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Chicken shawarma with yogurt sauce accompanied by homemade hummus and cucumber crudités

Name: Chicken shawarma with yogurt sauce accompanied by homemade hummus and cucumber crudités
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 250 g diced chicken breast; 2 piece pita bread; 390 g chickpea, drained; 1 g ground cumin; 50 ml water; 125 g Greek yogurt; 1 unit cucumber; 1 teaspoon red wine vinegar; 10 ml olive oil; 1 g salt; 1 g black pepper; 1 g ground cumin; 1 g ground coriander; 1 g smoked paprika; 0.5 g cinnamon; 0.5 g ground cayenne pepper

Delicious chicken shawarma seasoned with Middle Eastern spices, served in warm pita bread with fresh yogurt sauce, homemade hummus, and cucumber crudités. A quick and balanced recipe perfect for a tasty and light dinner.

Servings: 2
Prep: 10 min
Cook: 15 min

Ingredients

250 g diced chicken breast
2 piece pita bread
390 g chickpea, drained
1 g ground cumin
50 ml water
125 g Greek yogurt
1 unit cucumber
1 teaspoon red wine vinegar
10 ml olive oil
1 g salt
1 g black pepper
1 g ground cumin
1 g ground coriander
1 g smoked paprika
0.5 g cinnamon
0.5 g ground cayenne pepper

Instructions

Preheat the oven to 220 °C. Place the diced chicken breast on a baking tray lined with parchment paper, add the Middle Eastern spice mix, a drizzle of olive oil, salt, and pepper. Mix well and bake on the middle rack for 10–12 minutes, until the chicken is golden on the outside and tender inside.
Drain the chickpeas using a sieve and place them in a tall container. Add half of the ground cumin, the water, a drizzle of oil, salt, and pepper to taste. Using an immersion blender, blend until you get a smooth hummus.
Using a knife, make an incision on one side of each pita bread to create an opening. Place them on another baking tray, moisten them with a few drops of water, and toast in the oven for 4–5 minutes, until they are warm and crispy.
Trim the ends of the cucumber and cut it in half lengthwise. Cut one half into 0.5–1 cm dice and place them in a bowl. Add the Greek yogurt, red wine vinegar, a drizzle of oil, salt, and pepper. Mix well. Cut the remaining half of the cucumber into 1 cm thick sticks.
When the pita bread is toasted, remove it from the oven. Fill each one by first adding a base of yogurt sauce, then some cucumber dice, and finally the spiced chicken pieces.
Serve your chicken shawarma accompanied by homemade hummus and the cucumber sticks on the same plate.

Nutrition (per serving)

Calories: 830 kcal
Protein: 57 g
Carbohydrates: 92 g
Fat: 26 g
Fiber: 17 g