Chicken Shawarma Gratin with Jalapeno Mint Yogurt



Yield: Serves 4

Prep Time: 20 minutes

Cook Time: 45 minutes


for the chicken shawarma:
1 1/4 cup ground chicken (will have leftover)
2 tablespoons fresh lemon juice
1 teaspoon curry powder
2 teaspoons extra virgin olive oil
3/4 teaspoon salt
1/2 teaspoon ground cumin
3 garlic cloves, minced
2 tablespoons unsalted butter
1 cup couscous, cooked
1/4 cup roasted red peppers, diced
1/2 cup garbanzo, rinsed
3 large eggs, whisked
1 1/2 cups whole milk
3/4 cup mozzarella, shredded ( + more for garnish)
6 large tomatoes slices cut in half
1/4 cup feta, garnish
salt and pepper to taste

for the jalapeno mint yogurt:

1/2 cup plain Greek yogurt
1 tablespoon lemon juice
1/2 jalapeno, deseeded, diced
2 tablespoons fresh mint, minced
salt and pepper to taste


for the chicken shawarma:
Preheat oven to 375 degrees.

In a large bowl, combine the first seven ingredients. In a large skillet preheated to medium high heat, melt the butter. Add the chicken shawarma to the skillet and cook the chicken until cooked through about 5 minutes. Remove from heat.

Next, spray a medium baking dish (a little smaller than a 9X13) with non-stick cooking spray. Place the couscous on the bottom of the baking sheet spreading in an even layer. Add the chicken shawarma on top followed by roasted red peppers and garbanzos. In a large bowl, combine eggs, mozzarella, and milk. Pour egg mixture over the chicken shawarma. Place tomato slices on top and garnish top with remaining mozzarella. Bake for about 45 minutes or until golden brown. Remove from oven and garnish feta and jalapeno mint yogurt. Serve immediately.

for the jalapeno mint yogurt:
In a large bowl, combine all the ingredients. Set aside.

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