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Fresh pre-cut ingredients
20 minutes
BBQ

Grilled Chicken Shawarma-Inspired Platter

with Mini Sweet Peppers, Bulgur & Hummus

Cooking time

20 minutes

Servings

2/4

Calories

570 /serving

The grills are alive, with the sound of music! Giving chicken thighs and garlicky mini peppers the barbecue treatment really brings the flavours of this cheerful meal to life. Apart from that, there’s not much work to do because the contrasts are built in from the get-go: a swoop of earthy hummus, a heartening serving of bulgur, a dusting of spiced poppy seeds and lemon-kissed baby greens have you covered.

We will send you:

  • 4 Chicken thighs
  • 15ml Minced garlic
  • 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 200g Mini sweet peppers
  • 1 Lemon
  • 120g Hummus
  • 80g Bulgur
  • 9g Poppy Star spices (dried vegetables, salt, spices, mustard, sugar, lemon oil, poppy seeds)

Contains: Mustard, Sesame, Wheat

You will need:

Medium pot
Olive oil
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
23 g
Saturated Fat
4 g
Sodium
920 mg
Total Carb
50 g
Sugars
3 g
Protein
47 g
Fibre
14 g
Preparation
a picture
Cook the bulgur
Heat the BBQ on high, making sure to oil the grill first. In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions), ⅓ of the spices and a 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 and keep warm.
a picture
Grill the chicken
Meanwhile, pat the chicken* dry with paper towel; season with the remaining spices and S&P. Grill on the BBQ (or in a grill pan heated with a drizzle of oil on medium-high, partially covered), 4 to 6 min. per side, until cooked through. Transfer to a plate and keep warm. Wipe out and reserve the grill pan, if using.
a picture
Grill the sweet peppers
In a large bowl, combine the sweet peppersgarlic, a drizzle of olive oil and S&P. Grill on the BBQ (or in the reserved grill pan heated on medium-high), turning occasionally, 3 to 4 min., until browned and tender. Set aside to cool slightly. Reserve the bowl.
a picture
Dress the vegetables
Halve the lemon; juice ½ and quarter the remaining ½. In the reserved bowl, combine the lemon juice, a drizzle of olive oil and S&P. Add the baby greens and sweet peppers; toss well.
a picture
Plate your dish
Divide the hummus between your plates and spread out in a circular motion. Top with the bulgur, chicken and vegetables. Garnish with a drizzle of olive oil and the lemon wedges. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.