Chicken Shawarma Bowl

Garlic Yogurt Sauce

• 1 lemon
• 1 garlic clove
• 8 oz plain Greek yogurt
• ½ tsp ground cumin
• ½ tsp salt
• ¼ tsp ground black pepper

Marinade

• 2 chicken breasts, skinless, boneless (approx. 16-20 oz)
• 1 oz freshly squeezed lemon juice
• 1 oz extra virgin olive oil
• 1 tsp ground coriander
• 1 tsp ground paprika
• ½ tsp ground cumin
• ½ tsp salt
• ¼ tsp ground black pepper

Rice and Chicken

• ¼ tsp cumin seeds
• 32 oz water
• 1 - 1 ½ tsp salt
• ½ oz extra virgin olive oil (optionnel)
  ou ½ oz unsalted butter (optionnel)
• 8 ½ oz long-grain white rice 12-16 min cooking time
• ½ oz extra virgin olive oil to sauté (optionnel)
• 8 oz romaine lettuce thinly sliced
• 8 oz cucumbers quartered and sliced
• Kalamata olives, pitted to serve
• 4 oz red onions thinly sliced half-moons
• 8 oz grape tomatoes halved
  ou 8 oz cherry tomatoes halved
• 1 lemon cut in slices
• fresh dill chopped, to serve (optionnel)