Smokey Chicken Shawarma & 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 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!
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
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
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • 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.
• Meanwhile, in a medium bowl, combine Nan’s special seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add chicken thigh, turning to coat. • When fries have 15 minutes remaining, heat a large frying pan over 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.
TIP: Chicken is cooked through when it’s no longer pink inside.
• 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 flourtortillas 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.
• In a second medium bowl, combine cucumber, tomato, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste.
• Slice chicken. • Divide smokey chicken shawarma, lemon pepper fries, cucumber salad and garlic tortillas between plates. • Serve with hummus. Enjoy!
