan-sear chicken over medium-high heat, 5-6 minutes per side until 165°F. Rest 5 minutes, then slice.
  5. Whisk tahini sauce ingredients until smooth, adding water to reach drizzle consistency.
  6. Build bowls: turmeric rice, sliced chicken, chickpeas, cucumber, tomatoes, pickled onions. Drizzle with tahini sauce and scatter herbs.

Notes

DASH-friendly: High potassium (chickpeas, tomatoes), no added salt needed — the spice blend and acid do the work. Leftovers keep 4 days in the fridge. Great meal prep.