Mix all the spices in a small bowl to make the shawarma spice mix.

Cut the chicken breast into cubes. Add into a large bowl and combine with ½ teaspoon of salt. Toss.

Add a tablespoon of the shawarma seasoning into the mixing bowl. Toss until the chicken pieces are coated with the spices.

Leave the chicken for at least an hour to absorb the flavours.

While waiting, chop the onions, wash the rice, and make the white sauce.

Wash the rice in a bowl until the water runs clear. Pour in a colander and leave to drain.

Add oil into a saucepan under medium heat. When the oil is hot, pour in the chicken cubes. Use a spatula to separate the pieces.

Leave the chicken to cook for a few minutes, then turn so the other side gets a good sear. Continue to do this until the chicken cooks through with the outside perfectly browned. This takes around 15 minutes.

Use a slotted spoon to remove the chicken from the pan. Keep aside.

Add the chopped onions into the pan and allow to cook until translucent and beginning to brown.

Add the turmeric and cumin. Stir until fragrant – 1 min max.

Pour the rice into the pot and stir for the spices to coat, then add enough water to cook the rice (follow the pack instructions). Add some salt to taste and cover the pan.

When the liquid is dried, remove the rice from heat and leave for a few minutes before fluffing with a fork.

Chop the garlic and pour it into a cup blender. Add the tahini, yoghurt, a tablespoon of lemon juice, and ¼ teaspoon salt. Blend.

If you don't have or don't want to use a blender, crush the garlic very well and mix all the ingredients in a bowl.

You can taste the sauce and add more lemon juice or salt. The sauce should be easy to drizzle from a cup or spoon. If it is too thick, add a splash of water to bring it to the right consistency.