Turkish Inspired Chermoula Chicken Shawarma
with Houmous, Smoky Paprika Wedges and Greek Style Salad
Inspired by some of the world's most popular street food, this tasty Turkish Inspired Chermoula Chicken Shawarma is perfect for a casual sharing-style dinner. This recipe brings the flavours of the Middle Eastern dish shawarma, a meat dish that's stacked and roasted on a vertical spit. Whilst not using the method, we're still bringing the smoky flavour!
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
450 grams
Potatoes
1 unit(s)
Lemon
2 unit(s)
Garlic Clove
1 sachet(s)
Smoked Paprika
2 unit(s)
Skin-On British Chicken Breasts
1 sachet(s)
Chermoula Spice Mix
1 unit(s)
Cucumber
(May contain Celery)
190 grams
Baby Plum Tomatoes
100 grams
Greek Style Salad Cheese
(Contains Milk)
15 grams
Honey
2 unit(s)
Greek Style Flatbreads
(Contains Cereals containing gluten May contain Milk)
100 grams
Houmous
(Contains Sesame)
Not included in your delivery
½ tsp
Sugar
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 potatoes into 2cm wide wedges (no need to peel).
Zest and halve the lemon. Peel and grate the garlic (or use a garlic press).
Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the smoked paprika, season with salt and pepper, then toss to coat. 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, in a medium bowl, add the chicken breasts, garlic, chermoula spice mix and half the lemon zest. Drizzle with oil, season with salt and pepper, then toss to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken into the pan, skin-side down. Fry until golden, 5-6 mins, then turn and cook for 1 min on the other side.
Transfer the chicken to a baking tray, skin-side up, and roast on the top shelf until cooked, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, cut the remaining cucumber lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.
Halve the baby plum tomatoes.
In a medium bowl, squeeze in half the lemon juice. Add the sugar and olive oil for the dressing (see pantry for both amounts).
Crumble in half the Greek style salad cheese. Season with salt and pepper.
Add the cucumber and tomatoes, toss to coat, then set your Greek style salad aside.
When the chicken has a few mins remaining, remove from the oven.
Drizzle over the honey, turn to coat, then return to the oven for the remaining time. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Pop the flatbreads (1 per person) into the oven until warm and starting to turn golden, 3-4 mins.
When ready to serve, slice the chicken widthways into 1cm thick slices. Toss the wedges with the remaining lemon zest.
Share the flatbreads between your plates and spread over the houmous. Top with the sliced chicken and a spoonful of the Greek style salad.
Crumble over the remaining cheese.
Serve the paprika wedges and remaining salad alongside.
Enjoy!
