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.

Serves: 4

Time to make: 30 mins

Hands-on time: 20 mins

Ingredients

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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

Instructions

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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.

Nutrition Info (per serve)

Calories 427 cal

Kilojoules 1790 kJ

Protein 45 g

Total fat 7 g

Saturated fat 2 g

Carbohydrates 45 g

Sugar 7 g

Dietary fibre 9 g

Sodium 450 mg

Calcium 190 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.