BBQ Lamb Shawarma Kebabs and Baharat Chicken
with Roasted Aubergine, Flatbreads and Salad
- Cereals containing gluten
- Wheat
- Milk
- May contain traces of allergens
- Celery
- Milk
Ingredients
1 unit(s)
Aubergine
(Contains: May contain traces of allergens, Celery)
1 unit(s)
Lemon
125 grams
Baby Plum Tomatoes
1 bunch(es)
Mint
½ unit(s)
Cucumber
(Contains: May contain traces of allergens, Celery)
2 unit(s)
British Chicken Thighs
1 sachet(s)
Baharat Spice Mix
pot(s)
Ras-el-Hanout
10 grams
Panko Breadcrumbs
(Contains: Cereals containing gluten)
1 sachet(s)
Shawarma Seasoning Mix
200 grams
Lamb Mince
2 unit(s)
Greek Style Flatbreads
(Contains: Cereals containing gluten, Wheat, May contain traces of allergens, Milk)
150 grams
Greek Style Natural Yoghurt
(Contains: Milk)
Not included in your delivery
1 tbsp
Olive Oil for the Marinade
1 tbsp
Olive Oil for the Dressing
½ tsp
Sugar
2 tbsp
Water for the Breadcrumbs
Nutritional information
Instructions
Preheat your oven to 200°C. Trim the aubergine then slice into rounds approximately 1cm thick. Zest and halve the lemon. Halve the baby plum tomatoes. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Trim the cucumber (see ingredients for amount) then quarter lengthways. Chop widthways into small pieces.
Pop the chicken thighs into a medium bowl. Add the baharat, lemon zest and olive oil for the marinade (see ingredients for amount). Season well with salt and pepper and mix to coat the chicken. Next, pop the breadcrumbs into another medium bowl. Add the shawarma spice mix, water for the breadcrumbs (see ingredients for amount) and season well with salt and pepper. Add the lamb mince then mix with your hands until fully combined. Shape into 2 sausage shapes per person. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging.
Put the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. Pop the shawarma kebabs onto another baking tray lined with baking paper. When the oven is hot, roast the aubergine on the top shelf of your oven until soft and golden, 20-25 mins, and the kebabs on the middle shelf until browned on the outside and cooked through, 12-15 mins. Turn both halfway through. Alternatively, you could BBQ the kebabs! IMPORTANT: The kebabs are cooked when no longer pink in the middle.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, lay the chicken thighs flat in the pan and and fry until slightly charred and browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. TIP: The charring all adds to the flavour. When cooked, transfer to a plate, cover to keep warm and allow it to rest. Alternatively, you could BBQ the chicken. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Just before you are ready to serve, drizzle the flatbreads with a little olive oil. Slide them into the oven until warm and starting to turn golden, 3-4 mins. Meanwhile, add the sugar, olive oil for the dressing (see ingredients for both amounts) and a squeeze of lemon into a salad bowl. Season with salt and pepper, add the cucumber, tomatoes and three-quarters of the mint, then mix well.
When everything is ready, divide the baharat chicken and lamb shawarma kebabs between your plates. Share out the roasted aubergine slices. Serve with the tomato and cucumber salad, flatbreads and any remaining lemon cut into wedges alongside. Dollop over the yoghurt and sprinkle on the remaining mint. Enjoy!
