Chicken and Halloumi Shawarma
with Roasted Garlic Yoghurt, Spiced Chips and Baby Gem Salad
- Milk
- Cereals containing gluten
- Milk
- May contain traces of allergens
Inspired by some of the world's most popular street food, this tasty Chicken and Halloumi Shawarma is perfect for a casual sharing-style dinner.
Ingredients
1 unit(s)
Baking Potato
½ sachet(s)
Chermoula Spice Mix
1 unit(s)
Red Onion
3 unit(s)
British Chicken Thighs
1 sachet(s)
Roasted Spice and Herb Blend
2 unit(s)
Garlic Clove
75 grams
Low Fat Natural Yoghurt
(Contains: Milk)
225 grams
Halloumi
(Contains: Milk)
1 unit(s)
Baby Gem Lettuce
1 unit(s)
Medium Tomato
2 unit(s)
Greek Style Flatbreads
(Contains: Cereals containing gluten May be present: Milk)
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potato lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the chermoula spice mix (add less if you'd prefer things milder), 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 and peel the red onion, then cut each half into 3 wedges.
Pop the chicken thighs and onion onto another large baking tray. Drizzle with oil, sprinkle over the roasted spice and herb blend, then season with salt and pepper. Toss to coat, then arrange in an even layer.
Roast on the middle shelf of your oven until browned and cooked through, 16-18 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
While everything cooks, pop the garlic (unpeeled) 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 roasted and 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.
Meanwhile, drain the halloumi, then cut it into 3 slices 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, quarter, then separate the leaves.
Cut the tomato into 1cm chunks and pop into a medium bowl with the olive oil for the dressing (see pantry for amount). Season with salt and pepper, then set aside.
When everything's almost ready, pop the flatbreads (1 per person) into the oven until warm and starting to turn golden, 3-4 mins.
Remove the cooked chicken and onion from the oven, then use two forks to pull the chicken apart into shreds.
Add the lettuce to the bowl of tomatoes and toss in the dressing.
Transfer the flatbreads to your plates and top with the pulled chicken, roasted onion and fried halloumi.
Spoon over the roasted garlic yoghurt.
Serve the salad and spiced chips alongside.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The chermoula-spiced chips and roasted garlic yoghurt are frequently praised, though some find the overall seasoning too mild and suggest adding extra spice to the chicken.
- Ease of prep: Most find the recipe straightforward, though several note it is fiddly with multiple components finishing at once, so keeping an eye on timings helps.
- Suggestions: Add extra garlic to the yoghurt dressing for a more pronounced flavour, and consider stirring in fresh mint or grated courgette for a lift. A drizzle of chilli sauce or sweet chilli on the finished flatbread also goes down well.
- Next-day meals: Portions are very generous and the dish keeps well, with some finding it easily stretches to a satisfying lunch the following day.
- Halloumi tips: Serve the halloumi straight from the pan while still hot, as it can turn rubbery and squeaky if left to sit; cutting it into smaller pieces before frying also helps.
- Potatoes: The chips can take longer than stated to turn golden, especially in some ovens, so allow extra time or use an air fryer if you have one.
- Carb balance: The combination of chips and flatbread can feel heavy; skipping the chips or swapping the flatbread for a lighter wrap keeps the meal feeling more balanced.
