1 & ½ cups basmati rice boiled. When almost done add in a few slices lemon. Drain and set aside. Chicken for gyro bowls 1kg chicken fillets cut into strips. Wash & drain Marinate with:3 tablespoons double cream yogurt2 tablespoons lemon juice 1 teaspoon @sujees_gourmet_food green masalaFreshly chopped cilantro1 teaspoon crushed garlic1 teaspoon cumin powderFreshly ground black pepperA pinch of paprika 1 teaspoon Aromat (a South African Spice)Salt to taste In a pot add 2 tablespoons oil. Cook chicken till done and tender. Do not over cook. Chicken must be soft and not dry and rubbery. Best cooked on low heat. To serve gyro bowl: Chop cucumber Chopped red onionTomato chopped OlivesFeta crumbled Tzatziki [Double cream yogurt, grated cucumber all water squeezed out. Salt & pepper to taste]
Arrange rice, chicken and veg. Sprinkle zaatar. Top with tzatziki. Enjoy. Can also be served with pitas or crackers.