Chicken shawarma with cucumber and dill salad
Time to make: 30 mins
( Hands-on time: 20 mins )
(at time of publication)
Nutrition Info.(per serve)
600g chicken breast fillets, cut into 2.5cm pieces
1 1/2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon allspice
2 cloves garlic, crushed
2 teaspoons finely grated ginger
1/4 cup lemon juice
1 1/2 tablespoons olive oil
4 Lebanese cucumbers, peeled, thinly sliced
1 small red onion, thinly sliced
200g baby spinach
1 1/2 tablespoons coarsely chopped dill
1/3 cup reduced-fat Greek-style yoghurt
4 wholemeal wraps, or pita bread
Total fat 7g
Saturated fat 2g
Dietary fibre 9g
1 Place the chicken, cumin, paprika, allspice, garlic, ginger, 2 tablespoons of lemon juice and 1 tablespoon of olive oil in a medium bowl, and mix well. Thread chicken onto 8 metal or soaked wooden skewers.
2 Preheat a barbecue hotplate or large grill pan to medium–high heat. Cook chicken skewers for 4 minutes each side, or until browned and cooked through.
3 Combine cucumber, onion, spinach and dill with remaining lemon juice and oil in a small bowl. Serve chicken with salad, yoghurt and wholemeal wraps.
Make it gluten free: Use gluten-free wraps and check spices and yoghurt are gluten free.
You can freeze uncooked marinated chicken, so consider making a double batch.