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Ingredients

Chicken Shawarma:
2 Piece chicken breast
0.5 Cups yogurt
2 Piece garlic (minced)
0.5 Piece lemon (juice)
1 Teaspoons Afia Shawarma Spices
0.5 Teaspoons Afia Salt
2 Tablespoons Afia Sunflower Oil

Garlic Yogurt Sauce:
0.5 Cups yogurt
0.25 Teaspoons Afia Garlic Powder
3 Piece garlic (minced)
0.5 Piece lemon (juice)
1 Tablespoons mayonnaise
0.5 Teaspoons Afia Salt

For the Assembly:
1 Cups short grain rice (cooked)
1 Piece cucumber (peeled and quartered)
10 Piece cherry tomatoes (halved)
2 Tablespoons feta cheese (crumbled)
0.5 Piece lemon (wedges)
2 Tablespoons pickled onions
6 Springs fresh mint

How to prepare

  • In a bowl, whisk together all the shawrma marinade ingredients.
  • Add the chicken breast pieces to the marinade and coat well. Set aside.
  • Heat a non-stick skillet over medium-high heat. Add the chicken and cook for about 5 minutes on each side. Transfer to a cutting board and chop to slices.
  • Meanwhile, prepare the garlic yogurt sauce by mixing yogurt, garlic, lemon juice, mayonnaise, and salt in a small bowl until smooth.
  • To assemble the bowl, start with a base of cooked white rice.
  • Top the rice with the sliced shawarma chicken.
  • Add the cucumber, cherry tomatoes, crumbled feta cheese, and pickled onions.
  • Drizzle generously with the garlic yogurt sauce.
  • Garnish with lemon wedges and fresh mint.

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