Grilled Chicken Shawarma
with Roasted Garlic Labneh & Two-Pepper Salad
Cooking time
25 minutes
Servings
4
Calories
730 /serving
Rich and creamy labneh makes a soft landing spot for grilled chicken and peppers. The kids can help blend in the roasted garlic, spread it over warmed rounds of pita, and then top it with juicy slices of meat and a tangy salad with torn lettuce leaves.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 1 Head of curly leaf lettuce
- 1 Green pepper
- 15g Minced roasted garlic
- 1 Roasted pepper
- 30ml White wine vinegar
- 120ml Labneh
- 4 Pita
- 20g Mediterranean Shores spices (paprika, garlic, sea salt, roasted garlic, black pepper, sundried tomato, tomato, red bell pepper, mustard, oregano, natural flavour, rosemary)
Contains: Milk • Mustard • Sulphites • Wheat
You will need:
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
27 g
Saturated Fat
8 g
Sodium
880 mg
Total Carb
63 g
Sugars
6 g
Protein
56 g
Fibre
5 g
Preparation
Grill the chicken
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Pat the chicken* dry; rub with the spices, a drizzle of oil and S&P.
- Add to the BBQ (or pan) and grill, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Grill the green pepper
- Meanwhile, halve, core and quarter the green pepper lengthwise; drizzle with oil and season with S&P.
- Add to the BBQ (or pan) and grill, 3 to 5 min., until softened.
- Transfer to a cutting board. Once cool enough, thinly slice lengthwise.
Mise en place
- Meanwhile, separate the lettuce leaves; tear the leaves.
- Thinly slice the roasted pepper lengthwise.
- In a small bowl, combine the labneh, garlic and S&P.
Grill the pita
- Drizzle the pita lightly with oil.
- Add to the BBQ (or pan) and grill, 30 sec. to 1 min. per side, until lightly browned.
Make the salad
- In a large bowl, combine the vinegar, 3 tbsp oil and S&P.
- Add the lettuce, green pepper and roasted pepper; toss well.
Plate your dish
- Divide the pita between your plates.
- Spread with the labneh.
- Top with a spoonful of the salad and the chicken.
- Serve the remaining salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
