A juicy feast that's easy to prepare – oven does most of the work.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Family Friendly
40 min
A juicy feast that's easy to prepare – oven does most of the work.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Family Friendly
Ingredients
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Season chicken
Preheat the oven to 225°C. Place chicken thighs into an oven casserole. Wash lemon carefully. Grate the zest with fine blade. Peel and crush garlic. Rub the garlic and 1 tsp of grated zest onto the chicken. Add 2 Tbsp of lemon juice. Sprinkle with the spices: coriander powder, paprika powder, chilli powder, salt and black pepper.
2 Prep veggies
Peel and cut carrots to coins. Cut bell pepper to chunks. Peel and cut red onions to wedges. Place in the casserole with the chicken. Drizzle with olive oil. Roast for about 25-30 minutes until the chicken is cooked through and all the ingredients are nicely browned.
3 Roast potatoes
Brush potatoes carefully (not necessary to peel) and cut to french fries. Take another casserole that fits into the oven at the same time with the shawarma roast, or prepare the roasted potatoes on an oven tin lined with baking paper. Drizzle the potatoes with olive oil and sprinkle with salt. Roast in the oven, same time with the shawarma roast, for about 25–30 minutes.
4 Assemble shawarmas
Rinse and slice cucumbers. Take the roast from the oven and tear the chicken to pieces. Divide the chicken, roasted vegetables and fresh cucumber slices onto Arabic flat breads (include some of the juices from the casserole). Place each bread on a piece of foil. Turn the bread sides on top of the filling and roll the breads tightly.
5 Rest and serve
Wrap the bread rolls tightly in foil. Let rest for at least 5 minutes for the flavours to infuse and the rolls to take a nice shape. Cut each roll to two diagonal pieces with a sharp thin-blade knife. Serve with the roasted potatoes.