Succulent chicken thighs, not-so-secret herbs and spices, Greek yoghurt & some zest, all wrapped in a neat little flatbread parcel - sounds like Chicken Shawarma. Chicken Shawarma originated around the 18th century as a variation of the Turkish doner kebab, and let us tell you something, the Turkish knew what they were doing with their dishes. We decided to add some Chicken Bone Broth Lemon & Paprika for a little extra gut and immunity support, making this dish an absolutely nutritious, balanced and delicious win-win!
Place the marinade ingredients into a large bowl. Add the chicken and coat each piece evenly. Marinate for as long as possible, but if you're short on time, you can cook it straight away.
Mix the yoghurt sauce ingredients in a bowl until combined. Cover and refrigerate until needed. The sauce will keep in the fridge for up to 3 days.
Heat a large non-stick frying pan with 1 tablespoon of oil over medium-high heat.
Place the chicken in the frying pan, cooking the first side for 4 to 5 minutes until it’s nicely charred. Turn the chicken and cook the other side for about 3 to 4 minutes. Just before the chicken is fully cooked, add 2 tablespoons of water, cover with a lid, and remove from the heat. Allow to sit for 5 to 10 minutes.
Slice the chicken and toss it back into the juices in the pan to coat. Serve in a bowl with flatbreads, salad, and the yoghurt sauce.
To make a wrap, spread some yoghurt sauce onto a piece of flatbread, add lettuce, tomato, and the sliced chicken. Roll it up and enjoy!
Place the marinade ingredients into a large bowl. Add the chicken and coat each piece evenly. Marinate for as long as possible, but if you're short on time, you can cook it straight away.
Mix the yoghurt sauce ingredients in a bowl until combined. Cover and refrigerate until needed. The sauce will keep in the fridge for up to 3 days.
Heat a large non-stick frying pan with 1 tablespoon of oil over medium-high heat.
Place the chicken in the frying pan, cooking the first side for 4 to 5 minutes until it’s nicely charred. Turn the chicken and cook the other side for about 3 to 4 minutes. Just before the chicken is fully cooked, add 2 tablespoons of water, cover with a lid, and remove from the heat. Allow to sit for 5 to 10 minutes.
Slice the chicken and toss it back into the juices in the pan to coat. Serve in a bowl with flatbreads, salad, and the yoghurt sauce.
To make a wrap, spread some yoghurt sauce onto a piece of flatbread, add lettuce, tomato, and the sliced chicken. Roll it up and enjoy!
Chicken Shawarma Bowl
with Chicken Bone Broth Concentrate
High Protein (15g+)
Easy peasy
4-5
20 mins
Succulent chicken thighs, not-so-secret herbs and spices, Greek yoghurt & some zest, all wrapped in a neat little flatbread parcel - sounds like Chicken Shawarma. Chicken Shawarma originated around the 18th century as a variation of the Turkish doner kebab, and let us tell you something, the Turkish knew what they were doing with their dishes. We decided to add some Chicken Bone Broth Lemon & Paprika for a little extra gut and immunity support, making this dish an absolutely nutritious, balanced and delicious win-win!
Place the marinade ingredients into a large bowl. Add the chicken and coat each piece evenly. Marinate for as long as possible, but if you're short on time, you can cook it straight away.
Mix the yoghurt sauce ingredients in a bowl until combined. Cover and refrigerate until needed. The sauce will keep in the fridge for up to 3 days.
Heat a large non-stick frying pan with 1 tablespoon of oil over medium-high heat.
Place the chicken in the frying pan, cooking the first side for 4 to 5 minutes until it’s nicely charred. Turn the chicken and cook the other side for about 3 to 4 minutes. Just before the chicken is fully cooked, add 2 tablespoons of water, cover with a lid, and remove from the heat. Allow to sit for 5 to 10 minutes.
Slice the chicken and toss it back into the juices in the pan to coat. Serve in a bowl with flatbreads, salad, and the yoghurt sauce.
To make a wrap, spread some yoghurt sauce onto a piece of flatbread, add lettuce, tomato, and the sliced chicken. Roll it up and enjoy!
Place the marinade ingredients into a large bowl. Add the chicken and coat each piece evenly. Marinate for as long as possible, but if you're short on time, you can cook it straight away.
Mix the yoghurt sauce ingredients in a bowl until combined. Cover and refrigerate until needed. The sauce will keep in the fridge for up to 3 days.
Heat a large non-stick frying pan with 1 tablespoon of oil over medium-high heat.
Place the chicken in the frying pan, cooking the first side for 4 to 5 minutes until it’s nicely charred. Turn the chicken and cook the other side for about 3 to 4 minutes. Just before the chicken is fully cooked, add 2 tablespoons of water, cover with a lid, and remove from the heat. Allow to sit for 5 to 10 minutes.
Slice the chicken and toss it back into the juices in the pan to coat. Serve in a bowl with flatbreads, salad, and the yoghurt sauce.
To make a wrap, spread some yoghurt sauce onto a piece of flatbread, add lettuce, tomato, and the sliced chicken. Roll it up and enjoy!
