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Middle Eastern Weeknight Chicken Shawarma
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.
Ingredients
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.
