![[PROTEIN DOUBLE CHICKEN CUTLETS] Shawarma Chicken & Medi Grilled Cabbage Salad with Creamy Garlic-Dill Dressing](https://media.hellofresh.com/q_100,w_3840,f_auto,c_limit,fl_lossy/recipes/image/6846bbdf4b128cef4ed185c2-e7f08b38-8cafe335.jpeg)
[PROTEIN DOUBLE CHICKEN CUTLETS] Shawarma Chicken & Medi Grilled Cabbage Salad with Creamy Garlic-Dill Dressing
- Milk
- Sesame
- Wheat
- Eggs
For this perfectly-seasoned plate, you'll grill the cabbage for sweet and savory caramelization. Set it beside juicy grilled shawarma spice–marinated chicken and drizzle with a creamy lemon-dill sauce. Top it all with a bright, crunchy tomato and cucumber salad with feta and serve with olive oil–grilled pita for stuffing or scooping!
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Red Onion
2 unit
Pitas
(Contains: Sesame, Wheat)
1 unit
Lemon
1 unit
Conehead Cabbage
1 unit
Mini Cucumber
1 tablespoon
Shawarma Spice Blend
2 tablespoon
Mayonnaise
(Contains: Eggs)
20 ounce
Chicken Cutlets
1 unit
Tomato
1 teaspoon
Garlic Powder
¼ ounce
Dill
Not included in your delivery
6 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Heat a well-oiled grill to medium-high heat. (If using a grill pan, you'll preheat it in Step 4.) Wash and dry produce.
Zest and quarter lemon. Pick and roughly chop fronds from dill. Dice tomato into ¼-inch pieces. Trim and quarter cucumber lengthwise; slice crosswise into ¼-inch-thick pieces. Remove any wilted outer leaves from cabbage; quarter lengthwise, keeping stem and core intact. Peel and slice onion into 1-inch-thick rounds.
Pat chicken* dry with paper towels; season all over with salt and pepper.
In a medium bowl (large bowl for 4 servings), combine chicken, Shawarma Spice Blend, a drizzle of olive oil, juice from half the lemon, and a pinch of salt and pepper. Stir until chicken is evenly coated; set aside to marinate, at least 10 minutes.
While chicken marinates, in a small bowl, combine lemon zest, sour cream, mayonnaise, garlic powder, half the dill, 1 tsp olive oil, 1 tsp water, and juice from one lemon wedge (2 tsp olive oil, 2 tsp water, and juice from two lemon wedges for 4 servings); season with salt and pepper. Stir until smooth.
In a second medium bowl, combine tomato, cucumber, feta, remaining dill, a drizzle of olive oil, juice from one lemon wedge, and a pinch of salt and pepper. Set aside. (If using a grill pan, heat over medium-high heat now.)
Drizzle cabbage and onion with a large drizzle of olive oil.
Add cabbage, cut sides down, and onion to grill (or grill pan) in a single layer (you may need to work in batches for 4 servings). Cover and grill until veggies are tender and charred, 4-6 minutes per side. (If using a grill pan, you may need to work in batches. Use a baking sheet or large metal bowl to create a lid; be sure to use an oven mitt or tongs to remove the hot lid.)
Transfer veggies to a cutting board. Season with salt and pepper.
Once veggies are done, transfer marinated chicken to grill (or grill pan); discard any remaining marinade. Grill until chicken is cooked through and lightly charred, 3-5 minutes per side (grills can vary—lower heat if chicken begins to brown too quickly). (For 4 servings, you'll need to work in batches.) Transfer to a cutting board to rest.
Brush pitas with a drizzle of olive oil; season with salt and pepper. Add pitas to grill (or grill pan); grill until toasted, 30-60 seconds per side. Transfer to a cutting board. TIP: Watch carefully to avoid burning!
Thinly slice shawarma chicken crosswise. Quarter pitas. Roughly chop grilled onion into bite-size pieces.
Divide grilled cabbage wedges between plates. Fan chicken next to cabbage. Top cabbage and chicken with grilled onion and drizzle with as much lemon-dill sauce as you like. Top with tomato cucumber salad. Serve with pita triangles and any remaining lemon-dill sauce on the side.
