Chicken Shawarma

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

Ingredients

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
19
Protein
35
Fat
20

Instructions

Preparing In The Kitchen
  1. For the skewers rinse the chicken breasts, pat dry and cut into cubes about 2 x 2cm. Peel and mince the garlic cloves.
  2. 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.
  3. 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.
  4. 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.
  5. Put the chicken on skewers and heat a grill pan over a medium heat.
  6. 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.
  7. 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.
  8. Serve the skewers on fresh naan, topped with cabbage and all fresh veggies. Sprinkle with feta cheese.

Preparing In The Kitchen
  1. For the skewers rinse the chicken breasts, pat dry and cut into cubes about 2 x 2cm. Peel and mince the garlic cloves.
  2. 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.
  3. 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.
  4. 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.
  5. Put the chicken on skewers and heat a grill pan over a medium heat.
  6. 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.
  7. 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.
  8. Serve the skewers on fresh naan, topped with cabbage and all fresh veggies. Sprinkle with feta cheese.

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