Middle Eastern Takeaway
with Chicken Shwarma, Lamb Koftas, Flatbread, Houmous and Falafel
- Cereals containing gluten
- Wheat
- Milk
- Sesame
- May contain traces of allergens
- Milk
Ingredients
4 unit(s)
Bamboo Skewers
3 unit(s)
British Chicken Thighs
100 grams
Harissa Paste
2 unit(s)
Garlic Clove
1 unit(s)
Lemon
400 grams
McCain Home Chips
(Contains: Cereals containing gluten, Wheat)
10 grams
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
200 grams
Lamb Mince
125 grams
Baby Plum Tomatoes
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
2 unit(s)
Greek Style Flatbreads
(Contains: Cereals containing gluten, Wheat May contain traces of: Milk)
171 grams
Ready to Eat Falafels
100 grams
Houmous
(Contains: Sesame)
50 grams
Red Pepper Chilli Jelly
50 grams
Baby Leaf Mix
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Soak your skewers in cold water to prevent them from burning.
Cut the chicken thighs into 2cm chunks. Add the chunks to a medium bowl and stir in half the harissa paste. Season with salt and pepper.
Thread the chicken pieces onto the skewers (2 per person). Transfer the skewers to one side of a lightly oiled large baking tray.
Peel and grate the garlic (or use a garlic press). Zest and cut the lemon into wedges.
Spread the chips on another large baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat. Bake on the middle shelf, 30-35 mins. Turn halfway through.
Meanwhile, in a large bowl, combine the garlic, breadcrumbs, salt for the breadcrumbs (see pantry for both amounts) and half of the remaining harissa. Then add the lamb mince. Season with pepper and mix together with your hands.
Shape into mini sausage shapes, 4 per person. Flatten to make koftas. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the koftas onto the other side of the baking tray with the chicken.
When the chips have been baking for 15 mins, add the chicken shwarma and koftas to the top shelf of your oven and roast until cooked through, 12-15 mins. Turn halfway through.
IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken and koftas are cooked when no longer pink in the middle.
While everything bakes, give the medium bowl a quick wash up. Halve the baby plum tomatoes.
Into the (now clean) bowl, mix together a good squeeze of lemon juice, the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Stir the tomatoes into the dressing
In a separate small bowl, mix together the yoghurt, lemon zest and remaining harissa. Season with salt and pepper.
Set both aside for now. Use any free time to do some washing up.
Just before everything's ready, pop the flatbreads into the oven until warm and starting to turn golden, 3-4 mins.
Place the falafels on a plate and microwave, 800W: 75 secs / 900W: 45 secs / 1000W: 30 secs. If you don't have a microwave, place the falafels onto a baking tray and bake in the oven until golden brown, 5-8 mins.
Spread half the harissa yoghurt onto the warmed flatbreads.
Spoon the houmous onto the bottom of a serving plate and top with the falafels. Drizzle over half the red pepper chilli jelly.
Transfer the harissa flatbreads to a serving plate and top with the lamb koftas and a small handful of the baby leaves. Drizzle over the remaining harissa yoghurt.
Mix the remaining baby leaves into the lemon dressing and tomatoes. Transfer the salad to a serving bowl.
Lay the chicken shwarma onto another serving plate and drizzle over the remaining red pepper chilli jelly.
Serve the chips alongside and the remaining lemon wedges for squeezing over.
Enjoy!
