Dinner - Healthy(ish)

Easy Chicken Shawarma

Name: Easy Chicken Shawarma
Prep time: 8 h 20 min
Cook time: 15 min
Total time: 8 h 35 min
Yield: 6 servings
Ingredients: 1/4 cup fresh lemon juice; 1/4 cup olive oil; 2 cloves garlic (finely minced, or 1/4 teaspoon garlic powder); 1 tablespoon ground coriander; 1 tablespoon cumin; 1 tablespoon smoked paprika; 1 1/2 teaspoons salt (I use coarse, kosher salt); 1/2 teaspoon black pepper (I use coarsely ground black pepper); 1/4 teaspoon cayenne pepper (use more if you want more heat); 3 pounds boneless skinless chicken breasts (or chicken thighs); 1 cup plain Greek yogurt; 1 garlic clove (finely minced, or a hefty pinch of garlic powder); 2 tablespoons fresh lemon juice; Salt and pepper (to taste); 5-6 cups thinly sliced red cabbage (1 small head of cabbage or 1/2 head of large cabbage); 1/2 cup chopped fresh parsley; 2 tablespoons olive oil; 1 tablespoon fresh lemon juice or red wine vinegar; 1/4 teaspoon salt (I use coarse, kosher salt); Pinch of black pepper; Flatbread or pita bread (see note); Diced tomatoes; Diced cucumbers

6 servings

porties

8 hours 20 minutes

actieve tijd

8 hours 35 minutes

totale tijd

Begin met koken

Ingrediënten

1/4 cup fresh lemon juice

1/4 cup olive oil

2 cloves garlic (finely minced, or 1/4 teaspoon garlic powder)

1 tablespoon ground coriander

1 tablespoon cumin

1 tablespoon smoked paprika

1 1/2 teaspoons salt (I use coarse, kosher salt)

1/2 teaspoon black pepper (I use coarsely ground black pepper)

1/4 teaspoon cayenne pepper (use more if you want more heat)

3 pounds boneless skinless chicken breasts (or chicken thighs)

1 cup plain Greek yogurt

1 garlic clove (finely minced, or a hefty pinch of garlic powder)

2 tablespoons fresh lemon juice

Salt and pepper (to taste)

5-6 cups thinly sliced red cabbage (1 small head of cabbage or 1/2 head of large cabbage)

1/2 cup chopped fresh parsley

2 tablespoons olive oil

1 tablespoon fresh lemon juice or red wine vinegar

1/4 teaspoon salt (I use coarse, kosher salt)

Pinch of black pepper

Flatbread or pita bread (see note)

Diced tomatoes

Diced cucumbers

Instructies

For the chicken, in a small bowl, whisk together the lemon juice, oil, garlic, coriander, cumin, smoked paprika, salt, pepper, and cayenne. Place the chicken in a shallow dish or in a gallon-size ziploc bag. Add the marinade and rub over the chicken to make sure each piece is coated. Refrigerate for at least 8 hours or up to 24 hours.

For the yogurt sauce, whisk together all the ingredients and refrigerate until ready to use (can be made up to several days in advance).

For the cabbage, place the cabbage and parsley in a large bowl. Whisk together the olive oil, lemon juice (or vinegar), salt and pepper. Pour over the cabbage and toss to combine. Refrigerate until ready to serve (can be made several hours in advance). Season to taste with additional salt and pepper to taste, if needed.

Preheat an outdoor grill (see recipe note for cooking in an oven) to medium- or medium-high. Grill the chicken for 4-5 minutes per side until an instant-read thermometer registers 165 degrees at the thickest part of the chicken. Let the chicken rest for 5 minutes or so before slicing.

Serve the chicken with the flatbread, yogurt sauce, cabbage slaw, diced tomatoes and cucumbers.

Voedingswaarde

Portiegrootte

Calorieën

441 kcal

Totale vet

21 g

Verzadigd vet

4 g

Onverzadigd vet

Transvet

Cholesterol

147 mg

Natrium

974 mg

Totale koolhydraten

9 g

Voedingsvezels

3 g

Totale suikers

4 g

Eiwit

53 g