Smokey Chicken Shawarma, Haloumi & Hummus Plate
with Lemon Pepper Fries, Garlic Tortillas & Cucumber Salad
Reporting live, we are bringing you our newest feel good takeaway number; a Middle-Eastern chicken shawarma-inspired plate! With haloumi, hummus, lemon pepper fries, garlic tortillas and a cucumber salad, you'll be enjoying your favourite charcoal chicken dish outside of the restaurants and in the comfort of your kitchen!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy.)
1 packet
Haloumi
(Contains: Milk;)
1 packet
Hummus
(Contains: Sesame; May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1 sachet
Lemon Pepper Seasoning
2
Garlic
330 g
Chicken Thigh
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Soy, Milk.)
2
Potato
1
Tomato
1
Cucumber
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Place haloumi in a medium bowl and cover with water to soak. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, sprinkle with lemon pepper seasoning, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.
• When fries have 15 minutes remaining, drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. • In a second medium bowl, combine paprika spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add chicken thigh, turning to coat. Set aside. • 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 pan to medium-high heat with a drizzle of olive oil. Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes. • Remove pan from heat, then add the honey and a splash of water, turning to coat.
• While chicken is cooking, thinly slice cucumber into rounds. • Cut tomato into thin wedges. • Finely chop garlic.
• In a small bowl, combine garlic, a generous drizzle of olive oil and a pinch of salt and pepper. • Spread mini flour tortillas out evenly on a second lined oven tray (don’t worry if they overlap!) and brush or spread with some garlic oil. • Bake until golden, 5-8 minutes. TIP: If your tray is crowded, toss the tortilla strips halfway through baking.
• In a second medium bowl, combine cucumber, tomato, mixed salad leaves, a drizzle of vinegar and olive oil. Season to taste.
• Slice chicken. • Divide smokey chicken shawarma, haloumi, lemon pepper fries, cucumber salad and garlic tortillas between plates. • Serve with hummus. Enjoy!
