Middle Eastern Weeknight Chicken Shawarma

Name: Middle Eastern Weeknight Chicken Shawarma
Prep time: 25 min
Cook time: 26 min
Total time: 51 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 600g chicken thighs; 1 cucumber; 1 cup eggplant; 300g flatbread; 1/4 cup garlic; 1 tsp za'atar; to taste pomegranate molasses; 1 tbsp olive oil; to taste salt and black pepper

A weeknight Middle Eastern shawarma featuring chicken thighs. Browning the chicken thoroughly before the vegetables go in builds the deep base flavour the rest of the dish relies on.

Total time

51 min

Prep

25 min

Cook

26 min

Difficulty

medium

Cuisine

Middle Eastern

hearty

Ingredients

600gchicken thighs

1cucumber

1 cupeggplant

300gflatbread

1/4 cupgarlic

1 tspza'atar

to tastepomegranate molasses

1 tbspolive oil

to tastesalt and black pepper

Instructions

Season the chicken thighs and saute them over medium-high heat until well browned, about 7 minutes.

Add the cucumber and eggplant, cooking until softened, about 5 minutes.

Stir in the garlic, za''atar and pomegranate molasses for 4 minutes.

Warm the flatbread separately.

Let the chicken simmer for about 11 minutes so the flavors meld.

Taste and adjust the seasoning.

Serve hot over the flatbread, garnished with fresh herbs.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

545

Protein

55.4g

Fat

13.6g

Carbs

48.9g

Fiber

4.5g

Sodium

481mg

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