Chicken Shawarma
Nutrition per serving
| Calories | 535 kcal |
| Protein | 58.1 g |
| Carbs | 34.6 g |
| Fats | 18.8 g |
| Saturated Fat | 3.2 g |
| Monounsaturated Fat | 6.2 g |
| Polyunsaturated Fat | 4.6 g |
| Sugars | 5.8 g |
| Fiber | 2 g |
| Sodium | 609 mg |
Ingredients
| Chicken Breast | |
| Lemon | |
| Romaine Lettuce | |
| Tomatoes, Vine Ripened (on the Vine) | |
| Garlic | |
| Mayonnaise | |
| Olive Oil | |
| Yogurt (whole milk) | |
| Shawarma Seasoning | |
| Flat Bread |
1. Preheat the oven to 180 C (350 F)
2. To butterfly the chicken, slice the chicken through the middle horizontally, cutting almost to the other side. Open it like a book.
3. Slice the gem lettuce in half and finely shred one half widthways.
4. Slice the tomato into ½ cm thick slices.
5. Finely dice the garlic and use the flat part of the knife to mash it into a paste.
6. For the marinade, in a bowl, add the yoghurt with the shawarma seasoning, the zest from ¼ of a lemon, ½ of a tsp of lemon juice and a pinch of salt and pepper. Mix well to combine, then rub the mixture all over the chicken and set aside to marinade.
7. To make the dressing, in a small bowl, combine the mayonnaise with a little of the garlic paste, ½ a tsp of lemon juice and a pinch of salt and pepper. Add more garlic if desired.
8. In a medium frying pan, heat a tsp of olive oil over medium-high heat. Add the chicken and cook for 2 minutes on each side until golden and cooked through. Remove to a plate and slice into strips just before serving
9. Place the flatbread in the oven for a few minutes.
10. Place the tomatoes and lettuce into a bowl with ½ a tsp of lemon juice and a pinch of salt and pepper. Lightly toss to coat.
11. Place the flatbread onto a plate, evenly spread some of the mayonnaise dressing onto of the bread, then layer the tomatoes/lettuce on top and finally top with the sliced chicken.