Chicken Shawarma Bowl

Middle Eastern · Year-round · 50 min · Serves 4 · By Priya Nair

Without a vertical spit, shawarma becomes a generous tray of marinated thighs roasted until the edges catch and crisp. Sliced over fluffy rice with a swipe of garlic yogurt, it captures everything good about the street version. The marinade does the heavy lifting, so plan ahead.

Ingredients

• 800g boneless chicken thighs
• 3 tablespoons olive oil
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon smoked paprika
• Juice of 1 lemon
• 3 cloves garlic, grated
• 200g thick yogurt
• 300g cooked basmati rice, to serve
• A handful of parsley, chopped
• Sea salt, to taste

Method

1. Combine the olive oil, cumin, coriander, turmeric, paprika, lemon juice, two of the grated garlic cloves, and a teaspoon of salt. Coat the chicken and marinate at least 2 hours, ideally overnight.
2. Heat the oven to 220C. Spread the chicken on a lined tray and roast for 25 to 30 minutes, until charred at the edges and cooked through.
3. Meanwhile, stir the remaining grated garlic into the yogurt with a pinch of salt.
4. Rest the chicken for 5 minutes, then slice into strips.
5. Build bowls with rice, sliced chicken, a spoonful of garlic yogurt, and a shower of parsley.