Chicken Shawarma
with Chickpeas and Dukkah Courgettes
Shawarma is traditionally cooked on a vertical spit and grilled for a whole day. Do you have a vertical spit and a whole day? If so, go for it! If not, try this cheat's method that André has come up with. All the delicious grilled flavour with none of the faff!
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
2
British Chicken Breasts
1.5
Shawarma Spice Mix
1
Courgette
(May contain traces of: Celery)
1
Dukkah Mix
(Contains: Peanut, Celery, Nuts, Sesame)
1
Echalion Shallot
1
Garlic Clove
1
Mint
1
Chickpeas
½
Chicken Stock Pot
½
Lemon
1
Greek Style Yoghurt
(Contains: Milk)
Not included in your delivery
100
Water
Utensils
Cooking Instructions and Tips
Preheat your grill to high. Lay a chicken breast on a chopping board, place your hand flat on top and slice into it from the side. Open it up like a book. This is called butterflying! Repeat with the remaining breasts. Sprinkle over two-thirds of the shawarma seasoning and a good pinch of salt. Drizzle on a glug of oil. Massage the flavours into the chicken then set it aside. Wash your hands, chopping board and knife!
Remove the top and bottom from the courgette. Quarter lengthways then chop each quarter into three batons. Pop the courgette on a baking tray and drizzle over a little oil. Sprinkle on a pinch of salt and the remaining shawarma seasoning. Toss to coat and spread out on the baking tray. Grill until charred at the edges, 7-10 mins. When done, sprinkle over half the dukkah spice mix and set aside.
Heat a frying pan over medium-high heat (no oil). When hot, add the chicken. Cook for 12-15 mins. Turn every now and then to make sure it browns evenly and doesn't burn. Do this in batches if you only have a small frying pan. TIP: The chicken is cooked when it is no longer pink in the middle. When the chicken is cooked, transfer it to a plate and cover with foil to keep warm. No need to wash the pan!
Meanwhile, halve, peel and slice the shallot into thin half moons. Peel and grate the garlic (or use a garlic press). Pick the mint leaves from their stalks and finely chop (discard the stalks). Drain the chickpeas in a colander and rinse under cold water.
Put a splash of oil in your (now empty) frying pan over medium heat. Add the shallot and cook until soft, 5 mins. Add the garlic and cook for 1 minute more. Stir in the chicken stock pot and add the water (amount specified in the ingredient list). Bring to the boil, then add the chickpeas. Cook until the stock has reduced by two-thirds, 5 mins. Add a squeeze of lemon juice and stir in half the mint.
Spoon the chickpea mixture onto plates and top with some dukkah courgette. Slice each chicken breast into five strips and place on top. Finish with a generous dollop of Greek yoghurt and a sprinkling of the remaining mint and dukkah. Enjoy!
