Shawarma Hummus Bowl

A trip back to the Middle East for flavourful hummus bowl.

Marinade in advance or prepare ahead of time for a quick throw together lunch or dinner that I’m sure you will go back to over the summer!

INGREDIENTS

For the salad:

• 200g Hummus

• 1/2 cucumber sliced

• 2 tomatoes, roughly chopped

• 2 cups red cabbage, finely sliced

• Handful of sprouts

• 5-6 mint leaves, finely sliced

• 20g reduced fat feta

• 1/4 lemon, wedges

For the Chicken:

• 300g chicken breast, butterflied

• 1 small brown onion, grated

• 2 cloves garlic, grated

• 1 heaped tbsp Obela Tzatziki

• Juice from 1/2 lemon,

• 1/4 tsp smoked paprika

• 1/4 tsp ground cumin

• 1/4 tsp ground copriander

• 1/2 tsp dried oregano

• 1/4 tsp chili powder (optional)

• Salt & pepper

METHOD

1. In a bowl mix together all the chicken ingredients and set aside in the fridge to marinade for at least 30mins.

2. Preheat oven or BBQ to 200 degrees while preparing the salad ingredients.

3. Grill chicken for 5-7mins per side or until chicken is cooked through. Transfer to a cutting board and let rest for 5mins.

4. To each bowl spread hummus over one side and the cabbage, sprouts, tomato, and cucumber on the other.

5. Slice the chicken and layer over the top along with any of the juices.

6. Crumble over the feta and sprinkle with the fresh mint.

7. Squeeze a wedge of lemon over the top. Grab a pic for the gram, tag us, before mixing everything together for a flavourful bite!

Serves 2

Nutritional Information: per serving

Calories: 510kcal

Protein: 47g

Fat: 18g

Carbohydrate: 42g

If you liked this recipe, be sure to check out our new recipe book (Protein Know How) HERE