Chicken Shawarma
with Bulgur and Green Bean Tabbouleh
André is a huge fan of our shawarma seasoning, and it's no surprise, it's delicious! He used to add it to so many recipes that he had to be banned from using it for a while, but luckily for you, the ban has been lifted! André's seasoned some juicy chicken mini fillets here, it's a speedy winner!
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
260
Diced Chicken Breast
150
Bulgur Wheat
1
Shawarma Spice Mix
½
Chicken Stock Powder
100
Greek Style Natural Yoghurt
150
Green Beans
1
Garlic Clove
1
Flat Leaf Parsley
1
Lemon
Not included in your delivery
300
Water for the Bulgur
Nutritional information
Utensils
Instructions
a) Trim the green beans then chop into thirds. b) Roughly chop the parsley (stalks and all). Zest half the lemon. c) Peel and grate the garlic (or use a garlic press). d) Pour the boiling water (see ingredients for amount) into a measuring jug. Add the stock powder and stir to dissolve.
a) Heat a splash of oil in a large saucepan over medium-high heat. b) Add the green beans, stir and cook for 3 mins then add half the garlic, stir and cook for another minute. c) Add the bulgur wheat and stock. Bring back to the boil cook for 1 minute, cover with a lid, then remove from the heat. Leave for 10 mins.
a) Pop the chicken onto a plate. Season with salt. b) Drizzle on a splash of oil and sprinkle over the shawarma seasoning mix. c) Rub the seasonings into the chicken. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.
a) Heat a frying pan over medium-high heat (no oil). When the pan is hot, add the chicken and brown for 2 mins on each side. b) Lower the heat to medium and cook, turning occasionally, 8-10 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
a) Once the chicken is cooked, add the remaining garlic and cook for another minute. b) Remove from the heat, stir in half the parsley and squeeze on half the lemon juice to taste.
a) When the bulgur is cooked, stir in the lemon zest and the remaining parsley. b) Season to taste with lemon juice, salt and pepper. c) Share between your plates and top with the chicken. d) Finish with a dollop of yoghurt. ENJOY!
