Cook mode

Ingredients

Method

Useful swaps

  • Use tofu: Coat 220 g pressed tofu strips with 10 g harissa, 4 g garlic, paprika, oregano, 7.5 g lemon, and salt. Sear in 5 g oil for 8 minutes until browned and steaming. Whisk 15 g tahini with remaining lemon and 15 g water, heat 150 g rice and 70 g chickpeas to 165°F, then bowl with tofu, cucumber, tomatoes, and sauce. Becomes vegan. Introduces soy and retains sesame. Tofu lowers protein modestly and adds unsaturated fat.
  • Use wild rice: Replace brown rice with 150 g cooked wild rice and heat it with 70 g chickpeas to 165°F. Layer the wild rice and chickpeas with the fully cooked shawarma chicken, 80 g cucumber, and 80 g tomatoes, then drizzle over all 15 g lemon tahini. Remains balanced. Contains sesame; no new major regulated allergen. Wild rice adds chew with similar calories and slightly more protein.

Storage and reheating

  • Refrigerate for up to 4 days.
  • Not marked as freezer-friendly.
  • Suggested reheating: Microwave, Pan.

About this recipe data

The recipe, ingredients, method, image, and nutrition estimates on this page are synchronized from the same published Raso catalog used by the app.

Nutrition is a planning estimate, not laboratory analysis or medical advice. Brands, exact weights, substitutions, and cooking loss can change the result.

Read the nutrition methodology, editorial policy, or report a correction.