Grilled Chicken Shawarma-Style Platter
with Sweet Pepper, Pita & Hummus
Cooking time
25 minutes
Servings
2/4
Calories
720 /serving
The grills are alive, with the sound of music! Apart from giving chicken and garlicky sweet pepper the barbecue treatment for Father's Day, there’s not much work to do here. Tasty contrasts are built in, from a swoop of earthy hummus to warm pita to lemon-kissed baby greens.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 15ml Minced garlic
- 1 Lemon
- 1 Sweet pepper
- 120g Hummus
- 2 Pita
- 9g Poppy Star spices (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, citric acid, poppy seeds)
Contains: Mustard • Sesame • Wheat
You will need:
Oil
Salt & pepper (S&P)
Olive oil
BBQ (or pan)
Total Fat
41 g
Saturated Fat
5 g
Sodium
890 mg
Total Carb
43 g
Sugars
9 g
Protein
44 g
Fibre
8 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; drizzle with oil and season with ⅔ of the spices.
- Add to the BBQ (or pan) and grill, 4 to 6 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Grill the sweet pepper
- Meanwhile, halve, core and quarter the sweet pepper lengthwise. In a large bowl, toss with the garlic, a drizzle of oil and a pinch of the remaining spices.
- Add to the BBQ (or pan) and grill, 3 to 5 min., until softened.
- Transfer to a cutting board. Once cool enough, slice lengthwise.
- Reserve the bowl.
Make the salad
- Halve the lemon; juice ½ and quarter the remaining ½.
- In the reserved bowl, combine the lemon juice, 2 tbsp oil (double for 4 portions), the remaining spices and S&P.
- Add the baby greens and sweet pepper; toss well.
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.
- Transfer to a cutting board and cut into wedges.
Plate your dish
- Divide the hummus between your plates and spread out in a circular motion.
- Top with the chicken and salad.
- Serve the pita on the side.
- 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.
