Modern Shawarma Bowl with Tahini Yoghurt Sauce

Chicken and rice

• 150 g Basmati rice
• 300 ml Water
• 1 tsp Fine sea salt
• 350 g Chicken thighs, boneless, skinless
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• ½ tsp Black pepper
• 2 tbsp Extra virgin olive oil
• 2 cloves Garlic

Salad and sauce

• ½ Cucumber
• 2 medium Tomato
• 1 small Red onion
• 1 Lemon
• 2 tbsp Tahini
• 150 g Greek yogurt
• 60 g Dill pickles
• 10 g Fresh parsley

1. Rinse the basmati rice until the water runs mostly clear. Tip into a saucepan with the water and half the fine sea salt, bring to the boil, then cover and cook on the lowest heat for 10 minutes. Take off the heat and leave covered for 10 minutes, then fluff with a fork.
2. Meanwhile, slice the chicken thighs into bite-sized strips and put into a mixing bowl. Add the ground cumin, ground coriander, black pepper, 1 tbsp of the extra virgin olive oil, the remaining fine sea salt, and grate in the garlic; toss well to coat. Leave to sit while you prep the salad.
3. Dice the cucumber and tomatoes, then thinly slice the red onion. Roughly chop the dill pickles and finely chop the fresh parsley. Keep everything separate so you can build the bowls neatly.
4. Make the sauce: in the same mixing bowl (no need to wash), stir together the tahini and greek yogurt. Squeeze in the lemon juice and add 1 tbsp extra virgin olive oil, then mix until smooth and spoonable. If it tightens, loosen with a splash of water from the tap, a teaspoon at a time.
5. Heat a large frying pan over medium-high heat and add the remaining 1 tbsp extra virgin olive oil. Add the chicken in a single layer and cook for 8 to 10 minutes, turning occasionally, until browned and cooked through. If the pan looks dry, add a small splash of water to help the spices coat the chicken rather than catch.
6. Divide the rice between two bowls and top with the chicken. Add the cucumber, tomatoes, and red onion, then spoon over the tahini yoghurt sauce. Finish with the dill pickles and fresh parsley, and serve with extra lemon wedges if you like.

Made this recipe? Rate it — a comment is optional.