Homemade Chicken Shawarma Recipe with Java Rice Recipe

Cut the chicken breast into thin strips. Brine in a solution made of water and salt, and set aside. For the tomato and cucumber, remove seeds then thinly sliced both. Slice the onions thinly, too, for the final garnishment. Set aside. 

For the shawarma sauce: In a small bowl, add yogurt, cumin, lemon juice, and garlic. Sprinkle salt and pepper to taste. Mix well until fully blended. Set aside.

For the cheese sauce: In a saucepan, simmer milk and add the grated cheese. Mix until melted then add slurry mixture (Cornstarch and water). Sprinkle salt and pepper to taste. Set aside.

Drain the brine and rinse the chicken breast with water to wash off excess salt. Marinate the meat with paprika, cumin, one medium sliced onion and dried oregano. Set aside.

For the Java rice: Heat oil and butter in a high heat pan. Sautee in garlic and turmeric powder. Add the rice and Oyster sauce. Salt and pepper to taste. Mix well until fully combined. Adjust the taste depending on your preference.

Heat oil and fry the marinated chicken breast over high heat until tender and crispy. Assemble the cooked chicken on top of the Java rice with the sliced tomato, cucumber and onion then drizzle the Shawarma and Cheese sauce on top.