2Small Eggplantswashed and cut lengthwise into thin strips
1Yellow Bell Peppersliced into strips
2Tomatoeschopped
1cupEnglish Cucumberchopped
Tahini Sauceto taste
12TBHummusor to taste
6Pita Breads
Instructions
Marinade: Combine all the Marinade ingredients in a small bowl
Place the Chicken in a marinate container and pour over the Marinade – marinate for at least an hour, turning over halfway through
Meanwhile, place the Eggplant Strips on a plate and sprinkle generously with Salt – leave for an hour, pat with a paper towel until most of the water is soaked up
Heat 1 TB Olive Oil in a medium sized pan – cook the Chicken, with the marinade, until done – let rest for 5 minutes – shred finely or cut into small cubes
In a separate pan, heat the remaining 1 TB Olive Oil – saute the Onion until soft – remove and using the same pan, fry the Eggplant strips until blackened but not crispy – remove and keep aside with the Onions
You can saute the Yellow Bell Pepper as well (in the same pan), or leave it raw – I choose to saute the Pepper strips for only a minute or two
Arrange the vegetables and chicken on a serving plate or a buffet-style warmer and the Tahini sauce on the side
Warm the Pitas as per the packet’s instructions and make a slit - spread generously with Hummus on the inside and start filling !
Nutrition Facts
Lebanese Chicken Shawarma
Serving Size
1 Shawarma
Amount per Serving
Calories
552
% Daily Value*
Fat
15
g
23
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
10
g
Cholesterol
98
mg
33
%
Sodium
748
mg
33
%
Carbohydrates
58
g
19
%
Fiber
8
g
33
%
Sugar
10
g
11
%
Protein
47
g
94
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.