Save to your scrapbook
Shawarma spiced chicken with tabbouleh
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
An aromatic Persian spice paste enhances tender chicken breast and complements a herby grain salad.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
120g bulgur wheat, rinsed and drained
4 chicken breast fillets
2 tbsp shawarma paste
1½ tbsp olive oil
1 Essential red onion, finely chopped
4 Essential plum tomatoes, finely chopped
100g pack flat leaf parsley, leaves chopped
25g pack mint, most leaves chopped
2 lemons, juice of 1½, ½ cut into wedges
2 tbsp natural yogurt
1 Bring a pan of salted water to the boil, then add the bulgur wheat and simmer for 15 minutes until tender. Drain and rinse the bulgur under cold water, then tip into a large bowl.
2 Meanwhile, coat the chicken in the shawarma paste and ½ tbsp oil. Heat a griddle pan over a medium heat and cook the chicken for 7-8 minutes on each side, until cooked through, the juices run clear and there is no pink meat.
3 Add the onion, tomatoes, parsley and chopped mint to the bulgur. Toss with the lemon juice and remaining 1 tbsp oil; season. Divide between 4 plates, add the chicken, a dollop of yogurt and the reserved mint. Serve with the lemon wedges.
Typical values per serving: