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An Alternative Mother's Day Chicken Shawarma

An Alternative Mother's Day Chicken Shawarma

(with a side portion of love)(F)

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Mother's Day needs a shake up! The mums of yesteryear may have been happy with a roast chicken dinner but the mum of today is a sophisticated lady with global taste! That's why we decided to spice up the usual mealtime offering with this healthy spin on a Lebanese classic. Maximum taste, maximum love, minimum hassle. Best served with a warm hug.

Tags:Family Box
Allergens:MilkEggGluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 unit(s)

Chicken Breast

2 pot(s)

Greek Style Natural Yoghurt

(ContainsMilk)

2 tbsp

Shawarma Spice Mix

1 unit(s)

Lemon

2 unit(s)

Baby Gem Lettuce

2 unit(s)

Cocktail Tomato

1 unit(s)

Garlic Clove

2 tbsp

Mayonnaise

(ContainsEgg)

unit(s)

Flatbread

(ContainsGluten)

Not included in your delivery

unit(s)

Salt

unit(s)

Pepper

Olive Oil

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2317.936 kJ
Energy (kcal)554 kcal
Fat15.0 g
of which saturates3.0 g
Carbohydrate52 g
of which sugars0.0 g
Protein49 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Frying Pan
Plate
Instructionsarrow up iconarrow up icon
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1

Pre-heat your oven to 180 degrees. Lay each chicken breast on the chopping board and slice into it from the side. Open it up like a book. You’ve now butterflied your chicken!

2

Mix 3 tbsp of the yoghurt with the shawarma seasoning, the zest of half the lemon, 1 tsp of lemon juice, ¼ tsp of salt and rub all over the chicken breasts and leave to marinate for as long as you can.

3

Cut the baby gem lettuce in half lengthways and cut widthways into thin shreds. Slice the tomato into ½cm slices. Finely dice the garlic and use the flat side of your knife to mash it to a pulp. Tip: If you don’t like raw garlic, peel it then put it in boiling water for 1 min then chop.

4

Mix the mayonnaise with as much garlic as you dare, 1 tsp of lemon juice and a few grinds of black pepper. Tip: We recommend going bit by bit on the garlic and tasting as you go to get it just right.

5

Heat a large frying pan over a medium-high heat with ½ tbsp of olive oil. Fry off the chicken for 2-3 mins on each side until brown. Make sure the chicken is cooked through. Tip: Use another pan to push down on top of the chicken to get it crispier.

6

Toss the lettuce and tomato slices in the remaining lemon juice, ¼ tsp of salt and some black pepper. Warm your flatbreads through by putting in the oven at 180 degrees for 2-3 mins.

7

Now comes the fun bit - assemble your shawarma’s. Dollop some of the garlicky lemony mayonnaise onto the flatbreads, then the lettuce and tomato. Finally, slice the chicken into strips and pile on top.