An Alternative Mother's Day Chicken Shawarma
(with a side portion of love)(F)
Mother's Day needs a shake up! The mums of yesteryear may have been happy with a roast chicken dinner but the mum of today is a sophisticated lady with global taste! That's why we decided to spice up the usual mealtime offering with this healthy spin on a Lebanese classic. Maximum taste, maximum love, minimum hassle. Best served with a warm hug.
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
4
British Chicken Breasts
2
Greek Style Natural Yoghurt
(Contains Milk)
2
Shawarma Spice Mix
1
Lemon
2
Baby Gem Lettuce
2
Cocktail Tomato
1
Garlic Clove
2
Mayonnaise
(Contains Egg, Mustard)
Flatbread
(Contains Cereals containing gluten)
Not included in your delivery
Salt
Pepper
Olive Oil
Nutritional information
Utensils
Instructions
Pre-heat your oven to 180 degrees. Lay each chicken breast on the chopping board and slice into it from the side. Open it up like a book. You’ve now butterflied your chicken!
Mix 3 tbsp of the yoghurt with the shawarma seasoning, the zest of half the lemon, 1 tsp of lemon juice, ¼ tsp of salt and rub all over the chicken breasts and leave to marinate for as long as you can.
Cut the baby gem lettuce in half lengthways and cut widthways into thin shreds. Slice the tomato into ½cm slices. Finely dice the garlic and use the flat side of your knife to mash it to a pulp. Tip: If you don’t like raw garlic, peel it then put it in boiling water for 1 min then chop.
Mix the mayonnaise with as much garlic as you dare, 1 tsp of lemon juice and a few grinds of black pepper. Tip: We recommend going bit by bit on the garlic and tasting as you go to get it just right.
Heat a large frying pan over a medium-high heat with ½ tbsp of olive oil. Fry off the chicken for 2-3 mins on each side until brown. Make sure the chicken is cooked through. Tip: Use another pan to push down on top of the chicken to get it crispier.
Toss the lettuce and tomato slices in the remaining lemon juice, ¼ tsp of salt and some black pepper. Warm your flatbreads through by putting in the oven at 180 degrees for 2-3 mins.
Now comes the fun bit - assemble your shawarma’s. Dollop some of the garlicky lemony mayonnaise onto the flatbreads, then the lettuce and tomato. Finally, slice the chicken into strips and pile on top.
