Roasted Shawarma Chicken and  Freekeh

Roasted Shawarma Chicken and Freekeh

with Tomato Herb Salad and Lemon-Garlic Sauce

Read more

Fresh flavours meet tender spiced chicken in this Mediterranean-inspired dish. Our signature shawarma spice blend gives this healthier take-out fake-out all the flavours of the classic.


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

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

170 g

Sweet Potato

½ cup



1 unit

Chicken Broth Concentrate

113 g

Baby Tomatoes

1 tbsp

Shawarma Spice Blend

1 unit


2 tbsp


(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

3 g


7 g


7 g


Not included in your delivery

¼ tsp

Salt and Pepper*

2 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2971 kJ
Calories710 kcal
Fat31 g
Saturated Fat4.5 g
Carbohydrate60 g
Sugar6 g
Dietary Fiber13 g
Protein48 g
Cholesterol135 mg
Sodium800 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Garlic Press
Small Bowl
Medium Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, preheat the oven to 425°F. Wash and dry all produce. Garlic Guide for Step 4 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Combine freekeh, broth concentrate and 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil, then reduce heat to low. Simmer, still covered, until freekeh is tender, 25-28 min.


Cut sweet potato into 1/2-inch pieces. Arrange the sweet potatoes on a baking sheet. Toss with 1 tbsp oil (dbl for 4 ppl) and half the shawarma spice blend. Season with salt and pepper. Roast in the middle of the oven, stirring halfway through, until tender, 20-22 min. (NOTE: You will be adding the chicken to the baking sheet halfway through cooking.)


Pat the chicken dry with paper towels, then season with salt and pepper. Sprinkle remaining shawarma spice blend all over the chicken. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the chicken. Sear, until chicken is golden-brown, 1-2 min per side. (NOTE: Cook in batches for 4 ppl.) Transfer to the baking sheet with the sweet potatoes. Bake in the middle of the oven, until the chicken is cooked through, 10-12 min.**


Halve the tomatoes. Roughly chop the parsley and cilantro. Zest, then juice half the lemon (whole lemon for 4 ppl). Peel, then mince or grate the garlic. Whisk together mayo, half the lemon juice and 1/4 tsp garlic in a small bowl. (NOTE: Reference Garlic Guide.) Season with salt and pepper. Set aside.


Drain any excess water from the freekeh and return to the same pot. Stir the sweet potatoes, lemon zest, half the parsley and half the cilantro into the freekeh. Whisk together the remaining lemon juice and 1 tbsp oil (dbl for 4 ppl) in a medium bowl. Add the tomatoes, remaining cilantro and remaining parsley. Season with salt and pepper. Stir to combine.


Thinly slice the chicken. Divide the freekeh between plates. Top with chicken and tomato-herb salad. Drizzle over the lemon-garlic toum.