Nigerian Spiced Chicken Shawarma Bowl with Ofada Rice and Garlic Yoghurt Drizzle

How to Make It

1. 1

   Prepare the Suya Spice Marinade

   In a medium mixing bowl, combine the suya spice (yaji), smoked paprika, ground ginger, ground cumin, ground coriander, cayenne pepper, and dried thyme. Add 2 minced garlic cloves, 1 tablespoon of extra virgin olive oil, and the fresh lemon juice. Mix into a thick paste. Add a small pinch of salt (no more than ¼ tsp at this stage). Taste the marinade — it should be bold, smoky, and deeply aromatic.

   Tip: For a home suya spice blend: combine 2 tbsp ground roasted groundnuts, 1 tsp paprika, 1 tsp ginger, ½ tsp garlic powder, ¼ tsp cayenne, and ½ tsp onion powder. This controls sodium and additives.
2. 2

   Marinate the Chicken Breast

   Slice the chicken breast thinly against the grain into shawarma-style strips approximately 5mm thick, or shave as thin as possible using a sharp knife (chilling the breast for 20 minutes first makes this easier). Add the chicken strips to the marinade bowl and toss thoroughly to coat every piece. Cover and refrigerate for a minimum of 30 minutes, or up to 12 hours overnight for deeper flavour penetration and tenderness.

   Tip: Thin slicing is essential — it maximises surface-area spice contact and ensures rapid, even cooking that keeps the chicken moist without added fat.
3. 3

   Cook the Ofada Rice

   Rinse the ofada rice thoroughly under cold water until the water runs relatively clear — this removes excess starch and reduces glycaemic load. In a medium saucepan, combine the rinsed rice with 600ml of low-sodium chicken stock, the bay leaf, ground turmeric, and a pinch of salt. Bring to a boil over high heat, then reduce to the lowest simmer, cover tightly, and cook for 30–35 minutes until the rice is tender and all liquid is absorbed. Remove from heat, leave covered for 5 minutes, then fluff gently with a fork.

   Tip: Ofada rice has a naturally nutty, earthy flavour and a lower glycaemic index than polished white rice — this makes it ideal for blood sugar management. The turmeric adds anti-inflammatory curcumin without altering the flavour profile.
4. 4

   Prepare the Garlic Yoghurt Drizzle

   In a small bowl, combine the Greek yoghurt and additional plain yoghurt with 2 grated garlic cloves, fresh lemon zest, and ½ tablespoon of fresh lemon juice. Finely mince the scotch bonnet (if using) and stir in. Season with a tiny pinch of salt and mix until smooth and pourable. If the sauce is too thick, thin with 1–2 teaspoons of cold water. Refrigerate until serving to preserve the probiotic cultures.

   Tip: Greek yoghurt provides live active cultures (Lactobacillus), high protein, and calcium while keeping saturated fat low. Do not heat this sauce — always drizzle cold over the warm bowl to protect the beneficial bacteria.
5. 5

   Prepare the Fresh Vegetable Layer

   Drain the soaked red onion slices and pat dry. Combine the sliced cucumber, diced tomatoes (seeds removed), drained red onion, shredded red cabbage, and spinach or African tete in a bowl. Toss lightly with ½ teaspoon of lemon juice. Do not add salt to the vegetables — the spiced chicken and sauce provide sufficient flavour.

   Tip: Raw cabbage is rich in glucosinolates and vitamin C. African tete (Amaranthus hybridus) is highly nutritious — use it when available for authentic flavour and superior iron and calcium content.
6. 6

   Cook the Suya-Spiced Chicken

   Heat a large non-stick skillet or cast-iron grill pan over high heat. Add the remaining 1 tablespoon of extra virgin olive oil and allow it to shimmer. Remove chicken from the marinade, shaking off excess, and lay the strips in a single layer (cook in two batches to avoid steaming). Sear undisturbed for 2–3 minutes until charred edges appear, then toss and cook a further 2 minutes until cooked through. Internal temperature should reach 74°C (165°F). Remove and rest for 2 minutes.

   Tip: The high-heat sear replicates the charred suya-stick effect and creates a Maillard crust that concentrates flavour without any added fat. Do not overcrowd the pan — this is the most common mistake that leads to steamed, grey chicken.
7. 7

   Assemble the Shawarma Bowls

   Divide the cooked ofada rice evenly among four wide serving bowls (approximately 150g cooked rice per bowl). Arrange the fresh vegetable mixture alongside the rice in a layered, visually generous manner. Lay the hot suya chicken strips over the top. Generously drizzle the cold garlic yoghurt sauce across the bowl. Scatter the crushed unsalted groundnuts over the chicken for authentic suya texture and healthy fats. Finish with fresh parsley or scent leaf (efinrin) and an optional extra squeeze of lemon.

   Tip: Serve immediately for the best textural contrast between the warm rice, hot chicken, crisp raw vegetables, and cool creamy sauce. For meal prep, store components separately and assemble fresh.