Middle Eastern Double Chicken Shawarma Plate
with Veggie Fries, Cucumber Salad, Garlic Tortillas & Yoghurt
- Milk
- Gluten(Wheat)
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! *We’ve replaced the mixed salad leaves in this recipe with baby leaves due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
2
potato
1
carrot
1
radish
1
cucumber
3 clove
garlic
2 packet
chicken breast
1 sachet
chermoula spice blend
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 packet
Baby Leaves
Not included in your delivery
olive oil
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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!
