In the bustling heart of the city, nestled among the vibrant mosaic of food stalls and eateries that lined the bustling streets, was a small, yet renowned, culinary haven known for its innovative and health-conscious dishes. This eatery, owned by the charismatic Chef Amira, had become a beacon for food enthusiasts seeking to indulge in global flavors while adhering to a ketogenic lifestyle.
Chef Amira, with her rich heritage that traced back to the Middle East and her passion for exploring the culinary traditions of the world, had always dreamt of creating a dish that would encapsulate her journey. It was during one of her culinary explorations, amidst the aromatic spices and lively markets of her ancestral homeland, that she found her inspiration in the traditional shawarma. She envisioned a keto-friendly version of this beloved dish, one that would not only pay homage to her roots but also cater to the evolving tastes and dietary preferences of her patrons.
As summer embraced the city with its warm, inviting glow, Chef Amira decided it was the perfect time to introduce her latest creation: Keto Shawarma with Steamed Bok Choy. This dish, she believed, would offer a refreshing, nutritious twist to the heavy, meat-centric dishes commonly associated with barbeques and summer feasts.
The preparation began with the selection of the finest ingredients. For the shawarma, Chef Amira chose tender chicken breasts, marinated in a mixture of olive oil, pink Himalayan salt, rich paprika, and a sprinkle of black pepper. This simple yet flavorful seasoning was carefully balanced to enhance the natural flavors of the chicken without overwhelming it.
The bok choy, a nod to the fusion of culinary traditions that Chef Amira loved to explore, was chosen for its crisp texture and subtle sweetness, which would complement the spiciness of the shawarma beautifully. Whether big or small, each bok choy was selected with care, ensuring they were fresh and vibrant, ready to be steamed to perfection.
On the day of the unveiling, the eatery was filled with the tantalizing aroma of spices and the warmth of anticipation. Regulars and newcomers alike gathered, eager to experience the culinary journey that Chef Amira promised. As they savored the Keto Shawarma with Steamed Bok Choy, there was a unanimous sense of delight. The tender, flavorful chicken, paired with the light, refreshing bok choy, created a symphony of flavors that was both comforting and invigorating.
The dish was more than just a meal; it was a testament to Chef Amira’s journey, her heritage, and her commitment to providing her patrons with a culinary experience that was both wholesome and indulgent. As the evening wound down, the patrons left with a sense of satisfaction and a newfound appreciation for the art of keto cooking, eagerly awaiting the next culinary adventure that Chef Amira would take them on.
Ingredients
- 4 big bok choy or 6 small
- 2 big onions or 4 small onions
- 4 pieces chicken breast
- Seasoning:
- 1 Tbsp Olive oil
- 1 Tsp Pink Himalayan salt
- 2 mounted Tsp of paprika
- Sprinkle of black pepper
Instructions
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Boil chicken breast in water on high flame for 15-20 minutes letting it cook getting its fluffy texture
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Remove and cut in thin slices no bigger than finger size
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Set aside
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Cut your onions in long strips
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Use a pan minimum 2 inches deep
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Heat pan
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Add a little oil on high flame
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add your onions
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Sprinkle with salt to allow onions to start to caramelize
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{slightly cooked} should take no longer than 5 minutes on a high flame
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Add cut up chicken breast and put seasonings on top
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Saute on medium high flame for 7 minutes
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Add 1/4 cup water leaving to cook 10 minutes on low flame
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While The Shawarma is cooking :
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Steam bok choy
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Either you can use a steamer which is recommended or place in a small pot or pan
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adding water which covers 1 quarter of the Bok Choy allowing to steam for 7 minutes
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Serve on dish cut in 4 lengthwise
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Then add your Shawarma on top
Recipe Notes
Serves 2-4 depending on portion size .
