Shawarma Rice Bowl

Spiced shawarma meat over fluffy rice with pickled vegetables and a cool yoghurt sauce.

Servings: 2 | Prep: 10 min | Cook: 25 min | Calories: 520 per serving

Ingredients

Rice

• 150g jasmine rice
• 300ml water
• Pinch of salt

Shawarma

• 300g shawarma meat (thawed)
• 1 tbsp olive oil

Yoghurt Sauce

• 100g Greek yoghurt
• 1 clove garlic, minced
• Juice of 1/2 lemon
• Salt to taste

Toppings

• Pickled red cabbage or fresh
• Pickled jalapeños (optional)
• Fresh parsley, chopped
• Chili flakes (optional)

Instructions

1. Cook rice: Rinse rice until water runs clear. Combine with water and salt in a pot. Bring to boil, reduce to low, cover and cook 12-14 minutes. Rest 5 minutes off heat.