Ever wondered what ‘shawarma’ means, Chef? It’s Turkish for the word ‘turning’, a reference to the vertical rotisserie traditionally used for this meal. Today, you will be turning heads when you serve this meal at the dinner table. Featuring creamy, NOMU Moroccan Rub-spiced chicken fillets, wrapped up in toasted rotis with dried pomegranate gems, cucumber, greens & tomato.
Chicken Shawarma
Chicken Shawarma
with a yoghurt dressing & dried pomegranate gems
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Chicken
- Cucumber
- Dried Pomegranate Gems
- Free-range Chicken Mini Fillets
- Fresh Mint
- Greek Yoghurt
- Green Leaves
- Ground Cumin
- Lemon
- Lemons
- Rotis
- Shawarma Spice
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
SOME PREP
Pat the Chicken dry with paper towel and add to a bowl. Add the shawarma spice, a squeeze of lemon juice (to taste), and season. In a small bowl, combine the yoghurt, the cumin (to taste), the chopped mint, a squeeze of lemon juice (to taste), and season. Loosen it a bit with a splash of water.
FRY THE Chicken
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan.
Rotis
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
DINNER
Load the toasted Rotis with the shredded leaves, the sliced tomato, the Cucumber half-moons, the chicken, and dollop over the yoghurt. Sprinkle over the dried pomegranates and wrap up, Chef!
SOME PREP
Pat the Chicken dry with paper towel and add to a bowl. Add the shawarma spice, a squeeze of lemon juice (to taste), and season. In a small bowl, combine the yoghurt, the cumin (to taste), the chopped mint, a squeeze of lemon juice (to taste), and season. Loosen it a bit with a splash of water.
FRY THE Chicken
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan.
Rotis
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
DINNER
Load the toasted Rotis with the shredded leaves, the sliced tomato, the Cucumber half-moons, the chicken, and dollop over the yoghurt. Sprinkle over the dried pomegranates and wrap up, Chef!
SOME PREP
Pat the Chicken dry with paper towel and add to a bowl. Add the shawarma spice, a squeeze of lemon juice (to taste), and season. In a small bowl, combine the yoghurt, the cumin (to taste), the chopped mint, a squeeze of lemon juice (to taste), and season. Loosen it a bit with a splash of water.
FRY THE Chicken
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan.
Rotis
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
DINNER
Load the toasted Rotis with the shredded leaves, the sliced tomato, the Cucumber half-moons, the chicken, and dollop over the yoghurt. Sprinkle over the dried pomegranates and wrap up, Chef!
SOME PREP
Pat the Chicken dry with paper towel and add to a bowl. Add the shawarma spice, a squeeze of lemon juice (to taste), and season. In a small bowl, combine the yoghurt, the cumin (to taste), the chopped mint, a squeeze of lemon juice (to taste), and season. Loosen it a bit with a splash of water.
FRY THE Chicken
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan.
Rotis
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
DINNER
Load the toasted Rotis with the shredded leaves, the sliced tomato, the Cucumber half-moons, the chicken, and dollop over the yoghurt. Sprinkle over the dried pomegranates and wrap up, Chef!
Frequently Asked Questions
What is the preparation time for Chicken Shawarma?
The preparation time for Chicken Shawarma with a yoghurt dressing & dried pomegranate gems is between 20 and 25 minutes.
What is the total time required to make Chicken Shawarma with a yoghurt dressing & dried pomegranate gems?
The total time required to make Chicken Shawarma with a yoghurt dressing & dried pomegranate gems is between 20 and 25 minutes.
How many servings does Chicken Shawarma provide?
4 servings
What are the main ingredients in Chicken Shawarma?
Chicken, Cucumber, Dried Pomegranate Gems, Free-range Chicken Mini Fillets, Fresh Mint, Greek Yoghurt, Green Leaves, Ground Cumin, Lemon, Lemons, Rotis, Shawarma Spice, Tomato, Tomatoes
What is the nutritional information of Chicken Shawarma?
Calories: 812, Carbs: 114 grams, Fat: grams, Protein: 56.1 grams, Sugar: 26.7 grams, Salt: 1526 grams
How do I prepare Chicken Shawarma?
DINNER: Load the toasted rotis with the shredded leaves, the sliced tomato, the cucumber half-moons, the chicken, and dollop over the yoghurt. Sprinkle over the dried pomegranates and wrap up, Chef! ROTIS: Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds. FRY THE CHICKEN: Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan. SOME PREP: Pat the chicken dry with paper towel and add to a bowl. Add the shawarma spice, a squeeze of lemon juice (to taste), and season. In a small bowl, combine the yoghurt, the cumin (to taste), the chopped mint, a squeeze of lemon juice (to taste), and season. Loosen it a bit with a splash of water.
What should be prepared from my kitchen to make Chicken Shawarma?
Chicken, Cucumber, Dried Pomegranate Gems, Free-range Chicken Mini Fillets, Fresh Mint, Greek Yoghurt, Green Leaves, Ground Cumin, Lemon, Lemons, Rotis, Shawarma Spice, Tomato, Tomatoes
How many calories does Chicken Shawarma have?
812 calories
How much fat content does Chicken Shawarma have?
grams
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