Chicken Shawarma Bowl

🔥 Prep

• Cut the 700g chicken thigh into bite‑sized strips.
• Mince the 6 cloves of garlic; divide the minced garlic evenly for the marinade and the toum sauce.
• Measure out 30ml lemon juice; use 15ml for the chicken marinade and 15ml for the toum sauce.
• Measure out 45ml olive oil; allocate 15ml to the chicken marinade, 15ml for grilling, and 15ml to the toum sauce.
• Measure out 100g Greek yogurt; split 50g for the chicken marinade and 50g for the toum sauce.
• In a small bowl combine 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 0.25 tsp turmeric (half of the total), 1 tsp salt, and 0.5 tsp black pepper; set aside for the chicken marinade.
• Rinse the 250g basmati rice under cold water until the water runs clear, then drain.
• Measure out 500ml water for cooking the rice.

🔥 Cook

• 1. In a large bowl, combine the chicken strips, half the minced garlic, 15ml lemon juice, 15ml olive oil, 50g Greek yogurt, and the spice mixture from Prep; toss to coat evenly, then cover and refrigerate for 15 minutes.
• 2. While the chicken marinates, prepare the rice: In a medium saucepan add the rinsed 250g basmati rice, 500ml water, the remaining 0.25 tsp turmeric, and 0.5 tsp salt; stir to combine.
• 3. Bring the rice mixture to a boil over high heat.
• 4. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15 minutes until the water is fully absorbed.
• 5. Remove the saucepan from heat and let the rice sit, still covered, for 5 minutes.
• 6. Fluff the rice with a fork and set aside.
• 7. Heat a grill pan or skillet over medium-high heat; add the remaining 15ml olive oil.
• 8. Place the marinated chicken in the pan in a single layer; cook for 6-7 minutes per side, or until the internal temperature reaches 75°C and the exterior is nicely charred.
• 9. Transfer the cooked chicken to a cutting board, let it rest for 3 minutes, then slice into bite‑sized pieces.
• 10. To make the garlic toum sauce, place the remaining 50g Greek yogurt, the remaining 15ml lemon juice, the remaining minced garlic, and the remaining 15ml olive oil into a blender; blend on medium for 30 seconds until smooth and creamy.
• 11. Transfer the toum sauce to a small serving bowl and keep chilled until serving.

🔥 Serve

• Divide the turmeric‑infused basmati rice among serving bowls.
• Top each bowl with the sliced shawarma chicken.
• Drizzle generously with the garlic toum sauce.
• Add a side of 50g pickled turnip for a tangy crunch.
• Optional: garnish with fresh parsley or an extra lemon wedge.