Chicken Shawarma
Serves
6
Prep Time
15 minutes
Cook Time
40 minutes
Ingredients
For the chicken:
2 tbsp cornflour
1 tbsp salt
1 tsp ground cumin
1 tsp paprika
1 tsp turmeric
½ tsp ground cloves
1 tbsp cayenne pepper
1 tsp ground cinnamon
2 tbsp extra virgin olive oil
1.6 lbs (750 g) boneless skinless chicken thighs
2 tbsp cornflour
1 tbsp salt
1 tsp ground cumin
1 tsp paprika
1 tsp turmeric
½ tsp ground cloves
1 tbsp cayenne pepper
1 tsp ground cinnamon
2 tbsp extra virgin olive oil
1.6 lbs (750 g) boneless skinless chicken thighs
For the salad:
1 broccoli, chopped
1 cup (230 g) Greek yogurt
1 tbsp Dijon mustard
1 tsp salt
2 tbsp parsley, chopped
1 broccoli, chopped
1 cup (230 g) Greek yogurt
1 tbsp Dijon mustard
1 tsp salt
2 tbsp parsley, chopped
Nutrition
(Per Serving)
Calories
272
Fats
11 g
Protein
32 g
Carbs
12 g
Instructions
- Preheat oven to 360°F (180°C). Grease loaf tin.
- Mix together cornflour, salt, cumin, paprika, turmeric, cloves, cayenne pepper, and cinnamon.
- Pour olive oil into large bowl, add chicken, and mix until covered. Add spice mix and stir to coat chicken.
- Layer spiced chicken pieces in loaf tin and press down, then place tin into oven and bake for 40 minutes.
- While chicken cooks, make broccoli salad. Place broccoli in large bowl. In separate dish, combine yogurt, Dijon mustard, salt, and parsley together to make dressing. Pour salad dressing over broccoli, mix well, and set aside.
- Once chicken has cooked, remove from oven and let rest for 10 minutes. Then, remove chicken from loaf tin and slice. Serve immediately with broccoli salad.