Double Smokey Chicken Shawarma & Hummus Plate
with Lemon Pepper Fries, Garlic Tortillas & Cucumber Salad
Reporting live, we are bringing you our newest feel good takeaway number; a Middle-Eastern chicken shawarma-inspired plate! With hummus, lemon pepper fries, garlic tortillas and a cucumber salad, you'll be enjoying your favourite charcoal chicken dish outside of the restaurants and in the comfort of your kitchen!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1 sachet
lemon pepper seasoning
1 sachet
paprika spice blend
2 packet
chicken thigh
1
cucumber
1
tomato
2 clove
garlic
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
mixed salad leaves
1 packet
hummus
(Contains Sesame; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
Not included in your delivery
olive oil
1 tsp
honey
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, sprinkle with lemon pepper seasoning, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, in a large bowl, combine paprika spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add chicken thigh, turning to coat. • When fries have 15 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh, turning occasionally, in batches, until browned and cooked through, 10-14 minutes. • Remove pan from heat then add the honey and a splash of water, turning to coat.
• While chicken is cooking, thinly slice cucumber into rounds. • Cut tomato into thin wedges. • Finely chop garlic.
• In a small bowl, combine garlic, a generous drizzle of olive oil and a pinch of salt and pepper. • Spread mini flour tortillas out evenly on a second lined oven tray (don’t worry if they overlap!) and brush or spread with some garlic oil. • Bake until golden, 5-8 minutes.
TIP: If your tray is crowded, toss the tortilla strips halfway through baking.
• In a second medium bowl, combine cucumber, tomato, mixed salad leaves, a drizzle of vinegar and olive oil. Season to taste.
• Slice chicken. • Divide smokey chicken shawarma, lemon pepper fries, cucumber salad and garlic tortillas between plates. • Serve with hummus. Enjoy!