Chicken Shawarma

Ingredients

Instructions

Ingredients

Servings:

Chicken Shawarma
g	Boneless Chicken Breast cut into bite size chunks
tbsp	Honey
tsp	Sweet Smoked Paprika Powder
tsp	Ground Cumin
tsp	Sriracha Sauce
tbsp	Lime Juice
	Garlic Clove minced
	Salt & Pepper to taste
Flat Bread Salad
g	Purple Cabbage
	Avocado
	Cucumber
g	Feta Cheese crumbled
tbsp	Apple Cider Vinegar
tbsp	Honey
	Handful Cherry Tomatoes
	Handful Baby Spinach
	Fresh Herbs (Dill, Coriander, Parsley)
	Naan Bread
Garlic Sauce
g	Greek Yoghurt
	Roasted Garlic Clove
tbsp	Lemon Juice
	Salt & Pepper to taste

Calories

per serving

412

Carbs

Protein

Fat

Instructions

Preparing In The Kitchen

For the skewers rinse the chicken breasts, pat dry and cut into cubes about 2 x 2cm. Peel and mince the garlic cloves.
In a medium bowl, mix the chicken cubes, honey, smoked paprika, cumin, sriracha sauce, lime juice, garlic, salt and pepper well. Cover the bowl with cling film and place it in the fridge for about an hour.
In the meantime, prepare the pickled cabbage. Wash and dry the cabbage and cut into fine strips. Mix the cabbage with the apple cider vinegar and honey. Wash the herbs and chop roughly. Add to the cabbage. Mix well and set aside.
To make the garlic sauce, combine the yoghurt, minced garlic and 2-3 tablespoons of lemon juice. Season with salt and pepper. Taste, adding more of lemon as desired.
Put the chicken on skewers and heat a grill pan over a medium heat.
Grill the skewers until lightly charred and cooked through, turning skewers occasionally throughout cooking, about 8-10 minutes. Cooking time will vary depending on the thickness of the chicken.
While the skewers are grilling, prepare the remaining veggies. Halve and core the avocado, remove the skin and cut into fine strips. Wash and slice the cucumber, cherry tomatoes and baby spinach. Crumble the feta.
Serve the skewers on fresh naan, topped with cabbage and all fresh veggies. Sprinkle with feta cheese.

Preparing In The Kitchen

For the skewers rinse the chicken breasts, pat dry and cut into cubes about 2 x 2cm. Peel and mince the garlic cloves.
In a medium bowl, mix the chicken cubes, honey, smoked paprika, cumin, sriracha sauce, lime juice, garlic, salt and pepper well. Cover the bowl with cling film and place it in the fridge for about an hour.
In the meantime, prepare the pickled cabbage. Wash and dry the cabbage and cut into fine strips. Mix the cabbage with the apple cider vinegar and honey. Wash the herbs and chop roughly. Add to the cabbage. Mix well and set aside.
To make the garlic sauce, combine the yoghurt, minced garlic and 2-3 tablespoons of lemon juice. Season with salt and pepper. Taste, adding more of lemon as desired.
Put the chicken on skewers and heat a grill pan over a medium heat.
Grill the skewers until lightly charred and cooked through, turning skewers occasionally throughout cooking, about 8-10 minutes. Cooking time will vary depending on the thickness of the chicken.
While the skewers are grilling, prepare the remaining veggies. Halve and core the avocado, remove the skin and cut into fine strips. Wash and slice the cucumber, cherry tomatoes and baby spinach. Crumble the feta.
Serve the skewers on fresh naan, topped with cabbage and all fresh veggies. Sprinkle with feta cheese.

Our always go to soul food. Colourful and healthy. Such a big win!