First, prepare the chicken.
Marinate the chicken cubes in the ingredients preferably overnight or for at least 4 hours.
Skewer them and grill until tender. You can dab a bit of oil on the pieces as they grill. Do not over-cook them, they should be ready within 10-15minutes. Make sure you turn the skewers several times if you’re grilling on a bbq grill to ensure all sides are evenly cooked. If baking under an oven grill, set the temperature at 200 C, bake for 10 minutes per side or until slightly charred.
Remove from the skewers, chop into smaller chunks and keep warm.
Next, prepare the rice.
Heat the oil and butter in a pan, add the onions and fry until translucent. Lower the heat then add the garlic paste, green chillis and all the other spices. Careful not to let them burn. Stir for a few seconds and add the water/stock. Allow to simmer, add salt and adjust to your taste.
When the water starts boiling, drain your rice (which should have been pre soaked for about half an hour) and add this rice to the stock. Sprinkle a bit of coriander on this, and stir a little. Let this cook on high heat for 2-3 minutes then reduce the heat to medium and keep cooking it whilst covered until the water diminishes, giving it a stir every now and then to make sure all the rice is cooked evenly and perfectly.
Once you find there is very little water left in the rice, reduce the heat to the lowest point possible. Seal your pan by using a tight lid or wetting a kitchen towel and placing it over the pan then placing a lid on top of it.
Leave the rice to continue steaming on very low heat for a good 10 mins. Switch off, open the pan and fluff the rice up.
Serve the rice with chicken shawarma, accompaniments of your choice and you can drizzle some pepper sauce over it to add depth of flavour to the meal.
Here are the accompaniment recipes: