Shawarma Spiced Grilled Chicken Flatbreads
Succulent grilled shawarma spiced chicken tenders, grilled to perfection and served on a toasted, pillowy flatbread. Each bite bursts with smoky, savory flavor, complimented by a feta-cream sauce, pickled veg, fresh salad, and a hint of parsley. It's a bold satisfying dish that brings street food soul to the table.
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
320 g
Chicken Breast Tenders
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May contain traces of: Gluten)
8 g
Shawarma Spice Blend
(May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
3 tbsp
Yogurt Sauce
(Contains: Milk)
28 g
Spring Mix
2 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Milk, Mustard, Sesame, Soy, Wheat, Egg, Fish)
1 unit(s)
Mini Cucumber
1 unit(s)
Red Onion
7 g
Parsley
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
1 unit(s)
Tomato
Not included in your delivery
1 tsp
Sugar*
1 tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 450°F).
Wash and dry all produce. - Quarter cucumber lengthwise. Cut into half-inch pieces.
- Cut tomatoes into 1/4-inch pieces.
- Peel, then cut the onion into 1/2-inch slices (whole onion for 4 servings).
- Roughly chop parsley.
- To a small pot, add onions, 2 tbsp (4 tbsp) vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar. Season with salt. Bring to a simmer over medium-high. Once simmering, cook for 1-2 min stirring often, until sugar dissolves. Remove from heat. Transfer onions, including liquid, to a medium bowl. Set aside in the fridge to cool.
- To a small bowl, add yogurt, feta, 1 tsp (2 tsp) Sharwarma Spice Blend, 1/2 tbsp (1 tbsp) pickling liquid (from step 2) and half the parsley. Season with salt and pepper, then stir to combine.
- In medium bowl, add 1 tbsp (2 tbsp) reseved pickling liquid, 2 tbsp (4 tbsp) oil and 1/2 tsp (1 tsp) sugar. Season with salt and pepper, then whisk to combine.
- Pat chicken dry with paper towels. Season with salt, pepper and remaing Shawarma Spice Blend. Drizzle 1 tsp (2 tsp) oil overtop. Flip to coat.
- Add chicken to the grill. Grill for 4-6 min per side until chicken is cooked through.**
- Arrange flatbreads on one side of the grill. Cook until heated through and grill marks form, 1-2 min per side. (TIP: Keep an eye on flatbreads so they don't burn!)
- To the medium bowl, add tomatoes, cucumber and spring mix, then toss to combine.
- Cut flatbread in half widthwise, then spread half the feta cream over top. Top with chicken, pickled onions and half the salad.
- Spoon remaining feta cream over top and remaining salad on the side.
- Sprinkle with parsley.
