Healthy Chicken Shawarma with Coconut Yoghurt Tahini and Gluten Free Tabouleh
This recipe require some prep time, but it will be worth it in the end. Marinate the chicken and let it sit for a few hours before skewering, grilling or baking it! Serve with Coconut Yoghurt Tahini and Tabouleh.
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Marination 2 hours hrs
Total Time 3 hours hrs
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 337 kcal
Healthy Chicken Shawarma
- 1 tbsp Coriander
- 1 tbsp Cumin
- 2 tsp Parprika
- 1/2 tsp Black Pepper
- 1/2 tsp Chilli Powder
- 1/2 tsp Cinnamon Powder
- 1/2 tsp Clove Powder
- 1/2 tsp Nutmeg
- 1/2 tsp All Spice
- 1/2 tsp Cardamom Powder
- 50 g Coconut Yoghurt or Dairy Yoghurt
- 2 tbsp Olive Oil
- 2 tbsp Lemon Juice
- 3 cloves Pressed Garlic
- 500 g Chicken Breasts, Cut in Cubes
Coconut Yoghurt Tahini
- 50 g Coconut Yoghurt
- 2 cloves Pressed Garlic
- 1 tbsp Tahini
- 1 tsp Lemon Juice
- pinch Salt
Gluten-Free Tabouleh
- 1 cup Diced Cucumber
- 1 cup Diced Tomato
- 1 bunch Flat Parsley Chopped
- 1/3 cup Fresh Mint Chopped
- 1/2 small Red Onion Finely Chopped
- 1/3 cup Olive Oil
- 3 tbsp Lemon Juice
- 1 clove Pressed Garlic
Healthy Chicken Shawarma
In a large zip bag, place all the dry ingredients.
In a bowl, place all the wet ingredients and mix throughly, then add to zip bag.
Add in chopped chicken, zip and mix! Place in the fridge for min of 30 minutes, to max of 4 hours!
Pre-heat oven to 400 degrees.
Remove chicken from fridge, skewer on wooden sticks.
Add pieces of capsicum and red onion between 2 to 3 chicken pieces.
Place in oven for 30 minutes, or until fully cooked.
While resting prepare the Coconut Yoghurt Tahini and Gluten Free Tabouleh!
Keyword chicken, Protein, Shawarma