Chicken Shawarma Bowls with Bulgur and Pickled Cabbage

• 600gboneless skinless chicken thighs
• 2 tbspolive oil
• 2 tspground cumin
• 2 tspground coriander
• 1 tspsmoked paprika
• 1/2 tspground cinnamon
• 2garlic cloves, crushed
• 30 mllemon juice
• 1 tspfine salt
• 300gred cabbage, finely shredded
• 3 tbspred wine vinegar
• 1 tspcaster sugar
• 1/2 tspfine salt
• 250 gdried bulgur wheat
• 400 mlhot vegetable stock
• 200gGreek yoghurt
• 1small garlic clove, crushed
• 1cucumber, diced
• 3tomatoes, diced
• 20 gparsley, 10 g chopped for the bulgur and 10 g torn to finish
• 1 tbspextra virgin olive oil

Method

1. 1Toss the cabbage with the vinegar, sugar and half teaspoon of salt in a bowl and scrunch it hard with your hands for a minute. Leave it while you do everything else; it turns bright pink and softens as it sits.
2. 2Mix the olive oil, cumin, coriander, paprika, cinnamon, crushed garlic, half the lemon juice and the teaspoon of salt into a paste and rub it all over the chicken. Leave for 10 minutes.
3. 3Cook the bulgur in the vegetable stock according to the packet, simmering coarse grains if required. Add a little water if needed, then drain any excess. Fork through the extra virgin olive oil and 10 g chopped parsley.
4. 4Stir the yoghurt with the small garlic clove, the rest of the lemon juice and a pinch of salt.
5. 5Heat a griddle or heavy frying pan over a high heat until smoking. Cook the chicken in two batches if needed for 5 to 6 minutes a side until charred and cooked through with no pink in the centre. Rest for 3 minutes, then slice thinly across the grain.
6. 6Build the bowls: bulgur at the base, chicken on one side, pickled cabbage, cucumber and tomatoes around it, garlic yoghurt spooned over and the remaining 10 g torn parsley on top.

Per serving

kcal

613

protein

45.2g

fibre

12g

carbs

64.2g

fat

20.7g