Spiced Chicken Shawarma Freekeh Bowls with Garlic Sauce

Ingredients

• 600 g chicken thigh fillets
• 280 g freekeh
• 2 tbsp shawarma spice blend
• 150 ml Greek yoghurt
• 4 garlic cloves
• 1 lemon
• 1 cucumber
• 3 tbsp olive oil
• 100 g baby spinach

Method

1. 1

   Toss the chicken thighs in the shawarma spice blend, 2 tbsp olive oil and the juice of half a lemon. Leave to marinate for 10 minutes.

2. 2

   Cook the freekeh in boiling salted water according to pack instructions (about 20 minutes), then drain.

3. 3

   Heat a frying pan over a high heat and cook the chicken thighs for 6–7 minutes each side until cooked through and well charred. Rest for 5 minutes then slice.

4. 4

   Make the garlic sauce by whisking the yoghurt with 2 crushed garlic cloves, remaining lemon juice and a pinch of salt.

5. 5

   Dice the cucumber into small pieces. Toss the freekeh with baby spinach, cucumber and the remaining tbsp of olive oil.

6. 6

   Divide the freekeh salad between four bowls, top with sliced chicken and spoon over the garlic sauce.