André is a huge fan of our shawarma seasoning mix, and itʼs no surprise, itʼs delicious! He used to add it to so many recipes that he had to be banned from using it for a while, but luckily for you, the ban has been lifted! André's seasoned some juicy chicken mini fillets here, itʼs a speedy winner!
Flat Leaf Parsley
Chicken Stock Pot
Chicken Mini Fillets
Shawarma Spice Mix
a) Trim the green beans and cut into thirds. b) Roughly chop the flat leaf parsley (stalks and all). c) Zest half the lemon. d) Pour the boiling water (see ingredients for amount) into a measuring jug. Add the stock pot and stir to dissolve.
a) Heat a splash of oil in large saucepan over medium high heat. b) Add the green beans, stir and cook for 3 mins then add half the easy garlic, stir and cook for another minute. c) Add the bulgur wheat and stock. d) Bring back to the boil, cover with a lid, then remove from the heat. e) Leave for 10 mins.
a) Pop the chicken mini fillets on a plate. Season with salt. Drizzle on a splash of oil and sprinkle over the shawarma seasoning. b) Rub the spices into the chicken.
a) Heat a frying pan over medium high heat (no oil!). b) When the pan is hot, add the chicken pieces and brown for 2 mins on each side. c) Lower the heat to medium and cook until the chicken is no longer pink in the middle, 8-10 mins. Turn every couple of mins.
a) When the chicken is cooked, add the remaining garlic and cook for another minute. b) Remove from the heat, stir in half the parsley and squeeze on half the lemon juice.
a) When the bulgur is cooked, stir in the lemon zest and the remaining parsley. Season to taste with lemon juice, salt and pepper. b) Share between your plates and top with the chicken pieces. Finish with a dollop of Greek yoghurt. Enjoy!