Chicken shawarma rice bowls

Spiced chicken thighs or breasts, herby rice, cucumber-tomato salad, hummus and garlic yoghurt. Fresh, filling and easy to customise.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, cinnamon, chilli, salt and pepper.

Step 2

Cut the chicken into thick strips or bite-size pieces and coat thoroughly.

Step 3

Marinate for 15 minutes while you prepare everything else. It can also sit refrigerated for up to 12 hours.

Step 4

Rinse the rice until the water runs mostly clear.

Step 5

Place it in a saucepan with the stock, optional turmeric and a pinch of salt. Bring to a boil, cover, reduce the heat and cook according to the packet—usually 10–12 minutes.

Step 6

Turn off the heat and leave covered for another 5 minutes, then fluff with a fork.

Step 7

For the sauce, mix the Greek yoghurt with garlic, lemon, salt, pepper and optional tahini.

Step 8

For the salad, combine cucumber, tomatoes, red onion and herbs. Dress with lemon juice, olive oil, salt and pepper.

Step 9

Heat a large frying pan over medium-high heat. Add the chicken in one layer, working in two batches if needed.

Step 10

Cook for 7–10 minutes, turning occasionally, until browned at the edges and fully cooked. Chicken should reach 75°C internally. For extra shawarma-style caramelisation, leave the chicken undisturbed for a minute at a time rather than constantly stirring. For lightly charred chicken, spread the cooked pieces on a tray and place under a very hot grill for 2–3 minutes before serving. This gives the edges a more authentic shawarma-like finish.

Step 11

Divide the rice between bowls. Add: Shawarma chicken Tomato-cucumber salad A generous spoonful of garlic yoghurt Hummus Optional pickles or chillies Lemon wedges