Making flavorful and vibrant yellow rice is easy.
Once yellow rice is ready, cover rice with lid and set it aside until use.
Slice cucumbers, half cherry tomatoes, thinly slice red onion. Toss vegetables in 1 teaspoon fresh squeezed lemon juice, lemon zest and a sprinkle of salt and pepper. Keep aside.Adding lemon juice and zest is optional. You can use vegetables as it is. Chicken shawarma-For best results use a mix of both chicken breasts and boneless chicken thighs. Score chicken breast and thighs with a pairing knife on both side.
In a wide bowl mix olive oil, lemon juice, minced garlic, ground cumin, ground coriander, ground cardamom, cayenne pepper, smoked paprika, red chili flakes, salt and pepper to taste.
Add chicken to the bowl. Rub chicken thoroughly to spread the marinade all over evenly.
Cover and marinade chicken for minimum 1 hour or maximum overnight in refrigerator.
Cook on grill-If using grill, heat up grill to 375 to 425 degree F.
Grease grill with olive oil. Place marinated chicken on hot grill. Cook for 5 to 7 minutes on each side or until chicken is cooked through (internal temperature of cooked chicken should be 165 degree F).
Cook in oven-Line a baking sheet with aluminium foil.
Arrange marinated chicken in single layer on the sheet.
Bake at 425 degree F for 20 to 25 minutes or until chicken is cooked through.
Transfer chicken to wooden board and let it rest for 5 minutes before slicing.
Slice chicken thin.
Assemble chicken shawarma bowl-Layer the bowl with yellow rice or quinoa, chicken shawarma, vegetables like cucumber, cherry tomatoes, olives, sliced red onions, iceberg lettuce.
Drizzle with hummus dressing or cilantro yogurt sauce or tahini dressing or tzatziki.