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 tomatoes, halved
• half a red onion, finely sliced
• 4 gherkins, sliced
• fresh mint, chopped

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:

1. 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!