Lunch · Dinner · Middle Eastern

Chicken shawarma bowls

Name: Chicken shawarma bowls
Total time: 40 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 600g Chicken thigh fillets; 2 tsp Ground cumin; 2 tsp Smoked paprika; ½ tsp Ground cinnamon; 2 cloves Garlic, crushed; 1 Lemon; 2 tbsp Olive oil; 250g Bulgur wheat; 1 Red onion; 2 tbsp Red wine vinegar; 1 Cucumber; 250g Cherry tomatoes; 30g Fresh parsley; 250g Greek-style yoghurt; 100g Pomegranate seeds

Charred, spiced chicken on herby bulgur. Still good cold on a Wednesday.

Start to finish: 40 min
Hands-on: 25 min
In the fridge: 3 days
Freezes: Not well

A little heatContains gluten, dairy, sulphites

Ingredients

4 portions

600gChicken thigh fillets
2 tspGround cumin
2 tspSmoked paprika
½ tspGround cinnamon
2 clovesGarlic, crushed
1Lemon
2 tbspOlive oil
250gBulgur wheat
1Red onion
2 tbspRed wine vinegar
1Cucumber
250gCherry tomatoes
30gFresh parsley
250gGreek-style yoghurt
100gPomegranate seeds

Plus salt, pepper and water.

Method

1
Heat the oven to 220C (200C fan). Toss the chicken with the spices, garlic, oil, half the lemon juice and a good pinch of salt.
2
Spread it out on a lined tray and roast for 25 minutes, until charred at the edges.
25 min, mostly hands-off
3
Meanwhile, pour boiling water over the bulgur to cover by 1cm. Cover and leave for 15 minutes, then fluff up with a fork.
15 min, mostly hands-off
4
Thinly slice the onion and cover with the vinegar and a pinch of salt. Chop the cucumber, tomatoes and parsley.
5
Slice the chicken. Pack the bulgur, salad, pink onions, chicken and pomegranate into tubs. Loosen the yoghurt with the rest of the lemon juice and pot it up separately.

On the day

Eat at room temperature, or warm the chicken and bulgur for a minute before adding the salad and yoghurt.

Cook’s tip

Thighs stay juicy for days in a way breast meat never does. That is the whole secret.