Glistening yellow rice topped with perfectly spiced succulent chicken and garnished with fried onions, almonds and raisins.

Set aside. 2. Heat the olive oil and cook the onions until soft, then spread over the chicken. Bake for half an hour. Fry the pine seeds. 3. To serve: Put some of the Arabic bread on a plate and ...

9. For the plating, take Arabic bread, place it over a plate, spread a generous amount of yoghurt tahini sauce. 10. Place 5 to 6 pieces of chicken shawarma tikka over the bread, drizzle with ...