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Grilled Shawarma-Spiced Chicken Fattoush

Grilled Shawarma-Spiced Chicken Fattoush

with Fresh Salad and Grilled Pita Chips

Grill
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Aromatic shawarma-spiced chicken thighs are perfect for grilling and catching all that smoky BBQ flavour. A Levantine-inspired fattoush salad with crispy, crunchy pita chips, fresh veggies and a bright lemony dressing brings layer of texture and flavour to the table. What more could you ask for in a summer dinner?

Tags:Discovery
Allergens:Wheat/BléSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

280 g

Chicken Thighs

1 tbsp

Shawarma Spice Blend

2 unit

Pita Bread

(ContainsWheat/Blé)

132 g

Mini Cucumber

1 unit

Lemon

170 g

Beefsteak Tomato

28 g

Baby Spinach

30 g

Mixed Olives

(ContainsSulphites/Sulfite)

Not included in your delivery

2.33 tbsp

Oil*

0.38 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories610 kcal
Fat28 g
Saturated Fat5 g
Carbohydrate55 g
Sugar6 g
Dietary Fiber6 g
Protein38 g
Cholesterol132 mg
Sodium1250 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Silicone Brush
Medium Bowl
Measuring Spoons
Baking Sheet
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 450°F over medium-high heat. Brush pitas all over with 1 tsp oil (dbl for 4 ppl), then season with salt and pepper. Set aside. Pat chicken dry with paper towels. Add chicken, 1/2 tbsp oil (dbl for 4 ppl) and Shawarma Spice Blend to a medium bowl. Season with 1/4 tsp salt (dbl for 4 ppl) and pepper, then toss to coat.

2

Add chicken to one side of the grill. Close lid and grill until cooked through, 6-8 min per side.** Transfer to an unlined baking sheet and cover to keep warm.

3

When chicken is almost done, add pitas to the other side of the grill. (NOTE: Grill in batches for 4 ppl, if needed.) Close lid and grill until pitas are heated through and grill marks form, 1-2 min per side. (TIP: Keep an eye on pitas so they don't burn!)Transfer pitas to the baking sheet with chicken.

4

Meanwhile, juice half the lemon (whole lemon for 4 ppl) into a large bowl. Cut any remaining lemon into wedges. Whisk 1 tbsp oil and 1/2 tsp sugar (dbl both for 4 ppl) into the bowl with lemon juice. Set aside. Halve cucumbers lengthwise, then cut into 1/2-inch half-moons. Cut tomato into 1/2-inch pieces. Roughly chop spinach. Roughly chop olives. Add spinach, olives, tomatoes and cucumbers to the bowl with dressing, then toss to combine.

5

Cut pitas into 1/2-inch pieces. Add pita chips to salad. Season with salt and pepper, to taste, then toss to combine. Slice chicken. Divide salad between plates. Top with chicken. Squeeze a lemon wedge over top, if desired.