Chicken Shawarma Plate

Chicken Shawarma Plate

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, July 30, 2017.
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with bulgur, cauliflower and tahini cucumber yoghurt

Ingredients

BULGUR, CHICKPEAS AND CAULIFLOWER

  • 1 tablespoon shawarma spices
  • 1 teaspoon water
  • 1 teaspoon vinegar (e.g. red wine, white wine, cider)
  • ¼ teaspoon salt
  • 1 teaspoon oil
  • ½ head cauliflower, roughly diced 3cm
  • 1 red onion, cut into 1cm wedges (leave root intact)
  • 1 can chickpeas
  • 80g bulgur wheat
  • 30g olives
  • 1 lemon
  • ½ bag baby kale leaves
  • 1 teaspoon vinegar (e.g. red wine, white wine, cider)
  • 3-4 tablespoons mixed coriander leaves and stalks and mint leaves, roughly chopped

CHICKEN SHAWARMA

  • 550g chicken breast steaks
  • 1 tablespoon shawarma spices
  • Pinch of chilli flakes or cayenne powder (optional)
  • 2 tablespoons natural yoghurt
  • 1 teaspoon vinegar (e.g. red wine, white wine, cider)
  • ½ teaspoon salt
  • 1 teaspoon oil, for cooking (or use spray oil)

TAHINI CUCUMBER YOGHURT

  • 2 teaspoons tahini paste
  • 1 teaspoon runny honey
  • Remaining natural yoghurt
  • ½ telegraph cucumber

Steps

  1. oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
  2. In a small bowl, combine first measure of shawarma spices, water, vinegar, salt and oil. Toss on prepared tray with cauliflower and onion. Roast for 15 minutes. Drain and rinse chickpeas. Once cauliflower has cooked for 15 minutes, toss through chickpeas and cook a further 5 minutes, until heated through.
  3. While cauliflower is cooking, place bulgur in a large, heat-proof bowl with a pinch of salt. Cover with boiling water and a plate and leave for 15-18 minutes, until tender. Drain well through a sieve and return to bowl.
  4. Pat chicken dry and place in a medium bowl with all other chicken shawarma ingredients (except oil). Toss to combine and coat chicken. Leave to marinate for a few minutes (or overnight).
  5. Heat measure of oil in a large fry-pan on medium heat. Cook chicken for 2-4 minutes each side (depending on thickness), until cooked through. Set aside, covered, to rest for 2-3 minutes before slicing thickly on an angle.
  6. While chicken cooks, whisk tahini, honey and yoghurt in a medium bowl. Grate cucumber and add to bowl with tahini and yoghurt. Season to taste and toss to combine. Set aside.
  7. Roughly chop olives and juice lemon. Toss kale through cooked vegetables. Add to bowl with cooked bulgur, olives, vinegar, lemon juice and chopped herbs. Toss to combine and season to taste.
  8. spoon bulgur, chickpeas and cauliflower onto plates with chicken shawarma and any resting juices. Dollop over tahini cucumber yoghurt.

Nutritional Information

Energy 1763 kj
421 kcal
Protein 43.4g
Carbohydrate 37.1g
Fat 10.3g