Crispy Chicken Shawarma Bowl

Ingredients

Crispy Rice:


• 2 cups cooked jasmine rice, cooled

• Drizzle of olive oil

• 1 tsp paprika

• 1 tsp oregano

• ½ tsp garlic powder

Spiced Chicken:


• 4 free-range chicken fillets, cubed

• 2 tbsp tallow (or your preferred oil) — tallow adds so much flavour!

• 2 tsp ground turmeric

• 2 tsp cumin

• 1 tsp cinnamon

• 1 tsp garlic powder

• ½ tsp black pepper

For the Bowl:


• ½ large cucumber, thinly sliced

• 1 cup baby tomatoes, halved
 ½
• red onion, finely sliced

• 3 gherkins, sliced

• ½ cup chopped fresh mint

Lemon-Tahini Dressing:


• ½ cup Greek yogurt

• ⅓ cup tahini

• ¼ cup olive oil

• ¼ cup lemon juice (about 1 lemon)

• 1 garlic clove

• 1 tsp Himalayan salt

• Drizzle of honey or maple syrup

Method

1. Cook the Rice:
 Preheat oven to 180°C (350°F). Toss the cooled cooked rice with olive oil, paprika, oregano, and garlic powder. Spread on a baking sheet in a thin layer and bake for 20–30 minutes until golden and crispy. Let cool.
2. Cook the Chicken:
 In a hot pan, heat tallow or oil. Add chicken cubes and all spices. Cook until golden brown and cooked through.
3. Prepare the Bowl:
 Slice the cucumber, tomatoes, onion, gherkins, and chop the mint. Assemble everything in a bowl.
4. Make the Dressing:
 Blend all dressing ingredients until smooth and creamy. Adjust to taste with lemon, honey, or salt.
5. Serve:
 Layer crispy rice and chicken over your fresh veg and drizzle with dressing. Toss to combine—or keep it layered for a beautiful presentation.