Flatbread with Chicken Shawarma, Eggplant, and Caramelized Onions / by Cynthia Raub

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Recently, I got an email from NYT Cooking that was sharing Sam Sifton's Oven-Roasted Chicken Shawarma. It is one of those invaluable and easy pantry dishes that come together with very little prep and even less hands-on cooking. Throw marinade and chicken into a bag, let sit, dump on a sheet tray and toss it in the oven. And then what emerges is fragrant, multi-dimensional, and tasty chicken. The chicken is highly versatile as it can be served alongside typical Mediterranean sides and dishes like pita, cucumber and tomato, hummus, and rice. Or, I thought, you could throw it on a flatbread (a.k.a. pizza dough) and feel like a real, true and actual genius. Do you know what else is genius? Outsourcing the luscious spread to marry the flatbread and chicken together. You see, I am all too familiar with Amy's love for eggplant and I decided to exploit it. I told her I was planning on making the chicken shawarma, and I thought about putting it on a flatbread but that's where my ideas ended. Dang, shoot, crud - I'm plum out of ideas! Oh what could possibly be irresistibly delicious to spread on the flatbread? Then like a horse out of the gate, Amy threw out a dozen ideas, and it ended with roasted eggplant with caramelized onions. That was it. We are going to make this together, eat it, and be happy.


Notes: I used this recipe for the flatbread and pre-cooked the bread before adding any of the toppings. Like pizza, flatbread can be topped with nearly anything, so in the words of Melania Trump (just kidding, FLOTUS Michelle Obama) about flatbread toppings, "the only limit to your achievement is the strength of your dreams and your willingness to work for them." #foodwisdom



Time: 15 minutes to assemble
Makes 2 flatbreads

2 flatbreads, pre-baked
1 cup Eggplant Dip with Caramelized Onions and Tahini
1 1/2 cups shredded Chicken Shawarma
1 cup crumbled feta cheese
1/4 cup mint, chopped or chiffonade
Olive oil for finishing
Lemon wedges for serving

Preheat oven to 400 degrees. Place pre-baked flatbread dough on a full sheet tray. Spread eggplant dip generously over each flatbread and top with shredded chicken shawarma. Split feta between the two flatbreads and sprinkle evenly. Drizzle or brush edges of crust with olive oil.

Put the flatbread in the oven and cook until edges of the bread are golden and crisp and the spread, chicken and cheese are warmed through, about 6-8 minutes. Slice the flatbread and garnish with mint chiffonade and lemon wedges.