Middle Eastern
Chicken shawarma bowl
All the shawarma flavour, no bread, double the protein.
- 35minutes
- 2servings
- 420kcal each
- 56gprotein
Ingredients
For 2 servings.
- Chicken breast 400 g
- Greek yogurt 150 g
- Garlic 4 cloves
- Cucumber 1
- Tomatoes 2 medium
- Lettuce 80 g
- Olive oil 1 tbsp
- Cumin seeds 1 tsp
- Red chili powder 1 tsp
- Lemons 1
What you will need
Mixing bowl, Heavy frying pan, Grater (garlic), Knife and board
Method
-
1
Slice and marinate 15 min
Cut the chicken into thin strips. Mix with cumin, chilli, salt, half the lemon and 2 tablespoons of the yogurt.
Ready when: Every strip is coated and slightly orange.
-
2
Make the garlic sauce 4 min
Grate the garlic into the rest of the yogurt with salt and the remaining lemon. Keep it in the fridge.
Ready when: Smooth, pourable and sharp with garlic.
-
3
Cook hot and fast 14 min
Heat the pan hot, add oil, then spread the chicken in one layer. Leave it to colour before stirring; cook in two batches if the pan is small.
Ready when: Brown, slightly charred edges and no liquid left in the pan.
-
4
Chop the salad 6 min
Dice the tomato and cucumber and shred the lettuce.
Ready when: Small, even pieces.
-
5
Build the bowls 3 min
Salad at the bottom, hot chicken on top, then plenty of garlic sauce.
Ready when: About 55g protein, and almost no carbs.
Cook Chicken shawarma bowl from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
