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. olive oil
1.6 lbs. (750g) chicken thighs, boneless, skinless
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. olive oil
1.6 lbs. (750g) chicken thighs, boneless, skinless
For the salad:
1 broccoli, chopped
1 cup (230g) Greek yogurt
1 tbsp. Dijon mustard
1 tsp. salt
2 tbsp. parsley, chopped
1 broccoli, chopped
1 cup (230g) 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 the oven to 360°F (180°C). Grease a loaf tin.
- Mix together the cornflour, salt, cumin, paprika, turmeric, cloves, cayenne pepper and cinnamon.
- Place the oil in a large bowl, then add the chicken and stir until covered. Add the spice mix and stir to coat the chicken.
- Layer the pieces of spiced chicken into the loaf tin and press down, then place the tin into the oven and bake for 40 minutes.
- In the meantime, make the broccoli salad. Place the broccoli in a large bowl. Make the salad dressing by combining the yogurt, Dijon mustard, salt and parsley together. Pour the salad dressing over the broccoli, mix well and set aside.
- Once the chicken has cooked, take it out from the oven and set aside to rest for 10 minutes. Now remove the chicken from the loaf tin and slice. Serve immediately with the broccoli salad.