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45 min

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Chicken Shawarma

60 min

Intermediate

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What is the energy content breakdown?

Fat 48 8.7g / 48%

Carbohydrates 39 15.7g / 39%

Protein 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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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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African - style Main course

Chicken Shawarma

Name: Chicken Shawarma
Prep time: 25 s
Cook time: 35 s
Total time: 60 s
Yield: 6
Cuisine: African - style
Ingredients: 300g chicken fillet; 1 tablespoon Chopped cilantro leaves; 2 cloves garlic; 1 tablespoon Spices cumin seed; 10g cayenne pepper; 10g Paprika; 10 grams scotch bonnet; 10ml Lemon juice; 20ml olive oil; 1 Jar Yogurt Greek plain whole milk; 1 teaspoon Lemon juice; 1 Iceberg salad; 1 onion; 1 Cucumber; 1 tablespoon Chopped cilantro leaves; 10ml olive oil; 1 teaspoon Spices pepper red or cayenne; 6 pita breads; 2 Units MAGGI Crayfish Tablette

(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

150 g

Chicken patty, frozen, uncooked

1 tbsp

Chopped cilantro leaves

Chopped Garlic

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

Onions, raw

Cucumber, with peel, raw

1 tbsp

Chopped cilantro leaves

10 mL

Oil, olive, salad or cooking

1 tsp

Spices, pepper, red or cayenne

Bread, pita, whole-wheat

MAGGI Crayfish Tablette Fort 24 (60x10g) SP NG

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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.

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

FOR THE SAUCE of 5

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

. 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.

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

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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