Add a layer of any veggie you have in the house. This is a low-fat, no added sugar, high fiber, full of protein, and even low carb recipe that the kids and hubby will eat! A one-trifle wonder!” 246 calories.
Trifle Shwarma Salad
Servings
12 Servings
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons shwarma spice I like Pereg brand
- 1½ pounds chicken breast or turkey cut into cubes
- Cooking spray or olive oil for the pan
- ½ onion finely chopped
- 1 12-ounce container matbucha or Turkish salad (or any other tomato-based, Israeli-type salad)
- 3 tablespoons light mayonnaise
- 4 leaves romaine lettuce diced
- 1½ red peppers ribs and seeds removed, cut into cubes
- 1½ yellow peppers ribs and seeds removed, cut into cubes
- 1½ cucumbers or 5 kirbies peeled and cut into cubes
- 1 16-ounce container plain chummus
- 1 cup crushed pita chips
Instructions
- In a bowl, mix together oil and spice mix. Add shwarma and marinate, 30 minutes or up to overnight for enhanced flavor. Spray a large skillet with cooking spray or heat 1 tablespoon olive oil, and stir-fry the meat mixture and onions until meat is cooked through and onions are soft, about 6 minutes. Refrigerate. 2. Mix matbucha with mayonnaise. Set aside. 3. Assemble the salad right before serving: in a trifle dish, layer lettuce, red pepper, cucumber, matbucha mixture, yellow pepper, shwarma, chummus, and pita chips. 4. Serve with salad tongs¸ scooping from the bottom.
- Note: You can make your own pita chips. Cut 1 ½ pitas into wedges. Drizzle with olive oil. Spread on a baking sheet at bake and 350°F until crunchy, about 15 minutes. Crush and add to salad just before serving.
Leave a Reply