How To Make Chicken & Aubergine Shawarma Pittas
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Serves:
Ingredients
- 4 boneless, skinless chicken breasts
- 1 large aubergine, cut into slices
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 pitta breads
- 1 cup plain yogurt
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- Juice of 1 lemon
Instructions
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Preheat the oven to 200°C (400°F).
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In a bowl, mix together the olive oil, cumin, paprika, coriander, turmeric, salt, and black pepper to make a marinade.
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Place the chicken breasts in a separate bowl and coat them with half of the marinade mixture.
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In another bowl, toss the sliced aubergine with the remaining marinade mixture.
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Place the chicken breasts on a baking sheet and roast in the preheated oven for 20-25 minutes or until cooked through.
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At the same time, spread the aubergine slices on another baking sheet and roast for 15-20 minutes or until softened and slightly golden.
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While the chicken and aubergine are roasting, warm the pitta breads in a toaster or oven.
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Remove the chicken and aubergine from the oven and let them rest for a few minutes.
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Slice the chicken breasts into thin strips.
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To assemble the shawarma pittas, spread a dollop of yogurt on each pitta bread.
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Top with a few slices of roasted aubergine, followed by the sliced chicken.
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Sprinkle with chopped parsley and mint, and drizzle with lemon juice.
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Roll up the pitta breads, tucking the ingredients inside.
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Serve the chicken & aubergine shawarma pittas warm.
Nutrition
- Calories : 380kcal
- Total Fat : 10g
- Saturated Fat : 2g
- Cholesterol : 80mg
- Sodium : 590mg
- Total Carbohydrates : 37g
- Dietary Fiber : 8g
- Sugar : 4g
- Protein : 36g
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