This chicken mince recipe is inspired by chicken shawarma. A spiced mince is stuffed into split pita bread and chargrilled or barbecued. It can also be cooked in the air fryer.
After a chicken shawarma platter recipe?
Ingredients
Method
Preheat oven to 200°C (180°C fan-forced).
Combine chicken mince, garlic, spices, onion, tomato paste and yoghurt in a large bowl. Season generously with salt flakes and freshly ground black pepper. Mix well to combine.
Cut each pita in half and carefully open each pocket. Divide the chicken mixture evenly among the pita halves and press the mixture into a thin, even layer.
Heat a chargrill pan or barbecue over medium-high heat. Brush pita with oil. In batches, add the pita and cook for 3-4 minutes per side, pressing gently with a spatula, until the pitas are golden and crisp. (You can chargrill the cut side for 30 seconds, if you like). Place on a large baking tray. Repeat with the remaining pita.
To ensure chicken is cooked all the way through, bake in preheated oven for 10 minutes or until golden.Â
GARLIC YOGHURT SAUCE Meanwhile, combine all ingredients in a small bowl. Season to taste.
SALAD Combine tomato, chickpeas, red onion and coriander. Add lemon juice and oil. Season with salt and toss to combine.
Serve pita hot, with Salad and Garlic Yoghurt Sauce.
Can I prepare this chicken mince recipe in the air fryer?
Yes, you can! To cook in the air fryer, preheat to 190°C for 5 minutes. Brush the stuffed pita generously with oil and cook in batches, for 6-8 minutes, turning halfway, until golden and cooked through.
Preparing the stuffed pita bread as finger food
Once cooked, you can cut each pita into smaller pieces to serve with drinks. You can prepare them ahead of time and gently warm through in the oven when ready to serve.
