HEALTHY SHAWARMA Jan 10 Written By Eleanor Debel https://www.youtube.com/shorts/fGu9nuOj4Bc PrintHEALTHY SHAWARMA Yield 4Prep time30 MinCook time10 MinTotal time40 Min Ingredients 2 large chicken breasts 2 large chicken thighs 1 Tbsp tomato pasteChicken Spices: ¼ tsp ground turmeric ¼ tsp ground cumin ½ tsp ground coriander ¼ tsp ground cloves ⅛ tsp ground cardamom ⅛ tsp ground allspice ½ tsp garlic powder ½ tsp onion powder ½ tsp paprika ½ tsp ground black pepper 1 tsp kosher salt 1 Tbsp white vinegar White sauce: ¼ cup low fat greek yogurt 1 Tbsp low fat mayonnaise 1 tsp garlic paste To Assemble:Cooking oil 4-5 low carb tortillas 1 cup sliced pickles InstructionsCut the chicken breast and chicken thighs into 1 inch pieces and place into a large mixing bowl. Add the tomato paste and all the spices along with the salt and vinegar and toss thoroughly to coat all the chicken. Let sit for at least 30 minutes or cover in the fridge overnight. Stir together the low fat greek yogurt, low fat mayonnaise and garlic paste in a small bowl and set aside. Heat a large skillet over medium high heat with a light spray of cooking oil. Add the chicken to the pan and sear, undisturbed for 4-5 minutes to get a good crust on it, then continue to cook for 2-3 minutes, flipping the chicken pieces to brown all the sides. Add a ¼ cup of water to the pan and scrape up all the browned spiced bits. Remove from the heat and set aside to assemble. Spread a layer of white sauce on a low carb tortilla then a layer of sliced pickles. Pile on a portion of chicken and roll up like a burrito. Repeat with all the chicken and tortillas. Toast the shawarma wraps on a grill pan or clean skillet seam side down to seal and toast. Serve with extra white sauce on the side. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickenhealthy Eleanor Debel
HEALTHY SHAWARMA Jan 10 Written By Eleanor Debel https://www.youtube.com/shorts/fGu9nuOj4Bc PrintHEALTHY SHAWARMA Yield 4Prep time30 MinCook time10 MinTotal time40 Min Ingredients 2 large chicken breasts 2 large chicken thighs 1 Tbsp tomato pasteChicken Spices: ¼ tsp ground turmeric ¼ tsp ground cumin ½ tsp ground coriander ¼ tsp ground cloves ⅛ tsp ground cardamom ⅛ tsp ground allspice ½ tsp garlic powder ½ tsp onion powder ½ tsp paprika ½ tsp ground black pepper 1 tsp kosher salt 1 Tbsp white vinegar White sauce: ¼ cup low fat greek yogurt 1 Tbsp low fat mayonnaise 1 tsp garlic paste To Assemble:Cooking oil 4-5 low carb tortillas 1 cup sliced pickles InstructionsCut the chicken breast and chicken thighs into 1 inch pieces and place into a large mixing bowl. Add the tomato paste and all the spices along with the salt and vinegar and toss thoroughly to coat all the chicken. Let sit for at least 30 minutes or cover in the fridge overnight. Stir together the low fat greek yogurt, low fat mayonnaise and garlic paste in a small bowl and set aside. Heat a large skillet over medium high heat with a light spray of cooking oil. Add the chicken to the pan and sear, undisturbed for 4-5 minutes to get a good crust on it, then continue to cook for 2-3 minutes, flipping the chicken pieces to brown all the sides. Add a ¼ cup of water to the pan and scrape up all the browned spiced bits. Remove from the heat and set aside to assemble. Spread a layer of white sauce on a low carb tortilla then a layer of sliced pickles. Pile on a portion of chicken and roll up like a burrito. Repeat with all the chicken and tortillas. Toast the shawarma wraps on a grill pan or clean skillet seam side down to seal and toast. Serve with extra white sauce on the side. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickenhealthy Eleanor Debel
