• Mix the marinade. Mix all the marinade ingredients together in a bowl and whisk to combine. Stir in the salt and pepper.
• Marinate the chicken shawarma. Add the chicken thighs to the marinade and toss well to coat. Cover, and transfer to the fridge for at least 4 hours, up to 48 hours.

Cooking Methods

• For the Oven Method: Preheat an oven to 450 F. Line a baking sheet with foil and spray the foil with nonstick spray and place the baking sheet in the oven to preheat. Lay the chicken out in a single layer and bake for 15 minutes. Flip the chicken and switch to broil for 4-5 minutes, until browned.
• For the Grill Method: Preheat an outdoor grill to 450 F. Clean the grates of any debris and lightly grease them. Grill the chicken for 4-6 minutes per side, until a thermometer registers the thickest part of the chicken to be 165 F.
• For the pan-fry method: Heat a cast iron skillet over medium heat. Add 2 tablespoons of neutral oil to the skillet. Place the chicken in a single layer in the pan (you may have to do this in batches), and cook the chicken for 5-6 minutes per side, until a thermometer registers the thickest part of the chicken to be 165 F.
• Let the chicken rest before dicing.

Yellow Rice

• Melt the butter in a stainless steel or nonstick saucepan at least 2 quarts in size. Once the butter is melted and foamy, add the diced shallots and cook for 2-3 minutes, until softened.
• Add the turmeric and rice and toss well to coat. Continue to cook, stirring often, for another 2-3 minutes. Stir in the water or stock, salt, and pepper and bring to a gentle simmer.
• Cover, reduce the heat as low as it will go and set a timer for 20 minutes. Once the timer goes off, remove the rice from the heat but keep it covered for another 10 minutes. Fluff with a fork before serving.

White Sauce

• Whisk together the ingredients in a small mixing bowl until smooth. If the sauce seems too thick, add a little more water until the sauce is drizzle-able.