This Middle Eastern-inspired bowl is all about big flavour with minimal effort! Succulent cumin chicken fillets, DIY cannellini bean hummus, greek-style salad and light tzatziki. What more could your tastebuds ask for?
Chicken Shawarma Bowl
Chicken Shawarma Bowl
with a cannellini bean hummus, tzatziki & feta
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 45 minutes
Ingredients:
- Cannellini Beans
- Chicken
- Cucumber
- Danish-style Feta
- Free-range Chicken Mini Fillets
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Ground Cumin
- Lemon Juice
- Red Onion
- Tahini
- Tomato
- Tomatoes
- Tzatziki
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
MARINADE & HUMMUS
In a bowl, add ½ the cumin, a drizzle of oil, and seasoning. Mix until fully combined. Add the chicken mini fillets. Toss until fully coated, and set aside to marinate. In a blender, add the drained cannellini beans, the tahini, ½ the lemon juice, the remaining cumin, the grated garlic (to taste), and a drizzle of olive oil. Pulse until smooth. Season to taste.
FRESH SALAD IN A FLASH
In a bowl, combine the cucumber half-moons, the diced tomato, the sliced onion, the remaining lemon juice, a drizzle of oil, and seasoning.
SUCCULENT CUMIN CHICKEN
Place a nonstick pan over a medium heat. When hot, add the marinated chicken mini fillets and fry for 2-3 minutes per side until golden and cooked through. Remove from the pan on completion and set aside to rest for 3 minutes.
LET’S ROCK ‘N BOWL!
Plate up the shredded green leaves. Top with the greek-style salad and the succulent cumin chicken fillets. Scatter over the crumbled feta. Dollop with the tzatziki and serve with the homemade cannellini hummus. Dig in, Chef!
Ground Cumin - 15ml
Free-range Chicken Mini Fillets - 150g
Cannellini Beans - 120g
Tahini - 25ml
Lemon Juice - 15ml
Garlic Clove - 1
Cucumber - 50g
Tomato - 1
Red Onion - 1
Green Leaves - 20g
Danish-style Feta - 40g
Tzatziki - 30ml
MARINADE & HUMMUS
In a bowl, add ½ the cumin, a drizzle of oil, and seasoning. Mix until fully combined. Add the chicken mini fillets. Toss until fully coated, and set aside to marinate. In a blender, add the drained cannellini beans, the tahini, ½ the lemon juice, the remaining cumin, the grated garlic (to taste), and a drizzle of olive oil. Pulse until smooth. Season to taste.
FRESH SALAD IN A FLASH
In a bowl, combine the cucumber half-moons, the diced tomato, the sliced onion, the remaining lemon juice, a drizzle of oil, and seasoning.
SUCCULENT CUMIN CHICKEN
Place a nonstick pan over a medium heat. When hot, add the marinated chicken mini fillets and fry for 2-3 minutes per side until golden and cooked through. Remove from the pan on completion and set aside to rest for 3 minutes.
LET’S ROCK ‘N BOWL!
Plate up the shredded green leaves. Top with the greek-style salad and the succulent cumin chicken fillets. Scatter over the crumbled feta. Dollop with the tzatziki and serve with the homemade cannellini hummus. Dig in, Chef!
Ground Cumin - 30ml
Free-range Chicken Mini Fillets - 300g
Cannellini Beans - 240g
Tahini - 50ml
Lemon Juice - 30ml
Garlic Clove - 1
Cucumber - 100g
Tomato - 1
Red Onion - 1
Green Leaves - 40g
Danish-style Feta - 80g
Tzatziki - 60ml
MARINADE & HUMMUS
In a bowl, add ½ the cumin, a drizzle of oil, and seasoning. Mix until fully combined. Add the chicken mini fillets. Toss until fully coated, and set aside to marinate. In a blender, add the drained cannellini beans, the tahini, ½ the lemon juice, the remaining cumin, the grated garlic (to taste), and a drizzle of olive oil. Pulse until smooth. Season to taste.
FRESH SALAD IN A FLASH
In a bowl, combine the cucumber half-moons, the diced tomato, the sliced onion, the remaining lemon juice, a drizzle of oil, and seasoning.
SUCCULENT CUMIN CHICKEN
Place a nonstick pan over a medium heat. When hot, add the marinated chicken mini fillets and fry for 2-3 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan on completion and set aside to rest for 3 minutes.
LET’S ROCK ‘N BOWL!
Plate up the shredded green leaves. Top with the greek-style salad and the succulent cumin chicken fillets. Scatter over the crumbled feta. Dollop with the tzatziki and serve with the homemade cannellini hummus. Dig in, Chef!
Ground Cumin - 45ml
Free-range Chicken Mini Fillets - 450g
Cannellini Beans - 360g
Tahini - 75ml
Lemon Juice - 45ml
Garlic Cloves - 2
Cucumber - 150g
Tomatoes - 2
Red Onion - 1
Green Leaves - 60g
Danish-style Feta - 120g
Tzatziki - 85ml
MARINADE & HUMMUS
In a bowl, add ½ the cumin, a drizzle of oil, and seasoning. Mix until fully combined. Add the chicken mini fillets. Toss until fully coated, and set aside to marinate. In a blender, add the drained cannellini beans, the tahini, ½ the lemon juice, the remaining cumin, the grated garlic (to taste), and a drizzle of olive oil. Pulse until smooth. Season to taste.
FRESH SALAD IN A FLASH
In a bowl, combine the cucumber half-moons, the diced tomato, the sliced onion, the remaining lemon juice, a drizzle of oil, and seasoning.
SUCCULENT CUMIN CHICKEN
Place a nonstick pan over a medium heat. When hot, add the marinated chicken mini fillets and fry for 2-3 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan on completion and set aside to rest for 3 minutes.
LET’S ROCK ‘N BOWL!
Plate up the shredded green leaves. Top with the greek-style salad and the succulent cumin chicken fillets. Scatter over the crumbled feta. Dollop with the tzatziki and serve with the homemade cannellini hummus. Dig in, Chef!
Ground Cumin - 60ml
Free-range Chicken Mini Fillets - 600g
Cannellini Beans - 480g
Tahini - 100ml
Lemon Juice - 60ml
Garlic Cloves - 2
Cucumber - 200g
Tomatoes - 2
Red Onion - 1
Green Leaves - 80g
Danish-style Feta - 160g
Tzatziki - 125ml
Woolies Products in this dish
