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Chicken & pepper shawarma

Chicken & pepper shawarma

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

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Ingredients

  • 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

Method

  1. 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.

  2. 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.

  3. 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.

Nutritional

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

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