Chicken Shawarma Bowls with Garlic Sauce & Turmeric Rice

Step 1 - Marinate the Chicken - In a large bowl combine: Garlic paste, Salt, Black pepper, Smoked paprika, Onion powder, Cumin, Cinnamon, Sumac, Olive oil, Honey, Lemon juice. Add the chicken and mix well. Marinate for at least 30 minutes, or up to overnight.

Step 2 - Cook the Rice - Heat the olive oil in a saucepan over medium heat. Add the diced onion and cook for 10 minutes until softened and golden. Stir in the turmeric and cardamom. Add the rice and stir for 1 minute. Crumble in the stock cube and add the hot water. Season with salt.Bring to a boil, then reduce to a low simmer. Cover and cook for 12–15 minutes until the water has been absorbed.Leave covered for 10 minutes before fluffing with a fork.

Step 3 - Make the Salad - Combine the tomato, cucumber, pomegranate seeds, red onion and parsley in a bowl. Whisk together the dressing ingredients. Pour over the salad and toss to combine. Set aside.

Step 4 - Make the Garlic Sauce - Whisk together all the garlic sauce ingredients until smooth. Taste and adjust seasoning if needed. Chill until ready to serve.

Step 5 - Cook the Chicken - Heat a large frying pan, griddle pan or barbecue over high heat. Cook the chicken for 8–10 minutes until golden and fully cooked through. Allow to rest for 5 minutes before slicing and serving.

Step 6 - Assemble the Bowls - Divide the rice between serving bowls. Top with the shawarma chicken. Add generous spoonfuls of the pomegranate salad. Finish with the garlic sauce. Serve immediately.