The foundation of shawarma is the blend of many spices balanced perfectly with just enough heat.
Ginger and cayenne are spicy, and good for the circulatory system. Ginger warms the body and stimulates blood flow.
It can also protect cardiovascular health by lowering cholesterol levels.
Cayenne stimulates blood flow in several organs and systems and can also lower the fat levels in the blood.
1 pound boneless, skinless chicken breast, chopped Juice of ½ lemon ½ teaspoon ground coriander ¼ teaspoon paprika ¼ teaspoon ground cumin ¼ teaspoon ground cinnamon ¼ teaspoon ground ginger ⅛ teaspoon ground cardamom Pinch cayenne pepper 1 cup quinoa 2 cups water 1 tablespoon olive oil 1 cup canned low-sodium chickpeas, drained and rinsed 1 cup shredded spinach 2 tomatoes, chopped ½ English cucumber, chopped ¼ red onion, thinly sliced ½ cup Tzatziki Sauce 2 tablespoons chopped fresh parsley 1.
In a medium bowl, mix the chicken with the lemon juice, coriander, paprika, cumin, cinnamon, ginger, cardamom, and cayenne until very well coated.
Cover the bowl and place in the refrigerator to mellow the flavors for 1 hour, stirring once.
2. While the chicken is marinating, rinse the quinoa under cold running water to remove its bitter flavor.
In a small saucepan, combine the quinoa and water and bring to a boil over medium heat.
Reduce the heat to low and simmer, uncovered, until the liquid is absorbed, 10 to 15 minutes.
3. While the quinoa is cooking, heat the olive oil in a large skillet over medium-high heat and sauté the chicken, stirring occasionally, until cooked through, about 15 minutes.
4. Divide the quinoa, chickpeas, and spinach between bowls. Divide the chicken between the bowls and top with tomatoes, cucumber, and onion.
Spoon the tzatziki on top of each and garnish with parsley.
Serve.
SUBSTITUTION TIP: If you don’t want to mix the plethora of spices to make your own shawarma blend, there are premade versions available in the spice section of your local grocery store.
This can eliminate the need to have so many different spices on hand. PER SERVING: Calories: 365; Total fat: 6g; Saturated fat: 1g; Carbohydrates: 38g; Sugar: 3g; Fiber: 7g; Protein: 38g
Ginger and cayenne are spicy, and good for the circulatory system. Ginger warms the body and stimulates blood flow.
It can also protect cardiovascular health by lowering cholesterol levels.
Cayenne stimulates blood flow in several organs and systems and can also lower the fat levels in the blood.
1 pound boneless, skinless chicken breast, chopped Juice of ½ lemon ½ teaspoon ground coriander ¼ teaspoon paprika ¼ teaspoon ground cumin ¼ teaspoon ground cinnamon ¼ teaspoon ground ginger ⅛ teaspoon ground cardamom Pinch cayenne pepper 1 cup quinoa 2 cups water 1 tablespoon olive oil 1 cup canned low-sodium chickpeas, drained and rinsed 1 cup shredded spinach 2 tomatoes, chopped ½ English cucumber, chopped ¼ red onion, thinly sliced ½ cup Tzatziki Sauce 2 tablespoons chopped fresh parsley 1.
In a medium bowl, mix the chicken with the lemon juice, coriander, paprika, cumin, cinnamon, ginger, cardamom, and cayenne until very well coated.
Cover the bowl and place in the refrigerator to mellow the flavors for 1 hour, stirring once.
2. While the chicken is marinating, rinse the quinoa under cold running water to remove its bitter flavor.
In a small saucepan, combine the quinoa and water and bring to a boil over medium heat.
Reduce the heat to low and simmer, uncovered, until the liquid is absorbed, 10 to 15 minutes.
3. While the quinoa is cooking, heat the olive oil in a large skillet over medium-high heat and sauté the chicken, stirring occasionally, until cooked through, about 15 minutes.
4. Divide the quinoa, chickpeas, and spinach between bowls. Divide the chicken between the bowls and top with tomatoes, cucumber, and onion.
Spoon the tzatziki on top of each and garnish with parsley.
Serve.
SUBSTITUTION TIP: If you don’t want to mix the plethora of spices to make your own shawarma blend, there are premade versions available in the spice section of your local grocery store.
This can eliminate the need to have so many different spices on hand. PER SERVING: Calories: 365; Total fat: 6g; Saturated fat: 1g; Carbohydrates: 38g; Sugar: 3g; Fiber: 7g; Protein: 38g