Chicken Shawarma

Chicken Shawarma

with Bulgur and Green Bean Tabbouleh

Read more

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!


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Green Beans

1 bunch(es)

Flat Leaf Parsley

1 unit(s)


½ pot(s)

Chicken Stock Pot

1 sachet

Easy Garlic

150 grams

Bulgur Wheat


280 grams

Chicken Mini Fillets

1.5 tsp

Shawarma Spice Mix

1 pot(s)

Greek Yoghurt


Not included in your delivery

300 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Energy (kcal)677 kcal
Fat14.0 g
of which saturates0.0 g
Carbohydrate0 g
of which sugars0.0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Salt0.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Cutting board
Measuring Cups
Frying Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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!