Middle Eastern
Chicken shawarma plate
Spiced chicken, tahini sauce and salad.
- 35minutes
- 4servings
- 782kcal each
- 49gprotein
Ingredients
For 4 servings.
- Chicken 800 g
- Yogurt 150 g
- Tahini 60 g
- Garlic 4 cloves
- Lemons 2
- Cucumber 1
- Tomatoes 2 medium
- Cumin seeds 2 tsp
- Olive oil 2 tbsp
- Basmati rice 300 g
What you will need
Baking tray, Mixing bowl, Pot with lid for rice, Small bowl and whisk for sauce
Method
-
1
Marinate 15 min
Cut the chicken into strips. Mix with yogurt, 2 grated garlic cloves, cumin, juice of 1 lemon, half the olive oil, salt, pepper and paprika. Leave at least 15 minutes (or overnight in the fridge).
Ready when: Chicken is evenly coated.
-
2
Heat the oven and cook rice 18 min
Heat the oven to 230°C (210°C fan). Meanwhile cook the rice with water (2 cups per cup) and salt, then cover on low.
Ready when: Rice is soft and dry.
-
3
Roast the chicken 20 min
Spread the chicken on the tray in one layer and drizzle with the rest of the oil. Roast, turning once.
Ready when: Edges are charred and the thickest strip is white inside.
-
4
Make tahini sauce 3 min
Whisk tahini with the remaining garlic, juice of half a lemon, salt and cold water a spoon at a time.
Ready when: Smooth sauce that drizzles off a spoon.
-
5
Chop the salad 4 min
Dice the cucumber and tomatoes, and dress with a squeeze of lemon and salt.
Ready when: Fresh salad ready.
-
6
Plate 3 min
Put rice on each plate, top with chicken, add salad on the side and drizzle tahini sauce over everything.
Ready when: Colourful, saucy plates.
Cook Chicken shawarma plate 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.
