Shawarma Spiced Chicken Flatbreads

Name: Shawarma Spiced Chicken Flatbreads
Total time: 15 min
Yield: 2
Cuisine: 0
Ingredients: 285 g Filets de poitrines de poulet; 2 pièce(s) Pain plat; 8 g Mélange d’épices shawarma; 3 cs Sauce au yogourt; 28 g Mélange printanier; 2 cs Vinaigre de vin blanc; 1 pièce(s) Mini concombres; 1 pièce(s) Oignon rouge; 7 g Persil; ¼ tasse(s) Feta, émietté; 1 pièce(s) Tomate; 1 cc Sucre*; 1 cc Poivre*; 2 cs Huile*

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

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.

Allergènes:

Lait

•Soya

•Blé

•Sulfites

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation15 minutes

Temps de cuisson15 minutes

DifficultéFacile

Ingrédients

quantité par portion

285 g

Filets de poitrines de poulet

2 pièce(s)

Pain plat

(Contient: Lait, Soya, Blé Peut contenir: Gluten)

8 g

Mélange d’épices shawarma

(Peut contenir: Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites, Blé)

3 cs

Sauce au yogourt

(Contient: Lait)

28 g

Mélange printanier

2 cs

Vinaigre de vin blanc

(Contient: Sulfites Peut contenir: Oeuf, Poisson, Lait, Moutarde, Sésame, Soya, Blé)

1 pièce(s)

Mini concombres

1 pièce(s)

Oignon rouge

7 g

Persil

¼ tasse(s)

Feta, émietté

(Contient: Lait)

1 pièce(s)

Tomate

Pas inclus dans votre livraison

1 cc

Sucre*

1 cc

Poivre*

2 cs

Huile*

Informations nutritionnelles

Énergie (kcal)700 kcal

Graisses28 g

dont saturés6 g

Glucides65 g

dont sucres10 g

Fibres5 g

Protéines46 g

Cholestérol120 mg

Sel930 mg

Gras Trans0.1 g

Potassium950 mg

Calcium250 mg

Fer5 mg

Ustensiles

•Petite casserole

•Bol à mélanger, moyen

•Petit bol

Instructions

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.