Chicken Schwarma with Rice and Garlic Sauce

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Chili powder

  Spices

  1 tsp or 3g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Ginger

  Spices, ground

  ½ tbsp or 3g

• Garlic

  Raw

  ½ tbsp or 4g

• Paprika

  Spices

  1 tsp or 2g

• Lemon juice

  Raw

  1 tbsp or 15g

• Canola oil

  2 tbsp or 28g

• Nonfat greek yogurt

  Nonfat, plain

  2 tbsp or 30g

• Garlic

  Raw

  4 clove or 12g

• Canola oil

  ¼ cup or 55g

• Salt

  Table

  1 dash or 0.4g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• White rice

  Long-grain, regular, cooked

  2 cup or 316g

• Unsalted Chicken Stock

  Swanson Broth

  2 ½ cup or 250g

• Canola oil

  2 tbsp or 28g

• Butter

  Unsalted

  1 tbsp or 14g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  ½ tsp or 1g

• Cinnamon

  Spices, ground

  1 tbsp or 8g

• Cardamom

  Spices

  100g

• Green peppers

  Hot chili, raw

  1 pepper or 45g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

Directions

1. First, prepare the chicken. Combine 1 tsp chili powder, 1 tsp cumin powder, 1/2 tsp turmeric powder, 1/2 tbsp. ginger paste, 1/2 tbsp. garlic paste, 1 tsp paprika, 1 tbsp. lemon juice, 2 tbsp. oil and 2 tbsp. yoghurt. Marinate the chicken cubes in the refrigerator, preferably overnight or for at least 4 hours. Skewer them and grill until tender. You can dab a bit of oil on the pieces as they grill. Do not over-cook them, they should be ready within 10-15minutes. Make sure you turn the skewers several times if you’re grilling on a bbq grill to ensure all sides are evenly cooked. If baking under an oven grill, set the temperature at 400° F, bake for 10 minutes per side or until slightly charred. Remove from the skewers, chop into smaller chunks and keep warm. Then, prepare the garlic sauce: Crush garlic with a mortar and pestle with a generous pinch of salt. Mix in the oil a teaspoon at a time until the mixture will absorb no more oil. Stir in lemon juice, serve at room temperature with Schwarma. Next, prepare the rice. Heat the oil and butter in a pan, add the onions and fry until translucent. Lower th, e heat then add the garlic paste, green chilis and all the other spices. Careful not to let them burn. Stir for a few seconds and add the water/stock. Allow to simmer, add salt if desired, and adjust to your taste. When the water starts boiling, drain your rice (which should have been pre soaked for about half an hour) and add this rice to the stock. Sprinkle a bit of coriander on this, and stir a little. Let this cook on high heat for 2-3 minutes then reduce the heat to medium and keep cooking it whilst covered until the water diminishes, giving it a stir every now and then to make sure all the rice is cooked evenly and perfectly. Once you find there is very little water left in the rice, reduce the heat to the lowest point possible. Seal your pan by using a tight lid or wetting a kitchen towel and placing it over the pan then placing a lid on top of it. Leave the rice to continue steaming on very low heat for a good 10 mins. Switch off, open the pan and fluff the rice up. Serve the rice with chicken shawarma, accompaniments of your choice and you can drizzle some garlic sauce over it to add depth of flavour to the meal.
2. https://fauziaskitchenfun.com/recipe/rice-meals/shawarma-rice/