Chicken Shawarma Bowl

Ingredients · per serving

• ½ medium Cucumber
• 1 medium Lemon
• to taste Fresh parsley
• to taste Black pepper
• 4 cloves Garlic
• 250 g Chicken thigh fillets
• 1 tsp Ground coriander
• 2 tbsp Olive oil
• ½ tsp Caster sugar
• 80 g Greek yogurt
• 1 tbsp Red wine vinegar
• 1 tsp Ground cumin
• 80 g Cherry tomatoes
• ½ medium Red onion
• ½ tsp Allspice
• to taste Salt
• 75 g Jasmine rice
• 1 tsp Smoked paprika
• ½ tsp Ground turmeric

Instructions

1. Rinse the rice. Combine with 150ml water and pinch salt. Boil, cover, lowest heat 12 min, rest 5 min off heat.
2. While the rice cooks, mix the shawarma marinade: olive oil, lemon juice, minced garlic, ground cumin, coriander, smoked paprika, turmeric, allspice, salt and pepper.
3. Slice the chicken thighs into 1cm strips. Toss with the marinade.
4. Quick-pickle the red onion: slice thinly, toss with the red wine vinegar, sugar and pinch of salt. Set aside.
5. Mix the garlic yogurt: Greek yogurt, minced garlic, lemon juice, salt and a splash of olive oil.
6. Heat a wide pan over high heat. Tip in the marinated chicken. Spread in a single layer. Don't move for 90 seconds, then stir-fry 4-5 minutes until cooked through with charred edges.
7. Plate the rice. Top with the chicken, sliced cucumber, halved cherry tomatoes, pickled red onion. Drizzle the garlic yogurt generously. Scatter with chopped parsley.

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