Chicken, Eggplant, and Za’atar Shawarma
Chicken, Eggplant, and Za’atar Shawarma



  • 6 chicken thighs, skin and bone removed
  • 3 tbsp za’atar mix
  • 1 tsp chilli flakes
  • 2 tbsp olive oil
  • 2 eggplants, cut into rounds
  • Bunch of parsley
  • 100g natural yoghurt
  • 1 tbsp mayo
  • 1 grated garlic clove
  • ½ red onion, sliced
  • 1 lemon, juice only
  • 4 brown pittas
  • Hummus and pickles, to serve
  • Preheat a grill to medium. Open the chicken thighs and bash with a rolling pin to slightly flatten. In a bowl, mix the za’atar, chilli and oil, and toss in the chicken and eggplant to coat. Season well, then lay the chicken on a sheet of foil and grill for 15 mins, or until slightly charred. Meanwhile, griddle the eggplant slices for 6 mins to char and soften.
  • Chop the parsley and mix half of it with the yoghurt, mayo and garlic, then season. Combine the rest of the parsley in a separate bowl with the onion and lemon juice, then season to taste. Toast the pittas and split in half, then pile in the chicken, eggplant, hummus, parsley salad and garlic yoghurt to serve. Yum!
30 mins
4 serving

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