Chicken Shawarma Bowls

1

Gather and prepare your ingredients.

2

To marinade the chicken, whisk together the cumin, paprika, coriander, garlic powder, dried oregano, garlic powder and salt. Add the yoghurt and lemon juice and stir to combine.

3

Add the chicken and toss to coat. Marinade for up to 24 hours. You can do this the night before you want to cook it, so when you get home from work dinner is nearly ready.

4

Heat a frying pan over medium-high heat. Add half of the olive oil and chicken pieces. Allow to cook for 4-5 minutes on each side, allowing it to turn dark golden brown before flipping. Remove onto a clean chopping board.

5

Give the pan a quick wipe and return to the heat. Add the remaining olive oil and the vegetables with a light sprinkle of salt and pepper. Cook for 4-5 minutes, stirring often, until tender.

6

Mix together the remaining yoghurt and garlic powder.  Add salt and pepper to taste.

7

Slice the chicken into strips. Serve with the vegetables and brown rice and dollop with the yoghurt dressing. Add some gherkins, if desired.