Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 7.43 dollar
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 500grams frozen cauliflower rice
- 1/2 red onion, very thinly sliced
- 2tablespoons apple cider vinegar
- 500grams chicken thigh fillets, trimmed
- 2 cloves garlic, crushed
- 1/2 lemon, juiced
- 1teaspoons Moroccan spice blend
- 1/4 green cabbage, shredded
- 2 rounds wholemeal Lebanese bread , torn into quarters
- 2 Lebanese cucumbers, thinly sliced crossways
- 1/4 bunch mint, leaves picked, coarsely torn
- 150grams Danish feta, crumbled
- 5mL extra virgin olive oil cooking spray
Description
Get ready to indulge in a delicious bowl of flavour. This healthier chicken shawarma with roasted cauliflower rice, cucumber, pickled onion and feta will become an instant family favourite.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Spread cauliflower over a baking tray. Spray with oil. Bake for 20 minutes, stirring halfway.
Step 2 of 4
Meanwhile, place onion in a small dish. Add vinegar. Season and stir to combine. Set aside to soak, stirring occasionally.
Step 3 of 4
Place chicken, garlic, lemon juice and spice blend in a bowl. Toss until well coated. Spray a large frying pan with oil. Cook chicken over medium heat for 5 minutes each side or until golden. Transfer to a baking tray. Bake for 6-8 minutes or until cooked through. Thickly slice.
Step 4 of 4
Drain onion, reserving liquid. Place cabbage in a bowl with reserved liquid. Season and toss until well combined. Divide bread, cauliflower, chicken and cucumber among serving bowls. Top with onion, mint and feta.
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