Chicken Shawarma Kebabs
with Jewelled Tabbouleh
Do you know the Edgeware Road in London? It runs North-West through our capital city from Marble Arch to Edgware on the outskirts of London. Since the 19th century, Edgware Road has been famed for its delicious Middle Eastern food, from kebabs to the very chicken shawarma that inspired this HelloFresh recipe.
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.
Ingredients
3
British Chicken Breasts
8
Bamboo Skewers
1
Shawarma Spice Mix
1
Red Onion
1
Bulgur Wheat
(Contains Cereals containing gluten)
1
Red Pepper
5
Mint
5
Flat Leaf Parsley
5
Coriander
1
Lemon
1
Pomegranate Seeds
1
Greek Style Natural Yoghurt
(Contains Milk)
1
Garlic Clove
Nutritional information
Utensils
Instructions
Cut the chicken into 2 1/2cm cubes and place in a mixing bowl. Add the shawarma mix, 1 tbsp of olive oil and ¼ tsp of salt. Mix well and leave to one side.
Wash your hands, chopping board and knife. Peel the onion and remove both ends. Cut the onion into quarters and separate the inner parts from the outer layers. Cut the outer layers in half to create large pieces. Finely chop the inner parts and put to the side for later.
Now to make your skewers! Feed alternate pieces of chicken and outer red onion pieces onto the skewers until all of the chicken and red onion pieces are used up. Set aside.
In a pot bring 600ml of water to the boil. Remove from the heat once boiling and stir in the bulgur wheat. Season with ¼ tsp of salt and a good grind of black pepper. Stir in 1 tbsp of olive oil. Cover the pot and leave for 15 mins.
Pre-heat your grill to medium high and then prepare the rest of your ingredients. Remove the core from the pepper and cut into 1cm squares. Pick the leaves from the flat leaf parsley, mint and coriander, discard the stalks and roughly chop. Zest and juice the lemon.
Cook the chicken skewers under the grill for 10-12 mins. Turn halfway through to ensure even cooking. Tip: The chicken is cooked when it’s no longer pink in the middle.
LH: For the dressing, peel and grate the garlic clove and mix with the yoghurt. Season with a pinch of salt and a good grind of black pepper.
Whilst the chicken continues to cook, stir the chopped herbs, red pepper, lemon zest and juice into the bulgur wheat and then taste for seasoning. Stir in 2 tbsp of olive oil.
Place the chicken skewers on top of a generous pile of the tabbouleh and finish with a dollop of garlicky yoghurt. Sprinkle with pomegranate seeds and serve.
