Chicken Shawarma Bowls with Tomato-Parsley Salad
Roasted Beets, Bulgur & Hummus
Cooking time
20 minutes
Servings
2/4
Calories
460 /serving
Shawarma is one of those timeless dishes—whether it’s lunch, dinner or late at night, spiced meat and hummus always hits the spot. These bowls are brimming with tender chicken thighs dusted with sweet, lemony sumac-based seasonings. Change up the texture with grainy spiced bulgur, flanked by a moist tomato salad flecked with fresh parsley and tinged with red wine vinegar. Toss in wedges of roasted beets pulled from the oven, and this is sure to shawarm you up!
We will send you:
- 4 Chicken thighs
- 1 Bunch of parsley
- 2 Tomatoes
- 225g Beets
- 30ml Red wine vinegar
- 60g Hummus
- 80g Bulgur
- 10g Sumac & Garlic spices (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, sumac, garlic)
Contains: Mustard, Sesame, Sulphites, Wheat
You will need:
Medium pot
Medium pan
Peeler
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
11 g
Saturated Fat
3 g
Sodium
870 mg
Total Carb
51 g
Sugars
10 g
Protein
44 g
Fibre
10 g
Preparation
Roast the beets
Preheat the oven to 450°F. Peel and halve the beets; cut into ¼ inch wedges. On a lined sheet pan, toss with a drizzle of oil and S&P. Roast, flipping halfway, 15 to 18 min., until tender.
Mise en place
Meanwhile, roughly chop the parsley leaves and stems. Medium-dice the tomatoes.
Cook the chicken
Pat the chicken dry with paper towel; season with ½ the spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through.
Cook the bulgur
Meanwhile, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions), ½ the remaining spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff the bulgur.
Make the salad
Meanwhile, in a medium bowl, combine the parsley, tomatoes, vinegar, 2 tbsp olive oil (double for 4 portions), the remaining spices and S&P.
Plate your dish
Spread the hummus out along the side of your bowls. Top with the bulgur, beets, chicken and salad. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
