Middle Eastern-inspired chicken shawarma served over herbed rice with salad and garlic yogurt sauce.
Prep 20 min
Cook 30 min
Serves 4
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600 g
Chicken thighs
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250 g
Rice
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200 g
Greek yogurt
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1
Cucumber
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2
Tomatoes
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4 cloves
Garlic
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2 tsp
Paprika
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1 tsp
Cumin
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1
Lemon
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2 tbsp
Olive oil
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1
Slice the chicken thighs into strips and place them in a bowl with olive oil, paprika, cumin, garlic, lemon juice, salt and pepper.
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2
Mix thoroughly and allow the chicken to marinate for at least 20 minutes for deeper flavour.
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3
Cook the rice according to packet instructions and fluff with a fork once tender.
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4
Meanwhile, heat a large frying pan or griddle pan over medium-high heat.
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5
Cook the marinated chicken for 8–10 minutes, turning occasionally, until charred around the edges and fully cooked through.
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6
Prepare the salad by dicing cucumber and tomatoes and seasoning lightly with olive oil and salt.
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7
Mix Greek yogurt with grated garlic and a squeeze of lemon juice to create a quick garlic sauce.
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8
Assemble bowls with rice, chicken and salad.
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9
Drizzle generously with garlic yogurt sauce and serve warm.