Chicken Shawarma Fattoush Plate
575kcalCalories
50gProtein
39gCarbs
24gFat
5gFiber
Ingredients
- 180 g chicken shawarma, lean
- 220 g fattoush, light dressing
- 100 g mixed vegetables
- 5 g herbs, spices and lemon
| Ingredient | g | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| chicken shawarma, lean | 180 | 360 | 43 | 8 | 16 |
| fattoush, light dressing | 220 | 180 | 5 | 24 | 8 |
| mixed vegetables | 100 | 30 | 2 | 6 | 0 |
| herbs, spices and lemon | 5 | 5 | 0 | 1 | 0 |
Method
- Slice the 180 g chicken thinly. Toss with shawarma spices (cumin, coriander, paprika, turmeric, a pinch of cinnamon), garlic and lemon, then rest for 15 minutes.
- Chop lettuce, cucumber, tomato and radish. Add a few baked pita pieces and dress with lemon, sumac and 1 tsp olive oil — 220 g.
- Sear in a hot non-stick pan for 6–8 minutes, stirring, until browned and cooked through (74 °C).
- Steam or sauté the 100 g mixed vegetables for 3–4 minutes, or serve them raw if they're salad vegetables.
- Build the plate: the fattoush first, the Chicken Shawarma on top and the vegetables alongside. Finish with the remaining herbs and a squeeze of lemon.
Values are estimates from standard reference ingredients.
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