Marinated Shawarma Plate with Buckwheat Tabbouleh
Indulge in the exotic flavours of the Middle East with this diabetes-friendly Shawarma Plate, featuring tender, spiced chicken alongside a refreshing Buckwheat Tabbouleh Salad. Packed with protein, fibre, and vibrant herbs, this dish is a delightful and nutritious choice for a satisfying meal.
Servings: 2
Calories: 430.4kcal
Ingredients
Chicken marinade
- 6 oz chicken breast, boneless
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic minced
- 1 tsp cumin ground
- 1 tsp paprika ground
- ½ tsp turmeric ground
- ¼ tsp cinnamon ground
- ⅛ tsp salt
- ⅛ tsp pepper
Tabbouleh salad
- ½ cup buckwheat groats rinsed and drained
- 1 cup water
- 1 cucumber diced
- 1 large tomato diced
- ¼ cup red onion finely chopped
- ½ cup parsley fresh, chopped
- ¼ cup mint fresh, chopped
- 1 tbsp olive oil
- ½ lemon juiced
- ⅛ tsp salt
- 1 pinch pepper
To serve (optional)
- pita whole wheat
- hummus
Notes
Notes:
Please note that the hummus and pita bread are optional accompaniments to this recipe and are not included in the nutrient analysis.
Please note that the hummus and pita bread are optional accompaniments to this recipe and are not included in the nutrient analysis.
Instructions
- In a bowl, mix together olive oil, lemon juice, garlic, cumin, paprika, turmeric, cinnamon, salt, and pepper to make the marinade.1 tbsp olive oil, 2 tbsp lemon juice, 2 cloves garlic, 1 tsp cumin, 1 tsp paprika, ½ tsp turmeric, ¼ tsp cinnamon, ⅛ tsp salt, ⅛ tsp pepper
- Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness, about 1/2 inch thick.6 oz chicken
- Place the chicken breasts in a shallow dish or ziploc bag and pour the marinade over them, ensuring they are well coated. Cover and refrigerate for at least 30 min - 1 hour, or overnight for best results.
- While chicken is marinating, prepare your tabbouleh salad by bringing 1 cup of water to a boil. Add the rinsed buckwheat groats, reduce heat to low, cover, and simmer for about 10-12 minutes, or until the water is absorbed and the groats are tender. Remove from heat and let cool.½ cup buckwheat groats, 1 cup water
- In a large bowl, combine the cooked buckwheat groats, cucumber, tomatoes, red onion, parsley, and mint leaves.1 cucumber, 1 large tomato, ¼ cup red onion, ½ cup parsley, ¼ cup mint
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss gently to combine.1 tbsp olive oil, ½ lemon, ⅛ tsp salt, 1 pinch pepper
- Once the chicken is finished marinating, preheat a grill or grill pan over medium-high heat. Remove the chicken breasts from the marinade and discard the excess marinade.
- Grill the chicken breasts for about 6-7 minutes per side, or until they are cooked through and have nice grill marks. Remove from the grill and let them rest for a few minutes before slicing them thinly. Serve with tabbouleh salad, warmed whole wheat pita, and a dollop of hummus.pita, hummus
Cooking Tips
- Marinating the chicken: To deepen the flavours, marinate the chicken for at least an hour or, ideally, overnight.
- Cooking buckwheat groats: Ensure that the buckwheat is cooked until just tender to avoid a mushy texture in the tabbouleh.
- Grilling the chicken: Ensure the grill or pan is properly preheated before cooking the chicken to achieve a good sear and grill marks.
Nutrition
Nutrition Facts
Marinated Shawarma Plate with Buckwheat Tabbouleh
Amount per Serving
Calories
430.4
% Daily Value*
Fat
18.7
g
29
%
Saturated Fat
2.9
g
18
%
Trans Fat
0.01
g
Cholesterol
54.4
mg
18
%
Sodium
410.5
mg
18
%
Potassium
1090.4
mg
31
%
Carbohydrates
43.5
g
15
%
Fiber
8.2
g
34
%
Sugar
5.3
g
6
%
Protein
26.6
g
53
%
Vitamin C
45.4
mg
55
%
Vitamin D
0.1
µg
1
%
Calcium
104.2
mg
10
%
Iron
4.3
mg
24
%
Magnesium
168.8
mg
42
%
Zinc
2.3
mg
15
%
* Percent Daily Values are based on a 2000 calorie diet.