Lunch · Dinner · Middle Eastern

Shawarma chicken rice bowl with garlic yoghurt

Warm-spiced yoghurt-marinated chicken over rice, with crisp salad and a garlic yoghurt sauce. Build the boxes ahead and dress them when you eat.

In one portion

These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

Where the calories come from

Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.

£2.48a portion

We base this on how much of each product the recipe uses. Half a pack costs half the price.

We last updated these Tesco prices on 7 October 2026.

4 portions1 portion

Mix the marinade: the Greek yoghurt for the marinade, lemon juice, most of the minced garlic, ground cinnamon, dried oregano, ground nutmeg, ground cloves and a good pinch of salt.
Slice the chicken breast into strips about 2cm thick and turn it through the marinade until well coated. Cover and refrigerate for at least 4 hours, or overnight.
Make the sauce: stir the remaining Greek yoghurt with the last of the garlic, the dried dill and a pinch of salt. Keep it chilled.
Cook the basmati rice according to the packet, then leave it to cool.
Cook the marinated chicken in a hot griddle or heavy frying pan, turning once, until charred at the edges and cooked through. Rest for a few minutes, then slice.
Chop the lettuce and slice the cucumber, tomato and red onion.
Build the bowls: rice, then chicken, then the salad. Pack the garlic yoghurt sauce separately and spoon it over when you eat.

Adapted from Budget Bytes