Spicy Israeli Chicken Shawarma Plate

• 500 g boneless, skinless chicken thighs, cut into bite-sized strips
• 1.5 tbsp shawarma spice blend (cumin, coriander, garlic powder, paprika, turmeric, allspice)
• 1/2 tsp cayenne pepper
• 3 tbsp olive oil
• 1 piece medium onion, thinly sliced
• 2 cup cooked white basmati rice
• 1 can canned white cannellini beans, drained
• 2 tbsp tomato paste
• 1/2 cup water
• 1/2 tsp garlic powder
• 2 piece Persian cucumbers, finely diced
• 2 piece Roma tomatoes, finely diced
• 1 tbsp lemon juice
• 1/2 cup prepared hummus
• 2 tbsp raw tahini paste
• salt and black pepper

1. 1

   In a bowl, toss the chicken strips with 1 tablespoon of olive oil, the shawarma spice blend, cayenne pepper, salt, and black pepper until evenly coated.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onion and sauté for 3-4 minutes until softened. Add the seasoned chicken and cook, stirring occasionally, for 6-8 minutes until cooked through and slightly charred. Set aside.

3. 3

   In a small saucepan, combine the drained white beans, tomato paste, water, garlic powder, salt, and pepper. Simmer over medium-low heat for 5-7 minutes until the sauce thickens slightly.

4. 4

   In a medium bowl, toss the diced cucumbers and tomatoes with the remaining 1 tablespoon of olive oil, lemon juice, salt, and pepper to make the fresh salad.

5. 5

   To assemble the plate, place a portion of warm white rice on one side and spoon the warm tomato-bean mixture over it. Arrange the spiced chicken shawarma next to the rice.

6. 6

   Add a generous scoop of hummus to the plate, creating a small well in the center, and drizzle the raw tahini paste directly into the well. Serve the fresh cucumber-tomato salad on the remaining side of the plate.

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