Chicken Shwarma Bowl

Name: Chicken Shwarma Bowl
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Middle Eastern
Ingredients: 4 chicken thighs boneless skinless or about 1 pound; Frozen Quorn Chicken; 1 tsp lemon, juice; 1 small garlic clove minced; 1 tsp ground coriander; 1 tsp ground cumin; 1/4 tsp ground cardamom; 1/4 tsp smoked paprika; 1/4 tsp salt; 1/4 tsp Black pepper; 1/2 cup fat-free plain yogurt; 1 jalapeño pepper seeds and veins removed, adjust to taste; 1/4 cup chopped parsley; 1 clove of garlic; 1 tsp of lime, juice; 1 cup diced tomato; 1 cup diced cucumber; 1/4 cup diced onion; 1/2 cup chickpeas canned or cooked; 2 tablespoons minced parsley; 1 tablespoon lime, juice; Salt; Pepper; 1/4 cup hummus homemade or store bought*; 2 tablespoons feta cheese optional; 2 tablespoons tahini paste optional; Lettuce of choice; Basmati rice

3 steps

Prep:5minCook:20min

Hummus 2 syns Light tahini 2.5 syns Feta HEA (3.5 syns 25g) 4.5 syns per serving

Updated at: Thu, 17 Aug 2023 12:10:48 GMT

Ingredients

4 servings

Instructions

Step 1

To cook the chicken: While the rice is cooking, prepare and cook the chicken. In a large plastic bag or bowl, combine the chicken, lemon juice, garlic, and spices until the chicken is fully loaded. Make immediately or marinate 1-2 hours or overnight. Heat a large heavy duty skillet to medium-high heat for at least 2 minute. Pour 1 teaspoon olive oil to the pan. Cook the chicken uncovered for 8-10 minutes per side or until the center is fully cooked. Rest for 5 minutes then cut and serve.

Step 2

To make the jalapeno yogurt sauce:Place all the ingredients in a blender or food process and blend for 1 minute or until fully combined.

Step 3

To assemble: Combine all the ingredients for the salad in a medium bowl. Assemble the shawarma bowls by place about 1/2 cup cooked rice in the bottom of two medium serving bowls. Top with sliced shawarma chicken, salad, hummus, jalapeno sauce, feta cheese, and drizzle with tahini sauce. Serve immediately.