Chicken Shawarma
with Dukkah Courgettes and Chickpeas
This chicken shawarma recipe features many of our favourite elements of Middle Eastern cuisine. 'Firstly, it has great flavour, with the inclusion of warm shawarma seasoning and nutty dukkah spice and secondly, it has good texture and nutritional benefits from the addition of the chickpeas.
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
2
British Chicken Breasts
1.5
Shawarma Spice Mix
1
Courgette
(May contain Celery)
1
Dukkah Mix
(Contains Peanut, Celery, Nuts, Sesame)
1
Echalion Shallot
1
Garlic Clove
1
Mint
1
Chickpeas
½
Chicken Stock Pot
½
Lemon
1
Greek Style Yoghurt
(Contains Milk)
Not included in your delivery
100
Water
Nutritional information
Instructions
Preheat your grill to its highest setting. Start by butterflying the chicken. Lay each chicken breast on a chopping board, place your hand flat on top and slice into it from the side. Open it up like a book. You’ve now butterflied your chicken! Repeat with your remaining chicken.
Sprinkle two-thirds of the shawarma seasoning over your chicken and drizzle on a glug of oil. Season with a good pinch of salt and massage into your chicken. Leave to one side. Wash your hands, chopping board and knife and then get on with the rest of your prep.
Remove the top and bottom from the courgette and then cut in half lengthways. Cut each half lengthways into four thin strips. Cut these strips into thirds to make batons. Pop your courgette on a baking tray and drizzle over a splash of oil, a pinch of salt and your remaining shawarma seasoning. Mix well and then grill for 7-10 mins. Tip: You want the courgette to char at the edges, and not burn, so keep an eye on it! When your courgette is cooked, sprinkle over half of the dukkah spice mix and keep to one side.
Heat a frying pan over medium-high heat (no oil). When the pan is hot, add your chicken and cook for 12-15 mins, turn every now and then to make sure it browns and doesn't burn. Tip: The chicken is cooked when it is no longer pink in the middle.
Meanwhile, cut the shallot in half through the root. Peel and then slice into thin half moon shapes. Peel and grate the garlic (or use a garlic press if you have one). Pick the leaves from the mint (discard the stalks) and chop finely. Drain the chickpeas into a colander and rinse under cold water.
When your chicken is cooked, transfer it to a plate and cover with tinfoil to keep warm. Don’t wash the pan! Lower the heat to medium and add a splash of oil if the pan is dry. Add your shallot and cook for 5 mins or until soft and then add your garlic. Cook for 1 minute more.
Next, add the chicken stock pot and the water (amount specified in the ingredient list), bring to the boil and then add your chickpeas. Cook for 5 mins or until your stock has reduced by two-thirds, then add a squeeze of lemon juice. Stir in half your mint and get ready to serve.
Spoon your chickpea mixture onto plates and top with your dukkah courgettes. Slice each chicken breast into five strips and place on top. Finish with a generous dollop of Greek yoghurt and a sprinkle of your remaining mint and Dukkah. Enjoy!
