Grilled Chicken Shawarma Plate - High Protein

Ingredients

• 200g Raw chicken breast
• 100g Greek yogurt, plain, nonfat
• 20g Creamy sesame butter
• 100g Raw cucumber with peel
• 120g Roma tomato
• 10g Garlic, raw
• 10g Extra virgin olive oil
• 0g Iodized table salt

Method

1. 1**Prepare the marinade (10 minutes before cooking):**
2. 2- Combine 3 grams ground cumin, 2 grams paprika, minced raw garlic (10g total), 10ml olive oil, and salt (2g) in a small bowl to create a spice paste.
3. 3**Season the chicken (5 minutes):**
4. 4- Pat 200g raw chicken breast dry with paper towels.
5. 5- Rub the spice marinade evenly across all surfaces of the chicken breast, ensuring thorough coating.
6. 6- Let sit for 5 minutes to allow flavors to infuse.
7. 7**Heat the grill (5 minutes):**
8. 8- Preheat grill to 400-425°F (200-220°C) or medium-high heat.
9. 9- Lightly coat grill grates with cooking spray to prevent sticking.
10. 10- Allow grill to reach proper temperature - you should be able to hold your hand 4 inches above the grates for only 2-3 seconds.
11. 11**Grill the chicken (12-15 minutes):**
12. 12- Place marinated chicken breast on hot grill grates.
13. 13- Grill for 6-7 minutes on first side without moving (develops char and prevents sticking).
14. 14- Flip once and grill for another 6-8 minutes until internal temperature reaches 165°F (74°C) when measured at thickest point with meat thermometer.
15. 15- Chicken should have light char marks and be cooked through with no pink inside.
16. 16- Remove from grill and let rest for 2 minutes, then slice into thin strips (against the grain).
17. 17**Prepare the tahini-yogurt sauce (5 minutes):**
18. 18- Combine 100g plain nonfat Greek yogurt with 20g creamy sesame butter (tahini).
19. 19- Mix until smooth and fully incorporated.
20. 20- Season lightly with a pinch of salt to taste.
21. 21- If consistency is too thick, add 1-2 tablespoons of water and whisk until drizzle-able.
22. 22**Prepare the cucumber-tomato salad (3 minutes):**
23. 23- Dice 100g raw cucumber with peel into bite-sized chunks.
24. 24- Dice 120g Roma tomato into similar-sized pieces.
25. 25- Combine in a bowl and toss gently with a pinch of salt. Set aside.
26. 26**Assemble the plate:**
27. 27- Arrange sliced grilled chicken on a plate.
28. 28- Drizzle tahini-yogurt sauce over the warm chicken.
29. 29- Top or arrange the fresh cucumber-tomato salad on the side.
30. 30- Garnish with any remaining fresh garlic or fresh herbs if available.
31. 31**Serve immediately:**
32. 32- Serve while chicken is still warm for optimal flavor and texture.
33. 33- The warm chicken will complement the cool, creamy sauce perfectly.
34. 34**Cooking Tips:**
35. 35- Do not move the chicken while grilling the first side - this allows proper searing and prevents tearing.
36. 36- Use a meat thermometer for accuracy - undercooked chicken is unsafe, overcooked chicken becomes dry.
37. 37- Slice against the grain for maximum tenderness.
38. 38- For extra moisture, you can tent the finished plate with foil for 1-2 minutes to let residual heat distribute.