Egyptian-inspired shawarma salad & baked plantain

Cooking time of 55 minutes – Serves 2

Nutritional Information

• 591 Kcal
• 39g Fat
• 7.1g Saturates
• 20g Carbohydrates
• 10g Fibre
• 35g Protein
• 1.6g Salt

Allergens & Dietary Requirements

Allergens

• Milk
• Sesame

Dietary Requirements

• Halal
• Gluten-free
• Lower carb

Ingredients

• For the chicken:
• 2 chicken thighs
• 1 tbsp 0 fat Greek yoghurt
• 1 tbsp olive oil
• 1 garlic clove
• 1 tsp tahini (sesame paste)
• 1/4 tsp cinnamon
• 1/2 tsp paprika
• 1/2 tsp ground coriander
• 1/2 tsp cumin
• 1/4 tsp salt
• 1/4 tsp chilli powder
• For the salad:
• 4 cups lettuce
• 2 medium tomatoes
• 1/2 cup cucumber
• 1/4 red onion
• 1 avocado
• For the dressing: 
• 2 tbsp 0 fat Greek yoghurt
• 1 tbsp olive oil
• Juice of 1/2 lemon
• 1 tsp tahini
• Salt to taste
• 1 garlic clove
• For the plantain:
• 1/4 medium plantain

Method

1. In a bowl, add chicken thighs and all the ingredients for your marinade. Marinate for at least 20 minutes
2. While marinating, chop up your salad ingredients and add to a bowl
3. Mix your dressing ingredients in a bowl and add to your salad
4. Slice your plantain lengthways into 2 long thin slices
5. Preheat your oven to 180* C grill. Add your chicken to foil and place in the oven to cook for 30 minutes or until cooked. Place your plantain on a grill rack for 30 minutes as well until crisp
6. When your chicken is ready, cut into small slices and add to salad
7. This recipe was created in collaboration with Best Body Africa. For more delicious and nutritious African recipes, check out bestbodyafrica.com