Chicken Shawarma Plate

• Chicken thigh(700 g)
• Greek yogurt(4 tbsp)
• Olive oil(3 tbsp)
• Lemon(2)
• Garlic(4 cloves)
• Cumin(2 tsp)
• Paprika(2 tsp)
• Turmeric(1 tsp)
• Cinnamon(½ tsp)
• Dried Oregano(1 tsp)
• Salt(2¼ tsp)
• Black pepper(½ tsp)
• Basmati Rice(300 g)
• Butter(1 tbsp)
• Stock cube(1)
• Cucumber(1)
• Tomato(2)
• Red Onion(1)
• Flat Leaf Parsley(15 g)
• Vinegar(1 tbsp)
• Tahini(2 tbsp)

Method

1. 1

   Thinly slice the {Chicken thigh}. In a large bowl, mix the {Greek yogurt}, {Olive oil}, zest and juice of {Lemon}, grated {Garlic}, {Cumin}, {Paprika}, {Turmeric}, {Cinnamon}, {Oregano}, {Salt}, and {Black pepper}. Add the chicken and toss until well coated.

   ~8 min

2. 2

   Rinse the {Basmati Rice}. Add it to a saucepan with the {Butter}, crumbled {Stock cube}, and 450ml water. Bring to a boil, cover, reduce the heat, and cook for 12 minutes.

   ~12 min

3. 3

   While the rice cooks, dice the {Cucumber}, {Tomato}, and {Red Onion}. Chop the {Fresh parsley}, then toss everything with the {Olive oil}, {Vinegar}, and {Salt}. In a small bowl, stir together the {Greek yogurt}, {Tahini}, juice of {Lemon}, grated {Garlic}, and {Salt}. If needed, loosen the sauce with a splash of water until spoonable.

   ~10 min

4. 4

   Heat a large frying pan over medium-high heat. Add the marinated chicken in a single layer and cook, stirring occasionally, for 10 minutes until the pieces are golden at the edges and cooked through.

   ~10 min

5. 5

   Take the rice off the heat and let it stand, covered, for 5 minutes. Fluff, then divide the rice between plates. Add the chicken and salad, then spoon over the yogurt sauce to serve.

   ~5 min