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Chicken Shawarma
Crispy Rice
Yoghurt and Tahini Dip
Salad
In a large mixing bowl, add the chicken, olive oil, lemon juice, salt, pepper and spices. Mix well to fully coat all the chicken pieces. Cover and leave to marinate in the fridge for at least 30 minutes, or overnight.
Combine the rice, olive oil, garlic salt and paprika. Spread out onto a lined baking tray in an even layer. Bake at 200o for 40 minutes, stirring the rice halfway. Set aside to cool.
Heat a pan on medium-high heat and add the marinated chicken. Cook, stirring frequently until the chicken is cooked through. Set aside.
Divide the salad ingredients between 4 bowls. Top with the chicken and the crispy rice. Drizzle over the yoghurt sauce and enjoy!
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