Chicken & pepper shawarma

Name: Chicken & pepper shawarma
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 3 pack Essential Mixed Peppers, thinly sliced; 1 clove/s garlic, crushed; 120 g Essential Greek Style Yogurt; 1 tbsp Essential Olive Oil; 2 Essential Red Onions, thinly sliced; 1 pack Essential Chicken Thigh Fillets, thinly sliced; 2 tsp Cooks’ Ingredients Shawarma Spice Blend; 4 Essential White or Wholemeal Pittas; 200 g Essential Cherry Tomatoes, quartered; 25 g pack coriander, finely chopped

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.

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Low in saturated fat2 of your 5 a day

Serves4
CourseMain meal
Prepare20 mins
Cook20 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

3 pack Essential Mixed Peppers, thinly sliced
1 clove/s garlic, crushed
120g Essential Greek Style Yogurt
1 tbsp Essential Olive Oil
2 Essential Red Onions, thinly sliced
1 pack Essential Chicken Thigh Fillets, thinly sliced
2 tsp Cooks’ Ingredients Shawarma Spice Blend
4 Essential White or Wholemeal Pittas
200g Essential Cherry Tomatoes, quartered
25g pack coriander, finely chopped

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.

Typical values per serving when made using specific products in recipe