Cannabis Chicken Shawarma Bowl

Ingredients

• 700 g 700 g Boneless chicken thighs
• 100 g 100 g Greek yogurt
• 3 EL 3 EL Lemon juice
• 3 EL 3 EL Olive oil
• 5 5 Garlic cloves
• 2 TL 2 TL Ground cumin
• 1 TL 1 TL Ground coriander
• 0,5 TL 0,5 TL Turmeric
• 1 TL 1 TL Smoked paprika
• 0,25 TL 0,25 TL Ground cinnamon
• 0,25 TL 0,25 TL Ground cardamom
• 300 g 300 g Basmati rice
• 200 g 200 g Cherry tomatoes
• 1 1 Cucumber
• 1 1 Red onion
• 1 Bund 1 Bund Fresh parsley
• 3 EL 3 EL Tahini
• 1 TL je Bowl 1 TL je Bowl Cannabis olive oil (cold)

Instructions

1. 1
   Mix shawarma marinade: combine yogurt, lemon juice, olive oil, pressed garlic, and all spices.
2. 2
   Marinate chicken in the mixture for at least 2 hours (preferably overnight).
3. 3
   Garlic-tahini sauce: whisk tahini, lemon juice, 1 pressed garlic clove, salt, and 4 tbsp water until creamy.
4. 4
   Stir cold cannabis olive oil into the tahini sauce.
5. 5
   Cook basmati rice.
6. 6
   Remove chicken from marinade. Grill in a grill pan over high heat for 5–6 minutes per side until browned and lightly charred.
7. 7
   Let rest, then slice into strips.
8. 8
   Prepare salad: halve tomatoes, dice cucumber, slice red onion into rings, chop parsley. Toss with lemon juice and salt.
9. 9
   Build bowls: rice, shawarma chicken, salad, cannabis-tahini sauce drizzled on top.

Pro Tips

• Yogurt in the marinade makes chicken tender and creates the signature light char when grilling.
• Cinnamon and cardamom are the secret to the Middle Eastern shawarma profile.
• Cannabis olive oil in the tahini sauce: creamy, fatty, perfect distribution.
• Authentic shawarma toppings: pickled beets (tirshi) or amba (mango chutney).

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

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