Chicken and Halloumi Shawarma
with Roasted Garlic Yoghurt, Spiced Chips and Baby Gem Salad
Inspired by some of the world's most popular street food, this tasty Chicken and Halloumi Shawarma is perfect for a casual sharing-style dinner.
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 unit(s)
Baking Potato
½ sachet(s)
Chermoula Spice Mix
1 unit(s)
Red Onion
3 unit(s)
British Chicken Thighs
1 sachet(s)
Roasted Spice and Herb Blend
2 unit(s)
Garlic Clove
75 grams
Low Fat Natural Yoghurt
(Contains Milk)
225 grams
Halloumi
(Contains Milk)
1 unit(s)
Baby Gem Lettuce
1 unit(s)
Medium Tomato
2 unit(s)
Greek Style Flatbreads
(Contains Cereals containing gluten May contain Milk)
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potato lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the chermoula spice mix (add less if you'd prefer things milder), then season with salt and pepper. Toss to coat, then 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.
Meanwhile, halve and peel the red onion, then cut each half into 3 wedges.
Pop the chicken thighs and onion onto another large baking tray. Drizzle with oil, sprinkle over the roasted spice and herb blend, then season with salt and pepper. Toss to coat, then arrange in an even layer.
Roast on the middle shelf of your oven until browned and cooked through, 16-18 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
While everything cooks, pop the garlic (unpeeled) into a piece of foil with a drizzle of oil and scrunch to enclose it. Add it to the chicken baking tray and roast until soft, 10-12 mins.
Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
Pop the roasted garlic and yoghurt into a small bowl, season with salt and pepper, then mix together and set aside.
Meanwhile, drain the halloumi, then cut it into 3 slices per person.
Halfway through the chicken cooking time, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the halloumi and fry until golden, 2-3 mins each side. Remove from the heat.
Meanwhile, trim the baby gem, quarter, then separate the leaves.
Cut the tomato into 1cm chunks and pop into a medium bowl with the olive oil for the dressing (see pantry for amount). Season with salt and pepper, then set aside.
When everything's almost ready, pop the flatbreads (1 per person) into the oven until warm and starting to turn golden, 3-4 mins.
Remove the cooked chicken and onion from the oven, then use two forks to pull the chicken apart into shreds.
Add the lettuce to the bowl of tomatoes and toss in the dressing.
Transfer the flatbreads to your plates and top with the pulled chicken, roasted onion and fried halloumi.
Spoon over the roasted garlic yoghurt.
Serve the salad and spiced chips alongside.
Enjoy!
