About this recipe
Cumin, paprika, and garlic give the chicken that shawarma smell from a regular skillet. Cool cucumber, tomato, and lemony yogurt keep the bowl fresh.
Let the spices sit on the chicken for a few minutes before it hits the pan. Dry spice on cold meat can taste dusty; a short rest helps it stick.
Spoon the yogurt on at the end so it stays cool against the warm rice and chicken.
SEASON AND SAUCE
Step 1
Toss chicken with cumin, paprika, half the garlic, half the lemon juice, salt, and olive oil. Rest 5 minutes.
Step 2
Stir yogurt with remaining garlic and lemon juice until smooth. Taste and add a pinch of salt if needed.
COOK
Step 3
Heat a large skillet over medium-high. Add chicken in a single layer and cook until browned and cooked through, 7 to 9 minutes, turning once.
ASSEMBLE
Step 4
Divide rice among four bowls. Top with chicken, cucumber, and tomato.
Step 5
Spoon yogurt sauce over each bowl and serve.
Tips
For meal prep, pack the yogurt sauce in a separate container.
Add a pinch of cinnamon to the spice mix if you like a warmer shawarma note.
Equipment
Large skillet · Mixing bowls
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