Shawarma Spiced Chicken Flatbreads
- Lait
- Soya
- Blé
- Sulfites
- Peut contenir des traces d’allergènes
- Gluten
- Lait
- Moutarde
- Noix
- Arachides
- Sésame
- Soya
- Sulfites
- Blé
- Oeuf
- Poisson
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.
Ingrédients
320 g
Filets de poitrine 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 : Lait, Moutarde, Sésame, Soya, Blé, Oeuf, Poisson)
1 pièce(s)
Mini concombres
1 pièce(s)
Oignon rouge
7 g
Persil
¼ tasse(s)
Feta, émietté
(Contient : Lait)
1 pièce(s)
Tomate
Non inclus dans la livraison
1 cc
Sucre*
1 cc
Poivre*
2 cs
Huile*
Valeurs nutritionnelles
Matériel
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.
