Chicken Shawarma

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Intermediate

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60 Min

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Ingredients

Chicken patty, frozen, uncooked

150 g

Coriander leaves

1 tbsp

Garlic

Cumin

1 tbsp

Cayenne pepper

10 g

Paprika

10 g

Peppers, hot chili, green, raw

10 g

Lime juice, raw

10 mL

Olive Oil

10 mL

Plain yoghurt/Whole milk

1 Jar

Lemon juice, raw

1 tsp

DENNY'S, coleslaw

1 serving

Onions, raw

Cucumber, with peel, raw

Coriander leaves

1 tbsp

Olive Oil

10 mL

Cayenne pepper

1 tsp

Whole wheat bread

MAGGI Shrimp

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Nutritional Information

per serving

Carbohydrates

16.54 g

Energy

163.69 kcal

Total fat

8.83 g

Protein

5.89 g

per serving

Recipe steps

60 min

10 min

5 min

20 min

15 min

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Recipe steps

60 min

FOR THE CHICKEN

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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

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Recipe steps

60 min

FOR THE SAUCE

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

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Recipe steps

60 min

. FOR THE SALAD

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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

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60 min

FOR COOKING

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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

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60 min

FOR MOUNTING

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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.

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Chicken Shawarma

Nutritional facts per serving

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Chicken Shawarma

Nutritional facts per serving

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MyMenu IQ™

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Recipe steps

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