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Chicken Shawarma
Course:
chicken, Lunch, Main Course
Author:
Angela Coleby
Print Recipe
Ingredients
2
Chicken breasts
no skin/bone
Marinade
¼
cup (61g)
Lemon juice
2
teaspoons
tomato paste
4
tablespoons (60g)
Greek Yoghurt
3
cloves
garlic
peeled and chopped
3
tablespoons
white vinegar
2
tablespoons
olive oil
½
teaspoon
Oregano, dried
1
teaspoon
paprika
½
teaspoon
ginger, ground
2
teaspoons
cumin
1
teaspoon
turmeric
Instructions
Cut the chicken into small slices
Mix the marinade ingredients in a bowl together.
Place the chicken in a Tupperware bowl, or bowl with a lid and cover with the marinade.
Marinade overnight for at least 24 hours.
Heat a large saucepan on a low heat and add the chicken (there is no need to add oil), cover and cook for about 15 minutes, stirring occasionally.
Serve the chicken on flat bread, roll up and enjoy!
Notes
Serves 1-2
Nutritional Info per serving (chicken only) – 436 Calories, 18g Fat, 57g Protein, 10g Total Carbs, 2g Fibre, 8g Net Carbs