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 (optional)
  or ½ oz unsalted butter (optional)
• 8 ½ oz long-grain white rice, 12-16 min cooking time
• ½ oz extra virgin olive oil, to sauté
• 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
  or 8 oz cherry tomatoes, halved
• 1 lemon, cut in slices
• fresh dill, chopped, to serve (optional)