Chicken shawarma. This is a premium piece of content available to registered users.
Add oomph to chicken kebabs with yogurt, Indian spices and chillies. This smoky, flavour-packed tandoori shawarma can be cooked on the barbecue or in the oven
Burnt aubergine raita
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 1 aubergine
- 450g pot natural yogurt
- small pack spring onionsfinely sliced
- small bunch fresh mintleaves roughly chopped
Nutrition: Per serving
- kcal85
- fat3glow
- saturates2g
- carbs8g
- sugars8g
- fibre3g
- protein6g
- salt0.2g
Method
step 1
While the barbecue coals are glowing orange, spend 10 mins charring the aubergine all over to blister the skin and make the flesh limp. If not barbecuing, do this over a gas flame or under the grill – it should take about 20 mins. Leave to cool, then cut in half and scoop out the soft flesh. Mix everything together in a bowl and season to taste. (Can be made a day ahead and kept in the fridge.)
