Chicken Shawarma

Name: Chicken Shawarma with Bulgur and Green Bean Tabbouleh
Total time: 20 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 260 Diced Chicken Breast; 150 Bulgur Wheat; 1 Shawarma Spice Mix; ½ Chicken Stock Powder; 100 Greek Style Natural Yoghurt; 150 Green Beans; 1 Garlic Clove**; 1 Flat Leaf Parsley; 1 Lemon; 300 Water for the Bulgur

with Bulgur and Green Bean Tabbouleh

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André is a huge fan of our shawarma seasoning, and it's no surprise, it's 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, it's a speedy winner!

Tags:

Spicy

The quantities provided above are averages only.

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.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

260

Diced Chicken Breast

150

Bulgur Wheat

Shawarma Spice Mix

Chicken Stock Powder

100

Greek Style Natural Yoghurt

150

Green Beans

Garlic Clove**

Flat Leaf Parsley

Lemon

Not included in your delivery

300

Water for the Bulgur

Nutritional information

Energy (kcal)528 kcal

Energy (kJ)2209 kJ

Fat10 g

of which saturates4 g

Carbohydrate64 g

of which sugars6 g

Protein47 g

Salt1 g

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

Utensils

•Medium Saucepan

•Plate

•Grill Pan

Instructions

a) Trim the green beans then chop into thirds. b) Roughly chop the parsley (stalks and all). Zest half the lemon. c) Peel and grate the garlic (or use a garlic press). d) Pour the boiling water (see ingredients for amount) into a measuring jug. Add the stock powder and stir to dissolve.

a) Heat a splash of oil in a large saucepan over medium-high heat. b) Add the green beans, stir and cook for 3 mins then add half the garlic, stir and cook for another minute. c) Add the bulgur wheat and stock. Bring back to the boil cook for 1 minute, cover with a lid, then remove from the heat. Leave for 10 mins.

a) Pop the chicken onto a plate. Season with salt. b) Drizzle on a splash of oil and sprinkle over the shawarma seasoning mix. c) Rub the seasonings into the chicken. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.

a) Heat a frying pan over medium-high heat (no oil). When the pan is hot, add the chicken and brown for 2 mins on each side. b) Lower the heat to medium and cook, turning occasionally, 8-10 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

a) Once 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 to taste.

a) When the bulgur is cooked, stir in the lemon zest and the remaining parsley. b) Season to taste with lemon juice, salt and pepper. c) Share between your plates and top with the chicken. d) Finish with a dollop of yoghurt. ENJOY!