MEDITERRANEAN CHICKEN SHAWARMA WITH YELLOW RICE

INGREDIENTS:

FOR CHICKEN MARINADE:

-1 lb boneless chicken breasts (or thighs)

-3 cloves garlic, smashed

-2 tbsp olive oil

-1 tbsp honey

-1/2 lemon, juiced

-1 1/2 tsp ground cumin

-1 1/2 tsp paprika

-3/4 tsp ground cinnamon

-3/4 tsp ground ginger

-3/4 tsp oregano

-3/4 tsp ground turmeric powder

-dash of cayenne pepper

-1/2 tsp salt

-1/2 tsp pepper

FOR RICE:

-1 1/2 cups white jasmine (or basmati) rice rinsed thoroughly & drained

-2 1/4 cup waiter

-1 tbsp olive oil

-1/2 white onion, chopped

-2 cloves garlic, minced

-1/4 tsp ground cumin

-1/2 teaspoon turmeric powder

-salt/pepper to taste

-fresh cilantro

TOPPINGS:

Totally optional depending on what you like! Pictured is pre-made tabouli salad (from Trader Joe's, it's sooo good), roasted red pepper hummus, crumbled feta cheese, diced cucumber & banana peppers.

1. For chicken: Place chicken & ALL seasonings + oil in a large zip lock bag. Massage all ingredients into chicken & place into fridge to marinate for at least 2 hours. Grill chicken on medium-high heat until cooked through and slightly charred (about 8-10 minutes depending on your grill). Let rest & slice into thin strips.

2. For rice: Heat olive oil in a deep pot over medium heat. Cook onions until slightly translucent (about 3-4 minutes). Add garlic, cumin, turmeric & rice, cook rice until it is slightly translucent.

Stir in water & bring to a slight boil. Reduce heat to low, cover & simmer rice until water is absorbed & rice is cooked through.

Remove pot from heat, cover with a clean dish towel, replace lid & let rice steam for 5-10 minutes.

Fluff rice, add cilantro, salt & pepper to taste.

3. For plating: I smeared a generous amount of hummus on the plate & topped with chicken. Then added all the other sides!

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