• Mix the marinade. Mix all the marinade ingredients together in a bowl and whisk to combine. Stir in the salt and pepper.
• Marinate the chicken shawarma. Add the chicken thighs to the marinade and toss well to coat. Cover, and transfer to the fridge for at least 4 hours, up to 48 hours.

Cooking Methods

• For the Oven Method: Preheat an oven to 450 F. Line a baking sheet with foil and spray the foil with nonstick spray and place the baking sheet in the oven to preheat. Lay the chicken out in a single layer and bake for 15 minutes. Flip the chicken and switch to broil for 4-5 minutes, until browned.
• For the Grill Method: Preheat an outdoor grill to 450 F. Clean the grates of any debris and lightly grease them. Grill the chicken for 4-6 minutes per side, until a thermometer registers the thickest part of the chicken to be 165 F.
• For the pan-fry method: Heat a cast iron skillet over medium heat. Add 2 tablespoons of neutral oil to the skillet. Place the chicken in a single layer in the pan (you may have to do this in batches), and cook the chicken for 5-6 minutes per side, until a thermometer registers the thickest part of the chicken to be 165 F.
• Let the chicken rest before dicing.

Yellow Rice

• Melt the butter in a stainless steel or nonstick saucepan at least 2 quarts in size. Once the butter is melted and foamy, add the diced shallots and cook for 2-3 minutes, until softened.
• Add the turmeric and rice and toss well to coat. Continue to cook, stirring often, for another 2-3 minutes. Stir in the water or stock, salt, and pepper and bring to a gentle simmer.
• Cover, reduce the heat as low as it will go and set a timer for 20 minutes. Once the timer goes off, remove the rice from the heat but keep it covered for another 10 minutes. Fluff with a fork before serving.

White Sauce

• Whisk together the ingredients in a small mixing bowl until smooth. If the sauce seems too thick, add a little more water until the sauce is drizzle-able.

Storage Instructions

• I rarely ever store my bowl dinner recipes already assembled. In my opinion, the best way to store bowl recipes is to store the ingredients separately and assemble them right before you enjoy them. Then everything tastes completely fresh

  In the Refrigerator: Store any chicken shawarma bowl leftovers in separate air-tight containers in the refrigerator for up to 3 days. Store the white sauce in a separate airtight container in the fridge for up to 1 week.

  To Reheat: Reheat the chicken in the microwave for about 60 seconds or until warmed through. Assemble with the warmed rice, veggies, lettuce, and white sauce.