Chicken Shawarma Kebabs with Jewelled Tabbouleh
Do you know the Edgware 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
Not included in your delivery
600
Boiling Water
Nutritional information
Utensils
Instructions
Chop the chicken into 2cm cubes and place in a mixing bowl. Add the shawarma spice, a good splash of olive oil and a pinch of salt. Mix well and leave to one side.
Wash your hands. Using a clean chopping board and knife, peel the red onion and remove both ends. Cut the red onion into quarters and separate the inner parts from the outer layers. Cut the outer layers in half to create chunks for your skewers. Finely chop the inner parts and put to the side for later.
Now to make the skewers! Feed alternate pieces of chicken and outer red onion chunks onto the skewers until all of your chicken and outer red onion chunks are used up. Set aside.
In a pot bring the exact quantity of water to the boil (as stated above). Remove from the heat once boiling and stir in the bulgur wheat. Season with a good sprinkling of salt and a good grind of black pepper. Stir in a splash 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 red pepper and chop into 1cm squares. Pick the leaves from the mint, flat leaf parsley and coriander, discard the stalks and roughly chop. Zest and juice the lemon.
Cook the chicken skewers under your 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.
For the dressing, peel and grate the garlic and mix with the yoghurt. Season with a pinch of salt and a good grind of black pepper.
Whilst your chicken continues to cook, stir your chopped herbs, finely chopped onion, red pepper, lemon zest and juice into your bulgur wheat and then taste for seasoning. Stir in another splash of olive oil.
Place your chicken skewers on top of a generous pile of your tabbouleh and finish with a dollop of garlicky yoghurt. Sprinkle with pomegranate seeds and serve.
