Kebab shop chicken shawarma, made at home and piled over fluffy Qetoe Rice. 49g protein and your Monday lunches sorted. Charred shawarma chicken, cool garlic yoghurt and a crunchy salad over fluffy Qetoe Rice, with around half the carbs of regular rice.
Serves 2 | Prep 20 min | Cook 20 min
Per serve: 533 cal, 49g protein, 28g carbs
Ingredients
- 1 packet Qetoe Rice
- 400g skinless chicken thigh fillets
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 2 garlic cloves, grated
- 2 tbsp lemon juice
- 1/2 tsp salt
- 150g Greek yoghurt
- 1 Lebanese cucumber, diced
- 150g cherry tomatoes, halved
- 30g red onion, thinly sliced
- 2 tbsp chopped fresh parsley
- 1/2 tsp chilli flakes
Method
- Mix the cumin, paprika, coriander, turmeric, 1 of the grated garlic cloves, 1 tbsp of the lemon juice, the olive oil and the salt, then coat the chicken and marinate for at least 15 minutes.
- Air fry or grill the chicken at 200C for 18 to 20 minutes, turning once, until charred at the edges and cooked through with no pink inside. Rest for 3 minutes, then slice.
- Meanwhile, cover the Qetoe Rice with boiling water, cover with a plate for 5 minutes, then fluff with a fork.
- Stir the remaining garlic and remaining 1 tbsp lemon juice through the Greek yoghurt until smooth.
- Build the bowls: rice, sliced chicken, cucumber, tomatoes and red onion, a big spoon of garlic yoghurt, then the parsley and chilli flakes.
Tips
Let the chicken catch and char at the edges in the air fryer. Those dark crispy bits are what make it taste like it came off a shawarma spit.
