Spiced Chicken Shawarma

with Fresh Tabbouleh & Yogurt

30 min

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Tender boneless chicken thighs are flavoured with our middle-eastern inspired spice blend, yogurt, lemon, and garlic, then roasted in a hot oven until slightly crispy yet still perfectly juicy. Served with a dollop of tangy yogurt over a tabbouleh salad of bulgur, tomatoes, chopped parsley, and lemon.

Contains: Milk and Wheat.

May Contain: Barley, Egg, Mustard, Oats, Peanuts, Rye, Seafood, Sesame, Soy, Sulphites, Tree Nuts, and Triticale.

What We'll Send

Garlic
Yogurt
Lemon
Parsley
Persian Cucumber
Roma Tomatoes
Chicken Thighs Boneless Skinless
Red Onion Sliced
Bulgur
Spice Blend
Cumin, Paprika, Cinnamon, Turmeric
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutrition
Calories 766
Fat 28g
Protein 53g
Carbohydrates 67g

Cooking Directions

0

Tip: If you're feeling fancy, zest your lemon before cutting it in half. Add zest to taste to the tabbouleh in Step 3.

1

Cook Bulgur
- Turn oven on to 450°F with rack positioned 8 inches from the top.
- In a medium pot, bring 2 litres of salted water to a boil.
- Once boiling, add bulgur and simmer for 12-15 minutes or until tender.
- Drain using a fine mesh sieve, rinse under cold water and transfer to a large bowl.

2

Prepare Ingredients
- Wash cucumber, tomatoes and parsley.
- Pick and finely chop parsley leaves.
- Dice tomatoes and cucumbers into 1/2 inch pieces.
- Line a baking sheet with foil.

3

Prepare Chicken
- Drain chicken thighs and pat dry with paper towel.
- Season well with salt and pepper.
- With clean hands, in a large bowl, toss chicken with spice blend, red onion, garlic, half of the following: lemon juice and yogurt with 1 tbsp. olive oil.
- Wash hands with warm soapy water.
- Spread onto baking sheet in a single layer and place in oven.
- Set a timer for 15 minutes.

4

Prepare Tabbouleh
- Add parsley, cucumber, tomato, and 1 tbsp. olive oil to bulgur.
- Season to taste with remaining lemon juice, salt and pepper.
- Set aside.

5

Broil Chicken
- Once timer has gone, turn oven up to 550°F to broil.
- Cook for 2-3 minutes until chicken and onions are crisp and chicken has reached an internal temperature of 165°F.
- Monitor closely to prevent burning.

6

Serve
- Divide tabbouleh and chicken onto serving plates.
- Garnish with remaining yogurt.
- Enjoy!

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