BBQ Lamb Shawarma Koftas and Spiced Chicken
with Roasted Aubergine, Flatbreads and Cucumber Salad
This BBQ Lamb Shawarma Koftas and Spiced Chicken is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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)
2
Garlic Clove
1
Lemon
2
British Chicken Thighs
1
Ras-el-Hanout
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
1
Shawarma Seasoning Mix
200
Lamb Mince
125
Baby Plum Tomatoes
1
Mint
½
Cucumber
(May contain Celery)
2
Greek Style Flatbreads
(Contains Cereals containing gluten May contain Milk)
150
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
1
Olive Oil for the Marinade
2
Water for the Breadcrumbs
¼
Salt for the Koftas
½
Sugar for the Dressing
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the aubergine, then slice into 1cm thick rounds and lay onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Peel and grate the garlic (or use a garlic press). Zest and halve the lemon.
Pop the chicken into a medium bowl with the ras el hanout, lemon zest and olive oil for the marinade (see ingredients for amount). Season with salt and pepper, then mix well to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
In another medium bowl, combine the breadcrumbs, shawarma spice mix, garlic, water and salt for the breadcrumbs (see ingredients for both amounts), then add the lamb mince.
Season with pepper and mix together with your hands. Shape into large sausage shapes, 2 per person.
Flatten to make koftas, then pop onto another baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince.
When the oven is hot, roast the aubergine on the top shelf until soft and golden, 20-25 mins.
Meanwhile, halve the 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.
In a large bowl, combine the sugar and olive oil for the dressing (see ingredients for both amounts) with a squeeze of lemon juice, then set your dressing aside.
After 8-10 mins of roasting time, turn over the aubergine slices and add the kofta tray to the middle shelf of your oven.
Bake everything for the remaining time until the koftas are browned on the outside and cooked through, 12-15 mins.
Alternatively, BBQ the koftas if you'd prefer. IMPORTANT: The koftas are cooked when no longer pink in the middle.
Meanwhile, heat a large frying pan on medium-high heat (no oil).
Once hot, lay the marinated chicken thighs flat in the pan. Fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. Alternatively, BBQ the chicken if you'd prefer.
Once cooked, transfer to a plate and cover to keep warm. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When everything is almost ready, pop the flatbreads onto a baking tray. Drizzle with a little oil, then pop into the oven until starting to turn golden, 3-4 mins.
Meanwhile, add the cucumber, tomatoes and three quarters of the mint to the dressing bowl, then toss together. Combine the yoghurt and remaining mint in another bowl.
When ready, share the chicken, koftas and roasted aubergine between your plates. Serve with the salad, flatbreads, mint yoghurt and any remaining lemon cut into wedges alongside. Enjoy!
