Shawarma Inspired Chicken in Smoky Sauce
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Shawarma Inspired Chicken in Smoky Sauce

with Charred Courgette and Garlic Butter Bulgur

Under 650 calories
Cereals containing gluten

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.

Preparation Time30 minutes
Cooking time20 minutes


serving amount

3 unit(s)

Garlic Clove

120 grams

Bulgur Wheat

(Contains Cereals containing gluten)

20 grams

Chicken Stock Paste

1 unit(s)


(May contain Celery)

240 grams

Diced Chicken Breast

1 sachet(s)

Chermoula Spice Mix

30 grams

Tomato Puree

1 sachet(s)

Smoky Base Paste

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

15 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

Not included in your delivery

15 grams


220 milliliter(s)

Water for the Bulgur

1 tbsp


100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2623 kJ
Energy (kcal)627 kcal
Fat19.9 g
of which saturates8 g
Carbohydrate67.4 g
of which sugars16.8 g
Protein46.6 g
Salt3.55 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Chopping Board
Large Frying Pan



Peel and grate the garlic (or use a garlic press).

Pop a large saucepan on medium heat. Melt in the butter (see pantry for amount). When the butter has melted, add half the garlic, stir-fry for 30 secs. Add the bulgur wheat and stir-fry for another 30 secs. 

Next, stir in half the chicken stock paste and water for the bulgur wheat (see pantry for amount).

Bring to the boil, then simmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.


Meanwhile, trim the courgette, then quarter lengthways. Chop widthways into 1cm chunks.

Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins.

Once cooked, transfer the courgette to a bowl.


Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil. 

Once the oil is hot, add the diced chicken to the pan and season with salt and pepper.

Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Once browned, add the chermoula spice mix, tomato puree and remaining garlic, fry for a further 30 secs. 


Stir in the smoky base paste, honey and water for the sauce (see pantry for both amounts) and the remaining chicken stock paste.

Bring to the boil, then lower the heat so the sauce simmers gently. Cook until the chicken is cooked through, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.


Once the chicken is cooked, stir in the charred courgettes. 

Season with salt and pepper then remove from the heat. Add a splash of water if it's a little thick.


Share the bulgur wheat out between your serving bowls and spoon the smoky chicken on top. 

Drizzle over the yogurt and sprinkle on the flaked almonds to finish.