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Chicken Shawarma

Chicken Shawarma

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!

Allergens:Cereals containing glutenMilk

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 conflict 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
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)


1 unit(s)

Garlic Clove

½ sachet

Chicken Stock Powder

150 grams

Bulgur Wheat

(ContainsCereals containing gluten)

280 grams

Diced Chicken Breast

1 pot(s)

Shawarma Spice Mix

½ pack(s)

Greek Style Yoghurt


Not included in your delivery

300 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2209 kJ
Energy (kcal)528 kcal
Fat10.0 g
of which saturates4.0 g
Carbohydrate64 g
of which sugars6.0 g
Protein47 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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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!