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This shawarma recipe is a go-to in my house. The eggplant boats are great for the adults or anyone else who’s looking for a healthy twist.
1/4 cup avocado or olive oil, plus more for brushing
3–4 tablespoons Pereg Shawarma Spice
1 teaspoon salt, plus more for drizzling
1 onion, sliced
1 package baby chicken
2–3 eggplants, sliced in half lengthwise
Israeli salad
Israeli pickles
techinah, such as prepared from Haddar Baracke Tahini
In a small bowl, combine oil and spices to create a paste.
Place sliced onions and chicken in the slow cooker and coat with the spice paste.
Cook on high for two to three hours. Lower temperature and continue cooking until shortly before ready to serve.
Remove chicken and shred using two forks.
Line a baking sheet with Gefen Parchment Paper.
Brush both sides of eggplant slices with oil. Sprinkle with salt and place skin-side up on baking sheet.
Bake at 375 degrees Fahrenheit for 20–30 minutes, until eggplants are golden brown.
To assemble: Place a slice of eggplant skin-side down on a serving dish. Spread on prepared chummus. Place shawarma over the chummus. Top with Israeli salad, Israeli pickles, and a drizzle of techinah. Repeat with remaining eggplant slices.
Styling by Atara Schechter
Photography by Ruby Studios
www.thevoiceoflakewood.com
(732) 901-5746
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This was amazing! Skipped the eggplant and served the shwarma with pitas n Israeli salad.
This recipe sounds delicious! What is baby chicken?
Baby chicken is skinless, boneless, chicken thighs.