The ingredients for chicken & aubergine shawarma pittas laid out on a tray

Chicken & aubergine shawarma pittas

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(2 ratings)

Prep: 20 mins Cook: 30 mins


Serves 4

Pile up pittas with chicken, aubergine, hummus, chilli, pickles, parsley salad and garlic mayo to make an easy, tasty and healthy midweek supper

Nutrition and extra info

  • Healthy

Nutrition: Per serving

  • kcal474
  • fat23g
  • saturates4g
  • carbs34g
  • sugars8g
  • fibre12g
  • protein27g
  • salt0.9g
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  • 6 boneless and skinless chicken thighs
  • 3 tbsp za’atar



    This Middle Eastern and Levantine flavouring changes lives once

  • 1 tsp chilli flakes
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 aubergines, cut into 1cm rounds



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • large bunch parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 100g natural yogurt
  • 1 tbsp mayonnaise
  • 1 small garlic clove, finely grated
  • ½ red onion, thinly sliced
  • 1 small lemon, juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 4 large brown pitta breads
  • hummus, sliced chilli and pickled gherkins, to serve
    Hummus in a pot


    hoom-iss, hum-iss

    Hummus or houmous is a staple of Middle Eastern diets. It's a purée of cooked chickpeas,…


  1. Heat the grill to medium. Open out the chicken thighs and gently bash them with a rolling pin to flatten them slightly. Mix together the za’atar, chilli flakes and oil, then toss with the chicken and aubergine in a large bowl. Season generously. 

  2. Line a large baking sheet with foil and lay the chicken on top. Grill for 10-15 mins or until cooked through and beginning to char around the edges. Meanwhile, heat a griddle pan or non-stick frying pan over a high heat until really hot. Add the aubergine slices in batches and cook on each side for 4-6 mins or until charred and softened.

  3. Finely chop half the parsley and tear the remaining leaves. Mix the yogurt, mayonnaise and garlic, stir through the chopped parsley and season to taste with salt. Combine the torn parsley leaves in a separate bowl with the sliced onion and lemon juice, and season to taste.

  4. Lightly toast the pittas and split in half. Serve the chicken at the table, sliced into strips, along with the aubergine, pittas, hummus, chilli, pickles, parsley salad and garlic yogurt for everyone to assemble their own shawarmas.

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