Name: Chicken Shwarma
Yield: 4
Ingredients: Ingredients:; For chicken & marinade:; 1.5 lbs chicken breast (2-3 breasts); 1 Tbsp Balkan style plain yogurt (Greek is fine too); 1-2 cloves minced garlic; 1 tsp garlic powder; 1/2 tsp cumin; 1/2 tsp turmeric; 1/2 tsp oregano; 1/2 tsp chili flakes; Juice of 1/2 a lemon (about 1 Tbsp); Salt and pepper to taste; For rice:; 1/2 Tbsp olive oil; 1 cup basmati rice; 2 cups water; 1/2 knorr chicken bouillon cube; 1/4 tsp turmeric; 1/4 cumin; Salt and pepper to taste; For white sauce (the best part!):; 3 Tbsp Balkan style or Greek yogurt plain; 3 Tbsp mayonnaise; 1 clove minced garlic; 1 Tbsp minced fresh parsley; 2 Tbsp lemon juice; 1/4 tsp salt; Garnish with:; Lettuce; Tomato

Your session has expired.

No results to search

Ingredients

(Servings: 4)

Ingredients

For Chicken & Marinade

1.5 lbs chicken breast (2-3 breasts)

1 Tbsp Balkan style plain yogurt (Greek is fine too)

1-2 cloves minced garlic

1 tsp garlic powder

1/2 tsp cumin

1/2 tsp turmeric

1/2 tsp oregano

1/2 tsp chili flakes

Juice of 1/2 a lemon (about 1 Tbsp)

Salt and pepper to taste

For Rice

1/2 Tbsp olive oil

1 cup basmati rice

2 cups water

1/2 knorr chicken bouillon cube

1/4 tsp turmeric

1/4 cumin

Salt and pepper to taste

For White Sauce (the Best Part!)

3 Tbsp Balkan style or Greek yogurt plain

3 Tbsp mayonnaise

1 clove minced garlic

1 Tbsp minced fresh parsley

2 Tbsp lemon juice

1/4 tsp salt

Garnish With

Lettuce

Tomato

Fresh parsley

Pro Tip

Double the sauce recipe. It’s that good.

Steps

Combine ingredients for the white sauce and place in the fridge for at least 30 mins before serving.

Pound chicken to an even thickness (about 1/2 inch. Combine marinade ingredients and chicken in a medium sized bowl. Marinate chicken for 1 hr-12 hours. The longer the better!

Wash rice with lukewarm water and drain, then fill bowl again and let rice soak for 15 mins.

Pan fry chicken breasts on medium high heat for 2-3 mins on each side until seared— then cover and cook on low for 8-12 more mins or until chicken is fully cooked. Remove chicken from the pan, let it rest 5 mins and then cut into slices or cubes.

While chicken is cooking, drain the rice. Add olive oil to a pot on high heat, add rice and reduce heat to medium high so it doesn’t burn.

Add seasonings and water to rice and bring to a boil. Cover and reduce heat to low for 12 mins. Turn the heat off and keep rice covered for 5 more minutes.

Fluff rice and serve chicken with fresh lettuce, tomatoes, parsley and the white sauce.

Nutrition Facts

Calories

713kcal

35%
Fat

32g

49%
Saturated Fat

7g

35%
Carbohydrates

65g

21%
Fiber

4g

16%
Sugar

7g

14%
Protein

41g

82%
Cholesterol

118mg

39%
Sodium

560mg

23%

Percent Daily Values are based on a 2,000 calorie diet.

Chicken Shwarma

Ingredients

Ingredients

For Chicken & Marinade

For Rice

For White Sauce (the Best Part!)

Garnish With

Pro Tip

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts