Chicken Shawarma Bowl with Whipped Feta and Yoghurt Sauce
Ingredients
Chicken
- 4 boneless and skinless chicken thighs
- sea salt and cracked pepper
MARINADE
- 1 tablespoon olive oil
- 2 teaspoons runny honey
- 1 teaspoon each dried thyme, dried oregano and garlic powder
- ½ teaspoon lemon zest
- ¼ teaspoon chilli flakes
WHIPPED FETA AND YOGHURT SAUCE
- 100 grams Mainland Creamy Feta Cheese, crumbled, plus extra to serve
- 1 cup Greek natural yoghurt
- 2 tablespoons finely chopped fresh mint
- 1 small clove garlic, crushed
- ½ teaspoon lemon zest
SALAD
- 6 cos lettuce leaves, shredded
- ½ telegraph cucumber, thinly sliced
- ½ small red onion, thinly sliced
- 150 grams cherry tomatoes, quartered
- 2 tablespoons each chopped fresh parsley and mint
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, crushed
TO SERVE
- 2 cups cooked long-grain rice
Instructions
- 1
MARINADE - In a medium-sized dish, add the marinade ingredients and stir to combine. Add the chicken thighs and turn to coat. Season with salt and pepper then cover and set aside for 30 minutes.
- 2
WHIPPED FETA AND YOGHURT SAUCE - Place all the ingredients in a food processor and blitz until smooth. Season to taste with salt and pepper.
- 3
SALAD - In a large bowl, toss together all the ingredients.
- 4
Preheat the barbecue grill to a medium-high heat.
- 5
Grill the chicken thighs for 5–6 minutes on each side or until cooked through. Place on a plate, cover loosely with foil, and set aside to rest for 5 minutes.
- 6
TO SERVE - Divide the rice among 4 bowls. Thinly slice the chicken crossways and arrange on top of the rice along with salad and whipped feta and yoghurt sauce. Crumble over some extra Mainland Feta Cheese. Serve any extra salad and sauce on the side.
