Turkish Inspired Chermoula Chicken Shawarma
with Houmous, Chorizo Wedges, Hot Sauce and Greek Style Salad
- Milk
- Cereals containing gluten
- Wheat
- Sesame
- Celery
- Mustard
- May contain traces of allergens
This recipe brings the flavours of the Middle Eastern dish shawarma, a meat dish that's stacked and roasted on a vertical spit. Whilst not using the method, we're still bringing the smoky flavour!
Ingredients
450 grams
Potatoes
1 unit(s)
Lemon
2 unit(s)
Garlic Clove
1 sachet(s)
Chermoula Spice Mix
60 grams
Diced Chorizo
(Contains: Milk)
2 unit(s)
Skin-On British Chicken Breasts
1 unit(s)
Cucumber
190 grams
Baby Plum Tomatoes
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery, Mustard)
30 grams
Honey
30 grams
Hot Sauce
100 grams
Greek Style Salad Cheese
(Contains: Milk)
2 unit(s)
Greek Style Flatbreads
(Contains: Cereals containing gluten, Wheat)
100 grams
Houmous
(Contains: Sesame)
Not included in your delivery
½ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Zest and halve the lemon. Peel and grate the garlic (or use a garlic press).
Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over half the chermoula, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through and add the chorizo to the tray to roast for the remaining time.
Meanwhile, halve the chicken breasts lengthwise down the middle to create two equal-sized, skin-on breasts. TIP: Slice the chicken apart carefully to ensure the skin remains intact. Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
In a medium bowl, add the chicken breasts, garlic, remaining chermoula spice mix and half the lemon zest. Drizzle with oil, season with salt and pepper, then toss to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken into the pan, skin-side down. Fry until golden, 5-6 mins, then turn and cook for 1 min on the other side.
Transfer the chicken to a baking tray, skin-side up, and roast on the top shelf until cooked, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, trim the cucumber, then cut into small 1cm pieces. Halve the baby plum tomatoes.
Trim the baby gem, halve lengthways, then thinly slice.
In a small bowl, combine half the honey with the hot sauce. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
In a medium bowl, squeeze in the lemon juice. Add the sugar and olive oil for the dressing (see pantry for both amounts).
Crumble in half the Greek style salad cheese. Season with salt and pepper.
Add the cucumber and tomatoes, toss to coat, then set your Greek style salad aside.
When the chicken has a few mins remaining, remove from the oven.
Drizzle over half the remaining honey, turn to coat, then return to the oven for the remaining time.
Pop the flatbreads (1 per person) into the oven until warm and starting to turn golden, 3-4 mins.
When you're ready to serve, slice the chicken widthways into 1cm thick slices. Toss the wedges with the remaining lemon zest.
Share the flatbreads between your plates and spread over the houmous. Top with the baby gem lettuce, sliced chicken and the honey hot sauce.
Crumble over the remaining Greek style salad cheese.
Serve the Greek style salad and chorizo wedges alongside.
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