Chicken Shawarma Plate with Bulgur
50 min532 kcal each
Warm-spiced chicken thighs roasted until charred, served with herby bulgur, hummus, salad and garlic yogurt.
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Plan this recipeIngredients
for 4 servings- Chicken thighs, boneless and skinless700 g
- Bulgur, dry200 g
- Hummus120 g
- Cucumber200 g
- Tomatoes200 g
- Red onion½ piece
- Greek yogurt, plain, low-fat100 g
- Lemon juice2 tbsp
- Olive oil1 tbsp
- Garlic3 clove
- Fresh parsley15 g
- Ground cumin2 tsp
- Paprika2 tsp
- Turmeric1 tsp
- Ground cinnamon½ tsp
- Salt1 tsp
Method
Prep 20 min · cook 30 min- Toss the chicken with the oil, half the lemon juice, two cloves of grated garlic, the spices and salt. Marinate for at least 15 minutes.
- Roast at 220 °C for 22–25 minutes, until charred at the edges, then slice.
- Pour 400 ml of boiling salted water over the bulgur, cover for 15 minutes, then fork through the chopped parsley.
- Dice the cucumber, tomatoes and onion and dress with the rest of the lemon juice.
- Stir the last clove of garlic into the yogurt.
- Plate the bulgur, chicken, salad, a spoon of hummus and the garlic yogurt.
Nutrition
per servingCal
532
Protein
47g
Carbs
50g
Fat
17g
Of 4.3g of sugar per serving, 0g is added sugar.
Of 17g of fat per serving, 3.6g is saturated.
