Shawarma Bowl

1. 1 Chicken thighspack 900 g ≈ $3.99 150 g
2. 2 Bulgurpack 500 g ≈ $3.00 60 g
3. 3 White cabbagepack 1.2 kg ≈ $2.40 80 g
4. 4 Tomatoes≈ $4.67 per kg 80 g
5. 5 Cucumbers≈ $3.67 per kg 70 g
6. 6 Plain yogurtpack 300 g ≈ $2.19 50 g
7. 7 Garlic≈ $10.00 per kg 3 g
8. 8 Paprika 1 g
9. 9 Cumin to taste
10. 10 Lemon≈ $4.70 per kg 10 g
11. 11 Sunflower oil 6 ml
12. 12 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse bulgur², then boil in salted water for 10–12 minutes until tender. Drain, let cool 5 minutes.

2. Shred cabbage thinly, dice tomato⁴ and cucumber⁵ into 2 cm cubes.

3. Cut chicken¹ into 2 cm pieces, toss with paprika, cumin, and salt.

4. Heat oil over medium, pan-fry chicken¹ 8–10 minutes, stirring, until golden and fully cooked (no pink inside, juices clear).

5. Mix yogurt, minced garlic⁷, lemon¹⁰ juice, and a pinch of salt for the sauce.

6. Combine bulgur², veggies, and warm chicken¹ in a bowl. Drizzle with sauce, toss, and serve immediately.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.