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.
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.
/ serving 4 people
/ serving 4 people
3 unit(s)
Chicken Breast
1 tbsp
Shawarma Spice Mix
1 unit(s)
Red Onion
8 unit(s)
Bamboo Skewers
200 grams
Bulgur Wheat
(ContainsCereals containing Gluten)1 unit(s)
Red Pepper
1 bunch(es)
Mint
1 bunch(es)
Flat Leaf Parsley
1 bunch(es)
Coriander
1 unit(s)
Lemon
1 unit(s)
Garlic Clove
1 pot(s)
Greek Style Natural Yoghurt
(ContainsMilk)50 grams
Pomegranate Seeds
Not included in your delivery
800 milliliter(s)
Water
Cut the chicken into 2cm cubes and place in a bowl. Add the shawarma seasoning, a good splash of olive oil and a pinch of salt. Mix well and leave to one side.
Wash your hands, chopping board and knife. Peel the red onion and remove both ends. Cut your 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 onion pieces onto the skewers until all are used up. Set aside. These are your chicken shawarma kebabs!
Bring a pot of water (amount specified in the ingredient list) to the boil. Remove from the heat once boiling and stir in the bulgur wheat. Season with a good sprinkling of salt and a grind of black pepper. Stir in a splash of olive oil. Cover the pot and leave for 15 mins
Preheat 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, parsley and coriander, discard the stalks and roughly chop the leaves. Zest and juice the lemon.
Place your chicken shawarma kebabs on an oven tray and cook under your grill for 10-12 mins. Turn halfway through to ensure even cooking. Tip: The chicken is cooked when it is no longer pink in the middle.
Whilst your chicken cooks, stir your herbs, finely chopped onion, pepper, lemon zest and juice into your bulgur wheat and then taste for seasoning. Stir in another splash of olive oil. This is you tabbouleh! For the dressing, peel and grate the garlic (or use a garlic press if you have one) and mix with the yoghurt. Season with a pinch of salt and a good grind of black pepper
Place your chicken shawarma kebabs on top of a generous pile of your tabbouleh and finish with a dollop of garlicky yoghurt. Sprinkle with pomegranate seeds and serve.