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.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
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.
Typical values per serving when made using specific products in recipe
Energy | 1,965kJ/ 468kcals |
|---|---|
Fat | 15g |
Saturated Fat | 4.4g |
Carbohydrates | 46g |
Sugars | 16g |
Fibre | 9.6g |
Protein | 33g |
Salt | 1g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
