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Chicken shawarma bowls
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6 British chicken thigh fillets
2 medium red onions, sliced
2 tbsp olive oil
2 tsp Cooks’ Ingredients Shawarma Spice
Juice of 1 lemon
200g Love Life Wholewheat Couscous
100g natural yogurt
1 small clove garlic, finely grated
1 medium cucumber, trimmed and sliced
200g radishes, trimmed and sliced
¼ x 25g pack mint, leaves only, shredded
Pinch of sumac (optional)
1. Preheat the grill to high.Toss the chicken, onion, oil and shawarma spice in a bowl and season. Pile the onions onto a baking tray and top with the chicken. Grill for 8 minutes, then turn the chicken and stir the onions. Return to the grill for 6-8 minutes or until thoroughly cooked, the juices run clear and there is no pink meat. Squeeze over the juice of half the lemon and set aside for 2 minutes.
2. Meanwhile, place the couscous in a bowl and pour over 350ml just-boiled water from the kettle. Cover the top of the bowl with a plate and set aside for 10 minutes. Mix the yogurt and garlic in a small bowl and set aside.
3. Fluff up the couscous with a fork and divide between 4 bowls. Toss the cucumber and radish with the remaining lemon juice and the mint and arrange over the couscous. Slice the chicken and pile onto the bowls with the onions and cooking juices. Spoon over the yogurt, sprinkle over the sumac, if using, and serve.
Typical values per serving:
2 of your 5 a day; low in saturated fat.
This recipe was first published in July 2019.