BBQ Lamb Shawarma Kebabs and Baharat Chicken
with Roasted Tahini Aubergine, Zahtar Flatbreads and Salad
.
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
1
Aubergine
(May contain Celery)
1
Lemon
125
Baby Plum Tomatoes
1
Mint
½
Cucumber
(May contain Celery)
2
British Chicken Thighs
1
Baharat Spice Mix
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
1
Shawarma Seasoning Mix
1
Garlic Salt
200
Lamb Mince
1
Za'atar
2
Greek Style Flatbreads
(Contains Cereals containing gluten May contain Milk)
150
Greek Style Natural Yoghurt
(Contains Milk)
30
Tahini
(Contains Sesame)
Not included in your delivery
1
Olive Oil for the Marinade
1
Olive Oil for the Dressing
½
Sugar
2
Water for the Yoghurt
2
Water for the Breadcrumbs
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Trim the aubergine then slice into rounds approximately 1cm thick. Zest and halve the lemon. Halve the baby plum tomatoes. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Trim the cucumber (see ingredients for amount) then quarter lengthways. Chop widthways into small pieces. Peel and grate the garlic (or use a garlic press).
Pop the chicken thighs into a medium bowl. Add the baharat, lemon zest and olive oil for the marinade (see ingredients for amount). Season well with salt and pepper and mix to coat the chicken. Next, pop the breadcrumbs into another medium bowl. Add the shawarma spice mix, water for the breadcrumbs (see ingredients for amount), garlic and season well with salt and pepper. Add the lamb mince then mix with your hands until fully combined. Shape into 2 sausage shapes per person. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging.
Put the aubergine onto a baking tray. Drizzle with oil, season with half the zahtar and salt and pepper then toss to coat. Spread out in a single layer. Pop the shawarma kebabs onto another baking tray lined with baking paper. When the oven is hot, roast the aubergine on the top shelf of your oven until soft and golden, 20-25 mins, and the kebabs on the middle shelf until browned on the outside and cooked through, 12-15 mins. Turn both halfway through. Alternatively, you could BBQ the kebabs! IMPORTANT: The kebabs are cooked when no longer pink in the middle.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, lay the chicken thighs flat in the pan and and fry until slightly charred and browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. TIP: The charring all adds to the flavour. When cooked, transfer to a plate, cover to keep warm and allow it to rest. Alternatively, you could BBQ the chicken. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Just before you are ready to serve, drizzle the flatbreads with a little olive oil then sprinkle over the remaining zahtar. Slide them into the oven until warm and starting to turn golden, 3-4 mins. Meanwhile, add the olive oil for the dressing (see ingredients for amount) and a squeeze of lemon into a salad bowl. Season with salt and pepper, add the cucumber, tomatoes and three-quarters of the mint, then mix well. In another small bowl, mix together the Greek yoghurt, tahini, water for the yoghurt (see ingredients for amount), sugar (see ingredients for amount) and a squeeze of lemon.
When everything is ready, divide the baharat chicken and lamb shawarma kebabs between your plates. Share out the roasted aubergine slices, drizzle over the tahini yoghurt and sprinkle on the remaining mint. Serve with the tomato and cucumber salad, zahtar flatbreads and any remaining lemon cut into wedges alongside. Enjoy!
