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Chicken shawarma with cucumber and dill salad

Our healthy take on the classic chicken shawarma is high in fibre, is diabetes-friendly and can easily be made gluten free.

  • Hands-on time: 20 mins
  • Time to make: 30 mins
  • Serving: 4 people
Ratings: 5.0
Ingredients

Ingredients

  • 600g chicken breast fillets, cut into 2.5cm pieces
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon allspice
  • 2 cloves garlic, crushed
  • 2 teaspoons finely grated ginger
  • ¼ cup lemon juice
  • 1 ½ tablespoons olive oil
  • 4 Lebanese cucumbers, peeled, thinly sliced
  • 1 small red onion, thinly sliced
  • 200g baby spinach
  • 1 ½ tablespoons coarsely chopped dill
  • ⅓ cup reduced-fat Greek-style yoghurt
  • 4 wholemeal wraps, or pita bread
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Place the chicken, cumin, paprika, allspice, garlic, ginger, 2 tablespoons of lemon juice and 1 tablespoon of olive oil in a medium bowl, and mix well. Thread chicken onto 8 metal or soaked wooden skewers.

    2 Preheat a barbecue hotplate or large grill pan to medium–high heat. Cook chicken skewers for 4 minutes each side, or until browned and cooked through.

    3 Combine cucumber, onion, spinach and dill with remaining lemon juice and oil in a small bowl. Serve chicken with salad, yoghurt and wholemeal wraps.

    Variations

    Make it gluten free: Use gluten-free wraps and check spices and yoghurt are gluten free.

    HFG tip

    You can freeze uncooked marinated chicken, so consider making a double batch.

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