Middle Eastern Chicken & Haloumi Shawarma Plate
with Veggie Fries, Cucumber Salad, Garlic Tortillas & Yoghurt
This earthy shawarma plate celebrates Middle-Eastern cuisine in the best ways possible. Chermoula-spiced chicken, root veggie fries and crispy garlic tortillas all come together on a plate with a dollop of garlic yoghurt for the ultimate platter of flavours and textures. Let’s dive right in!
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Ingredients
2
Potato
1
Carrot
1
Radish
1
Cucumber
Garlic
1
Chicken Breast
(May be present Gluten, Soy. )
1
Chermoula Spice Blend
1
Haloumi
1
Greek-Style Yoghurt
(Contains Milk; )
1
Mini Flour Tortillas
(Contains Gluten; )
1
Mixed Salad Leaves
Not included in your delivery
1
olive oil
honey
white wine vinegar
Nutrition Values
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into fries. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, thinly slice radish. Thinly slice cucumber into half-moons. Finely chop garlic. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl combine chicken, chermoula spice blend and a drizzle of olive oil. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, thinly slice radish. Thinly slice cucumber into half-moons. Finely chop garlic. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl combine chicken, chermoula spice blend and a drizzle of olive oil. • Cut haloumi into 1cm slices.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer half the garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste. • Spread mini flour tortillas out evenly on lined oven tray (don’t worry if they overlap!) and brush or spread with remaining garlic oil. • Bake until golden, 5-8 minutes.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add honey and turn to coat.
TIP: The chicken is cooked when it is no longer pink inside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi, until golden brown, 1-2 minutes each side. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add honey and turn to coat.
TIP: The chicken is cooked when it is no longer pink inside.
• Meanwhile, in a second medium bowl, combine cucumber, radish, mixed salad leaves, a drizzle of vinegar and olive oil. Season to taste.
• Slice chicken. • Divide Middle Eastern chicken shawarma, veggie fries, cucumber salad and garlic tortillas between plates. • Serve with garlic yoghurt. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Slice chicken. • Divide Middle Eastern chicken shawarma, haloumi, veggie fries, cucumber salad and garlic tortillas between plates. • Serve with garlic yoghurt. Enjoy!