Chicken and Halloumi Shawarma
with Roasted Garlic Yoghurt, Salad and Wedges
This Chicken and Halloumi Shawarma is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
1
Chermoula Spice Mix
1
Red Onion
3
Chicken Thighs
1
Shawarma Seasoning Mix
2
Garlic Clove
150
Low Fat Natural Yoghurt
(Contains Milk)
250
Halloumi
(Contains Milk)
1
Baby Gem Lettuce
125
Baby Plum Tomatoes
2
Plain Naans
(Contains Milk, Cereals containing gluten)
1
Dukkah Mix
(Contains Peanut, Celery, Nuts, Sesame)
Not included in your delivery
1
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop onto a large baking tray.
Drizzle with oil, sprinkle over the chermoula spice mix, then season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, halve, peel and cut the red onion into 1cm thick slices.
Pop the chicken thighs and onion onto another large baking tray. Drizzle with oil, sprinkle over the shawarma spice mix, then season with salt and pepper. Toss to coat, then arrange in an even layer.
Roast on the middle shelf of your oven until golden, 20-25 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Meanwhile, pop the garlic (no need to peel) into a piece of foil with a drizzle of oil and scrunch to enclose it. Add it to the chicken baking tray and roast until soft, 10-12 mins.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
Pop the roasted garlic and yoghurt into a small bowl, season with salt and pepper, then mix together and set aside.
Drain the halloumi and cut into slices (3 per person).
Halfway through the chicken cooking time, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side. Remove from the heat.
Meanwhile, trim the baby gem and separate the leaves.
Halve the tomatoes and pop them into a medium bowl with the olive oil for the dressing (see ingredients for amount). Season with salt and pepper, then set aside.
When everything is almost ready, sprinkle the naans with a little water and pop them into the oven to warm through, 2-3 mins.
Remove the cooked chicken and onions from the oven, then use two forks to pull the chicken apart into shreds.
Add the lettuce to the bowl with the tomatoes and toss together.
Transfer the naans to your plates and top with the pulled chicken, fried halloumi and roasted onion.
Spoon over the roasted garlic yoghurt and sprinkle the dukkah on top to finish.
Serve the salad and wedges alongside. Enjoy!
