Chicken Shawarma Bowl

• 2 lb boneless skinless chicken thighs
• 1/2 cup plain Greek yogurt, 2% fat
• 3 tbsp lemon juice, freshly squeezed
• 4 garlic cloves, mashed to a paste
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 1/2 tsp kosher salt
• 1 tsp black pepper, freshly ground
• 2 tbsp olive oil
• 1/4 cup low-sodium chicken broth
• 1 cucumber, diced small
• 1 cup cherry tomatoes, halved
• 1/2 red onion, very thinly sliced
• 1/2 cup cottage cheese, full-fat
• 1/2 tsp lemon zest, finely grated
• 1/2 tsp dried mint
• 1/4 cup flat-leaf parsley, roughly chopped
• 1 tsp sumac

1. 1

   Whisk the Greek yogurt, lemon juice, garlic paste, cumin, smoked paprika, coriander, turmeric, cayenne, salt, black pepper, and olive oil into a thick marinade. The yogurt tenderizes the thigh meat over a long rest — this is the same reason it works in tandoori, and it works here.

2. 2

   Toss the chicken thighs in the marinade, massaging it into every surface. Cover and refrigerate at least 4 hours, ideally overnight. The acid in lemon will start to break down fiber past 12 hours and make the surface mushy, so don't push past 24.

3. 3

   Preheat your oven to 425°F and lightly oil a sheet pan. Arrange the marinated thighs in a single layer with space between each piece — overlapping traps steam and you'll boil instead of roast.

4. 4

   Roast for 22 to 26 minutes until the internal temperature reads 165°F and the edges have crisped dark. The fond on the pan is worth more than it looks, so don't discard it.

5. 5

   While the chicken rests, blend the cottage cheese with the lemon zest and dried mint until completely smooth. A high-speed blender gives you a sauce that reads like cream, but a food processor works if you scrape down the sides twice.

6. 6

   Pour the chicken broth straight onto the hot sheet pan and scrape the caramelized fond loose with a spatula — dry fond will not lift off, it needs the liquid. Transfer to a small saucepan and reduce over medium heat for about 2 minutes until it coats a spoon. This is concentrated flavor, so don't skip the reduction or your bowl will taste flat.

7. 7

   Slice the rested chicken into strips across the grain. Divide between bowls over whatever base you prefer — rice, greens, or both — and arrange the cucumber, tomatoes, and red onion on top.

8. 8

   Drizzle the mint-cottage cheese sauce over each bowl and finish with a heavy dusting of sumac and the chopped parsley. If you skip the sumac you're missing the sour note that makes the whole thing taste like shawarma and not just spiced chicken.

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