Loaded Chicken Shawarma, Houmous & Babaganoush Fatteh

30+ Mins

Houmous

Ingredients

for the Pitta Chips

1 pack of Pita
1 x tub of RAMONA’S Original Houmous
For the Babaganoush
2 x Aubergines
2 tbsp olive oil
Juice of 1 x lemon
2 x cloves of garlic, minced.
Pinch of Sea Salt

For the chicken Shawarma

2 x Chicken Breasts
1 tbs Olive Oil
Juice of 1 x Lemon
2 tsp ground cumin
2 tsp ground coriander
2 tsp smoked paprika
1 tsp salt
1 tsp ground black pepper

For the Garlic Yoghurt

300g Yoghurt
3 Cloves of garlic, minced,
Juice of 1 x lemon
1 x tsp salt.

To Garnish

100g Pomegranate Seeds
Bunch of mint leaves
½ teaspoon red pepper flakes.

Method

To marinade the chicken, in a bowl mix together chicken breasts with all other Chicken Shawarma ingredients. Leave in the fridge for minimum 2 hours or overnight if possible

To toast the pita: Cut the pita bread into triangles, split pita in the middle. Toast for 10 minutes on 180°C till crispy.

For the Babaganoush: Pierce aubergine & cook the aubergine in the oven for 30 minutes on 180°C. When removing the aubergine from oven it should collapse. Leave to cool then split in the middle and take out the middle of the aubergine with a spoon. Mash this up with a fork and add the rest of the Babaganoush ingredients. Mix Thoroughly.

For The Chicken: Cook in the oven for 25 minutes then pull apart with 2 forks. Heat Olive Oil in a pan & brown the pulled chicken until crispy and golden.

For the Garlic Yoghurt: Mix Yoghurt in a bowl with the minced garlic lemon & salt.

To Assemble: put a layer of Pitta Chips at the Bottom of a Bowl, Add Dollops of Houmous and Babaganoush to form the first layer. Top with the Pulled Chicken Shawarma, then add the garlic yoghurt. Sprinkle Pomegranate Seeds, Red Pepper Flakes and Chopped Mint on top of this.

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