GARDEIN® CHICK'N SHAWARMA
Yield Portion Size
3 lbs | |
2 tsp |
Ground cumin
|
2 tsp |
Smoked paprika
|
1 tsp |
Ground allspice
|
3/4 tsp |
Ground turmeric
|
1/4 tsp |
Garlic powder
|
1/4 tsp |
Ground cinnamon
|
1/8 tsp |
Cayenne pepper
|
3 tbsp |
Olive oil
|
2 cans (15 oz each) |
Garbanzo beans, drained, rinsed
|
1-1/2 tsp |
Kosher salt, divided
|
12 oz |
Roasted red peppers
|
2 tbsp |
Lemon juice
|
2 tbsp |
Tahini (sesame seed butter)
|
1 |
English cucumber, small dice
|
3 |
Plum tomatoes, small dice
|
1 |
Red onion, diced
|
6 |
Whole wheat pitas
|
1 tbsp |
Olive oil
|
1/4 tsp |
Ground black pepper
|
4 cups |
Shredded romaine hearts
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 53 mg | 5% |
Carbohydrate | 34 g | 11% |
Cholesterol | 0 mg | 0% |
Total Fat | 10 g | 15% |
Iron | 6 mg | 32% |
Potassium | 587 mg | 0% |
Calories | 351 kcal | 18% |
Sodium | 846 mg | 35% |
Protein | 34 g | 68% |
Polyunsaturated Fat | 2 g | 10% |
Saturated Fat | 1 g | 5% |
Sugars | 5 g | 0% |
Vitamin C | 14 mg | 23% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
In a small bowl combine the cumin, paprika, allspice, turmeric, garlic, cinnamon and cayenne and whisk together. Set aside.
-
Step 2
Toss the chick'n strips with the olive oil and season with spice blend. Marinate chick’n for at least 30 minutes.
-
Step 3
Blend garbanzo beans, 1/2 teaspoon salt, lemon juice, roasted peppers and tahini in a food processor until very smooth. Set aside.
-
Step 4
Combine tomatoes, cucumber, red onion and 1/2 teaspoon salt. Let sit for 20 minutes.
-
Step 5
Preheat grill to 400°F for the pitas.
-
Step 6
Heat 2 tablespoons vegetable oil in a large sauté pan. Sauté the marinated chick’n strips according to package directions.
-
Step 7
Brush pitas with olive oil and season with 1/2 teaspoon salt and pepper. Grill pitas, about 1 minute per side and cut in half.
-
Step 8
Plate with grilled pita, roasted red pepper hummus, veggies, shredded lettuce and chick’n strips.
-
Step 9
Cook's Tip's:
-
Step 10
To make your own roasted red peppers. Char the entire red bell pepper. Set in a bowl, cover with plastic wrap and let stand 10 minutes. Peel off charred skin and rough chop peppers.
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