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Fonio, chicken and mango salad

60 min

Intermediate

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Chicken Shawarma

60 min

Intermediate

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What is the energy content breakdown?

Fat 47 8.8g / 47%

Carbohydrates 40 16.5g / 40%

Protein 13 5.8g / 13%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

Nutritional Tips

Enjoy this balanced cuisine made with tasty, nutritious, and affordable local ingredients
Did you know that adding vegetables and herbs at the end of cooking helps to retain their vibrant colours, flavour, crunchiness, and important nutrients?
Enjoy your meal with orange, pineapple, pawpaw, or other fruits high in Vitamin C, to help your body use more iron from the meal. #livestrongwithiron
Great News! This dish has a sufficient amount of oil and salt for a balanced and delicious meal, you don’t need to add more!

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African - style Main course

Chicken Shawarma

Name: Chicken Shawarma
Prep time: 25 s
Cook time: 35 s
Total time: 60 s
Yield: 6
Cuisine: African - style
Ingredients: 300g chicken fillet; 1 tablespoon Coriander leaves; 2 cloves garlic; 1 tablespoon Cumin; 10g cayenne pepper; 10g Paprika; 10 grams Peppers hot chili green raw; 10ml Lemon juice; 20ml olive oil; 1 Jar Plain yoghurt/Whole milk; 1 teaspoon Lemon juice raw; 1 Iceberg salad; 1 onion; 1 Cucumber; 1 tablespoon Coriander leaves; 10ml olive oil; 1 teaspoon Cayenne pepper; 6 pita breads; 2 Units MAGGI Shrimp

(0)

60 Min

Intermediate

Nutrition Value

Carbohydrates

16,54 g

Energy

163,69 kcal

Total fat

8,83 g

Fiber

1,78 g

Protein

5,89 g

Saturated Fats

1,61 g

Sodium

890,5 mg

Sugars

2,5 g

Information per serving

Ingredients

150 g

Chicken patty, frozen, uncooked

1 tbsp

Coriander leaves

Garlic

1 tbsp

Cumin

10 g

Cayenne pepper

10 g

Paprika

10 g

Peppers, hot chili, green, raw

10 mL

Lime juice, raw

10 mL

Olive Oil

1 Jar

Plain yoghurt/Whole milk

1 tsp

Lemon juice, raw

1 serving

DENNY'S, coleslaw

Onions, raw

Cucumber, with peel, raw

1 tbsp

Coriander leaves

10 mL

Olive Oil

1 tsp

Cayenne pepper

Whole wheat bread

MAGGI Shrimp

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FOR THE CHICKEN
10 Min

Mix all the marinade ingredients in a freezer bag. Place the chicken in the bag. Close and shake to soak them well. Reserve in the fridge
FOR THE SAUCE
10 Min

Grate the garlic. Mix the yogurt sauce ingredients in a bowl, cover and refrigerate until ready to serve.
. FOR THE SALAD
5 Min

Wash the salad and cut it into a chiffonade. Peel the cucumber, remove the seeds and cut it into small cubes. Peel and chop the onion. Wash and chop the coriander. Mix all the salad ingredients and season with olive oil and lemon juice.
FOR COOKING
20 Min

Heat a large grill pan. Cook the chicken cutlets until they take on a nice color on both sides. Gradually place them on a large plate and cover with aluminum foil to keep them warm. Cut the escalopes into slices
FOR MOUNTING
15 Min

Cut the pita breads in half and flatten them. Fill with salad, chicken slices and add 1 tbsp of sauce. Roll up the shawarma and wrap in a sheet of baking paper.

FOR THE CHICKEN of 5

Mix all the marinade ingredients in a freezer bag. Place the chicken in the bag. Close and shake to soak them well. Reserve in the fridge

FOR THE SAUCE of 5

Grate the garlic. Mix the yogurt sauce ingredients in a bowl, cover and refrigerate until ready to serve.

. FOR THE SALAD of 5

Wash the salad and cut it into a chiffonade. Peel the cucumber, remove the seeds and cut it into small cubes. Peel and chop the onion. Wash and chop the coriander. Mix all the salad ingredients and season with olive oil and lemon juice.

FOR COOKING of 5

Heat a large grill pan. Cook the chicken cutlets until they take on a nice color on both sides. Gradually place them on a large plate and cover with aluminum foil to keep them warm. Cut the escalopes into slices

FOR MOUNTING of 5

Cut the pita breads in half and flatten them. Fill with salad, chicken slices and add 1 tbsp of sauce. Roll up the shawarma and wrap in a sheet of baking paper.

Recipe PDF

With pictures

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