Main
Ramadan Protein Prep: Four Marinated Proteins for the Freezer
45 minServes 16Nutri-Score C€€
C
45 min
45 minRamadan Protein Prep: Four Marinated Proteins for the Freezer
what you need
Ingredients
chicken thigh (cut into kebab-sized cubes)Meat800 g
onion (grated)Produce2 pieces
yogurt (plain)Dairy200 g
saffron (bloomed in a little warm water)Spices500 mg
garlic (cloves, minced)Produce4 pieces
lemon juice (freshly squeezed)Produce30 ml
olive oilPantry30 ml
saltSpices8 g
black pepper (ground)Spices3 g
chicken breast (sliced into strips)Meat800 g
shawarma spice blendSpices20 g- ground beefMeat800 g
- onion (grated, for the beef)Produce1 piece
- garlic (cloves, minced, for the beef)Produce3 pieces
cumin (ground)Spices5 g
coriander (ground)Spices5 g
paprikaSpices5 g- chicken legs (scored)Meat8 pieces
- tandoori masalaSpices25 g
- yogurt (plain, for the tandoori)Dairy200 g
- ginger garlic pasteProduce20 g
- lemon juice (freshly squeezed, for the tandoori)Produce30 ml
per serving
Nutrition
222kcal
- Carbs
- 4 g
- Proteins
- 25 g
- Fat
- 12 g
what you’ll use
Tools
Mixing bowl ×4
step by step
Method
- Step 1
Set up the marinade bowls
- Set out four bowls, one for each flavor of protein.
- Step 2
Marinate the saffron chicken kebabs
- In the first bowl, combine the chicken thigh with the grated onion, yogurt, saffron, garlic, lemon juice, olive oil, salt and black pepper.
- Mix well so every piece is coated.
- Step 3
Season the chicken shawarma
- In the second bowl, toss the chicken breast strips with the shawarma spice blend until evenly coated.
- Step 4
Prepare the ground beef
- In the third bowl, mix the ground beef with the grated onion, garlic, cumin, coriander, paprika and salt.
- Step 5
Marinate the tandoori chicken legs
- In the fourth bowl, coat the chicken legs with the tandoori masala, yogurt, ginger garlic paste and lemon juice.
- Step 6
Bag and flatten for the freezer
- Transfer each marinated protein into a tightly sealed freezer bag.
- Press each bag out as flat as possible so it defrosts quickly the day of or the night before.
- Step 7
Label and freeze
- Label each bag: ground beef, chicken shawarma, tandoori chicken legs and saffron chicken.
- Freeze flat until needed.
most cooked first