Middle Eastern Chicken Shawarma and Chickepea Salad

Name: Middle Eastern Chicken Shawarma and Chickepea Salad
Cuisine: Middle Eastern
Ingredients: 4 large garlic clove , minced (or 2 small cloves) (FOR MARINADE); ▢2 tbsp ground coriander (FOR MARINADE); ▢2 tbsp ground cumin (FOR MARINADE); ▢2 tbsp ground cardamon (FOR MARINADE); ▢2tsp ground cayenne pepper (FOR MARINADE); ▢4 tsp smoked paprika (FOR MARINADE); ▢3 tsp salt (FOR MARINADE); ▢2 tsp Black pepper (FOR MARINADE); 4 tbsp lemon juice (FOR MARINADE); 6 tbsp olive oil (FOR MARINADE); 2 Kg Boneless Chicken Thighs; 1 cup Greek yoghurt (FOR SAUCE); ▢1 clove garlic , crushed (FOR SAUCE); ▢1 tsp cumin (FOR SAUCE); ▢Squeeze of lemon juice (FOR SAUCE); Salt (FOR SAUCE); Pepper (FOR SAUCE); 400g / 14 oz can chickpeas, drained but still wet (Note 1); 2 tbsp olive oil (FOR CHICK PEAS); 1 tsp ground cumin (FOR CHICK PEAS); ▢1 1/2 tsp All Spice (FOR CHICK PEAS); ▢1 tsp ground cardamon (FOR CHICK PEAS); ▢1/4 tsp salt (FOR CHICK PEAS); 1 1/2 tbsp red wine vinegar (FOR DRESSING); Zest of half a lemon (FOR DRESSING); 2 tbsp lemon juice (FOR DRESSING); 4 Tbsp cup extra virgin olive oil (FOR DRESSING); 1 tsp caster sugar (FOR DRESSING); 1 garlic clove, smashed(FOR DRESSING); Salt (FOR DRESSING)

8 steps

Low Carb Spicky Chicken Shawarma and Chickepea Salad

Updated at: Thu, 17 Aug 2023 04:46:36 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories1122.3 kcal (56%)

Total Fat86.9 g (124%)

Carbs21.2 g (8%)

Sugars3.4 g (4%)

Protein63.8 g (128%)

Sodium1996 mg (100%)

Fiber5.8 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

4garlic clove

large, minced ves, FOR MARINADE

2 Tbspground coriander

FOR MARINADE

2 Tbspground cumin

FOR MARINADE

2 Tbspground cardamon

FOR MARINADE

2 tspground cayenne pepper

FOR MARINADE

4 tspsmoked paprika

FOR MARINADE

3 tspsalt

FOR MARINADE

2 tspBlack pepper

FOR MARINADE

4 Tbsplemon juice

FOR MARINADE

6 Tbspolive oil

FOR MARINADE

2 KgBoneless Chicken Thighs

1 cupGreek yoghurt

1 clovegarlic

1 tspcumin

400gcan chickpeas

drained but still wet

2 Tbspolive oil

FOR CHICK PEAS

1 tspground cumin

FOR CHICK PEAS

1 ½ tspAll Spice

FOR CHICK PEAS

1 tspground cardamon

FOR CHICK PEAS

¼ tspsalt

FOR CHICK PEAS

1 ½ Tbspred wine vinegar

FOR DRESSING

0.5lemon

Zest of, FOR DRESSING

2 Tbsplemon juice

FOR DRESSING

4 Tbspextra virgin olive oil

FOR DRESSING

1 tspcaster sugar

FOR DRESSING

1garlic clove

smashed, FOR DRESSING

Instructions

Step 1

Marinade chicken – Combine the marinade ingredients in a large ziplock bag. Add the chicken, seal, the massage from the outside with your hands to make sure each piece is coated. Marinate 24 hours (minimum 3 hours).

Step 2

Yogurt Sauce – Combine the Yogurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).

Step 3

Place chickpeas in a large bowl. Scatter over Spices, then toss to coat. The wetness of the chickpeas will make the spices stick.

Step 4

Heat 2 tbsp olive oil in a large pan over high heat and fry the chickpeas for a couple of minutes. Shake the pan so the chickpeas roll, or stir gently (so the spice coating doesn't come off). Transfer into bowl and cool slightly.

Step 5

Cook chicken – Place chicken in the skillet or on the grill and cook the first side for 4 to 5 minutes until nicely charred. Turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).

Step 6

Combine the Salad Ingredients in a bowl. Drizzle with a bit of Dressing and toss. Transfer to serving bowl.

Step 7

Top salad with chickpeas (warm or at room temperature). Drizzle with more Dressing. Toss very gently, if desired (don't toss too much otherwise spice comes off chickpeas). Serve immediately.

Step 8

Slice chicken and pile onto plate Salad and the Yoghurt Sauce