Shawarma bowl
Beetroot Hummus:
– **Ingredients:**
– 1 cup boiled chickpeas
– 1/4 cup aquafaba (liquid from the boiled chickpeas)
– Salt and pepper to taste
– 1 tsp cumin powder
– Juice of 1 lemon
– 2 tbsp olive oil
– 2 cloves minced garlic
– 2 tbsp tahini
– 2 tbsp yogurt
– 1/2 cup beetroot puree
– 4-5 ice cubes (optional, for extra creaminess)
– **Instructions:**
1. Blend all ingredients until smooth, adding the ice cubes last if desired for extra creaminess.
Shawarma Chicken:
– **First Marination:**
– 500g chicken breast
– 1 tbsp ginger garlic paste
– Salt and pepper to taste
– Juice of 1 lemon
– 1/2 tsp red chilli powder
– 1/4 tsp turmeric powder
– **Second Marination:**
– 1/2 cup yogurt
– 2 tbsp olive oil
– 1 tsp red chilli powder
– 1 tsp sumac powder
– 1 tsp cumin powder
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/2 tsp smoked paprika
– Sea salt to taste
– **Instructions:**
1. Marinate chicken with first marination ingredients for 15-20 minutes.
2. Combine second marination ingredients and marinate the chicken for an additional 30 minutes.
3. Thread chicken onto skewer, bake at 200°C for 15-20 minutes, then grill for a charred effect.