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Chicken Shawarma

Chicken Shawarma

with Bulgur and Green Bean Tabbouleh

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!

Allergens:
Milk

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 Time20 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

150

Bulgur Wheat

1

Shawarma Spice Mix

½

Chicken Stock Powder

150

Greek Style Natural Yoghurt

(Contains Milk)

150

Green Beans

2

Garlic Clove

1

Flat Leaf Parsley

280

Chicken Mini Fillets

1

Lemon

Not included in your delivery

300

Water for the Bulgur

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Nutritional information

Energy (kcal)677 kcal
Energy (kJ)0 kJ
Fat14 g
of which saturates0 g
Carbohydrate0 g
of which sugars0 g
Protein0 g
Salt0 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Spoon
Grater
Knife
Measuring Cups
Medium Saucepan
Lid
Plate
Grill Pan

Instructions

Prep Time
1

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.

Cook the Bulgur
2

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.

Season the Chicken
3

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.

Fry the Chicken
4

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.

Finish the Chicken
5

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.

Serve
6

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!