Chicken Shawarma Plate
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
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Servings
4 servings
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Calories
264 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Chicken Shawarma Plate
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Learn how to make a chicken shawarma plate at home, a delightful and healthy Middle Eastern recipe served with hummus and tabbouleh.
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Ingredients
Chicken:
- 1 lb chicken breast 450 g, Note 1, boneless skinless
- 1 lemon the juice
- 2 tablespoons olive oil
- ¼ teaspoon cinnamon
- ¼ teaspoon cardamom
- ¼ teaspoon Turmeric
- ½ teaspoon salt fine sea salt
- ¼ teaspoon black pepper ground
- 2-3 tablespoons olive oil for cooking the chicken
To serve:
- yogurt tahini sauce Note 3
- hummus
- tabbouleh
- black olives
- salad leaves sliced
- tomato sliced
- cucumber sliced
- nigella seeds
- a drizzle of extra virgin olive oil
Instructions
Chicken:
- Mix the spices in a small bowl. ¼ teaspoon cinnamon + ¼ teaspoon cardamom + ¼ teaspoon turmeric + ½ teaspoon sea salt + ¼ teaspoon black pepper
- Marinate chicken: Slice the chicken breast into thin strips and place them in a large bowl. Add the lemon juice, olive oil, and mixed spices and stir well to coat. Cover the bowl and leave to marinate in the refrigerator for 2-3 hours. Remove from the fridge about 30 minutes before cooking. 1 lb/ 450 g chicken breast + juice of 1 lemon + 2 tablespoon olive oil
- Cook chicken: Heat 1 tablespoon of the olive oil in a large skillet or pan. Cook the chicken slices in 2 or 3 batches, adding a bit more oil between the batches (Note 2). Stir occasionally, for about 4-5 minutes per batch or until the chicken strips are golden and cooked through but still tender and juicy.2-3 tablespoon olive oil
Assemble the shawarma plate:
- Spread a portion of hummus on one side of the plate and place some tabbouleh on the opposite side. Arrange the sliced salad leaves in between and lay the chicken strips on top. Sprinkle black olives and nigella seeds over the plate and finish it off with a drizzle of extra virgin olive oil.
- Serve: If your plate has enough space, arrange the tomato and cucumber slices on it; otherwise, serve them on the side. Drizzle with a bit of sauce and serve the rest of it on the side.
Notes
- ⅔
- Chicken: The same amount of boneless skinless chicken thighs can be used instead.
- Don't overcrowd the pan, or the chicken will be cooked in its released juices instead of searing.
- Yogurt tahini dip: Mix ⅔ cup/ 150 g Greek yogurt with 1 tablespoon tahini, 1 large grated garlic clove, lemon juice, and salt and pepper to taste.
- The nutrition is calculated only for the chicken.
Nutrition Information
Show Details
Serving
1/4 of the dish
Calories
264kcal
(13%)
Carbohydrates
3g
(1%)
Protein
24g
(48%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.01g
(1%)
Cholesterol
73mg
(24%)
Sodium
427mg
(18%)
Potassium
464mg
(10%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
41IU
(1%)
Vitamin C
16mg
(18%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 264kcal | 13% |
| Carbohydrates | 3g | 1% |
| Protein | 24g | 48% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 427mg | 18% |
| Potassium | 464mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 41IU | 1% |
| Vitamin C | 16mg | 18% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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