Chicken Shawarma bowl with Crispy Rice

Chicken shawarma:

Crispy rice:

Yoghurt & tahini dip:

To finish:

Chicken shawarma:
1. 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.

2. Cover and leave to marinate in the fridge for at least 30 minutes, or overnight.

3. Heat a pan on medium-high heat and add the marinated chicken. Cook, stirring frequently until the chicken is cooked through. Set aside. 

Crispy rice:
1. Combine the rice, olive oil, garlic salt and paprika. Spread out onto a lined baking tray in an even layer.

2. Bake at 200°C for 40 minutes, stirring the rice halfway. Set aside to cool.

Yoghurt & tahini dip:
Add the garlic, lemon juice, salt, yoghurt, tahini, olive oil and water to a medium sized bowl and mix together.

To finish:
1. Divide the salad ingredients between 4 bowls. Top with the chicken and crispy rice.

2. Drizzle with the yoghurt and tahini dip and enjoy!