CHICKEN SHAWARMA AND LEBANESE RICE

INGREDIENTS

FOR RICE

• 3 Tbsp Extra-Virgin Olive Oil

• 1 Cup Basmati Rice, Rinsed Thoroughly

• 1/4 Cup Cut Vermicelli, Angel Hair, or Spaghetti Pasta

• 1 1/2 Cup Water

• 1 Pinch of Cinnamon, optional

• Salt and Pepper, to taste

FOR CHICKEN

• 2 lb Boneless, Skinless Chicken Breasts (or Thighs)

• 1/4 Cup Whole Milk Plain Greek Yogurt

• 1 Tbsp fresh lemon juice

• 2 Tbsp Extra-Virgin Olive Oil

• 1 Tbsp coriander seeds

• 1/2 Tbsp Cumin Seeds

• 1/2 Tbsp Black Peppercorns

• 1/2 Tbsp Smoked Paprika

• 1/2 tsp Ground Turmeric

• 4 Garlic Cloves, grated or minced

• Salt, to taste

FOR YOGURT SAUCE

• 1/4 Cup Plain Greek Yogurt, preferably full-fat

• 1 Tbsp Lemon Juice

• 1 Small Clove (or 1/2 large clove) Garlic, grated or minced

• 1/2 Tbsp Parsley, finely chopped

• Salt and Pepper, to taste

STEPS

FOR RICE

1. Thoroughly rinse basmati rice under water until the water runs clear.

2. Add olive oil to pot, and heat over medium-high heat.

3. Once the oil is hot, add cut pasta along with a pinch of salt, and toast until the pasta reaches a light golden-brown color.

4. Add a pinch of cinnamon along with a pinch of ground black pepper, and stir to combine.

5. Add the rinsed basmati rice along with another pinch of salt, and continue to toast for about 30 seconds, stirring constantly.

6. Add the water and bring the pot up to a boil, then stir and reduce the heat to low. Cover the pot, and allow the rice to simmer for 16 minutes.

7. After 16 minutes, remove the pot from the heat and keep it covered for 5 more minutes.

8. Remove the lid and fluff the rice with a fork or spoon. Season to taste with more salt, if necessary, then set aside until ready to serve.

FOR CHICKEN

1. Grind spices in a mortar and pestle, then combine with yogurt, garlic, lemon juice, and 2 Tbsp of oil.

2. Pound chicken into cutlets, then generously season with salt and pepper.

3. Coat the chicken in the yogurt mixture, and allow to sit for at least 30 minutes and up to 4 hours. While marinating, store the chicken in a covered container in the refrigerator.

4. Sear the chicken in a heavy-bottomed pan over medium-high heat until it reaches the desired internal temperature (160F or 72C for breasts and 175F or 80C) for thighs). This should take about 2-3 minutes per side. If the outside of the chicken is not significantly charred, cook it at a higher temperature next time. If it is too charred (or burnt), cook it at a lower temperature.

5. Allow chicken to rest for 3-5 minutes before serving.

FOR YOGURT SAUCE

1. In a small bowl, whisk together all ingredients.

2. Cover and chill until ready to serve.

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