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@fatoumata.99533558:

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Monday 28 September 2026 14:55:07 GMT
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CHICKEN SHAWARMA WITH YELLOW RICE #food #rice #shawarma #recipe RICE MIXTURE 30 ml olive oil 25 g unsalted butter 300 g rice 5 g salt (⅚ tsp) 2 g garlic powder (⅔ tsp) 3 g onion powder (1 tsp) 3 g turmeric (1 tsp) 2 g black pepper (⅔ tsp) 10 g fresh parsley, finely chopped 650 ml water, boiled Prepare all the ingredients in advance. Heat the olive oil and butter in a frying pan over medium heat. Add the rice, salt, garlic powder, onion powder, turmeric, black pepper, and parsley. Cook for 1 minute until everything is combined. Pour in the boiled water and mix well. Bring to a boil. Once boiling, reduce the heat to low and let the rice cook covered for 10–12 minutes, or until all the water has been absorbed. Remove from the heat and let it rest for 10 minutes with the lid on the pan. CHICKEN MIXTURE 50 g Greek yogurt 10 g tomato paste 35 ml olive oil 10 ml lemon juice (½ lemon) 10 g fresh parsley, finely chopped 5 g salt (⅚ tsp) 5 g ground cumin (1⅔ tsp) 5 g onion powder (1⅔ tsp) 3 g garlic powder (1 tsp) 5 g paprika (1⅔ tsp) 2 g cayenne pepper (⅔ tsp) 3 g cardamom (1 tsp) 1.5 g black pepper (½ tsp) 600 g chicken thighs, cut into cubes EXTRA skewers olive oil, for frying Prepare all the ingredients in advance so you can work quickly. In a bowl, combine the Greek yogurt, tomato paste, olive oil, lemon juice, parsley, and all the spices. Mix well. Add the chicken cubes and stir until fully coated. Let it marinate for at least 30 minutes (or longer for more flavor). Thread the marinated chicken onto the skewers. Heat a splash of olive oil in a frying pan over medium heat. Cook or grill the chicken shawarma skewers until golden brown and cooked through, this should take about 8–10 minutes.
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