Middle Eastern
Chicken shawarma bowl
All the shawarma flavour, no bread, double the protein.
- 35minutes
- 4servings
- 420kcal each
- 56gprotein
Ingredients
The amounts here and inside every step follow this number.
- Chicken breast 800 g
- Greek yogurt 300 g
- Garlic 8 cloves
- Cucumber 2
- Tomatoes 4 medium
- Lettuce 160 g
- Olive oil 2 tbsp
- Cumin seeds 2 tsp
- Red chili powder 2 tsp
- Lemons 2
From the cupboard
- Salt, about 2 teaspoons
- Marinate longer if you can — 30 minutes or overnight
- Optional: pickles or a pinch of paprika
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 4 tablespoons of the yogurt.
In this step
- Greek yogurt4 tbsp
- Chicken breast800 g
- Cumin seeds2 tsp
- Red chili powder2 tsp
- Lemons2
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.
In this step
- Greek yogurt300 g
- Garlic8 cloves
- Lemons2
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.
In this step
- Chicken breast800 g
- Olive oil2 tbsp
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.
In this step
- Cucumber2
- Tomatoes4 medium
- Lettuce160 g
Ready when: Small, even pieces.
-
5
Build the bowls 3 min
Salad at the bottom, hot chicken on top, then plenty of garlic sauce.
In this step
- Cucumber2
- Tomatoes4 medium
- Lettuce160 g
Ready when: About 55g protein, and almost no carbs.
Cook Chicken shawarma bowl from what you already have.
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