HF - Chicken and Halloumi Shawarma with Roasted Garlic Yoghurt and Salad

Name: HF - Chicken and Halloumi Shawarma with Roasted Garlic Yoghurt and Salad
Cuisine: Middle Eastern
Ingredients: 1 Red Onion; 300g Chicken Thighs; 1 tsp Shawarma Spice Mix; 2 garlic cloves; 1 Baby Gem Lettuce; 1 punnet Baby Plum Tomatoes; 1 block Halloumi; 150 grams Natural Yoghurt; 2 Naan; 1 tbsp Dukkah Mix; 1 tbsp olive oil

27 steps

Salty, savoury and with a creamy texture, halloumi is every cheese lover’s dream. We’ve paired the halloumi with juicy chicken thighs and fresh crunchy salad for the perfect balance of sweet flavours!

Updated at: Thu, 17 Aug 2023 10:04:01 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1026.4 kcal (51%)

Total Fat65.2 g (93%)

Carbs64.6 g (25%)

Sugars16.6 g (18%)

Protein55.8 g (112%)

Sodium3383 mg (169%)

Fiber6.5 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1red onion

300gchicken thighs

1 tspShawarma Spice Mix

2garlic cloves

1baby gem lettuce

1 punnetbaby plum tomatoes

1 blockHalloumi

150 gramsNatural Yoghurt

2naan

1 TbspDukkah Mix

1 Tbspolive oil

Instructions

Step 1

https://www.hellofresh.co.uk/recipes/chicken-and-halloumi-shawarma-5f297fc22a0b3109c2085c7b

Step 2

Preheat your oven to 200°C.

Step 3

Halve, peel and slice the onion into 1cm wide slices.

Step 4

Pop the chicken thighs and red onion on a large baking tray in a single layer.

Step 5

Drizzle with oil, sprinkle over the schawarma seasoning mix, then season with salt and pepper.

Step 6

Toss to coat, then spread out and roast on the middle shelf of your oven until golden, 20-25 mins.

Step 7

IMPORTANT: The chicken is cooked when no longer pink in the middle.

Step 8

IMPORTANT: Wash your hands after handling raw chicken.

Step 9

Meanwhile, peel the garlic clove and pop into a square of foil with a drizzle of oil and scrunch to enclose it.

Step 10

Roast on the chicken baking tray in your oven until soft, 10-12 mins of chicken cooking time.

Step 11

Once roasted, carefully remove from the oven.

Step 12

Meanwhile, trim the root from the baby gem lettuce, then separate the leaves.

Step 13

Halve the baby plum tomatoes.

Step 14

Slice the halloumi into 3 slices per person.

Step 15

Put the olive oil into a bowl and season with salt and pepper.

Step 16

Add the tomatoes, stir together and set aside.

Step 17

When the chicken has about 10 mins left to cook, heat a drizzle of oil in a frying pan on medium high heat.

Step 18

Once hot, add your halloumi slices and fry until golden, turning once, 2-3 mins each side.

Step 19

Once roasted and out of your oven, mash the garlic with the back of a fork.

Step 20

Pop the garlic and yoghurt in a bowl, season with salt and pepper and mix together.

Step 21

Pop the naan in the oven to warm through for the last 2-3 mins of cook time.

Step 22

Once the chicken is done, take it out the oven and using two forks pull it apart into shreds in the roasting pan.

Step 23

Layer the naans with the chicken, halloumi and roasted onion.

Step 24

Add the lettuce to the tomatoes in the bowl.

Step 25

Divide the wedges between plates along with the salad and a loaded naan each.

Step 26

Drizzle the naans with the roasted garlic yogurt and a sprinkle of Dukkah.

Step 27

Enjoy!

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