Chicken shawarma with cucumber and dill salad
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Time to make:
30 mins (Hands-on time: 20 mins, Cooking time: 10 mins)
$3.30 per serve
(at time of publication)
Full ingredients list:
500g chicken breast fillets, cut into 2.5cm pieces
1 1/2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon allspice
2 garlic cloves, crushed
2 teaspoons finely grated ginger
1/4 cup lemon juice
1 1/2 tablespoons olive oil
2 Lebanese cucumbers, peeled, thinly sliced
1 small red onion, thinly sliced
100g baby spinach
1 1/2 tablespoons coarsely chopped dill
1/3 cup reduced-fat Greek-style yoghurt
4 thin wholemeal wraps (such as Mountain Bread)
Nutritional information (per serve)
Instructions and steps:
Step 1Place 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.
Step 2Preheat 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.
Step 3Combine cucumber, onion, spinach and dill with remaining lemon juice and oil in a small bowl. Serve chicken with salad, yoghurt and wholemeal wraps.
You can freeze uncooked, marinated chicken, so consider making a double batch.
About this recipe
First published: April 2016