Israeli Gluten-Free Feast: Grilled Chicken Shawarma Bowl with Tahini Sauce and Quinoa Salad

Allergens

Contains no common allergens unless specified.

Ingredients

• For Chicken Shawarma: 2 lbs boneless, skinless chicken thighs 1/2 cup lemon juice 1/4 cup olive oil 3 cloves garlic, minced 2 tsp ground cumin 2 tsp paprika 1 tsp ground coriander 1 tsp kosher salt 1/2 tsp black pepper 1/4 tsp cayenne pepper For Tahini Sauce: 1/2 cup tahini paste 1/4 cup lemon juice 1/3 cup water 2 cloves garlic, minced 1/2 tsp kosher salt For Quinoa Salad: 1 cup uncooked quinoa 2 cups water or chicken broth 1/2 tsp kosher salt 1 cup cherry tomatoes, halved 1 cucumber, diced 1/4 cup fresh parsley, chopped 1/4 cup fresh mint, chopped 1/4 cup red onion, thinly sliced 1/2 cup Kalamata olives, pitted and halved For Serving: Lemon wedges Fresh parsley sprigs

Instructions

1. Prepare the chicken shawarma by combining lemon juice, olive oil, garlic, cumin, paprika, coriander, kosher salt, black pepper, and cayenne pepper in a large bowl. Add chicken thighs and marinate for at least 30 minutes or up to overnight.
2. Preheat the grill or oven to 400°F (200°C). Grill or bake the marinated chicken until cooked through, about 18 20 minutes, turning halfway. Allow to rest for a few minutes and then slice into strips.
3. To prepare the tahini sauce, whisk together tahini paste, lemon juice, water, garlic, and kosher salt in a small bowl until smooth. Set aside.
4. Cook quinoa according to package instructions with water or chicken broth and salt. Fluff with a fork and let cool slightly.
5. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, parsley, mint, red onion, and olives. Toss well to combine.
6. To serve, divide the quinoa salad among 6 bowls, top with chicken shawarma slices, drizzle with tahini sauce, and garnish with lemon wedges and fresh parsley sprigs.

Chef’s Insight

The combination of flavors and textures in this Israeli Gluten-Free Feast creates a sensory experience that transports you straight to Israel's vibrant culinary landscape.

Notes

Use fresh herbs for the best flavor and aroma