Chicken Shawarma Lettuce Cups with Cucumber Relish, Tahini & Tomato Salad

COOK TIME - 20-30min
2 SERVINGS

For this keto-friendly chicken shawarma, tahini is combined with lemon juice & yogurt creating a creamy sauce to drizzle over garam masala spiced boneless chicken thighs. It’s all served in crisp lettuce cups with roasted red pepper & cucumber relish.

Nutrition PER SERVING
Calories 700 kcal
Fat 49.0 g
Protein 53.0 g
Carbohydrate 17.0 g
Sodium 768 mg
Chicken Shawarma Lettuce Cups
GF
Keto

fresh ingredients

IN THE KIT

  • 12 oz
    chicken thighs
  • 4 oz
    baby tomato
  • 2 oz
    parsley
  • 1 oz
    red onion
  • 1 oz
    red wine vinaigrette
  • 8 pcs
    lettuce cups
  • 2 oz
    tahini
  • 2 oz
    roasted red peppers
  • 4 oz
    cucumber
  • 2 oz
    lemon
  • 1⁄2 oz
    garam masala
  • 4 oz
    Greek yogurt
  • 1 oz
    minced garlic

Not Included

Olive oil

Salt & pepper 

 

Kitchen Items Needed

Microplane or grater

Rimmed baking sheet

Medium bowl 

3 small bowls

¼ cup of water

cook along

INSTRUCTIONS

Prep

Preheat broiler with rack in top position;

Finely grate ¼ teaspoon lemon zest into a medium bowl, then squeeze 1 tablespoon lemon juice into a small bowl;

If needed, trim stem end from lettuce & separate leaves;

Slice tomatoes in half;

Remove leaves from stem, roughly chop parsley;

Peel & thinly slice red onion, cutting in half again for smaller slices;

Pat chicken dry & cut into small, bite size pieces. Place in a large bowl.

1Marinate Chicken

Combine ½ yogurt, drizzle of olive oil, garam masala, pinch of salt & pepper, ½ garlic in the bowl with chicken. Turn chicken to coat. Set aside until step 3.

2Make Cucumber Relish

Peel cucumber, halve lengthwise. Scoop out seeds, then finely chop.  Finely chop roasted red peppers. Add cucumbers, roasted red peppers, remaining chopped garlic, & 1 teaspoon oil to the bowl with lemon zest, tossing to combine. Season to taste with salt & pepper.

3Broil Chicken

Remove chicken from marinade & transfer to a rimmed baking sheet lined with foil; discard any remaining marinade. Broil on top oven rack until chicken is browned in spots, about 8–10 minutes (watch closely as broilers vary). 

4Make Tahini Sauce

Add tahini & 3 tablespoons of the remaining yogurt to bowl with lemon juice. Stir in ¼ cup water & 1 tablespoon oil to make a smooth sauce (if too thick, add 1 tablespoons water at a time, as needed). Season to taste with salt & pepper

5Make Tomato Salad

In a small bowl, combine tomatoes, sliced onion, red wine vinaigrette, half of parsley, pinch of salt & pepper. Toss well, set aside. 

6Assemble & Serve

Serve family style. Placed chicken on platter, sprinkle with remaining parsley. Assemble lettuce wraps at the table, filling lettuce leaves with chicken, cucumber relish, a drizzle of the tahini sauce & tomato salad. Enjoy!