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!
Flat Leaf Parsley
Chicken Stock Powder
Diced Chicken Breast
Shawarma Spice Mix
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!