Middle Eastern Chicken 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!
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!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1
carrot
1
radish
1
cucumber
3 clove
garlic
1 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
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into fries. • Place fries 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 the fries between two trays.
• Meanwhile, thinly slice radish. • Thinly slice cucumber into half-moons. • Finely chop garlic. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! 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 with 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 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 browned and cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey and turn chicken to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, in a second medium bowl, combine cucumber, radish, baby leaves and a drizzle of white wine vinegar and olive oil. Season to taste.
• Slice chicken. • Divide Middle Eastern chicken shawarma, veggie fries and cucumber salad between plates. • Serve with yoghurt and garlic tortillas. Enjoy!