Recipes · Syrian · Wraps
Shawarma
One serving has 534 kcal and 40 g protein, and at least a fifth of a woman's daily need of selenium (104%), niacin (89%), pyridoxine (68%), phosphorus (60%), riboflavin (56%) and thiamin (55%). Ready in 48 minutes.
- Preparation: 40 min
- Cooking: 8 min
- Makes: 1 serving (334 g)
- Difficulty: Medium
- Diets: High protein
- Contains: dairy, gluten, poultry
Ingredients
- 160 g Chicken thighs, boneless, skinless, raw
- 1 g Paprika
- 0.5 g Cumin
- 0.3 g Black pepper
- 6 g Garlic, raw
- 8 g Lemon juice
- 12 g Vegetable oil
- 30 g Yogurt, plain
- 70 g Pita bread
- 15 g Pickles, dill
- 30 g Tomatoes, raw
- 1 g Salt
Method
- Toss the chicken with the paprika, cumin, black pepper, half the garlic, half the lemon juice, a little of the oil and the salt; marinate for at least 30 minutes.
- Sear the chicken in a hot, lightly oiled pan for 3-4 minutes per side until browned and cooked through (no pink, juices run clear, 74 °C/165 °F), then slice thinly.
- Mix the yogurt with the remaining garlic and lemon juice to make a quick garlic sauce.
- Warm the pita bread briefly on both sides in a dry pan or over a flame.
- Pile the sliced chicken onto the pita, add the sliced tomato and pickles, and drizzle with the garlic sauce.
- Roll up tightly into a wrap and serve at once, cut in half.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 534 kcal | 25% |
| Carbohydrates | 45.4 g | |
| Water | 224 mL | |
| Fiber | 2.7 g | 9% |
| Protein | 39.9 g | 83% |
| Tryptophan | 0.44 g | |
| Threonine | 1.7 g | |
| Isoleucine | 1.8 g | |
| Leucine | 3.3 g | |
| Lysine | 3.3 g | |
| Methionine | 1.1 g | |
| Cystine | 0.53 g | |
| Phenylalanine | 1.6 g | |
| Tyrosine | 1.4 g | |
| Valine | 1.9 g | |
| Histidine | 1.1 g | |
| Fat | 20.8 g | |
| Monounsaturated | 5.6 g | |
| Polyunsaturated | 8.9 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 7.8 g | |
| Saturated | 4.4 g | |
| Trans-Fats | 0.11 g | |
| Cholesterol | 154 mg | |
| Calcium | 139 mg | 14% |
| Copper | 0.28 mg | 31% |
| Iron | 4 mg | 22% |
| Magnesium | 69.1 mg | 22% |
| Manganese | 0.58 mg | 32% |
| Phosphorus | 418 mg | 60% |
| Potassium | 674 mg | 14% |
| Selenium | 57.2 µg | 104% |
| Sodium | 1,054 mg | |
| Zinc | 3.5 mg | 44% |
| Thiamin (vitamin B1) | 0.61 mg | 55% |
| Riboflavin (vitamin B2) | 0.62 mg | 56% |
| Niacin (vitamin B3) | 12.5 mg | 89% |
| Pantothenic acid (vitamin B5) | 0.53 mg | 11% |
| Pyridoxine (vitamin B6) | 0.89 mg | 68% |
| Folate (vitamin B9) | 91.5 µg | 23% |
| Cobalamin (vitamin B12) | 1.1 µg | 45% |
| Choline | 106 mg | 25% |
| Vitamin A | 57.8 µg | 8% |
| Vitamin C | 9.6 mg | 13% |
| Vitamin D (D2 + D3) | 2.2 IU | 0% |
| Vitamin E | 2 mg | 13% |
| Vitamin K | 33.3 µg | 37% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
1.2 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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