- 2 chicken thigh fillets
- Filo pastry
- 1 ATLAS shawarma spice mix
- 1 sumac bag
- 2 tomatoes
- 1 zucchini
- 2 Dutch cream potatoes
- 1 lemon
- 1 brown onion
- 1 parsley bunch*
Pantry staples: Salt, cooking oil, cooking oil spray
Allergens: Garlic, onion, wheat, gluten
Specialised equipment: Pie dish or oven proof frying pan, citrus juicer (optional)
Chef's note: Shawarma is a popular street food that contains meat that is shaved from a rotating rotisserie. The meat is
seasoned well with spices including cumin, cardamom, cinnamon and paprika. We have made our own ATLAS Shawarma spice blend and used it to flavour this quick filo pie.
* Parsley is to be split across other dishes so please read each recipe carefully.
1. Prepare the ingredients
Always read the recipe in full before you begin. Preheat the oven to 180C fan forced. Thinly slice the onion. Cut the potato, zucchini and tomato into 1cm pieces. Cut the chicken into bite sized pieces. Thinly slice 1 teaspoon of parsley leaves* per 2 people. Pick some of the parsley leaves. Juice the lemon.
2. Make the sumac onions
Place half of the onion in a bowl and sprinkle with most of the sumac and a pinch of salt. Use your hands to rub the sumac and salt into the onion. Set aside for at least 10 minutes to marinate.
3. Cook the onion and potato
Heat a splash of oil in a saucepan over medium heat. Add the potato and cook for 4 minutes or until they start to soften. Add the remaining onion and cook for 2 minutes or until they start to soften.
4. Cook the chicken and shawarma filling
Increase the heat to high. Add the chicken and cook for 3 minutes, stirring often, or until browned. The chicken will finish cooking in the oven, here we just want to develop colour. Add the shawarma spice mix and a splash of water and stir to combine.
5. Cook the zucchini and tomato
Add half of the tomato and half of the zucchini and cook for 2 minutes to combine with the shawarma mix. Season to taste.
6. Make and cook the filo pie
Transfer the mixture to a pie dish. Lay 2 sheets of filo pastry on top of each other and cut into 6 squares. Top the pie with the filo pastry by scrunching and twisting two overlapping squares and placing it on top of the filling. Repeat until the filling has been covered. Lightly spray or brush with oil and cook in the preheated oven for 10 minutes or until the filo has turned golden.
7. Make the salad
Meanwhile, combine the sumac onions, remaining zucchini and remaining tomato. Season with the lemon juice to taste.
8. To serve
Top the pie with the remaining sumac and sliced parsley. Serve the salad with the parsley leaves.