Chicken and Eggplant Shawarma in Pitas

• boneless skinless chicken thighs↗6
• za'atar↗3 tbsp tbsp
• chili flakes↗1 tsp tsp
• olive oil↗2 tbsp tbsp
• eggplants↗2

  sliced into 1 cm rounds

• parsley↗large bunch

  large bunch

• natural yogurt↗100g g
• mayonnaise↗1 tbsp tbsp
• small garlic clove↗1

  finely grated

• red onion↗½

  thinly sliced

• small lemon↗1

  juiced

• large brown pitas4
• hummus↗

  with sliced chili and pickled cucumbers, for serving

Step-by-step instructions

1. 1

   Preheat the grill to medium heat. Flatten the boneless, skinless chicken thighs and gently crush them with a rolling pin to flatten slightly. Mix za'atar, chili flakes and olive oil, then toss with the chicken and eggplants in a large bowl. Season generously.

2. 2

   Line a large tray with foil and place the chicken on top. Grill for 10‑15 minutes until the meat is cooked and starts to brown at the edges. Meanwhile, heat a grill pan or non‑stick skillet over high heat until very hot. Add the eggplants in batches and fry each side for 4‑6 minutes until browned and tender.

3. 3

   Thinly slice half of the parsley and tear the remaining leaves. Mix yogurt, mayonnaise and garlic, add the sliced parsley and season with salt to taste. In a separate bowl combine the torn parsley leaves with sliced red onion and lemon juice, season to taste.

4. 4

   Lightly toast the pitas and cut them in half. Serve the chicken at the table, sliced into strips, together with the eggplants, pita, hummus, chili, pickled cucumbers, parsley salad and garlic yogurt, so everyone can assemble their own shawarma.