EFK Chicken Shawarma Bowls

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Ingredients

• 2 lb boneless skinless chicken thighs or breasts, cut into strips or bite-size pieces
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 5 garlic cloves, minced
• 2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1 1/2 tsp smoked paprika
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom, optional
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 1/2 cups dry basmati or long-grain rice
• 3 cups water or chicken stock for the rice
• 1 English cucumber, chopped
• 2 ripe tomatoes, chopped, or 1 pint cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 3 cups chopped romaine
• 1 cup plain Greek yogurt
• 2 tbsp tahini
• 1 tbsp fresh lemon juice for the sauce
• 1 small garlic clove, finely grated, for the sauce
• Chopped parsley for serving

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