One Pan Chicken Shawarma Salad

Serves 4
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Directions

  1. 1Start by marinating your chicken in some mayo, spices, garlic, lemon, tomato puree and plenty of salt and pepper.
  2. 2Start by marinating your chicken in some mayo, spices, garlic, lemon, tomato puree and plenty of salt and pepper.
  3. 3Start by marinating your chicken in some mayo, spices, garlic, lemon, tomato puree and plenty of salt and pepper.
  4. 4Make a lush dressing with tahini, garlic, lemon, water and salt.
  5. 5Make a lush dressing with tahini, garlic, lemon, water and salt.
  6. 6Make a lush dressing with tahini, garlic, lemon, water and salt.
  7. 7Hurl together a quick chopped salad with tomatoes, cucumber, red onion, lemon juice and olive oil.
  8. 8Hurl together a quick chopped salad with tomatoes, cucumber, red onion, lemon juice and olive oil.
  9. 9Hurl together a quick chopped salad with tomatoes, cucumber, red onion, lemon juice and olive oil.
  10. 10Cook off your chicken in a large non-stick frying pan over medium-high heat for 5-6 minutes, turning every few minutes until golden and cooked through. Remove and set aside.
  11. 11Cook off your chicken in a large non-stick frying pan over medium-high heat for 5-6 minutes, turning every few minutes until golden and cooked through. Remove and set aside.
  12. 12Cook off your chicken in a large non-stick frying pan over medium-high heat for 5-6 minutes, turning every few minutes until golden and cooked through. Remove and set aside.
  13. 13Add some bulgur and stock to the pan to soak up all those intense chickeny juices. Stir, cover and cook for 8-10 minutes until tender.
  14. 14Add some bulgur and stock to the pan to soak up all those intense chickeny juices. Stir, cover and cook for 8-10 minutes until tender.
  15. 15Add some bulgur and stock to the pan to soak up all those intense chickeny juices. Stir, cover and cook for 8-10 minutes until tender.
  16. 16Add parsley to the bulgur and mix.
  17. 17Add parsley to the bulgur and mix.
  18. 18Add parsley to the bulgur and mix.
  19. 19Layer everything up: bulgur first, then chicken and salad. Drizzle with plenty of sauce and dive in.
  20. 20Layer everything up: bulgur first, then chicken and salad. Drizzle with plenty of sauce and dive in.
  21. 21Layer everything up: bulgur first, then chicken and salad. Drizzle with plenty of sauce and dive in.

Ingredients

  • 600 g boneless skinless chicken thighs
  • 600 g boneless skinless chicken thighs
  • 600 g boneless skinless chicken thighs
  • 50 g mayonnaise
  • 50 g mayonnaise
  • 50 g mayonnaise
  • 0.5 lemon lemon juice
  • 0.5 lemon lemon juice
  • 0.5 lemon lemon juice
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 tbsp tomato puree
  • 1 tbsp tomato puree
  • 1 tbsp tomato puree
  • 1.5 tsp sumac
  • 1.5 tsp sumac
  • 1.5 tsp sumac
  • 1 tsp baharat
  • 1 tsp baharat
  • 1 tsp baharat
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 250 g bulgur
  • 250 g bulgur
  • 250 g bulgur
  • 400 ml stock
  • 400 ml stock
  • 400 ml stock
  • 1 handful finely chopped parsley leaves
  • 1 handful finely chopped parsley leaves
  • 1 handful finely chopped parsley leaves
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 80 g tahini
  • 80 g tahini
  • 80 g tahini
  • 80 ml water
  • 80 ml water
  • 80 ml water
  • 0.5 lemon lemon juice
  • 0.5 lemon lemon juice
  • 0.5 lemon lemon juice
  • 1 clove garlic
  • 1 clove garlic
  • 1 clove garlic
  • 4 large large tomatoes
  • 4 large large tomatoes
  • 4 large large tomatoes
  • 0.5 cucumber cucumber
  • 0.5 cucumber cucumber
  • 0.5 cucumber cucumber
  • 0.5 red onion red onion
  • 0.5 red onion red onion
  • 0.5 red onion red onion
  • 0.5 lemon lemon juice
  • 0.5 lemon lemon juice
  • 0.5 lemon lemon juice
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil

Equipment

bowlgratermeasuring cuplemon squeezerspoonnon-stick frying pantongsspatulalidplate

Tips

  • Fry chicken in 2 batches for even cooking.