Grilled Shawarma-Spiced Chicken Fattoush
with Fresh Salad and Grilled Pita Chips
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?
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
1 tbsp
Shawarma Spice Blend
(Contains Sulphites)
2 unit
Pita Bread
(Contains Wheat)
132 g
Mini Cucumber
1 unit
Lemon
170 g
Beefsteak Tomato
28 g
Baby Spinach
30 g
Mixed Olives
(Contains Sulphites)
Not included in your delivery
2.33 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
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.
