Serves: 6

Ingredients:

For chicken marinade

• Boneless chicken (3 1/2 lb cubed into 1/2 inch pieces)
• Greek yoghurt ( 2 tbsp)
• Chili/ginger/ garlic paste (indian masalo) (1 tbsp) You can just grind some green chilies, ginger and garlic if you don’t have this paste already)
• Lebanese seasoning (3 tsp; I use Schwartz brand)
• Cayenne pepper (1 tbsp)
• Olive Oil (1 tbsp)

Method:

• Marinade the chicken with all the ingredients for 4-6 hours or the night before
• In a large skillet without a lid cook the chicken for about 20 minutes on medium high

For the White Sauce

• Geek yoghurt (1/2 cup)
• Mayonnaise (3/4 cup)
• Black pepper (2 tsp)
• Salt to taste
• Vinegar (1/2 tsp)
• Fresh squeeze lemon juice (1/2 tsp)
• Garlic Powder (2 tsp)
• water as needed for consistency

Method:

• Mix all ingredients together and add water as needed for the perfect thick and creamy consistency

Salad

• Lettuce (chopped)
• Onions (cut in long thin circles)
• Tomatoes (sliced in half circles)
• Pickled Peppers
• Olive oil (drizzle)
• Greek seasoning (2 tsp)

Method:

• Combine and marinade the salad for 5 minutes

Rice

• Basmati rice (2 cups par boiled)
• Salt to taste
• Cumin Powder (1 tsp)
• Turmeric powder (1/2 tsp for colour)

Method:

• Mix the rice with the rest of the ingredients

Additional ingredients: Crucials chilli sauce & Pita Bread