This simple, spicy chicken stir fry is served with warmed pitta breads which can be served split along one side and filled, or opened out, flat-bread style.
Heat a large frying pan
without adding any oil and
fry the peppers, stirring
frequently, for about
5 minutes until softened and
lightly charred. Meanwhile,
combine the garlic, yogurt
and plenty of freshly ground
black pepper in a small bowl.
Tip the peppers onto a
plate. Add ½ the oil to the
pan and fry the onions for
5 minutes, until starting to
soften. Set aside with the
peppers. Heat the remaining
oil in the pan and fry the
chicken for 8 minutes, until
cooked through, the juices
run clear and there is no pink
meat, stirring in the shawarma
spice for the final minute.
Warm the pittas using a
griddle or toaster. Return
the peppers and onions to the
frying pan with the tomatoes
and 20g chopped coriander
then heat through briefly.
Serve with the pittas, garlic
yogurt and the remaining 5g
coriander sprinkled over.
Cook’s tip
Shawarma is a spice blend that includes black pepper, cinnamon and chilli. It has quite a kick, so use sparingly until you’re familiar with its heat. It’s also good with fish and vegetable dishes.
