Clem’s easy and succulent chicken shawarma

For the shawarma:

• 4 x Woolworths Free Range Chicken Breasts, halved through the middle 
• Woolworths Salt and & freshly ground Black Pepper, to taste
• 4 cloves of garlic, finely chopped or grated 
• 40 g Woolworths Souvlaki Seasoning
• 4T olive oil
• 1 lemon, juiced and zested
• 1 red onion, halved

For the roasted brinjals:

• 2 large Woolworths Brinjals, cut into thick slices
• 4T olive oil
• Woolworths Salt and & freshly ground Black Pepper
• 2T Woolworths Souvlaki Seasoning

For the tomato and onion salad:

Combine: 

• 1 red onion, sliced into thin petals
• 350 g Exotic Mixed Tomatoes, some halved, some quartered
• Salt to taste 
• 3T Woolworths Sumac
• 1 lemon

To serve:

• 4 heat and eat garlic naan, toasted
• 80 g mixed baby leaves
• Fresh parsley

For the shawarma:

1. Season the chicken with salt, freshly ground black pepper, garlic and the souvlaki seasoning, drizzle in the oil and mix well to combine with the lemon juice and zest. Allow the chicken to marinade overnight or at least for 30 minutes.  
2. Place the onion halved flat on a work surface and cut 4 slices out of it to create an onion with 4 sides to make a square.
3. Place the flat side of your onion on a chopping board before piercing with a skewer, the onion creates a base allowing the skewer to stand up straight. Begin adding your chicken breast, folding over if needed to have the layers tightly and similarly packed. Finish by adding the second piece of onion. 
4. Using 2 empty cans placed on a baking tray, rest the shawarma on the can, with the onion having flat sides it should be well supported.  
5. Place the chicken in an oven preheated to 200C to roast for 30 - – 35 minutes or until the chicken is well charred and cooked inside. While roasting give the shawarma a turn every 10 minute for even roasting.

For the brinjals:

1. Roast the brinjals while the chicken is cooking. Drizzle over the olive oil then season with salt, pepper and a sprinkling of souvlaki seasoning. They should cook for the same amount of time as the chicken, just remember to turn over halfway through cooking. The chicken should be cooked on the top shelf of the oven and the brinjals on the shelf below to prevent it charring too much. 
2. Allow your shawarma to rest for 10 minutes before carving and assembling. To assemble add your baby leaves to your toasted naan followed by some fresh parsley, add some chicken followed by the tomato and onion salad, finish with the brinjal and a squeeze of fresh lemon

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