The world is full of culinary delights, and we're proud to be your guide to flavors you may never have experienced before. Or maybe you're a jaded culinary hand, who's been eating shawarma since before the Beatles went to India. Either way, this chicken shawarma bowl is divine, with a healthy bed of basmati rice and succulent, perfectly-spiced chicken thighs. Neophyte or expert-level, as long as it tastes good, what else matters?
Bring a small pot with rice, half the seasoning blend (reserve remaining for chicken), 1 cup water, and ¼ tsp. salt to a boil. Reduce to a simmer, cover, and cook until rice is tender, 14-17 minutes. Remove from burner, fluff rice, and stir in 1 tsp. olive oil. While rice cooks, prepare ingredients.
Prepare the Ingredients
Peel, trim, and cut carrot into very thin slices. Core tomato and cut into ½" dice. Trim cucumbers, halve lengthwise, then cut into ½" half-moons. Pat chicken thighs dry, and season with remaining seasoning blend, 1 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Rub oil and seasoning into thighs. Heat a grill pan or outdoor grill to medium heat.
Make the Slaw
Place red cabbage, carrot slices, red wine vinegar, ¼ tsp. salt, and ¼ tsp. pepper in a medium mixing bowl and toss to coat.
Grill the Chicken
Coat grill with cooking spray. Place chicken on hot grill and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes per side. Remove chicken from grill and let rest 3-5 minutes.
Make the Salad
Place tomatoes, cucumber, 1 tsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper in another medium mixing bowl and stir to coat.
Plate the Dish
Slice chicken thighs into thin slices. Place rice on a plate or in a bowl and top with salad and slaw. Place sliced chicken thighs on top.