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My Menu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.
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Shawarma Poulet
Chicken Shawarma
60 min
Intermediate
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48 8.7g / 48%
39 15.7g / 39%
13 5.6g / 13%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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A balanced menu provides a variety of food groups and key nutrients.

MyMenu IQ™ generates a nutritional score, considering the energy content and the nutrients in the menu, and their contribution towards achieving nutritional recommendations as based on a 2,000 kcal daily diet for an average adult.
 
MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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Chicken Shawarma

(0)
60 Min
Intermediate
.

Nutrition Value

Carbohydrates
15,74 g
Energy
158,46 kcal
Total fat
8,71 g
Fiber
1,78 g
Protein
5,67 g
Saturated Fats
1,53 g
Sodium
342,5 mg
Sugars
2,24 g
Information per serving

Ingredients

6

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

,

ingredient_quantity
recipe ingredient
150  g
Chicken patty, frozen, uncooked
1  tbsp
Chopped cilantro leaves
2 
Garlic, raw
1  tbsp
Spices, cumin seed
10  g
Spices, pepper, red or cayenne
10  g
Spices, paprika
10  g
Peppers, hot chili, green, raw
10  mL
Lime juice, raw
10  mL
Oil, olive, salad or cooking
1  Jar
Yogurt, Greek, plain, whole milk
1  tsp
Lemon juice, raw
1  serving
DENNY'S, coleslaw
1 
Onions, raw
1 
Cucumber, with peel, raw
1  tbsp
Chopped cilantro leaves
10  mL
Oil, olive, salad or cooking
1  tsp
Spices, pepper, red or cayenne
3 
Bread, pita, whole-wheat
2 
MAGGI Crayfish Tablette Fort 24 (60x10g) SP NG

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Instruction

60 Minutes
  • FOR THE CHICKEN

    10 Min
    Mix all the marinade ingredients in a freezer bag. Place the chicken in the bag. Close and shake to soak them well. Reserve in the fridge
  • FOR THE SAUCE

    10 Min
    Grate the garlic. Mix the yogurt sauce ingredients in a bowl, cover and refrigerate until ready to serve.
  • . FOR THE SALAD

    5 Min
    Wash the salad and cut it into a chiffonade. Peel the cucumber, remove the seeds and cut it into small cubes. Peel and chop the onion. Wash and chop the coriander. Mix all the salad ingredients and season with olive oil and lemon juice.
  • FOR COOKING

    20 Min
    Heat a large grill pan. Cook the chicken cutlets until they take on a nice color on both sides. Gradually place them on a large plate and cover with aluminum foil to keep them warm. Cut the escalopes into slices
  • FOR MOUNTING

    15 Min
    Cut the pita breads in half and flatten them. Fill with salad, chicken slices and add 1 tbsp of sauce. Roll up the shawarma and wrap in a sheet of baking paper.
Chicken Shawarma

FOR THE CHICKEN of 5

Mix all the marinade ingredients in a freezer bag. Place the chicken in the bag. Close and shake to soak them well. Reserve in the fridge

Chicken Shawarma

FOR THE SAUCE of 5

Grate the garlic. Mix the yogurt sauce ingredients in a bowl, cover and refrigerate until ready to serve.

Chicken Shawarma

. FOR THE SALAD of 5

Wash the salad and cut it into a chiffonade. Peel the cucumber, remove the seeds and cut it into small cubes. Peel and chop the onion. Wash and chop the coriander. Mix all the salad ingredients and season with olive oil and lemon juice.

Chicken Shawarma

FOR COOKING of 5

Heat a large grill pan. Cook the chicken cutlets until they take on a nice color on both sides. Gradually place them on a large plate and cover with aluminum foil to keep them warm. Cut the escalopes into slices

Chicken Shawarma

FOR MOUNTING of 5

Cut the pita breads in half and flatten them. Fill with salad, chicken slices and add 1 tbsp of sauce. Roll up the shawarma and wrap in a sheet of baking paper.

Recipe PDF

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