Ingredients:
Chicken shawarma:
500 g boneless and skinless chicken thighs, cut into 1.5 cm pieces
30 ml olive oil
15 ml lemon juice
2.5 ml black pepper
2.5 ml salt
1 garlic clove, minced
20 ml smoked paprika
20 ml turmeric
5 ml cumin
Crispy rice:
3 cup(s) cooked rice
refrigerated overnight
20 ml olive oil
4 ml garlic salt
4 ml paprika
Yoghurt & tahini dip:
1 garlic clove, minced
60 ml lemon juice
5 ml salt
160 ml LANCEWOOD Greek Delight® Double Cream Plain Yoghurt
80 ml tahini
60 ml olive oil
45 ml water
To finish:
1 cucumber, sliced
200 g cherry tomato(es), halved
half a red onion, finely sliced
4 gherkins, sliced
fresh mint, chopped
