Shawarma Bowl

1. 1 Chicken thighspack 900 g ≈ $3.81 150 g
2. 2 Bulgurpack 500 g ≈ $3.00 60 g
3. 3 White cabbage≈ $1.60 per kg 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 ≈ $2.10 50 g
7. 7 Garlic≈ $10.00 per kg 3 g
8. 8 Paprika 1 g
9. 9 Cumin to taste
10. 10 Lemon≈ $4.65 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 the bulgur² in cold water in a sieve until the water runs clear, then bring it to a boil in a pot of at least 1.5 liters, cook 10–12 minutes over medium heat, then remove from heat and let stand covered for 5 minutes; drain the water and set the bulgur aside; finely chop the cabbage, dice the tomato⁴ into 2 cm cubes, and dice the cucumber⁵ into 2 cm cubes.

2. Cut the chicken¹ into pieces about 2 cm, and season with paprika, cumin, and salt to taste.

3. Heat a nonstick skillet over medium heat and fry the chicken¹ for 8 minutes until golden and medium doneness, stirring as needed.

4. In a separate bowl, prepare the sauce by combining yogurt, garlic⁷, lemon¹⁰ juice, and salt; mix until smooth.

5. Add the chicken¹ juices to the skillet and cook for another 1–2 minutes over moderate heat to meld flavors, then remove from heat.

6. In a large salad bowl, combine bulgur², cabbage, tomato⁴, cucumber⁵, and chicken¹; pour the sauce over and toss.

7. Gently toss again to distribute the sauce evenly, and if desired sprinkle extra paprika.

8. Serve immediately, optionally garnish with greens; the dish can be eaten on its own or with an extra portion of yogurt sauce.

In short

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