Grilled Chicken Shawarma Bowl with Garlic Sauce

In a large bowl, whisk together olive oil, yogurt, minced garlic, lemon juice, and all spices.

Toss the chicken strips in the mixture until every piece is thoroughly coated.

Cover and refrigerate for at least 4 hours.

Rinse rice under cold water. Combine with water and turmeric in a pot, bring to a boil, then simmer covered for 15 minutes until fluffy.

Preheat grill to medium-high heat.

Place chicken strips on the grill and cook for 5-7 minutes per side until charred and cooked through.

Prepare the garlic sauce by whisking together Greek yogurt, mayonnaise, pressed garlic, lemon juice, water, and salt.

Assemble bowls by dividing the turmeric rice, grilled chicken, cucumber, cherry tomatoes, and red onion among four servings.

Garnish with fresh parsley and a drizzle of garlic sauce, serving with lemon wedges on the side.