Chicken shawarma plate with bulgur, salad and garlic yoghurt
Chicken thigh fillets in thin strips, spiced with cumin, coriander, paprika, cinnamon and turmeric and fried hot in the pan. Served as a plate with bulgur, salad, quick-pickled red onion and garlic yoghurt. To eat it the takeaway way, roll everything up in pitta bread.
- 30 minTime
- 26 minHands-on
- 4Portions
- ≈ 36 krper portion
- 500kcal per portion
Ingredients for 4 portions
- 500 gChicken thigh fillet
- 1Lemon
- 3 clovesGarlic
- 1 tspCumin, ground
- 1 tspGround coriander
- 2 tspPaprika
- 3 mlCinnamon
- 3 mlTurmeric
- 1 tbspRapeseed oil
- to tasteSalt
- 2 dlGreek yoghurt
- 2 tbspParsley, chopped
On the side
- 1Red onion
- 3 tbspVinegar, white wine vinegar
- 1 tspSugar
- 2 ½ dlBulgur wheat
- ½Lettuce
- 3Tomatoes
- ½Cucumber
Method
- Peel the red onion and slice it thinly. Stir together the vinegar, sugar and a pinch of salt, add the onion and leave it while you cook the rest.
- Cut the chicken into thin strips. Mix the juice of half the lemon, 2 crushed garlic cloves, the cumin, coriander, paprika, cinnamon, turmeric, oil and salt in a bowl and turn the chicken in it.
- Cook the bulgur according to the packet instructions.
- Fry the chicken in a hot frying pan in two batches, 3–4 minutes each, until cooked through and well browned.
- Stir the last crushed garlic clove and a pinch of salt into the yoghurt.
- Shred the lettuce and cut the tomatoes and cucumber into pieces.
- Plate up the bulgur, salad, chicken and pickled red onion. Add a spoonful of garlic yoghurt, scatter over the parsley and serve with the rest of the lemon in wedges.
The cost is estimated from Swedish grocery prices.
