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Spicy Chicken Shawarma

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.5266
Energy (kCal)344.6453
Carbohydrates (g)8.3953
Total fats (g)34.6003
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves. Add chicken; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 6 minutes or until browned and done, stirring frequently. | 2. While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove, and tahini, stirring well. Spread 1 1/2 teaspoons tahini mixture inside each pita half; divide chicken evenly among pita halves. Fill each pita half with 1 tablespoon cucumber, 1 tablespoon tomato, and 1 1/2 teaspoons onion. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06
    salt 1/2 teaspoon - - - -
    red pepper flake 1/2 teaspoon crushed - - - -
    ginger 1/4 teaspoon ground 0.4 0.0888 0.0091 0.0038
    cumin 1/4 teaspoon ground 1.9688 0.2323 0.0935 0.1169
    coriander 1/8 teaspoon ground 0.6705 0.1237 0.0278 0.04
    greek yogurt 5 tablespoons low-fat divided - - - -
    lemon juice 2 tablespoons divided 6.71 2.1045 0.1067 0.0732
    garlic clove 3 minced divided - - - -
    chicken breast halve 1 boneless skinless sliced - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    tahini 1 tablespoon 85.5 3.9285 2.6715 7.2
    pita bread 4 halved - - - -
    cucumber 1/2 cup chopped 7.98 1.4364 0.3923 0.1064
    plum tomato 1/2 cup chopped - - - -
    red onion 1/4 cup prechopped - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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